Chicken Chow Mein has a very spotty reputation. It’s been years since I’ve had any at a restaurant. However, from what I remember, the chicken tended to be rubbery, the vegetables were always overcooked and the noodles totally dominated the dish. Not anymore with this amazing Teriyaki Chicken Chow Mein.
This Teriyaki Chicken Chow Mein is loaded with tender, succulent chicken and vegetables, and the perfect amount of noodles. It’s amazing.
Ingredients
For the Teriyaki Chicken Chow Mein, you need chicken, vegetables, noodles and sauce.
- The Chicken: I like to use a boneless, skinless chicken breast trimmed of all fat. You could always use chicken thighs. However chicken thighs tend to be somewhat fatty.
- The Vegetables: The vegetable portion of the Chow Mein is very forgiving in that you could use different combinations. I like to use onions, carrots, celery, broccoli and cabbage.
- The Sauce: The sauce couldn’t be simpler. It’s bottled Teriyaki Sauce flavored with fresh ginger and garlic. I like to add a bit or cornstarch for thickening.
Preparing The Ingredients
To start the prep I cut the chicken crosswise into ¼-inch slices, and then cut the slices into ½-inch pieces. Then, I marinated the chicken in some Teriyaki sauce mixed with fresh grated ginger, minced garlic and cornstarch.
I covered the chicken and placed it in the refrigerator for about an hour.
For the vegetables, I cut the onions and broccoli into bite-sized pieces and shredded the cabbage. Then, I julienned the carrots and celery.
Next, I combined the remaining Teriyaki Sauce with cornstarch and set it aside.
Finally, I cooked the noodles in boiling water for about 3 minutes. After three minutes, I drained the noodles and set them aside.
Making the Teriyaki Chicken Chow Mein
I started by heating some vegetable oil in my wok over medium high heat. Once the oil was hot, I added the marinated chicken. I cooked the chicken, stirring often until it was done. This took 3 to 4 minutes.
I removed the chicken from the wok and added a bit more oil.
Below is a composite video showing how I made the Teriyaki Chicken Chow Mein.
First, I added the onions, celery and carrots to the wok (Video 1) and cooked them for about 3 minutes. Next, I added the broccoli and cabbage (Video 2) and cooked the vegetables for around 4 minutes.
After that, I returned the chicken to the wok (Video 3) and stirred to combine everything. Finally, I added the cooked noodles and poured on the Teriyaki sauce/cornstarch mixture (Video 4).
I tossed to combine all ingredients. Then, I cooked Chow Mein for another couple of minutes to ensure that everything was hot and well combined.
All I can say is that this is this Teriyaki Chicken Chow Mein is an incredible dish. It has the perfect blend of ingredients and is super simple to make.
For an added treat, pair this awesome dish with some homemade Egg Rolls. Yum!
If you’re looking for some more Asian inspired cuisine, check out my Easy Asian Chicken Lettuce Wraps with Spicy Dipping Sauce, Veggie Spring Rolls, Bourbon Chicken, or Vegetable Lo Mein.
I hope you liked this recipe for Teriyaki Chicken Chow Mein as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Teriyaki Chicken Chow Mein
Ingredients
- 8 ounces chicken breast, skinless, boneless and trimmed of fat
- 1 Tablespoon freshly grated ginger
- 3 cloves garlic, minced
- ½ cup Teriyaki sauce, divided
- 2 teaspoons corn starch, divided
- 4 ounces Chinese Chow Mein Noodles, cooked according to package directions
- 3 Tablespoons vegetable oil, divided
- 1 large onion, thinly sliced (about 1 ½ cups)
- ¾ cup celery, julienned (2 stalks)
- 1 cup carrots, peeled and julienned (2 large)
- 2 cups broccoli florets, cut into bite-sized pieces
- 2 cups shredded cabbage
Instructions
- Cut chicken breast crosswise into ¼-inch slices and then cut each slice into ½-inch pieces. Add 2 Tablespoons Teriyaki sauce, ginger, garlic and ½ teaspoon corn starch. Stir to combine. Cover and place in refrigerator for 1 hour.
- Combine remaining Teriyaki sauce (¼ cup plus 2 tablespoons) and remaining corn starch (1 ½ teaspoons). Set aside.
- Cook chow mein noodles in boiling water according to package directions (about 3 minutes). Drain well; set aside.
- Heat 1 ½ tablespoons of oil in Wok or 12-inch skillet over medium high heat. Add chicken. Cook, stirring often until chicken is done, 3 to 4 minutes. Remove from pan.
- Heat remaining 1 ½ tablespoons of oil in Wok or 12-inch skillet over medium high heat. Add onions, celery and carrots. Cook, stirring often for 2 to 3 minutes or until onions are translucent. Add broccoli and carrots. Cook and stir 4 to 5 minutes or until vegetables are soft.
- Add cooked chicken; stir to combine. Add cooked noodles and Teriyaki/cornstarch mixture. Toss well and cook for 2 to 3 minutes until everything is well combined and thoroughly heated.
- Yield: 4 servings.
This looks incredible! I can’t wait to try it, but will wait for the egg roll recipe!
It was incredible! The leftovers were just as good. You may not remember, but I got the egg roll recipe from a Chinese place in the food court of one of the Tallahassee malls, probably 35 or more years ago! It’s still good after all these years.
This is such a great chow mein recipe. Thank you for sharing this, my family will absolutely love it!
They won’t be disappointed!