Why You’ll Love This Chicken Chow Mein Recipe
One of the many reasons I love this Chicken Chow Mein recipe is how quickly it comes together—just about 30 minutes from start to finish!
I’m always amazed at how a few fresh ingredients can create a dish that feels so satisfying and comforting. The vibrant colors of the veggies pop, making it visually appealing.
Plus, the combination of flavors—from the savory soy sauce to the crunch of bean sprouts—never fails to impress. I often find myself craving it during busy weeknights.
It’s not just quick; it’s also a delicious way to enjoy a homemade meal any time!
Ingredients of Chicken Chow Mein
When it comes to whipping up a tasty Chicken Chow Mein, the ingredients play a vital role in creating that mouthwatering dish we all love. It’s amazing how a handful of fresh veggies and simple pantry staples can come together to create something so delicious.
So, if you’re ready to gather your ingredients and get started, here’s what you’ll need to make this delightful dish.
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 1 lb boneless skinless chicken breasts, cut into strips across the grain
- 1 cup shredded cabbage
- 1 cup thinly sliced celery (about 2 stalks)
- 1 large onion, sliced lengthwise
- 1 (8 ounce) can sliced water chestnuts, drained
- 4 ounces sliced fresh mushrooms
- 1 garlic clove, diced fine
- 1 lb fresh bean sprouts, rinsed, drained, and patted dry
Now, let’s talk about these ingredients for a moment. If you’ve ever been in the grocery store staring at the produce aisle, you know how tempting it can be to grab everything in sight.
But for this recipe, stick to the list; it’s all about the balance of flavors. The chicken is your protein powerhouse, while the veggies add crunch, color, and a ton of nutrients. Don’t underestimate the garlic; it’s like the little magician of flavor in this dish.
And if you’re feeling adventurous, you could easily swap in some other veggies you have lying around, like bell peppers or snap peas. Just remember, the fresher the ingredients, the better your Chicken Chow Mein will taste.
How to Make Chicken Chow Mein
Now that you have all your ingredients for Chicken Chow Mein laid out, it’s time to get cooking. First things first, grab yourself a small bowl and stir together 2 tablespoons of cornstarch, 1 cup of chicken broth, and 2 tablespoons of soy sauce. This mixture will be your sauce and it’s going to add that delicious savory flavor we all crave.
Once that’s ready, it’s time to heat things up. Pour 2 tablespoons of vegetable oil into a wok or a large Dutch oven and crank the heat to high. When the oil is sizzling hot, toss in 1 pound of boneless, skinless chicken breasts that you’ve cut into strips. Stir-fry those bad boys for about 1 to 2 minutes until they’re browned and cooked through. The smell? Oh, it’s heavenly. Use a slotted spoon to transfer the chicken to a plate and set it aside for now.
Next up, we’re going to give those veggies some love. In the same wok, add the remaining 1 tablespoon of vegetable oil and throw in 1 cup of shredded cabbage, 1 cup of thinly sliced celery (that’s about 2 stalks), and 1 large onion—sliced lengthwise. Stir-fry these colorful beauties for about a minute, just until they’re barely cooked. You want them to keep some crunch!
Then, toss in a can of sliced water chestnuts (8 ounces), 4 ounces of sliced fresh mushrooms, and 1 finely diced garlic clove. Stir-fry for another 1 to 2 minutes, letting all those flavors mingle. Finally, add in 1 pound of fresh bean sprouts that you’ve rinsed, drained, and patted dry. Give everything a quick stir for about 30 seconds.
Now, it’s time to reunite the chicken with the veggies. Pour that cornstarch mixture (the sauce) into the wok all at once. Cook and stir constantly until the sauce thickens and bubbles. Once it’s looking good, return the chicken and veggies to the wok, tossing everything together until it’s heated through and coated in that glorious sauce.
Now, all that’s left to do is turn it out into a serving bowl. Voila! You’ve just made a delightful Chicken Chow Mein, and it’s time to enjoy. Just don’t forget to snap a pic for the ‘gram before you dig in—because honestly, who wouldn’t want to see this masterpiece?
Chicken Chow Mein Substitutions & Variations
After you’ve mastered the basic Chicken Chow Mein recipe, it’s fun to explore some substitutions and variations to suit your taste.
For protein, try shrimp, beef, or tofu instead of chicken. You can switch up the veggies too—add bell peppers, broccoli, or snap peas for a colorful twist.
If you want a bit more heat, toss in some sliced jalapeños or chili paste. For a gluten-free option, use tamari instead of soy sauce.
And if you’re feeling adventurous, experiment with different sauces like oyster or hoisin sauce. Each change can create a deliciously unique dish tailored just for you!
Additional Tips & Notes
For a successful Chicken Chow Mein, there are a few key tips to keep in mind.
First, make sure your wok or pan is really hot before adding the chicken; this helps achieve that perfect stir-fry texture.
Don’t overcrowd the pan; cook in batches if necessary.
I also recommend using fresh ingredients for better flavor and crunch—especially the vegetables.
Finally, toss everything together just before serving to maintain the freshness of the ingredients.
If you like some heat, add a splash of chili sauce.
Enjoy your delicious homemade Chow Mein! It’s a dish that never disappoints!