Love how I can do this on a sheet pan! 5 stars!

Is there anything more comforting than a dish that’s both a hug in a bowl and a nod to one of the most loved cuisines worldwide? That’s what Chow Mein is to me—a warm embrace of noodles, veggies, and chicken all tossed in a savory sauce. Originating from Chinese cuisine, Chow Mein has found a happy home in the hearts (and bellies) of folks all over, including our cozy Midwest. Its versatility makes it perfect for a weeknight dinner, especially when you’re looking to add a bit of zing to your routine without sacrificing ease or nutrition.

While Sheet Pan Chicken Chow Mein is quite the all-in-one meal by itself, I like to serve it up with a side of steamed edamame pods sprinkled with a pinch of sea salt or some crunchy pickled vegetables for that extra punch. If you’re looking to keep things traditional, you can’t go wrong with some steamed dumplings or spring rolls with dipping sauces on the side.

Sheet Pan Chicken Chow Mein
Servings: 4

– 2 large chicken breasts, thinly sliced
– 3 cups of chow mein noodles (pre-cooked or ready to stir-fry)
– 1 cup of matchstick carrots
– 1 red bell pepper, thinly sliced
– 1 cup of snow peas or green veggie of choice
– 1 small onion, thinly sliced
– 3 tablespoons of soy sauce
– 2 tablespoons of oyster sauce
– 1 tablespoon of sesame oil
– 1 tablespoon of hoisin sauce
– 2 garlic cloves, minced
– 1 tablespoon of freshly grated ginger
– 1 tablespoon of vegetable oil
– Salt and pepper to taste
– 1 green onion, chopped (for garnish)
– Sesame seeds (for garnish)