Go Back
- 2 boneless, skinless chicken breasts, thinly sliced - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 small onion, sliced - 1 bell pepper, thinly sliced (any color) - 2 cups shredded cabbage - 1 carrot, julienned - 3 green onions, chopped - 200g chow mein noodles (fresh or dried) - 2 tablespoons vegetable oil - Salt and pepper to taste - Sesame seeds for garnish The key to a great Chicken Chow Mein Takeout Fakeout lies in the quality and balance of your ingredients. Fresh chicken gives the dish a tender bite. I like to use boneless, skinless chicken breasts, sliced thinly for even cooking. Next, sauces add depth. Soy sauce brings saltiness, while oyster sauce adds a hint of sweetness. Sesame oil rounds it out with a nutty flavor. Garlic packs a punch and adds aroma. Vegetables are crucial for color and crunch. I choose a mix like onion, bell pepper, cabbage, and carrot. They not only taste great together but also provide texture. For noodles, chow mein noodles are ideal. You can use either fresh or dried. Fresh noodles save time, while dried ones need a quick boil. Finally, garnishing elevates the dish. Chopped green onions and sesame seeds add a nice finish. This mix of ingredients guarantees a flavorful delight you can whip up at home. Start by taking your thinly sliced chicken breasts. Mix them in a bowl with soy sauce, oyster sauce, sesame oil, and minced garlic. This blend makes the chicken tasty and juicy. Let it sit for at least 15 minutes. This time helps the chicken soak up all the flavors. If you have dried chow mein noodles, cook them as the package says. Aim for al dente texture. If you use fresh noodles, rinse them in hot water for a few minutes. Once cooked, drain the noodles and set them aside. In a large wok or skillet, heat one tablespoon of vegetable oil. Use medium-high heat. Add sliced onion, bell pepper, and carrot. Stir-fry these for about 3 to 4 minutes until they soften a bit. Then, add the shredded cabbage. Keep cooking for another 2 minutes until it wilts. Push the vegetables to one side of the pan. Add the other tablespoon of oil. Now, add the marinated chicken. Cook it for about 5 to 6 minutes. Make sure the chicken is no longer pink. Stir it with the vegetables to mix the flavors. Now it's time for the noodles! Add the cooked chow mein noodles to the pan. Use tongs to toss everything together. Ensure the noodles get coated with the chicken and vegetables. Cook for an additional 2 to 3 minutes to heat everything through. Taste your dish and add salt and pepper if needed. Stir in the chopped green onions for that fresh crunch. Serve your Chicken Chow Mein hot. Sprinkle sesame seeds on top. You can add more green onions if you like. Enjoy your tasty takeout fakeout! To get that true takeout taste, marinating is key. Use soy sauce, oyster sauce, sesame oil, and garlic. Let the chicken soak for at least 15 minutes. This step adds deep flavor. Don't rush it! For an extra kick, add a dash of chili oil or hot sauce. Cooking the chow mein noodles just right is crucial. If using dried noodles, follow the package instructions. Aim for al dente texture. This keeps them chewy and not mushy. If you pick fresh noodles, rinse them under hot water. This helps them stay light and fluffy. Toss them in the pan with the chicken and veggies quickly to mix. Taste your dish before serving. You can always add more salt and pepper. If you like it spicy, add some crushed red pepper flakes. For a fresh touch, mix in a little more chopped green onion. This makes the dish pop with flavor. Remember, balance is key! Adjusting seasonings helps you create a dish that suits your taste buds perfectly. {{image_2}} If you want to switch things up, try using tofu or shrimp. Tofu adds a nice texture and absorbs flavors well. Cut firm tofu into cubes and marinate it just like chicken. For shrimp, use peeled, deveined shrimp. Cook them until they are pink and opaque. Both options are tasty and work well in chicken chow mein. Feel free to add more veggies to your chow mein. Mushrooms bring an earthy flavor, while broccoli adds crunch. Slice up shiitake or button mushrooms and toss them in with the other veggies. For broccoli, cut it into small florets. Add them during the stir-fry step for the best texture and taste. If you need a gluten-free dish, rice noodles are a great choice. They offer a wonderful chew and soak up the sauce well. Cook the rice noodles according to the package instructions, just like chow mein noodles. Once cooked, mix them with the chicken and veggies for a delicious gluten-free meal. After you enjoy your Chicken Chow Mein, store leftovers in an airtight container. This helps keep the dish fresh. Place it in the fridge for up to three days. Make sure it cools down first before sealing it up. This prevents extra moisture that can make your noodles soggy. When reheating, use a skillet for the best results. Heat it over medium heat and add a splash of water or broth. This adds moisture and helps steam the noodles. Stir often to heat evenly. You can also use a microwave. Cover the dish with a damp paper towel. Heat in short bursts, stirring in between. If you have more than you can eat, consider freezing it. Portion the Chicken Chow Mein into freezer-safe bags. Make sure to remove as much air as possible. This helps prevent freezer burn. It can last up to three months. Thaw it overnight in the fridge before reheating. Chicken chow mein comes from China. It is a popular dish in Chinese cuisine. The name means "stir-fried noodles." It started in the Guangdong province. Many people love it in America and around the world. Each region has its own twist on the dish. You can find it in many takeout spots. Yes, you can use different noodles! If you can't find chow mein noodles, try lo mein or even rice noodles. Each type brings a unique taste and texture. Remember to adjust cooking times based on the noodle type. Fresh noodles cook quickly, while dried ones need more time. Experiment with your favorites for a fun twist! To make chicken chow mein vegetarian, swap the chicken for tofu or tempeh. Both are great protein options. Use the same marinade for flavor. Add more colorful veggies like mushrooms or snap peas. This keeps the dish vibrant and tasty. You can still enjoy that classic chow mein taste without meat! We covered all you need to know to make chicken chow mein at home. You learned about key ingredients, step-by-step cooking methods, and clever tips for flavor. I shared variations to fit your tastes, plus easy storage and reheating info. Try experimenting with your favorite veggie or protein. With practice, you'll make a dish everyone loves. Enjoy your cooking adventure!

Chicken Chow Mein Takeout Fakeout

Craving takeout? Try this easy Chicken Chow Mein recipe that you can whip up in just 30 minutes! With tender chicken, colorful veggies, and flavorful noodles, this homemade dish rivals any restaurant meal. Perfect for busy weeknights, it offers delicious flavors that everyone will love. Ready to impress your family with a tasty dinner? Click through for the full recipe and start cooking this Chicken Chow Mein tonight!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1 small onion, sliced

1 bell pepper, thinly sliced (any color)

2 cups shredded cabbage

1 carrot, julienned

3 green onions, chopped

200g chow mein noodles (fresh or dried)

2 tablespoons vegetable oil

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine sliced chicken with soy sauce, oyster sauce, sesame oil, and minced garlic. Mix well and let it marinate for at least 15 minutes to absorb the flavors.

    Cook the Noodles: If using dried chow mein noodles, cook them according to package instructions until al dente. Drain and set aside. If using fresh noodles, just rinse them under hot water for a few minutes.

      Stir-fry the Vegetables: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced onion, bell pepper, and carrot, and stir-fry for about 3-4 minutes until slightly softened. Add the shredded cabbage and cook for an additional 2 minutes until it begins to wilt.

        Cook the Chicken: Push the vegetables to one side of the pan and add the remaining tablespoon of oil. Add in the marinated chicken and cook until it's no longer pink, about 5-6 minutes. Stir together with the vegetables.

          Combine Noodles and Mix: Add the cooked chow mein noodles to the pan, using tongs to toss everything together. Make sure the noodles are well coated in the chicken and vegetable mixture. Cook for an additional 2-3 minutes, allowing everything to heat through.

            Season and Serve: Taste and adjust seasoning with salt and pepper. Stir in chopped green onions.

              Garnish: Serve hot, garnished with sesame seeds and additional green onions if desired.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4