For the Chicken

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon rice vinegar or lemon juice
• ½ teaspoon sesame oil (optional, for extra flavor)

Marinating the chicken with soy sauce and cornstarch keeps it tender and helps it brown nicely in the hot pan.

For the Stir-Fry Vegetables

• 2 tablespoons vegetable oil (your base ingredient, for stir-frying)
• 2 cups bean sprouts
• 1 cup shredded carrots
• 1 cup sliced bell peppers (any color – red, yellow, or green)
• 2 cups shredded green cabbage (optional but very traditional)
• 3 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated

The vegetables you listed—bean sprouts, carrots, and bell peppers—make the dish colorful and crunchy. Cabbage and green onions deepen that classic chow mein flavor.

For the Chow Mein Sauce

• ¼ cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce (optional, for a hint of sweetness)
• ½ cup chicken broth or water
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar or honey (adjust to taste)
• 1 teaspoon sesame oil
• ¼ teaspoon white or black pepper

This sauce is savory and lightly sweet, with enough body to cling to the noodles and chicken.

For the Noodles

• 8 ounces (about 225 g) chow mein noodles or thin egg noodles

  • You can also use spaghetti or linguine in a pinch, cooked al dente.