Chicken Chow Mein

Chicken Chow Mein is a Chinese stir fried noodle dish with marinated chicken, fresh vegetables, and egg noodles fried in a hot wok with a savory soy and oyster sauce. Quick to make and ready in about 30 minutes. Serve straight from the wok for the best texture.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch, Main Course, Main Dish

Cuisine: Asian, Chinese, Southeast Asian

Keyword: chicken chow mein recipe, comfort food, quick, Savory, stir-fried

Servings: people

Calories: 224kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Wok or large pan A 12 inch carbon steel wok or nonstick pan works best for high heat stir frying.

Ingredients

1 lb boneless skinless chicken breast thinly sliced against the grain
1 teaspoon light soy sauce
1 teaspoon Shaoxing wine
1 teaspoon cornstarch
0.5 teaspoon sesame oil
0.25 teaspoon granulated white sugar
0.25 teaspoon ground white pepper
1 teaspoon vegetable oil
4 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine
0.5 tablespoon dark soy sauce
1 teaspoon sesame oil
1.5 teaspoons granulated white sugar
1 teaspoon chicken powder bouillon works as a substitute
2.5 teaspoons cornstarch
0.66 cup water
0.25 teaspoon ground white pepper
16 oz fresh chow mein noodles
3 cups green cabbage shredded
1 piece medium carrot julienned
2 stalks celery sliced diagonally
4 pieces green onions cut into 2 inch pieces, white and green parts separated
3 cloves garlic minced
1 tablespoon fresh ginger grated
1.25 cups bean sprouts
4 tablespoons vegetable oil
0.5 teaspoon sesame oil
Salt to taste

US Customary - Metric

Instructions

Combine the chicken, light soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, white pepper, and vegetable oil in a bowl. Mix well until the chicken absorbs the marinade. Let it sit for 15 to 20 minutes while you prepare the rest of the ingredients.
1 lb boneless skinless chicken breast, 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 0.5 teaspoon sesame oil, 0.25 teaspoon granulated white sugar, 0.25 teaspoon ground white pepper, 1 teaspoon vegetable oil
Make the sauce by combining the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, sugar, chicken powder, cornstarch, water, and white pepper in a bowl. Stir until smooth and set it aside.
4 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 0.5 tablespoon dark soy sauce, 1 teaspoon sesame oil, 1.5 teaspoons granulated white sugar, 1 teaspoon chicken powder, 2.5 teaspoons cornstarch, 0.66 cup water, 0.25 teaspoon ground white pepper
Boil water in a large pot. Add the fresh chow mein noodles and blanch for 30 to 40 seconds, or just until the noodles loosen. Drain right away and rinse quickly with cold water to stop the cooking. Shake off the excess water, then pat the noodles dry with paper towels. Set aside.
16 oz fresh chow mein noodles
Heat a wok or large pan over high heat. Add 1 tablespoon of vegetable oil. Arrange the marinated chicken in a single layer and let it sear for 1 minute without stirring. Stir fry for 1 to 2 minutes, or until the chicken lightly browns and is almost cooked through.
4 tablespoons vegetable oil
Add the garlic, ginger, and white parts of the green onions. Stir fry for 15 to 20 seconds, or until fragrant.
4 pieces green onions, 3 cloves garlic, 1 tablespoon fresh ginger, 4 tablespoons vegetable oil
Add the cabbage, carrot, and celery. Stir fry for about 2 minutes, or until the vegetables are still crisp but slightly tender. Remove the vegetables and chicken from the pan.
3 cups green cabbage, 1 piece medium carrot, 2 stalks celery
Pour the remaining cooking oil into the same wok. Add the noodles and spread them out. Let them cook for 30 seconds before tossing. Continue stir frying for 1 to 2 minutes.
16 oz fresh chow mein noodles, 4 tablespoons vegetable oil
Stir the sauce again before pouring it into the pan. This helps mix the cornstarch that settled at the bottom. Pour the sauce over the noodles and toss to combine until the noodles are coated evenly.
Return the chicken and vegetables to the wok. Add the green parts of the green onions and the bean sprouts. Toss to combine for about 1 minute, just until the bean sprouts are heated but still crunchy.
4 pieces green onions, 1.25 cups bean sprouts
Turn the heat off. Add salt as needed.
0.5 teaspoon sesame oil, Salt to taste
Transfer to a serving plate. Serve hot. Share and enjoy!

Notes

Wok heat – Get the wok smoking hot before the oil goes in. On a home stove, this means high heat for at least 90 seconds. Without that heat the noodles steam instead of fry.

Noodle brand – Twin Marquis or Wing Yip fresh chow mein noodles from the refrigerated aisle of an Asian grocery work best. If using dried, cook them 1 minute less than the package time before they hit the wok.

Make ahead – Slice and marinate the chicken up to 4 hours ahead in the fridge. The sauce can be mixed up to 1 day ahead. Cut the vegetables just before cooking so they stay crisp.

Scaling – This recipe serves 4. To double, cook in two batches. A crowded wok loses temperature, and the noodles will not fry properly.

Serving – Plate and serve right away on a warm dish. Chow mein keeps absorbing sauce as it sits, so the texture is best in the first few minutes off the heat.

Nutrition