Easy Stir-Fried Chicken Noodles Recipe
Juicy chicken, crisp veggies, and chewy chow mein noodles stir-fried in a savory sesame-soy sauce make a quick and delicious dinner any night of the week!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.25 cup lite soy sauce
- 1 tablespoon cornstarch
- 0.25 cup oyster sauce
- 2 tablespoons rice wine vinegar sometimes labeled as rice vinegar
- 4 teaspoons granulated sugar or to taste
- 1 tablespoon sesame oil or to taste
- 1 pound boneless skinless chicken thighs cut into 1-inch strips
- 1.5 tablespoons vegetable oil canola or olive oil
- 4 cloves garlic peeled and finely minced
- 5 cups green cabbage finely chopped
- 1 cup matchstick carrots
- 1 cup celery thinly sliced into half moons
- 8 ounces chow mein noodles dry/uncooked
- 0.75 cup water
- 4 units green onions ends trimmed and cut into 1-inch segments
- none finely sliced green onions for garnishing
Instructions
Preparation Steps
- In a small bowl, whisk together soy sauce and cornstarch until smooth.
- Add oyster sauce, rice wine vinegar, sugar, and sesame oil to the bowl; whisk to combine and set aside.
- Place chicken strips in a medium bowl and toss with 2 tablespoons of the sauce; marinate for 10-15 minutes.
- Cook chow mein noodles according to package instructions, drain, and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken with marinade and stir-fry for 3-4 minutes until mostly cooked.
- Add minced garlic and cook for 1 minute, stirring constantly.
- Add cabbage, carrots, and celery; cook for 5 minutes until veggies soften.
- Add cooked noodles, remaining sauce, water, and green onion segments; toss and cook for 1 minute until heated through.
- Garnish with additional sliced green onions and serve immediately.
Notes
This quick chicken chow mein is best enjoyed fresh but can be refrigerated for up to 5 days. Reheat with a splash of soy sauce or oil to restore moisture.