Uploaded January 2026 | Updated September 2026, 2 weeks ago
15-Minute Chicken Chow Mein | Better Than Takeout
We’ve designed this recipe to be faster, healthier, and much tastier than ordering in. The secret is in the fresh aromatics and that final touch of ghee for a rich, aromatic finish.
Ingredients
Noodles: 4 packs of Chow Mein noodles, salt (for boiling), and a drizzle of oil.
Protein: 250g sliced chicken, 1 egg, and a pinch of salt.
The Paste: 4-5 cloves of garlic, 1 small piece of ginger, and 3 green chilies.
Vegetables: ½ cup julienned carrots, 1 cup shredded cabbage, 1 sliced green bell pepper, and 1 thinly sliced onion.
Sauces & Seasoning: 1 tsp light soy sauce, 2 tbsp chili sauce, salt (to taste), 1 tbsp ghee, and freshly cracked black pepper.
Garnish: Chopped green onions.
Instructions
Prepare the Noodles: Bring a pot of water to a boil and add a generous pinch of salt. Add the 4 packs of chow mein and cook according to the package instructions. Once done, drain and set aside to cool. Drizzle with a little oil and toss gently so the strands stay separated.
Prep the Chicken: In a bowl, combine the 250g sliced chicken with 1 egg and a pinch of salt. Mix well until the chicken is evenly coated.
Sear the Protein: Heat 2 tbsp of cooking oil in a wok over high heat. Add the chicken mixture and stir-fry for 4-5 minutes until fully cooked. Remove the chicken from the wok and set aside.
Sauté the Aromatics: Clean the wok, add a splash of fresh oil, and bring it back to heat. Use a mortar and pestle to crush the garlic, ginger, and green chilies into a coarse paste. Add this paste to the hot oil and sauté for 20-30 seconds until fragrant.
Cook the Veggies: Toss in the julienned carrots and cook until they release their moisture. Add the shredded cabbage and sauté for another minute.
Combine: Add the precooked chicken back into the wok. Fold in the prepared noodles and mix well to combine with the vegetables.
Final Toss: Add the green bell pepper and sliced onion. Season with light soy sauce, chili sauce, and salt to taste.
The Finishing Touch: Add 1 tbsp of ghee and a generous amount of freshly cracked pepper. Toss everything on high heat for a final minute to ensure the flavors are locked in.
Serve: Garnish with fresh green onions and serve immediately while steaming hot!
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
15-Minute Chicken Chow Mein | Better Than Takeout
We’ve designed this recipe to be faster, healthier, and much tastier than ordering in. The secret is in the fresh aromatics and that final touch of ghee for a rich, aromatic finish.
Ingredients
Noodles: 4 packs of Chow Mein noodles, salt (for boiling), and a drizzle of oil.
Protein: 250g sliced chicken, 1 egg, and a pinch of salt.
The Paste: 4-5 cloves of garlic, 1 small piece of ginger, and 3 green chilies.
Vegetables: ½ cup julienned carrots, 1 cup shredded cabbage, 1 sliced green bell pepper, and 1 thinly sliced onion.
Sauces & Seasoning: 1 tsp light soy sauce, 2 tbsp chili sauce, salt (to taste), 1 tbsp ghee, and freshly cracked black pepper.
Garnish: Chopped green onions.
Instructions
Prepare the Noodles: Bring a pot of water to a boil and add a generous pinch of salt. Add the 4 packs of chow mein and cook according to the package instructions. Once done, drain and set aside to cool. Drizzle with a little oil and toss gently so the strands stay separated.
Prep the Chicken: In a bowl, combine the 250g sliced chicken with 1 egg and a pinch of salt. Mix well until the chicken is evenly coated.
Sear the Protein: Heat 2 tbsp of cooking oil in a wok over high heat. Add the chicken mixture and stir-fry for 4-5 minutes until fully cooked. Remove the chicken from the wok and set aside.
Sauté the Aromatics: Clean the wok, add a splash of fresh oil, and bring it back to heat. Use a mortar and pestle to crush the garlic, ginger, and green chilies into a coarse paste. Add this paste to the hot oil and sauté for 20-30 seconds until fragrant.
Cook the Veggies: Toss in the julienned carrots and cook until they release their moisture. Add the shredded cabbage and sauté for another minute.
Combine: Add the precooked chicken back into the wok. Fold in the prepared noodles and mix well to combine with the vegetables.
Final Toss: Add the green bell pepper and sliced onion. Season with light soy sauce, chili sauce, and salt to taste.
The Finishing Touch: Add 1 tbsp of ghee and a generous amount of freshly cracked pepper. Toss everything on high heat for a final minute to ensure the flavors are locked in.
Serve: Garnish with fresh green onions and serve immediately while steaming hot!
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
