Chicken Chow Mein Stir Fry: The Takeout Dupe

Okay, hear me out: this Chicken Chow Mein Stir Fry is giving “I can’t believe I made this at home” energy. It’s got all the vibes of your favorite takeout, but with fresher veggies, better chicken, and a homemade teriyaki sauce that’s kind of the main character.

Also, did you know chow mein literally means “stir-fried noodles” in Chinese? So technically when you say “chow mein stir fry,” you’re saying “stir-fried noodles stir fry,” but like… semantics. We love a little redundancy with a side of flavor.

Let’s talk about what makes this recipe elite:

• You’re using boneless skinless chicken thighs which = juicy, flavorful, never-dry protein.
• The homemade teriyaki sauce? She’s glossy, sweet, salty, and sticky in all the right ways.
• And those noodles? They soak it all up like they were born for this moment.

This is one of those recipes that makes you feel like a ninja in the kitchen. The whole thing cooks up in about 30 minutes, and it’s totally customizable. Hate cabbage? Leave it out. Want it spicy? Toss in some chili crisp. Want to impress your situationship who claims they “don’t usually like stir fry”? This’ll do it.

Oh, and if you don’t have mirin (which is a sweet rice wine used in Japanese cooking, FYI), don’t stress. Sub in a little rice vinegar + extra honey and keep it moving.

Chicken Chow Mein Stir Fry: The Takeout Dupe

It’s got all the vibes of your favorite takeout, but with fresher veggies, better chicken, and a homemade teriyaki sauce that’s kind of the main character.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Ingredients

Chow Mein Ingredients:

• 1 pound boneless skinless chicken thighs cut into bite-sized pieces
• 12 ounces chow mein stir fry noodles
• 1 tablespoon avocado oil
• 1 onion sliced
• 1 red pepper sliced
• 2 cups broccoli florets
• 1 cup sliced cabbage optional
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 green onions sliced
• Salt and pepper

Teriyaki Sauce Ingredients:

• 1/2 cup soy sauce
• 1/4 cup water
• 2 tablespoons mirin sweet rice wine
• 1/4 cup brown sugar
• 1 tablespoon honey
• 2 cloves garlic minced
• 1/2 t ground ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water slurry

Instructions

• Prepare Chicken: Cut up chicken into about inch size pieces. Season the chicken pieces with salt and pepper.
• Make the Sauce: In a bowl, whisk the soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Pour 1/4 cup of the teriyaki sauce over the chicken and toss to coat. Cover and let marinate for at least 15 minutes in the fridge.
• Heat the oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5 minutes. Transfer to a plate.
• Add more oil if necessary, toss in onions and saute. Let them cook for about 2-3 minutes then add in the broccoli (and any other veggies). Cook until everything is tender yet still a little crisp. At the end I added some roasted red peppers.
• Pour in the sauce over the veggies. Allow to simmer for a couple minutes. Add the cornstarch slurry while whisking constantly. Continue to simmer, stirring frequently, until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
• While you are cooking the veggies, get the noodles going. Cook the noodles according to package directions until al dente (still some bite, don’t want them to be mush). Drain and rinse under cold water, to stop them from cooking.
• Add the cooked chicken and noodles to the pan with the veggies. Toss everything and stir-fry for 1-2 minutes until heated through and well combined.
• Serve the teriyaki chicken noodles garnished with sliced green onions. Enjoy!

Servings: 4