Print

Chicken Chow Mein Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

This Chicken Chow Mein recipe features tender marinated chicken stir-fried with fresh vegetables and chow mein noodles in a savory soy and oyster-based sauce. It is a quick and flavorful Chinese-American classic, perfect for a satisfying homemade meal.

Ingredients

Scale

Marinating

  • 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

Stir Fry

  • 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 choice, sliced (optional)
  • 4 green onions, cut into 2” (5 cm) pieces, white part halved lengthwise

Instructions

  1. Marinate the Chicken: Add the chicken along with the marinating ingredients (Shaoxing wine, cornstarch, and salt) into a medium-sized bowl. Mix well with your hands so the chicken pieces are evenly coated. This helps tenderize the meat and flavor it deeply.
  2. Prepare the Sauce: Combine all the sauce ingredients—chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil—in a small bowl. Stir thoroughly to dissolve the sugar and blend flavors well. Set aside.
  3. Cook the Noodles: Boil the noodles according to the package instructions until al dente, cooking one minute less than recommended. For fresh chow mein noodles, briefly dip them in boiling water for about 1 minute. Drain and rinse under tap water to stop cooking, then drain thoroughly and set aside.
  4. Cook the Chicken: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread out the marinated chicken with minimal overlap. Cook until the bottom turns slightly golden, about 30 to 45 seconds. Flip and cook the other side until the chicken just turns white, about 30 to 45 seconds. Transfer the chicken to a plate to rest.
  5. Stir-Fry Aromatics and Vegetables: Pour the remaining tablespoon of oil into the same skillet. Add the minced ginger and chopped garlic, stirring a few times to release their aroma, about 30 seconds. Add the julienned carrots and shredded cabbage. Stir and cook until the vegetables just start to soften, approximately 1 minute.
  6. Add Noodles and Combine: Add the drained noodles to the skillet and toss a few times with tongs to mix with the vegetables. Return the cooked chicken to the skillet. Pour the prepared sauce evenly over the ingredients. Toss everything together thoroughly with tongs to coat well.
  7. Final Touches: Add the sliced anaheim pepper (if using) and green onion pieces. Toss again to combine and allow the sauce to absorb into the noodles and chicken. Transfer the chow mein to serving plates and serve hot as a main dish.

Notes

  • Shaoxing wine can be substituted with dry sherry if unavailable.
  • For a vegetarian version, replace the chicken with tofu and use vegetable broth instead of chicken broth.
  • Adjust the amount of pepper according to heat preference or omit entirely.
  • Fresh chow mein noodles require less cooking time; be careful not to overcook them.
  • Using a large nonstick skillet helps cook the chicken evenly without sticking.

Keywords: Chicken Chow Mein, Chinese Stir Fry, Noodle Stir Fry, Easy Chinese Recipe, Homemade Chow Mein

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