Chicken Chow Mein Recipe

Chicken Chow Mein is a Chinese stir fried noodle dish made with marinated chicken, fresh vegetables, and chow mein noodles tossed in a hot wok with a savory soy and oyster sauce. I like to marinate the chicken first because it keeps the meat tender and gives it good flavor.

The noodles only need a quick blanch before they go into the wok. After that, I let them fry in the oil for a bit before adding the sauce. This small step makes a big difference. It gives the noodles better texture and makes the dish taste closer to the chow mein we enjoy from restaurants. I have tried many homemade versions over the years, and this is the part that really helps bring everything together.

I started making this when I was living in Chicago. There was a small Chinese restaurant near our place, and I used to order from them almost every week. After a while, I thought, why not try making it at home?

The sauce was easy to put together. The noodles were also simple once I treated chow mein the right way (differently than lo mein). It is not just about tossing the noodles in sauce. The noodles need to fry a little in the wok so they get better texture and flavor. The kids enjoy noodles, and this is also a good way to use whatever vegetables we have in the fridge.

You should end up with tender chicken, crisp vegetables, and noodles with a little color and chew. Just make sure everything is sliced and ready before you start cooking. Once the wok gets hot, everything moves fast.

What is Chicken Chow Mein?

Chicken Chow Mein is a Cantonese stir fried noodle dish made with thin egg noodles, marinated chicken, fresh vegetables, and a savory soy and oyster sauce. The name says it. “Chow” means fried, “mein” means noodles.

The dish came out of Cantonese kitchens in southern China and traveled with Chinese immigrants to nearly every part of the world. In the United States it landed on every Chinese American takeout menu. There are a few styles. Hong Kong style fries the noodles into a crispy cake first, then a saucy stir fry goes on top. The version I am sharing here fries the noodles right in the wok with the oil, then everything tosses together. The noodles pick up a little color and crunch from the oil before the sauce coats them.

Chow mein is also related to pancit canton. They are related, but each one has its own taste and way of cooking. Pancit canton uses snap peas, cabbage, and sometimes Chinese sausage, with calamansi at the end. Chow mein keeps to cabbage and bean sprouts.

Why This Chicken Chow Mein Recipe Works

A few things make a real difference here.

• The noodles fry, they do not just toss – After the blanch, they hit hot oil and sit untouched for 30 seconds. This is what gives them a little color and chew instead of staying soft.
• Cornstarch and oil in the chicken marinade – The cornstarch coats the chicken and helps it stay tender, especially when the wok gets very hot. The oil keeps the slices from sticking together.
• Shaoxing wine – Shaoxing wine gives the sauce that flavor I remember from Chinese restaurants. Without it, something is always missing.
• Light and dark soy together – Light soy gives the sauce most of its saltiness. A small amount of dark soy is for color and a deeper note. Using only one is why a lot of homemade versions look pale.
• Cooking in stages – Chicken first, vegetables second, noodles third. Then everything comes back together at the end. Putting it all in at once steams the food.

Ingredients

• Fresh chow mein noodles – Thin yellow egg noodles from the refrigerated section of an Asian grocery store.
• Green cabbage – Shredded thin.
• Carrot – Julienned.
• Celery – Sliced on the diagonal.
• Green onions – 2 inch pieces. White and green parts separated.
• Garlic – Minced.
• Ginger – Grated, fresh.
• Bean sprouts – Add these last so they stay crunchy.
• Vegetable oil – Used in batches.
• Sesame oil – A finishing drizzle.
• Salt – To taste at the end.

Chicken Marinade Ingredients:

• Chicken breast – Boneless skinless, sliced thin against the grain.
• Light soy sauce – Seasons the chicken from the inside.
• Shaoxing wine – Chinese rice wine. Rounds out the marinade.
• Cornstarch – Coats each slice so the chicken stays juicy.
• Sesame oil – Toasted, just a little.
• Sugar – A pinch.
• White pepper – Cleaner than black pepper. Standard in Chinese cooking.
• Vegetable oil – Helps the slices separate when they hit the wok.

Sauce Ingredients:

• Light soy sauce – Gives the sauce most of its saltiness.
• Oyster sauce – Thick and slightly sweet. Adds depth.
• Shaoxing wine – That Chinese restaurant flavor.
• Dark soy sauce – Mostly for color. You only need a small amount.
• Sesame oil – For aroma.
• Sugar – Balances the salt.
• Chicken powder – Boosts the savory taste. Bouillon works too.
• Cornstarch – Thickens the sauce so it coats the noodles.
• Water – Loosens the sauce so it has volume.
• White pepper – A pinch.

This goes faster than it looks. About 30 minutes from start to finish.

1. Slice the chicken breast thin against the grain. Place it in a bowl.
2. Add the light soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, white pepper, and vegetable oil.

1. Mix until the chicken absorbs the marinade.

1. Let it sit for 15 to 20 minutes while you prep everything else.

1. Combine chicken powder, sugar, and white pepper in a bowl. Mix well.

1. Add light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, and water. Stir

1. Add the cornstarch.

1. Stir until smooth and set aside.

Make sure no cornstarch lumps remain. The sauce should pour easily off a spoon.

1. Boil water in a large pot.

1. Add the chow mein noodles and blanch for 30 to 40 seconds, just until the strands loosen.

1. Drain right away and rinse with cold water.

1. Shake off the excess water and pat the noodles dry with paper towels. Set aside.

The blanch is just to loosen the strands. The cooking happens later in the wok with the oil. Drier noodles fry better.

1. Heat a wok or large pan over high heat. Add 1 tablespoon cooking oil.

1. Arrange the chicken in a single layer and let it sear for 1 minute without stirring.

1. Stir fry for 1 to 2 minutes until the chicken lightly browns and is almost cooked through.
2. Add the garlic, ginger, and white parts of the green onions. Stir fry for 15 to 20 seconds until fragrant.

Letting the chicken sit untouched for that first minute is what gives it color. Stirring too early just steams it.

1. Add the cabbage, carrot, and celery. Stir fry for about 2 minutes until crisp but slightly tender.

1. Remove the vegetables and chicken.

1. Keep the wok hot for the noodles.

Pulling the vegetables out keeps them from going soft when the noodles and sauce go in. They finish cooking when everything comes back together.

1. Pour the remaining cooking oil into the pan. Add the noodles and spread them out flat. Let them cook untouched for 30 seconds. Then stir fry for another 1 to 2 minutes so they pick up color from the oil.

1. Stir the sauce again to recombine, then pour it over the noodles.

1. Toss until the noodles are evenly coated.

1. Put the chicken and vegetables back in.

1. Add the green parts of the green onions and the bean sprouts. Toss everything for about 1 minute, just until the bean sprouts heat through.

1. Turn off the heat. Add salt to taste, then transfer to a serving plate.

The bean sprouts go in at the very end so they keep their crunch.

What to Serve with Chicken Chow Mein

• Steamed white rice – Soaks up any sauce that pools on the plate.
• Yang Chow Fried Rice – Goes well alongside if you want a bigger spread.
• Hot and sour soup – Cuts the richness of the noodles.
• Orange Chicken – Sweet and tangy. Pairs well as a second main.
• Spring rolls or lumpia – The crunch is a nice contrast.
• Chili oil or sriracha – Set a small dish on the table for anyone who wants heat.

Storage

This Chicken Chow Mein stores well if you have any leftovers, though in my experience it rarely lasts long.

• Refrigerator: Cool completely. Transfer to an airtight container and refrigerate for up to 3 days.
• Freezer: I do not freeze this. The bean sprouts and cabbage turn watery when thawed. If you have to, leave the bean sprouts out and freeze the rest for up to 1 month in a sealed container.
• Reheating: A skillet or wok over medium heat with a splash of water or chicken stock. The microwave makes the noodles rubbery. The stovetop brings them back.

More Asian Noodle and Stir Fry Recipes

• Pan Fried Noodles with Beef and Veggies – Hong Kong style with the noodles fried into a crispy cake before the topping goes on.
• Crispy Noodles – Deep fried egg noodles with a thick savory sauce poured on top.
• Beef with Broccoli Lo Mein – The tossed noodle version. Soft and saucy.
• Chop Suey – A vegetable stir fry from the same Chinese American tradition.
• Asian Chicken Stir Fry – Same wok technique, no noodles.
• Chicken and Baby Corn Stir Fry – Another quick stir fry with a similar sauce.

• Chicken breast – Chicken thighs work well. It is juicier too.
• Fresh chow mein noodles – Dried chow mein noodles, yakisoba, or even spaghetti cooked al dente. Just dry them well so they fry instead of steam.
• Shaoxing wine – Dry sherry is closest. Mirin works but is sweeter.
• Oyster sauce – Hoisin sauce works but leans sweet. Mushroom oyster sauce for a vegetarian version.
• Vegetables – Whatever you have. Bell pepper, snow peas, bok choy, mushrooms, broccoli, napa cabbage. Harder ones go in earlier, softer ones later.
• Chicken powder – Bouillon, or chicken broth in place of some of the water.

This is one of my favorite weeknight dinners, and I hope it becomes one of yours too. The kids really enjoy it, and I love that I can use whatever vegetables we have on hand. Once you get a feel for the noodle frying step, you will see how much of a difference it makes. Give this Chicken Chow Mein recipe a try and let me know how it turned out for you.