This Chicken Chow Mein is just like what you get at your favorite Chinese restaurant but it’s made at home in under 25 minutes! This is a simple and satisfying entree that is sure to please. It’s a versatile recipe and if you want to keep it more traditional you can add in bean sprouts, or for more textures you could add in water chestnuts or sliced mushrooms.
This will likely become one of your go to dinner recipes because it’s so easy to make yet it tastes delicious! My whole family loved it, picky eaters included.
Chow mein noodles were hard for me to find, I went to three stores and even an asian grocery store which didn’t have them. So, I’ve listed the thin spaghetti noodles as another alternative which is what I used and they work just fine (not authentic by any means but a great substitute). Another Chinese egg noodle would work well here too.
1 lb refrigerated chow mein noodles or 8 oz dry thin spaghetti
1 lb chicken , sliced into 1/2-inch thin strips
1 cup thinly sliced celery (2 stalks)
2 Tbsp vegetable oil
3 cups thinly sliced cabbage
1 1/2 cups matchstick carrots
4 green onions , chopped
1 1/2 tsp minced ginger
2 cloves garlic , minced
5 Tbsp low sodium soy sauce
1 Tbsp oyster sauce (or more to taste)
2 tsp granulated sugar
1 1/2 tsp sesame oil
Prepare noodles according to directions on package. In a bowl whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside.
Heat oil in a wok or large and deep non-stick skillet over medium-high heat. Add chicken and celery and cook until chicken is halfway cooked through, about 4 minutes (outsides should be white). Add cabbage, carrots, green onions, and ginger and saute until veggies are tender and chicken is cooked through, about 4 minutes, adding in garlic during last minute of cooking.
Toss in pasta, then pour soy sauce mixture over top and toss to coat. Serve warm.