Chicken Chow Mein
A fast and satisfying one-pan chicken chow mein with tender chicken thighs, savory sauce, and noodles ready in 35 minutes.
Equipment
- Large skillet or wok
- Small mixing bowl
- Tongs
Ingredients
- 12 oz refrigerated chow mein noodles or dry spaghetti Cook according to package instructions; al dente if using spaghetti
- 1 tbsp sesame oil
- 1 lb boneless skinless chicken thighs Cut into 1-inch pieces
- kosher salt To taste
- freshly ground black pepper To taste
- 1 clove garlic Minced
- 1 tsp fresh ginger Freshly grated
- 1 carrot Grated
- 0.5 small head cabbage Shredded
- 0.25 cup low-sodium chicken broth
- 0.25 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 green onions Thinly sliced
Instructions
- Cook the chow mein noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, and cornstarch until smooth. Set the sauce aside near the stove.
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Season the chicken pieces with kosher salt and black pepper.
- Add the chicken to the skillet and cook until golden and cooked through, about 6-8 minutes. Let it sit without stirring for a minute or two to build color and browning.
- Add the minced garlic and grated ginger and cook for about 1 minute until fragrant. Watch carefully to avoid burning the garlic.
- Stir in the grated carrot and shredded cabbage.
- Cook for 3-4 minutes until the vegetables begin to soften.
- Add the cooked noodles to the skillet and toss to combine with the chicken and vegetables.
- Pour the prepared sauce over the noodle and chicken mixture.
- Toss everything together using tongs until evenly coated.
- Continue cooking for 2-3 minutes until the sauce thickens slightly and the noodles are heated through. Add a small splash of broth if the sauce thickens too quickly.
- Stir in the sliced green onions.
- Serve immediately.
