chow mein with chicken recipe
The Best chow mein with chicken recipe
Chow mein with chicken has been a staple in my kitchen for years, and it’s one of those dishes that never gets old. I love how quick and easy it is to make, especially on busy weeknights when I need something filling but don’t have hours to spend cooking.
The combination of tender chicken, crispy noodles, and fresh vegetables just hits the spot every time. My kids absolutely adore it—it’s one of the few meals where I don’t have to beg them to finish their plates. They love the crunch of the noodles and the savory sauce, and I love that it’s packed with protein and veggies.
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This recipe is perfect for just about any occasion, whether it’s a casual family dinner or a last-minute meal when friends drop by. It’s versatile too—you can adjust the vegetables based on what you have on hand, and it always turns out delicious. Plus, it’s a great way to get some extra nutrients into your diet without sacrificing flavor.
The chicken provides lean protein, the vegetables add fiber and vitamins, and the whole dish is light enough to feel satisfying without being heavy. It’s one of those recipes I keep coming back to because it’s simple, healthy, and always a crowd-pleaser.
Classic Chicken Chow Mein
A savory and satisfying Chinese-American stir-fry featuring tender chicken, crisp vegetables, and chewy noodles in a rich soy-based sauce. This quick and easy dish is perfect for weeknight dinners and delivers authentic flavors in under an hour.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp grated ginger
- 8 oz (225g) fresh or dried chow mein noodles (or egg noodles)
- 3 tbsp vegetable oil, divided
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 2 cups shredded cabbage
- 1 cup sliced carrots
- 1 cup sliced bell peppers (any color)
- 1 cup bean sprouts
- 3 green onions, cut into 2-inch pieces
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce (or additional soy sauce)
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 1 tsp sesame oil
- ½ tsp white pepper
- ½ cup chicken broth
👨🍳Directions
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1 Prepare the chicken: In a large bowl, combine sliced chicken with soy sauce, Shaoxing wine, cornstarch, sesame oil, and ginger. Mix well and let marinate for 15 minutes.
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2 Cook the noodles: If using dried noodles, boil according to package instructions until al dente (about 3-4 minutes). Drain, rinse with cold water, and toss with 1 tsp oil to prevent sticking. Set aside.
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3 Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, hoisin sauce, sugar, sesame oil, white pepper, and chicken broth. Set aside.
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4 Stir-fry the chicken: Heat 1 tbsp oil in a wok or large skillet over high heat. Add marinated chicken and stir-fry for 3-4 minutes until cooked through. Remove chicken from the wok and set aside.
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5 Cook the vegetables: In the same wok, add 1 tbsp oil. Sauté garlic and onion for 30 seconds until fragrant. Add cabbage, carrots, and bell peppers. Stir-fry for 2-3 minutes until slightly softened but still crisp.
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6 Combine everything: Return chicken to the wok. Add cooked noodles, bean sprouts, and green onions. Pour the sauce over the mixture and toss everything together for 1-2 minutes until well coated and heated through.
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7 Serve: Transfer chow mein to a serving platter or individual bowls. Garnish with additional green onions or sesame seeds if desired.
🔧Equipment
- Large mixing bowl
- Wok or large skillet
- Tongs or spatula
- Chef’s knife
- Cutting board
- Measuring spoons
- Small bowl for sauce
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Chow Mein Works
In my experience, this chicken chow mein recipe is one of those foolproof dishes that never lets you down. It’s quick enough for a weeknight dinner but still feels special enough for family gatherings, with flavors everyone enjoys. The mix of tender chicken, crisp veggies, and that perfect savory sauce makes it a crowd-pleaser every time—plus, leftovers taste even better the next day.
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❓ Frequently Asked Questions About Chicken Chow Mein
1. What type of noodles should I use for chicken chow mein?
For authentic chow mein, use fresh or dried egg noodles, preferably thin and round. If unavailable, spaghetti or linguine can work in a pinch, but they won’t have the same chewy texture. For crispy chow mein, parboil the noodles first, then pan-fry until golden.
2. Can I make chicken chow mein ahead of time?
Yes! Cook the noodles and chicken separately, then store them in the fridge for up to 2 days. Reheat the components in a wok or skillet with a splash of oil to prevent sticking, and toss everything together just before serving. Avoid overcooking the noodles initially to keep them from turning mushy.
3. What’s the best way to keep the vegetables crisp in chow mein?
Stir-fry the vegetables in batches over high heat for just 1–2 minutes to retain their crunch. Add them toward the end of cooking, after the chicken and noodles are nearly done. Using a well-seasoned wok or cast-iron skillet helps maintain high heat for quick cooking.
4. Is there a substitute for oyster sauce in chicken chow mein?
Yes! If you don’t have oyster sauce, mix 1 tablespoon soy sauce with 1 teaspoon hoisin sauce or a pinch of sugar. For a vegetarian option, use vegetarian oyster sauce or a combination of soy sauce and a little mushroom sauce. Adjust seasoning to taste.
5. How do I prevent my chow mein from turning out soggy?
The key is to cook the noodles al dente and drain them well before stir-frying. Use high heat and a small amount of oil to sear the noodles first, creating a slight crust. Add the sauce gradually and toss quickly to coat evenly without over-saturating the noodles. Serve immediately for the best texture.
