Here’s a takeout-style Chicken Chow Mein—simple, savory, and just like your favorite restaurant 🍜
Chicken Chow Mein (Takeout Style)
Ingredients (serves 4)
- 8 oz chow mein or thin egg noodles
- 1 lb chicken breast, thinly sliced
- 2 tbsp vegetable oil (divided)
- 2 cloves garlic, minced
- 1 tsp grated ginger (optional)
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1 cup julienned carrots
- 3 green onions, sliced
Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- ¼ cup chicken broth
- ½ tsp black pepper
Instructions
- Cook noodles
- Boil noodles until just tender. Drain and toss with a little oil.
- Cook chicken
- Heat 1 tbsp oil in a hot wok or skillet.
- Add chicken and cook 3–4 minutes until done. Remove and set aside.
- Stir-fry veggies
- Add remaining oil. Stir in garlic and ginger for 30 seconds.
- Add cabbage and carrots; stir-fry 2–3 minutes.
- Combine
- Return chicken to pan. Add noodles and bean sprouts.
- Pour in sauce and toss everything together for 2–3 minutes.
- Finish
- Add green onions, toss, and serve hot.
Pro Tips
- Real takeout flavor: Let noodles sit untouched for 30–45 seconds in the pan before tossing—this helps them lightly crisp.
- Extra sauce: Double the sauce ingredients if you like it saucier.
- Swap protein: Shrimp, beef, pork, or tofu all work well.
If you want, I can give you a crispy chow mein, vegetable-only, or Chinese buffet-style version next.
