Sheet Pan Chicken Chow Mein

1. Preheat your oven to 400°F (200°C) and grab a large sheet pan.

2. Spread the chicken slices on the sheet pan, and drizzle with vegetable oil, salt, and pepper. Toss to ensure they’re well-coated, then bake for about 10 minutes.

3. While the chicken starts cooking, in a bowl, mix the soy sauce, oyster sauce, sesame oil, hoisin sauce, minced garlic, and grated ginger to create your Chow Mein sauce.

4. After 10 minutes, remove the sheet pan from the oven and add the noodles, carrots, red bell pepper, snow peas, and onion around and on top of the chicken.

5. Drizzle the sauce over the noodles and veggies, and toss everything together on the sheet pan, making sure the ingredients are well combined and coated with the sauce.

6. Place the sheet pan back in the oven and let it bake for another 10-15 minutes, or until the veggies are tender-crisp and the chicken is cooked through.

7. Let it cool slightly, garnish with green onions and sesame seeds, and serve warm right off the pan.

– No chow mein noodles? No problem! Use spaghetti or linguine as a handy substitute.
– Go wild with your veggies. Sometimes I throw in broccoli florets, strips of zucchini, or sliced mushrooms. It’s a great clean-out-the-fridge recipe.
– For my vegetarian friends, swap out the chicken for firm tofu cubes, and make sure to use a vegetarian oyster sauce.
– If you’re into meal prepping like I am, you can cut all your veggies and chicken during the weekend and just toss everything on the pan when you’re ready to cook. Dinner in a dash!

With this Sheet Pan Chicken Chow Mein, you’re not just saving dishes and time; you’re creating a delightful dinner experience that could very well become a weekday staple. Enjoy, my friends!