Chicken Chow Mein Recipe with Homemade Sauce

You catch the smell through the steam vent and suddenly you are starving. That scent of garlic and soy sauce swirling in the air makes your stomach rumble real quick. It9s kinda hypnotic how fast your nose picks up on all those good flavors when the pressure cooker starts doing its thing.

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Then you sneak to the kitchen, trying not to drool on the counter or give away your hunger. You see the steam rising and feel that cozy warmth wrap around you like a soft blanket. It9s like the whole kitchen9s turned into a little restaurant just for you.

Before you know it the pressure cooker beeps and your heart skips. You can9t wait to lift the lid and see those saucy noodles and tender chicken all mingling together. That deep broth depth from the soy and oyster sauce grabs you like a comfy hug. Oh y9all, this Chicken Chow Mein is gonna be a winner tonight.

What Makes Pressure Cooking Win Every Round

• Fast cooking means you can jump from prep to dinner real quick. No waiting around all night.
• Pressure cooking locks in juices so chicken stays moist and flavorful, not dry and sad.
• Less cleanup cause you do most of the work in one pot or pan. You gonna love that part.
• Broth depth shines in a pressure cooker because flavors get all cozy and intense during the sealed cook.
• Quick release or natural release options let you control how tender you want your chicken and veggies.
• The sealing ring keeps steam in so you get consistent results every single time.

Everything You Need Lined Up

• 1 lb chicken breast, boneless and skinless 6 the star protein of this chow mein.
• 3 tablespoons oil 6 gotta have that for stir-frying and locking in flavor.
• 12 oz chow mein noodles, uncooked 6 these soak up all the saucy goodness.
• 2 cups cabbage 6 crispy and fresh, they add nice crunch.
• 1 large carrot, julienned 6 sweet and colorful bites.
• Half a batch of green onions, chopped 6 adds a punch of sharp freshness.
• 2 garlic cloves 6 aromatic and essential for that savory base.
• 4 tablespoons oyster sauce 6 don9t skip this, it9s the heart of the sauce flavor.
• 3 tablespoons low sodium soy sauce, plus 3 tablespoons light sesame oil 6 combine for rich umami and that toasty finish.
• Half a cup chicken broth 6 adds moisture and helps blend flavors real good.
• 1 tablespoon corn starch 6 thickens the sauce so it hugs every noodle.
• 1 tablespoon granulated sugar 6 balances salty and earthy notes perfectly.

The Full Pressure Cooker Journey

• Cook your chow mein noodles according to package instructions. Drain and set 9em aside. You don9t want soggy noodles muddying up the dish.
• Heat 1 tablespoon of oil in your pressure cooker on se1ute9 mode (or use a separate skillet). Toss in your sliced chicken breast and cook until browned and cooked through. Take the chicken out and set aside 6 the fun9s just starting.
• Add another tablespoon of oil to your pot. Toss in minced garlic and se1ute9 for 30 seconds until fragrant. Ye2ll can smell that already, huh?
• Add your julienned carrots and cabbage to the pot. Stir-fry those veggies for 2-3 minutes till they9re slightly tender but still got that snap.
• Put the chicken back in, add the cooked noodles in too. Pour in the oyster sauce, soy sauce, and sesame oil. Toss everything so it9s all evenly coated in saucy goodness. Let it heat through real good.
• Sprinkle your chopped green onions and cook another minute. Then you go ahead and shut off the heat, doing a natural release to let flavors settle and your chow mein get just right. Serve piping hot and enjoy that first slurp.

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Smart Shortcuts for Busy Days

• Use pre-cut veggies from the store to save chopping time. Cabbage slaw mix works great too.
• Grab pre-cooked rotisserie chicken. Shred it and add whenever you got the chance to save time.
• Cook noodles ahead and toss 9em with a bit of oil so they don9t stick. Then just add them in last minute when you wanna eat fast.

Your First Taste After the Wait

You pick up your chopsticks and take that first bite. The noodles are silky and saucy, hugging every inch with that oyster and soy blend. It9s rich but not overwhelming.

The chicken stays tender and juicy, no toughness in sight. You feel that perfect broth depth mingling with the crunch of cabbage and sweetness from those carrots.

Each bite9s a little fiesta on your tongue. Garlic9s lurking in the background, kicking it up just right. Green onions finish it with a pop of fresh bite that keeps you coming back.

Man, you ain9t gonna wanna wait long to make this again. It9s comfort food that just works real good and makes y9all smile every time.

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Smart Storage That Actually Works

• Store leftovers in airtight containers and keep 9em in the fridge for up to 3 days. Reheat in microwave or skillet with a splash of broth to bring back moisture.
• Freeze extra portions in freezer-safe bags or containers if you wanna keep chow mein longer. Thaw overnight in fridge before reheating.
• Don9t toss veggies or chicken that9s starting to dry out. Toss them into a quick stir fry or soup to save waste and add taste to those dishes.

What People Always Ask Me

• Can I use thighs instead of chicken breasts? Heck yeah! Thighs stay juicy and add a bit more flavor. Just adjust cooking time if they9re bigger chunks.
• What9s the best way to avoid mushy noodles? Cook noodles just till al dente and drain well. Toss with a little oil so they don9t stick before adding to chow mein.
• Can I make this vegetarian? Totally! Swap chicken with tofu or extra veggies and use vegetarian oyster sauce or soy sauce only.
• Why use natural release instead of quick release? Natural release lets flavors meld deeper and keeps the chicken tender. Quick release works if you9re in a rush but might lose some broth depth.
• Is the sealing ring important? Yep, that little silicone band keeps all the steam inside so pressure cooker works like it9s supposed to. Always check it9s clean and in place.
• Can I prep this ahead for meal planning? Sure can! Chop and measure ingredients, cook noodles and chicken before. When you9re ready, toss it all quickly in the pressure cooker for a fresh meal fast.

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Chicken Chow Mein with Best Chow Mein Sauce!

This chicken chow mein is made in a pressure cooker and bursts with flavor from garlic, soy sauce, and oyster sauce. It features juicy chicken, crisp veggies, and saucy noodles that rival any takeout!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 8 servings

Calories 340 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main Ingredients

• 1 lb Chicken breast boneless and skinless
• 3 tablespoons Oil
• 12 oz Chow mein noodles uncooked
• 2 cups Cabbage
• 1 Carrot large, julienned
• 0.5 batch Green onions chopped
• 2 Garlic cloves
• 4 tablespoons Oyster sauce
• 3 tablespoons Low sodium soy sauce
• 3 tablespoons Light sesame oil not toasted
• 0.5 cup Chicken broth
• 1 tablespoon Corn starch
• 1 tablespoon Granulated sugar

Instructions

 

Instructions

• Cook your chow mein noodles according to package instructions. Drain and set them aside.
• Heat 1 tablespoon of oil in your pressure cooker on sauté mode. Add sliced chicken breast and cook until browned and cooked through. Remove and set aside.
• Add another tablespoon of oil to the pot. Add minced garlic and sauté for 30 seconds until fragrant.
• Add julienned carrots and cabbage. Stir-fry for 2–3 minutes until slightly tender but still crisp.
• Return chicken and cooked noodles to the pot. Add oyster sauce, soy sauce, and sesame oil. Toss to coat and heat through.
• Sprinkle chopped green onions on top. Cook for another minute, then turn off heat. Let sit for natural pressure release. Serve hot.

Notes

Use natural release for deeper flavor. Store leftovers in the fridge for up to 3 days or freeze for later.