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- 2 boneless, skinless chicken breasts, thinly sliced - 200g chow mein noodles (fresh or dried) - 2 cups shredded green cabbage - 1 small onion, thinly sliced - 1 bell pepper, thinly sliced (choose your favorite color) - 1 carrot, peeled and julienned - 2 cloves garlic, minced - 3 green onions, chopped (reserve some for garnish) - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon sesame oil - Salt and pepper to taste - Sesame seeds for garnish - Additional chopped green onions - Gather the marinade ingredients: soy sauce, oyster sauce, sesame oil, and garlic. - In a bowl, mix the sliced chicken with the marinade. - Cover the bowl with plastic wrap. - Place it in the fridge for at least 15 minutes. Marinating the chicken is key. It adds great flavor and keeps the meat juicy. - You can use fresh or dried chow mein noodles. - If using dried noodles, boil them in salted water for 4-5 minutes. - If using fresh noodles, rinse them in hot water for a few minutes. Make sure not to overcook the noodles. You want them firm, or al dente. - Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. - Add the sliced onion, bell pepper, and julienned carrot. - Cook these for 3-4 minutes until they soften. - Add shredded cabbage and stir-fry for another 2 minutes. Keep stirring to avoid burning. This step brings out the bright colors and flavors of the veggies. - Move the veggies to one side of the pan to create space. - Add another tablespoon of oil on the empty side, then add the marinated chicken. - Cook the chicken on medium-high heat, stirring occasionally for 5-6 minutes until cooked through. Mix the chicken and veggies well. You want everything to blend nicely. - Add the cooked chow mein noodles to the pan. - Use tongs or a spatula to gently toss everything together. - Cook for an additional 2-3 minutes, ensuring it is heated through. Make sure the noodles are coated well with the chicken and veggies. - Taste the chow mein and adjust seasoning with salt and pepper. - Stir in chopped green onions for freshness. - Serve hot, garnished with sesame seeds and extra green onions. Presentation matters! A colorful plate is always more inviting. To get great taste, marinate your chicken. Marinating helps the chicken soak up the flavors. Use soy sauce, oyster sauce, sesame oil, and minced garlic. Mix the chicken well and let it sit for at least 15 minutes. This step is key for a tasty meal. Choosing the right sauces is also important. Soy sauce adds saltiness, while oyster sauce brings sweetness. Sesame oil gives a nice nutty flavor. These three sauces work together to make your dish shine. For chow mein noodles, you can use fresh or dried. If using dried noodles, boil them in salted water for 4-5 minutes. This makes them firm, or al dente. If you have fresh noodles, just rinse them in hot water for a few minutes. Both methods keep the noodles from getting mushy. To avoid mushy noodles, don’t overcook them. Drain them well after cooking. Set them aside to cool slightly. This helps them stay firm when mixed with the chicken and vegetables. The best veggies for chow mein are bell peppers, carrots, and cabbage. These add color and crunch to your dish. You can also add green onions for extra flavor. When cutting vegetables, slice them thin. This helps them cook evenly. Stir-fry veggies for just a few minutes. You want them to be tender but still crisp. This keeps your chow mein fresh and tasty. {{image_4}} You can switch the chicken for shrimp or tofu. Shrimp cooks quickly and adds a nice touch. Just stir-fry them for a few minutes until they turn pink. Tofu is a great option too. Use firm tofu, press it to remove moisture, then cube and sauté it. For a vegetarian choice, skip the meat altogether. Load up on more vegetables like bell peppers, broccoli, or snap peas. This way, you still get a full meal without meat. Feel free to change the vegetables based on what you have. Seasonal veggies are great and add variety. In spring, toss in asparagus or peas. In winter, try carrots or Brussels sprouts. Mushrooms add a nice umami flavor. You can use button, shiitake, or any kind you like. Bean sprouts give a crunchy texture and a fresh taste. Add them last in the cooking process for the best bite. If you like heat, add chili sauce or flakes. Start with just a little, then taste and adjust. You can always add more, but it’s hard to take it out. For a milder spice, use sweet chili sauce. It adds flavor without too much heat. Be sure to adjust your other seasonings to keep the balance right. To store your Chicken Chow Mein, let it cool first. This step helps keep it fresh. Once cool, place it in a container. Use an airtight container for the best results. Glass or plastic containers work well. Make sure to seal it tightly to keep moisture in. You can reheat chow mein in two main ways: the microwave or the stove. - Microwave: Place the chow mein in a microwave-safe dish. Cover it with a lid or wrap. Heat for 1-2 minutes, stirring halfway. - Stove: Heat a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir until warmed through. Both methods keep your chow mein tasty and prevent it from drying out. If you want to freeze your chow mein, it’s easy. First, cool it completely. Then, place it in a freezer-safe bag or container. Remove as much air as you can before sealing. This helps prevent freezer burn. When ready to eat, thaw the chow mein in the fridge overnight. Reheat it in the microwave or on the stove as described above. Enjoy your homemade takeout anytime! Yes, you can make Chicken Chow Mein gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Make sure your noodles are gluten-free too. Some brands offer gluten-free chow mein noodles. Check the labels before buying. You can store Chicken Chow Mein in the fridge for up to three days. Keep it in an airtight container to maintain freshness. Reheat it in the microwave or on the stove when you're ready to eat. If you need a substitute for oyster sauce, use soy sauce mixed with a bit of sugar. You can also try hoisin sauce for a similar flavor. Both options work well in this recipe. Absolutely! You can add more vegetables to your Chicken Chow Mein. Broccoli, snap peas, and mushrooms are great options. Just remember to adjust cooking times to ensure everything cooks well. Yes, you can make a vegetarian version of Chicken Chow Mein. Replace chicken with tofu or tempeh. Use vegetable broth instead of oyster sauce to add flavor. The rest of the recipe stays the same; just swap the protein. In this post, we covered how to make Chicken Chow Mein, from ingredients to storage. You learned about marinating chicken, cooking noodles, and stir-frying vegetables. We discussed tips for flavor and texture, plus variations to suit your tastes. Making chow mein at home is simple and fun. Choose your ingredients and cook it your way. Enjoy this tasty dish fresh, or store leftovers for later. With practice, you’ll impress everyone at your table!

Chicken Chow Mein Takeout Fakeout

Craving takeout? Learn how to make Chicken Chow Mein right at home with this easy recipe! Packed with tender chicken, colorful veggies, and savory noodles, this dish brings the delicious flavors of your favorite restaurant into your kitchen. Perfect for a quick weeknight dinner, you'll impress your family with this homemade chow mein in just 30 minutes. Click through for the full recipe and start cooking today!
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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, thinly sliced

1 bell pepper, thinly sliced (choose your favorite color)

2 cups shredded green cabbage

1 carrot, peeled and julienned

3 green onions, chopped (reserve some for garnish)

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 mixing bowl, take the sliced chicken and add soy sauce, oyster sauce, sesame oil, and minced garlic. Mix thoroughly until the chicken is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes to let the flavors meld.

    Cook the Noodles: If you’re using dried chow mein noodles, boil them in salted water according to the package instructions, usually for about 4-5 minutes until they are al dente. Drain the noodles and set them aside. For fresh noodles, simply rinse them in hot water for a couple of minutes until heated through, then drain and set aside.

      Stir-fry the Vegetables: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the sliced onion, bell pepper, and julienned carrot. Stir-fry these vegetables for about 3-4 minutes until they begin to soften. Next, add the shredded cabbage and continue cooking for an additional 2 minutes, or until the cabbage starts to wilt slightly.

        Cook the Chicken: Push the sautéed vegetables to one side of the pan to create space. Pour in the remaining tablespoon of vegetable oil on the empty side, then add the marinated chicken. Cook the chicken on medium-high heat, stirring occasionally, until it is completely cooked through and no longer pink, about 5-6 minutes. Once cooked, mix the chicken with the vegetables until well combined.

          Combine Noodles and Mix: Add the pre-cooked chow mein noodles to the pan. Using tongs or a spatula, gently toss everything together until the noodles are evenly coated with the chicken and vegetable mixture. Allow everything to cook together for an additional 2-3 minutes, ensuring it is heated through.

            Season and Serve: Taste your chow mein and adjust the seasoning with salt and pepper according to your preference. Stir in the chopped green onions for a fresh pop of flavor.

              Garnish: Serve your delicious Chicken Chow Mein hot, sprinkled with sesame seeds and additional chopped green onions on top for a vibrant finish.

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