Garlic Butter Chicken Chow Mein

A quick, flavor-packed stir-fry loaded with tender chicken, crisp vegetables, and buttery garlic noodles. It’s the perfect “better-than-takeout” meal ready in under 25 minutes.

Chow Mein actually means “stir-fried noodles” in Cantonese — and it was originally a way to use up leftover veggies and meats.

The garlic butter twist gives this classic Chinese dish an Italian-style flavor depth that makes it irresistible for fusion food lovers.

FAQs

❓

1. What is Garlic Butter Chicken Chow Mein?
It’s a stir-fry made with noodles, chicken, vegetables, and a savory garlic butter sauce.

2. How long does it take to make Chow Mein?
About 25 minutes total — 10 for prep and 15 for cooking.

3. Can I use spaghetti instead of Chow Mein noodles?
Yes, spaghetti or ramen can work in a pinch, though Chow Mein noodles hold up best.

4. What vegetables go best in Chow Mein?
Bell peppers, carrots, onions, bok choy, and cabbage are great options.

5. Can I make Chow Mein ahead of time?
Yes, it reheats well. Store in an airtight container for up to 3 days.

6. How do I reheat Chow Mein without drying it out?
Add a splash of water or soy sauce, cover, and reheat in a skillet over medium heat.

7. Is Chow Mein healthy?
When made at home with lean chicken and lots of veggies, it’s a balanced meal.

8. Can I make it vegetarian?
Absolutely! Skip the chicken and add tofu, mushrooms, or extra vegetables.

9. What’s the best oil to use for Chow Mein?
Use a neutral oil with a high smoke point, like vegetable or peanut oil.

10. Can I use shrimp instead of chicken?
Yes, shrimp cooks even faster and pairs beautifully with the garlic butter sauce.

11. What type of soy sauce should I use?
Light soy sauce works best for flavor without making the noodles too dark.

12. Can I freeze Chicken Chow Mein?
Yes, but the noodles may soften slightly when thawed. Freeze for up to one month.

13. How do I make it spicier?
Add sriracha, chili oil, or extra red pepper flakes.

14. Can I make this gluten-free?
Use gluten-free soy sauce and rice noodles instead of wheat noodles.

15. How can I keep my noodles from sticking?
Toss them in a little sesame oil after boiling to keep them separate.

16. What gives Chow Mein its glossy look?
Cooking at high heat and tossing with sauces helps caramelize and coat the noodles.

17. Can I use butter and oil together?
Yes — it balances flavor and prevents the butter from burning.

18. What does “Chow Mein” mean?
It means “fried noodles” in Cantonese.

19. Is this recipe kid-friendly?
Definitely! Just skip the chili flakes if your kids prefer it mild.

20. What can I serve with Chicken Chow Mein?
It pairs well with egg rolls, dumplings, or a simple cucumber salad.

Make it

🍜 Garlic Butter Chicken Chow Mein

A quick, flavor-packed stir-fry loaded with tender chicken, crisp vegetables, and buttery garlic noodles. It’s the perfect “better-than-takeout” meal ready in under 25 minutes.

🕒 Cooking Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3–4

🧂 Ingredients

2 chicken breasts, thinly sliced
8.8 oz (250g) Chow Mein noodles
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
2 tbsp cooking oil
1 tbsp sesame oil
3 tbsp butter
5 cloves garlic, finely chopped
1 bell pepper, thinly sliced
1 small onion, sliced
1 cup shredded carrots
2 heads baby bok choy
2 scallions, sliced
Pinch of red chili flakes

🔥 Instructions

Cook the noodles: Cook according to package directions, or boil in lightly salted water for 4 minutes. Drain and set aside.
Sear the chicken: Heat cooking and sesame oil in a wok or large skillet. Add chicken and cook until golden and fully cooked through. Remove and set aside.
Build the flavor base: Add butter to the same pan, let it foam, then stir in garlic until fragrant.
Add veggies: Toss in onion, bell pepper, carrots, and bok choy. Stir-fry for 2 minutes to keep the vegetables crisp.
Bring it all together: Return chicken to the pan, add noodles, and pour in soy, oyster, and hoisin sauces. Toss everything together over high heat until glossy and evenly coated.
Finish and serve: Sprinkle with scallions and red chili flakes. Serve immediately.

💡 Pro Tips

Diagonal cuts = faster cooking: Slice bok choy stems diagonally for quicker cooking and a professional look.
Glossy noodle trick: Toss noodles on high heat in the final minute — it helps the sauce cling beautifully.
Flavor booster: Add a drizzle of sesame oil right before serving for that restaurant-style aroma.

🍽️ Nutrition Facts (Per Serving)

Estimated values — based on 4 servings

Calories: 520
Protein: 34g
Carbohydrates: 48g
Fat: 18g
Saturated Fat: 6g
Fiber: 4g
Sodium: 1240mg
Sugar: 7g

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