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Homemade Chicken Chow Mein

by Laura

When I get a meal from Panda Express, I always go for chow mein for my side. Today, I have a recipe for a homemade chicken chow mein. Since this version includes chicken, it can be used as a main dish. However, you can always use out the chicken and use it as a side too!

If you can’t get you hands on some chow mein noodles. Now when I say chow mein noodles, it’s not the crunchy cooked kind. It’s the kind that looks like pasta noodles that need to be cooked.

You can use lo mein, thin spaghetti or spaghetti noodles as a substitute if you can’t find chow mein noodles. However, the chow mein noodles or lo mein noodles are the best choice. They have a different taste and texture. So, they are the better choice if it’s possible to buy them. I couldn’t find the chow mein noodles so I grabbed a box of lo mein noodles from my local Walmart.

This homemade chicken chow mein includes the standard carrots and cabbage. I used a bag of already shredded cabbage for this. I also puchased a bag of julienne carrots to make this. Both of these already prepared ingredients can help save you time.

Homemade Chicken Chow Mein | realmomkitchen.com
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Homemade Chicken Chow Mein | realmomkitchen.com

Homemade Chicken Chow Mein


  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 68 servings 1x

Ingredients

Scale
  • 12 oz chow mein noodles or lo mein (uncooked noodles)
  • 1 lb boneless, skinless chicken breast, cubed
  • 3 Tbsp canola oil
  • 2 cups shredded cabbage
  • 1 large carrot julienned
  • 1/2 bunch green onions, diced
  • 2 garlic cloves
  • For the sauce:
  • 6 Tbsp oyster sauce
  • 3 Tbsp low sodium soy sauce
  • 2 Tbsp light sesame oil (not toasted)
  • 1/2 cup chicken broth
  • 1 Tbsp cornstarch
  • 1 Tbsp granulated sugar
 

Instructions

  1. Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
  2. Heat a large wok or pan with olive oil over medium heat. Add in the chicken and cook until golden brown. Remove from the wok and set aside.
  3. Add carrots, cabbage and garlic to the wok. Saute until veggies are slightly softened and the cabbage is a bit translucent. Add chicken and noodles  into the pan.
  4. In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch.  Pour sauce over everything in the wok and continue cooking all the ingredients together for another 2 minutes.
  5. Serve and garnish with chopped green onions. Serves 6-8.
  • Category: Chicken
  • Method: Stove Top
  • Cuisine: Asian
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