5-Ingredient Chicken Chow Mein for Cant-Decide Nights
Stir-fry chicken noodles tonight without a long recipe hunt.
If you are staring into the fridge and cannot decide what to cook, this is the kind of dinner that breaks the stalemate fast. Chicken chow mein gives you noodles, protein, and vegetables in one skillet, so you do not have to assemble three different side dishes or think too hard. It is best on a tired weeknight when you want something savory, familiar, and filling in about half an hour. This version keeps the ingredient list tight and the steps simple, but it still tastes like real dinner, not a compromise. Expect a cozy, takeout-style stir-fry that is flexible, forgiving, and easy to pull together with pantry staples.
Ingredients
- 8 oz chow mein noodles — or thin egg noodles
- 1 lb boneless skinless chicken breast — cut into thin bite-size strips
- 2 tbsp neutral oil — divided
- 3 cup coleslaw mix — or shredded cabbage and carrots
- 3 tbsp soy sauce — use low-sodium if you like
- 1 tbsp oyster sauce — for classic chow mein flavor
- 2 unit green onions — sliced
- 1 tsp sesame oil — for finishing
Method
- 1 Cook the noodles according to the package directions until just tender. Drain and set aside.
- 2 Heat 1 tbsp of the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through, about 5 to 6 minutes.
- 3 Add the remaining 1 tbsp oil and the coleslaw mix. Stir-fry for 2 to 3 minutes until the vegetables start to soften but still have some crunch.
- 4 Add the noodles, soy sauce, and oyster sauce. Toss well so everything is coated and heated through, about 1 to 2 minutes.
- 5 Turn off the heat, drizzle with sesame oil, and top with green onions before serving.
Variations
- Vegetarian swap — Swap the chicken for 8 oz extra-firm tofu, pressed and cubed, and brown it the same way before adding the vegetables.
- Faster swap — Use pre-cooked chicken or rotisserie chicken and add it with the noodles in the last minute just to warm through.
- Substitutions — Use ramen noodles or spaghetti if that is what you have, and swap the coleslaw mix for any shredded cabbage, carrots, or frozen stir-fry vegetables.
Notes
If your noodles clump after draining, splash in 1 tbsp water while tossing. Keep the pan hot so the vegetables stay crisp and the chicken browns instead of steaming.
Equipment that helps
- Large skillet — Gives the noodles enough room to toss instead of steaming into a pile.
- Pot — Needed to boil the noodles before the stir-fry goes together.
- Tongs — Makes it easier to lift and toss the noodles without breaking them.
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