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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.

Ingredients

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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

Find it online: https://cheframiflavor.com/chicken-chow-mein-recipe/