Chicken Chow Mein Recipe

Introduction

Chicken Chow Mein is a flavorful and satisfying stir-fried noodle dish that’s perfect for a quick weeknight dinner. Tender chicken and crisp vegetables combine with a savory sauce to create a classic Chinese takeout favorite you can easily make at home.

Ingredients

• 6 oz boneless chicken breast or thighs, thinly sliced
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/4 cup chicken broth
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1/4 teaspoon white pepper (or ground black pepper)
• 1 teaspoon sesame oil
• 2 tablespoons peanut oil (or vegetable oil)
• 4 cups shredded cabbage
• 2 cloves garlic, finely chopped
• 1 tablespoon ginger, minced
• 10 oz fresh chow mein noodles, or 6 oz dried chow mein noodles
• 2 small carrots, julienned (yields about 1 cup)
• 1 anaheim pepper or other hot pepper of your choice, sliced (optional)
• 4 green onions, cut into 2” (5 cm) pieces, white part halved lengthwise

Instructions

1. Step 1: In a medium bowl, combine the chicken with 1 tablespoon Shaoxing wine, 2 teaspoons cornstarch, and 1/4 teaspoon salt. Mix well with your hands until the chicken is evenly coated.
2. Step 2: In a small bowl, whisk together the chicken broth, 2 tablespoons Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil. Set the sauce aside.
3. Step 3: Cook the chow mein noodles according to the package instructions, boiling until just al dente. Rinse under cold water and drain thoroughly. If using fresh noodles, briefly dip them in boiling water for about 1 minute, then drain well.
4. Step 4: Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken evenly in the pan with minimal overlap. Cook for 30 to 45 seconds until the bottom turns slightly golden, then flip and cook the other side until the chicken turns white, about 30 to 45 seconds. Transfer the chicken to a plate.
5. Step 5: Add the remaining tablespoon of oil to the skillet along with the minced ginger and chopped garlic. Stir briefly until fragrant.
6. Step 6: Add the julienned carrots and shredded cabbage. Stir-fry for about 1 minute until the vegetables start to soften. Then add the drained noodles and cooked chicken back to the skillet. Pour the sauce over all ingredients and toss together thoroughly with tongs.
7. Step 7: Stir in the sliced pepper and green onions. Toss until the sauce is absorbed and everything is heated through. Serve the Chicken Chow Mein hot as a delicious main dish.

Tips & Variations

• For a spicier dish, add more fresh hot peppers or a splash of chili oil.
• Substitute chicken with shrimp or tofu for a different protein option.
• Use shredded bok choy or snap peas in place of cabbage for extra crunch.
• Fresh chow mein noodles provide the best texture, but dried noodles work well if cooked carefully.

Storage

Store leftover Chicken Chow Mein in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce and oyster sauce substitutes, and ensure the noodles are gluten-free to adapt this recipe.

Can I prepare ingredients ahead of time?

You can slice the chicken and vegetables in advance and refrigerate them, but it’s best to cook the noodles and stir-fry just before serving for optimum texture.

Chicken Chow Mein Recipe

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★★★★★

4.9 from 118 reviews

This Chicken Chow Mein recipe combines tender slices of marinated chicken breast with fresh chow mein noodles and crisp vegetables like cabbage and carrots. Stir-fried with flavorful garlic, ginger, and a savory sauce made from Shaoxing wine, oyster sauce, soy sauce, and spices, this dish offers a perfect balance of textures and tastes. Quick to prepare and ideal for a satisfying Asian-inspired meal, it highlights the classic technique of stir-frying over stovetop to achieve a deliciously authentic chow mein experience.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 3 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken Marinade

• 6 oz boneless chicken breast or thighs, thinly sliced
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons cornstarch
• 1/4 teaspoon salt

Sauce

• 1/4 cup chicken broth
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1/4 teaspoon white pepper (or ground black pepper)
• 1 teaspoon sesame oil

Vegetables and Noodles

• 2 tablespoons peanut oil (or vegetable oil)
• 4 cups shredded cabbage
• 2 cloves garlic, finely chopped
• 1 tablespoon ginger, minced
• 10 oz fresh chow mein noodles, or 6 oz dried chow mein noodles
• 2 small carrots, julienned (yields 1 cup)
• 1 anaheim pepper or other hot pepper of your choice, sliced (optional)
• 4 green onions, cut into 2” (5 cm) pieces, white part halved lengthwise

Instructions

1. Marinate the Chicken: In a medium-sized bowl, add the thinly sliced chicken along with 1 tablespoon Shaoxing wine, cornstarch, and salt. Mix well with your hands to evenly coat the chicken pieces and let it marinate briefly.
2. Prepare the Sauce: Combine chicken broth, 2 tablespoons Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil in a small bowl, stirring thoroughly until well mixed.
3. Cook the Noodles: Boil a pot of water and cook the noodles according to package instructions until just al dente. For fresh noodles, briefly dip them in boiling water for about 1 minute. Drain, rinse with tap water to stop cooking, and set aside.
4. Cook the Chicken: Heat 1 tablespoon of peanut or vegetable oil in a large nonstick skillet over medium-high heat until hot. Spread the marinated chicken evenly with minimal overlapping. Sear until the bottom is golden, about 30 to 45 seconds, then flip and cook the other side until chicken just turns white, around another 30 to 45 seconds. Remove chicken and set aside.
5. Stir-Fry Aromatics: In the same skillet, add the remaining tablespoon of oil along with the minced ginger and chopped garlic. Stir a few times to release their fragrance, about 30 seconds.
6. Add Vegetables and Noodles: Add julienned carrots and shredded cabbage to the skillet and stir-fry until they just begin to soften, approximately 1 minute. Next, add the cooked noodles and toss with tongs to combine evenly.
7. Combine Chicken and Sauce: Return the cooked chicken to the skillet. Pour the prepared sauce over the ingredients and toss well using tongs to coat everything uniformly with the savory sauce.
8. Add Final Ingredients and Serve: Add the sliced anaheim or hot pepper and green onions to the skillet. Toss well until the sauce is absorbed and vegetables are tender-crisp. Transfer the Chicken Chow Mein to serving plates and serve hot immediately.

Notes

• Shaoxing wine can be substituted with dry sherry if unavailable.
• For crunchier vegetables, add them later in the stir-fry process to retain texture.
• Use fresh chow mein noodles when possible for best texture; dried noodles require slight longer boiling.
• Adjust the amount of pepper or omit for milder flavor.
• This dish cooks quickly; prepare all ingredients before starting.
• To make it gluten-free, use tamari instead of soy sauce and gluten-free oyster sauce if available.

Keywords: Chicken Chow Mein, Chinese Stir-Fry, Asian Noodles, Chicken Stir-Fry, Shaoxing Wine Chicken