Why This Easy Chicken Chow Mein Recipe is a Game Changer
Let me tell you about the first time I made this Easy Chicken Chow Mein. It was one of those chaotic weeknights where my kids were running around like little tornadoes, and I had zero energy to cook. But guess what? This dish saved dinner—and my sanity. Everything comes together in one pan, and it’s so quick that by the time the noodles are ready, so is the meal. If you’re looking for something fast, flavorful, and family-friendly, this recipe is your golden ticket.
The Story Behind Chow Mein
Chow mein has its roots in Chinese cuisine, but it’s become a global comfort food favorite. The name literally means “stir-fried noodles,” and while traditional versions can be labor-intensive, this Easy Chicken Chow Mein is designed for busy cooks. Over the years, I’ve tried countless variations—some with more veggies, others with different proteins—but this version strikes the perfect balance. It’s simple enough for a weeknight yet satisfying enough to impress guests.
Why You’ll Love This Recipe
What makes this Easy Chicken Chow Mein stand out? First, it’s all cooked in one pan, which means less cleanup. Second, the sauce is rich, savory, and slightly sweet, coating every noodle and piece of chicken perfectly. Third, it’s versatile—you can swap ingredients based on what’s in your fridge. Plus, it’s ready in under 30 minutes, making it ideal for busy schedules.
Perfect Occasions for This Dish
This recipe shines on busy weeknights when you want something hearty and comforting. It’s also great for weekend “fakeaway” nights when you crave takeout flavors without leaving home. Hosting a casual get-together? Double the recipe, and watch it disappear faster than you can say “yum.”
Ingredients
- For the sauce:
- 2 tablespoons cornstarch
- 1 tablespoon dark brown sugar
- 2 cloves garlic, crushed
- 4 tablespoons dark soy sauce
- 4 tablespoons oyster sauce
- 300 ml chicken broth
- For the stir-fry:
- 1 tablespoon sunflower oil
- 650 g chicken breast (about 4 pieces), sliced into strips
- 2 teaspoons Chinese five-spice powder
- 600 g mixed stir-fry vegetables
- 250 g dried noodles
- 4 green onions, finely chopped (optional)
Substitution Options
If you don’t have certain ingredients, no worries! Swap the chicken for shrimp, beef, or tofu. Use tamari instead of soy sauce for a gluten-free option. If you’re missing oyster sauce, hoisin sauce works as a substitute. For veggies, feel free to toss in broccoli, snap peas, or zucchini. The beauty of this dish is its flexibility.
Step 1: Prepare the Sauce
In a small bowl, mix the cornstarch, brown sugar, and crushed garlic. Add just enough soy sauce to make a smooth paste before stirring in the rest of the soy sauce, oyster sauce, and chicken broth. Whisk until everything is well combined. This sauce will thicken beautifully later, coating every bite with flavor. Pro tip: Taste the sauce before cooking. If it needs more sweetness or saltiness, adjust now.
Step 2: Cook the Noodles
Place the dried noodles in a bowl and pour boiling water over them. Cover with a plate and let them soak while you prep the rest. This method saves time since you won’t need to boil them separately. Keep an eye on the texture; they should be tender but still firm. Once done, drain them thoroughly.
Step 3: Sauté the Chicken
Heat the oil in a large skillet or wok over medium-high heat. Add the chicken strips and sprinkle with five-spice powder. Stir-fry for 6-7 minutes until the chicken is almost fully cooked. The aroma of the spices mingling with the sizzling chicken is pure magic. Make sure the pieces are evenly coated for maximum flavor.
Step 4: Add Vegetables
Toss in the mixed vegetables and continue stir-frying for another 4-5 minutes. You’ll see the colors pop as the veggies soften slightly but retain their crunch. This step ensures a vibrant, nutritious dish that’s packed with texture. Pro tip: If using fresh veggies, cut them uniformly so they cook evenly.
Step 5: Combine Everything
Pour the sauce into the skillet and let it simmer for 3-4 minutes until it thickens. Add the drained noodles and toss everything together until the noodles are coated in the glossy sauce. Finish with chopped green onions if you’re feeling fancy. The final dish should look inviting, smell amazing, and taste even better.
Chef’s Tip
To elevate this dish, toast the noodles briefly in the pan before adding the sauce. This adds a delightful crunch that contrasts with the softness of the vegetables and chicken.
Timing Breakdown
- Preparation time: 5 minutes
- Cooking time: 20 minutes
- Total time: 25 minutes
Chef’s Secret
Always crush your garlic instead of mincing it. Crushing releases more oils, giving the sauce a deeper, richer flavor.
An Interesting Fact
Did you know that chow mein was introduced to America by Chinese immigrants in the 19th century? Today, it’s a staple in many households, proving how food can bring cultures together.
Necessary Equipment
- Large skillet or wok
- Whisk
- Bowls for soaking and mixing
- Tongs or spatula for stirring
Storage Tips
Leftover Easy Chicken Chow Mein can be stored in an airtight container in the fridge for up to three days. Reheat gently in a skillet to maintain the texture of the noodles. Avoid microwaving, as it can make the dish soggy.
If freezing, portion the dish into individual servings. Freeze for up to two months. Thaw overnight in the fridge before reheating.
Pro tip: Store the sauce separately if possible. This prevents the noodles from absorbing too much liquid during storage.
Tips and Advice
Use high-quality sauces for the best results. Cheap soy sauce can ruin the dish’s flavor profile. Also, don’t overcrowd the pan when stir-frying; this ensures the ingredients cook evenly. Lastly, always taste as you go—it’s the key to perfect seasoning.
Presentation Ideas
- Garnish with sesame seeds for a nutty finish.
- Serve in shallow bowls with chopsticks for authenticity.
- Add a lime wedge on the side for a fresh touch.
Healthier Alternatives
1. Low-Carb Version: Replace noodles with zucchini spirals.
2. Vegan Option: Substitute chicken with tofu or tempeh.
3. Gluten-Free Twist: Use rice noodles and tamari instead of soy sauce.
4. Protein-Packed: Add extra chicken or swap in shrimp.
5. Veggie-Loaded: Double the vegetable quantity for added nutrients.
6. Spicy Kick: Toss in red pepper flakes or sriracha for heat.
Mistake 1: Overcooking the Pasta
Overcooked noodles turn mushy and lose their texture. To avoid this, soak them only until they’re al dente. Test frequently to ensure they don’t become too soft.
Mistake 2: Skipping the Sauce Prep
Rushing through the sauce preparation can lead to lumps. Take the time to create a smooth paste with the cornstarch before adding liquids. This ensures a velvety consistency.
Mistake 3: Using Cold Oil
Starting with cold oil prevents proper browning of the chicken. Always heat the oil first before adding ingredients.
FAQs
Can I use fresh noodles?
Yes, but reduce soaking time or skip it entirely. Fresh noodles cook faster and require less prep.
Is this dish spicy?
No, it’s mild. However, you can add chili flakes or hot sauce if you prefer spice.
Can I freeze leftovers?
Absolutely! Just store in airtight containers and reheat carefully to preserve texture.
How do I make it gluten-free?
Swap regular soy sauce for tamari and use rice noodles instead of wheat-based ones.
What vegetables work best?
Carrots, bell peppers, cabbage, and bean sprouts are classic choices, but any crunchy veggie will do.
Can I prep ahead?
Definitely! Chop veggies and mix the sauce beforehand to save time.
Do I need a wok?
No, a large skillet works fine. A wok just adds authenticity.
Why does my sauce stay thin?
Make sure you whisk the cornstarch thoroughly and cook the sauce long enough to thicken.
Can I omit oyster sauce?
Yes, try hoisin or mushroom sauce for a similar umami flavor.
How can I make it spicier?
Add sriracha, red pepper flakes, or sliced fresh chilies to the stir-fry.
Final Thoughts
This Easy Chicken Chow Mein is a lifesaver for busy nights and lazy weekends alike. With its bold flavors, minimal cleanup, and endless customization options, it’s no wonder this dish has become a household favorite. Give it a try—you might just find yourself making it again and again. Happy cooking!
Easy Chicken Chow Mein
Ingredients
Equipment
Method
- In a small bowl, mix the cornstarch, brown sugar, and crushed garlic. Add soy sauce to make a smooth paste, then whisk in the remaining soy sauce, oyster sauce, and chicken broth.
- Place dried noodles in a bowl and pour boiling water over them; cover and let them soak while prepping the rest.
- Heat oil in a large skillet or wok over medium-high heat, add chicken strips with five-spice powder, and stir-fry for 6-7 minutes until almost fully cooked.
- Add mixed vegetables and stir-fry for another 4-5 minutes until they soften slightly but retain their crunch.
- Pour the sauce into the skillet, simmer for 3-4 minutes until thickened, then add drained noodles and toss everything together until coated in sauce.