Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 8 oz chow mein noodles
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1/4 cup oyster sauce (optional)
- 2 tbsp cornstarch
- 2 tbsp water
- Green onions, chopped (for garnish)
Instructions
- Step 1: Heat vegetable oil in a large wok or skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from wok and set aside.
- Step 2: Add onion and bell pepper to the wok and stir-fry for 3-4 minutes until slightly softened. Add garlic and broccoli and stir-fry for another 2 minutes.
- Step 3: Return chicken to the wok. In a small bowl, whisk together chicken broth, soy sauce, oyster sauce (if using), cornstarch, and water until smooth. Pour sauce over chicken and vegetables.
- Step 4: Bring sauce to a simmer and cook for 2-3 minutes, or until the sauce has thickened and the vegetables are tender-crisp.
- Step 5: Add chow mein noodles to the wok and toss to coat with the sauce. Cook for 1-2 minutes, or until noodles are heated through.
- Step 6: Garnish with chopped green onions and serve immediately.
Notes
- Leftovers store wonderfully in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of water or chicken broth to prevent dryness.
- Serve this Chicken Chow Mein alongside a side of steamed rice for a complete and satisfying meal.
- For extra flavor depth, marinate the chicken in a mixture of soy sauce and a teaspoon of sesame oil for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American