Oh, but this Chinese classic is to die for! And without all the fuss of takeout too! Killer Chow Mein represents everything you love about the wonderful noodle staple. It combines tender chow mein noodles with a sweet and sticky sauce that boasts distinct notes of soy and oyster sauce. With golden bites of juicy chicken and bright little vegetables found throughout, Killer Chow Mein will definitely convince you to throw away your old takeout menus!


For the sauce:

  • 6 tablespoons oyster sauce
  • 1 tablespoon granulated sugar
  • 3 tablespoons light sesame oil, not toasted
  • 3 tablespoons low-sodium soy sauce
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch

For the chow mein:

  • 12 ounces chow mein noodles
  • 3 tablespoons olive oil
  • 1 pound chicken breast, boneless and skinless, chopped into bite-size strips
  • 1 large carrot, julienned
  • 2 cups cabbage, shredded
  • 2 cloves garlic, pressed
  • 1/2 bunch green onions, chopped, for garnish


Step 1 –In a small mixing bowl, add the oyster sauce, the sugar, the sesame oil, the soy sauce, the chicken broth, and the cornstarch and whisk to combine.

Step 2 –Cook the noodles according to the package directions.

Step 3 –Drain the noodles and rinse them under cold water.

Step 4 –In a large wok or pan over medium-high heat, heat the olive oil.

Step 5 –Add the chicken strips to the hot oil and cook until they are golden-brown and the meat reaches an internal temperature of 165 degrees F, about 5-7 minutes.

Step 6 –Transfer the chicken strips to a plate.

Step 7 –In the same skillet over medium-high heat, add the carrots, the cabbage, and the garlic and sauté until the veggies are softened slightly and the cabbage is slightly translucent, about 3-4 minutes.

Also Read:  Nanaimo Bars

Step 8 –Add the chicken strips and the noodles to the pan.

Step 9 –Pour in the sauce and cook, while tossing to combine, until everything is heated through, about 2 minutes.

Step 10 –Serve hot, garnished with the green onions.