Baked Chicken Chow Mein is a delightful and healthier twist on the classic stir-fried noodle dish. This recipe brings together tender pieces of marinated chicken with a medley of crisp vegetables and savory chow mein noodles, all baked to perfection. The chicken is first marinated in a flavorful blend of soy sauce, hoisin sauce, oyster sauce, sesame oil, and cornstarch to enhance its taste and ensure it remains juicy throughout the cooking process. The baking method helps to reduce the use of oil compared to traditional stir-frying, making this dish a lighter alternative without sacrificing flavor.
The chow mein noodles are combined with a colorful array of vegetables including shredded carrots, snap peas, red bell peppers, and bean sprouts. These ingredients are sautéed with aromatic garlic and ginger to create a fragrant base. The noodles and vegetables are then tossed in a delicious sauce made from soy sauce, hoisin sauce, oyster sauce, and sesame oil, which is complemented by a splash of chicken broth to ensure the perfect consistency.
As the dish bakes, the flavors meld together, and the noodles absorb the rich, savory sauce, resulting in a satisfying and well-balanced meal. Garnished with sesame seeds, sliced green onions, and optional fresh cilantro, this baked chicken chow mein is not only visually appealing but also offers a comforting, home-cooked taste. It’s an excellent option for a weeknight dinner or a meal prep staple, providing both nutrition and deliciousness with minimal effort.
Ingredients:
- For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- For the Chow Mein:
- 4 oz (115g) chow mein noodles or any egg noodles
- 2 tablespoons vegetable oil
- 1 cup (150g) shredded carrots
- 1 cup (150g) snap peas or snow peas
- 1 red bell pepper, thinly sliced
- 1 cup (100g) bean sprouts
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 cup (60ml) chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- For Topping:
- 2 tablespoons sesame seeds
- 2 green onions, sliced
- Fresh cilantro, chopped (optional)
Instructions:
- Marinate the Chicken:
- In a bowl, combine the soy sauce, hoisin sauce, oyster sauce, sesame oil, and cornstarch. Add the sliced chicken and mix well. Let it marinate for at least 15 minutes.
- Prepare the Noodles:
- Cook the chow mein noodles according to the package instructions. Drain and set aside.
- Cook the Chicken:
- Preheat your oven to 375°F (190°C). Arrange the marinated chicken slices in a single layer on a baking sheet.
- Bake for 20-25 minutes or until the chicken is cooked through and lightly browned. Remove from the oven and set aside.
- Prepare the Vegetables:
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and ginger, cooking for about 30 seconds until fragrant.
- Add the shredded carrots, snap peas, and bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Combine Ingredients:
- Add the cooked noodles and bean sprouts to the skillet. Stir in the soy sauce, hoisin sauce, oyster sauce, and sesame oil. Mix well.
- Pour in the chicken broth and cook for another 2 minutes. If you prefer a thicker sauce, add the cornstarch slurry (cornstarch mixed with water) and cook for an additional minute until the sauce has thickened.
- Add Chicken and Finish:
- Gently fold the baked chicken into the noodle and vegetable mixture. Heat through for another 1-2 minutes, ensuring everything is well combined and hot.
- Serve:
- Transfer the chow mein to serving plates. Garnish with sesame seeds, sliced green onions, and fresh cilantro if desired.
Tips:
- Noodle Choice: Feel free to use other types of noodles if chow mein noodles are not available. Just adjust the cooking time as needed.
- Vegetable Variations: You can customize the vegetables based on your preference or what you have on hand, such as broccoli, mushrooms, or baby corn.
- Make Ahead: The chicken and vegetables can be prepped ahead of time. Store them separately in the refrigerator and combine just before serving.
- Sauce Balance: Adjust the amount of soy sauce and hoisin sauce according to your taste preference. For a spicier version, consider adding a splash of sriracha or red pepper flakes.
Enjoy your homemade baked chicken chow mein!
