This chicken chow mein is as good as it gets when it comes to Asian takeout at home. Delicious yakisoba noodles loaded with stir-fried vegetables and a simple Asian sauce.
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I can’t even begin to explain how amazing this stuff is. It’s so addicting, I can guarantee you’ll be running back for seconds! What I love most about this recipe is that it can easily be modified to your liking. We usually add shrimp to give it a little more meatiness, but you can add whatever you want 🙂 If you prefer a lighter (gluten-free) version of chicken chow mein, try our rice noodle stir-fry recipe.
If you plan to make the full recipe, be sure to use a large wok or skillet. And by large I mean the biggest skillet you have. I used a 14-inch wok. It will seem like a lot of vegetables at first, but they decrease in size as they cook.
Chicken chow mein recipe
Ingredients for chicken chow mein
- olive oil
- chicken breast
- Yakisoba noodles
- red bell pepper
- rice vinegar
- soy sauce
How to make chicken chow mein
- In a wok, heat olive oil over medium-high heat. Add the minced garlic and stir for a minutes or so. Then place the cubed chicken and cook through completely.
- Add the sliced onion, and sauté it until it becomes tender.
- Toss in the carrots, celery, cabbage, bell pepper, and broccoli and stir for about 4 minutes.
- Pour in rice vinegar and soy sauce and sprinkle in the sugar. Lastly, break up the yakisoba noodles and toss them into the chicken chow mein.
If you love Asian food as much as I do, these easy recipes are a MUST!
Teriyaki chicken– marinated in a simple Asian dressing and grilled to smoky deliciousness.
Garlic ginger shrimp– all you need is 7 ingredients for this quick Asian dinner.
Mongolian beef– a quick 30 minutes meal.
Why go out when you can make your own chicken chow mein right at home! Mom's famous recipe is guaranteed to please your taste buds.
- 3 tbsp olive oil
- 3 cloves minced garlic
- 2 chicken breasts cut 1 inch pieces 16.8 oz
- 3/4 cup celery sliced (1.5 sticks)
- 3 cups carrot julienned (about 2 medium carrots)
- 2 1/2 cups onion thinly sliced (about 1 medium onion)
- 2 lb Yakisoba noodles
- 1 medium cabbage chopped
- 12 oz fresh broccoli florets
- 1 red bell pepper sliced
- 2 tbsp rice vinegar
- 1/2 cup soy sauce
- 3 tbsp white sugar
- Chop up the vegetables and chicken. Whenever I know I'm making a dish that requires a good amount of chopping, I chop my veggies the night before, cover them in plastic warp and refrigerate them. This really speeds up the cooking processes.
- Heat olive oil in a large wok over medium high heat. Add the minced garlic and stir for about 1 minute.
- Place the diced chicken into the wok and stir until light brown and most of the liquid is absorbed.
- Add the chopped onions, and sauté them until they become translucent.
- Toss in the carrots and celery and stir until softened. Then add in the cabbage, bell pepper, and broccoli and stir for about 4 minutes.
- Pour in rice vinegar and soy sauce and sprinkle in the sugar. You may want to add a little more soy sauce depending on how salty you prefer your food.
- Add in the Yakisoba noodles. The noodles might be very compact at first, but they will separate after they sit in the hot wok for a few minutes.
- Stir the noodles for another 3-5 minutes or until they've all separated. Remove from heat and serve warm.
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