Chicken Chow Mein One-Pot
This chicken chow mein is a fast, one-pan wonder featuring juicy chicken, crisp veggies, chewy noodles, and a savory sauce. Perfect for busy weeknights—ready in under 30 minutes with minimal cleanup!
Equipment
- Nonstick Skillet or Wok
- Tongs
- Knife
Ingredients
Main Ingredients
- 2 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 lb chicken breast thinly sliced
- 1 red bell pepper julienned
- 1 cup shredded carrots
- 1.5 cups green cabbage thinly sliced
- 0.5 cup snap peas optional
- 2 tbsp low-sodium soy sauce
- 1 tbsp halal oyster sauce
- 1 tbsp dark soy sauce for color and depth
- 0.5 tsp black pepper
- 2 tsp cornstarch
- 2 tbsp water for slurry
- 6 oz chow mein noodles or ramen-style wheat noodles
- 2 cups water or chicken broth unsalted
- chopped scallions and sesame seeds for garnish
Instructions
- Heat sesame oil in a large skillet or wok. Add garlic and ginger, cook for 30 seconds. Add chicken and cook until browned and cooked through. Remove and set aside.
- Add bell pepper, carrots, cabbage, and snap peas. Sauté for 3–4 minutes until slightly tender.
- Add soy sauces, oyster sauce, black pepper, and broth. Bring to a simmer.
- Add noodles to the pan and cook 5–6 minutes, stirring occasionally, until tender and sauce is absorbed.
- Mix cornstarch with water and stir into the pan. Add chicken back in. Cook 1–2 more minutes until glossy and thickened.
- Garnish with scallions and sesame seeds. Serve hot!
Notes
Customize with tofu, shrimp, or more veggies. Gluten-free? Use tamari and GF noodles. Make extra sauce for a juicier chow mein or meal prep the sauce for quick weekday stir-fries.