A quick and delicious Chicken Chow Mein with a savory and slightly sweet chow mein sauce, perfect for a satisfying homemade takeout meal.

2 chicken breasts, thinly sliced

8 oz chow mein noodles (or thin spaghetti)

2 cups shredded cabbage

1 cup julienned carrots

3 green onions, sliced

2 tbsp oil (for cooking)

1/4 cup low-sodium soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tsp sesame oil

1 tsp sugar

2 cloves garlic, minced

1 tsp cornstarch + 1 tbsp water (slurry)

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Cook the noodles according to the package instructions, drain, and set aside.
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and minced garlic. Set this sauce mixture aside.
In a large skillet or wok, heat the oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5–7 minutes. Once cooked, remove the chicken from the pan and set it aside.
In the same skillet, add the shredded cabbage, carrots, and green onions. Sauté the vegetables for 2–3 minutes until they begin to soften.
Add the cooked noodles and chicken back into the pan with the vegetables.
Stir the cornstarch and water mixture to create a slurry, then pour the sauce over the chicken, noodles, and vegetables. Toss everything together and cook for an additional 1–2 minutes until the noodles are well-coated and everything is heated through.
Serve and enjoy your homemade Chicken Chow Mein!

Vegetarian Version: Omit the chicken and add tofu or more vegetables like mushrooms, bell peppers, or snow peas.
Extra Crunch: Add snap peas or bell peppers to the stir-fry for added texture.
Spicy Kick: Add chili flakes or fresh chili to the sauce for a spicier dish.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave.
If using different noodles, adjust cooking times accordingly.
For gluten-free, use tamari or gluten-free soy sauce, and ensure hoisin and oyster sauces are gluten-free.