Description

Chicken Chow Mein is one of the most beloved Chinese-American dishes, known for its crispy stir-fried noodles, tender chicken, and a medley of fresh vegetables, all tossed in a savory and slightly sweet sauce. Originating from Chinese cuisine, this dish has been adapted to suit various tastes worldwide. It’s a perfect balance of textures and flavors, making it a staple at Chinese restaurants and a favorite homemade meal.

The best part? You don’t need to order takeout to enjoy this delicious dish! With the right ingredients and a few simple cooking techniques, you can make an authentic Chicken Chow Mein right in your own kitchen. This recipe will guide you through the process of making restaurant-style Chow Mein with maximum flavor and the perfect balance of crispy noodles and juicy chicken.

Ingredients

Scale

For the Chow Mein:

8 oz (225g) Chow Mein noodles (or thin egg noodles)
2 boneless, skinless chicken breasts (sliced thinly)
1 tbsp vegetable oil (for stir-frying)
2 tbsp sesame oil (for flavor)
3 cloves garlic (minced)
1-inch piece ginger (grated)
1 small onion (sliced)
1 red bell pepper (thinly sliced)
1 cup shredded cabbage (green or Napa)
½ cup carrots (julienned)
1 cup bean sprouts
3 green onions (chopped)

For the Sauce:

3 tbsp soy sauce (low sodium preferred)
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp dark soy sauce (for color and depth)
1 tbsp rice vinegar
1 tsp sugar
½ tsp white pepper
1 tsp cornstarch (to thicken the sauce)
¼ cup chicken broth or water

Instructions

1: Prepare the Noodles

Bring a large pot of water to a boil.
Add the Chow Mein noodles and cook according to the package instructions (usually 2-3 minutes).
Drain the noodles and rinse them under cold water to stop the cooking process.
Drizzle with a little sesame oil and toss to prevent sticking.

2: Prepare the Chicken

Slice the chicken breasts into thin strips for quick and even cooking.
In a small bowl, mix 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil.
Add the chicken to the mixture and let it marinate for at least 10 minutes.

3: Make the Sauce

In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, dark soy sauce, rice vinegar, sugar, white pepper, and chicken broth.
Stir until well combined and set aside.

4: Stir-Fry the Chicken

Heat a large wok or skillet over high heat.
Add 1 tablespoon vegetable oil and let it heat up.
Add the marinated chicken and stir-fry for 3-4 minutes until fully cooked and slightly golden.
Remove the chicken from the wok and set aside.

5: Stir-Fry the Vegetables

In the same wok, add a little more oil if needed.
Add minced garlic, grated ginger, and sliced onions. Stir-fry for 30 seconds until fragrant.
Add the bell peppers, cabbage, carrots, and bean sprouts. Stir-fry for 2-3 minutes until slightly tender but still crisp.

6: Combine Everything

Return the cooked chicken to the wok with the vegetables.
Add the drained noodles to the wok and pour the prepared sauce over everything.
Toss everything together using tongs or chopsticks to evenly coat the noodles in the sauce.
Stir-fry for another 2-3 minutes until everything is well combined and heated through.
Garnish with chopped green onions and serve immediately.

Notes

High Heat is Key: Stir-fry everything over high heat to get that authentic restaurant-style flavor.
Do Not Overcook the Noodles: Overcooked noodles will become mushy. Keep them slightly firm for the best texture.
Use a Large Wok or Pan: A large cooking surface allows even stir-frying and prevents overcrowding.
Pre-Chop Everything: Stir-frying happens quickly, so have all ingredients ready before you start cooking.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 450-500 kcal
Sodium: 800mg
Fat: 12g
Carbohydrates: 55g
Protein: 30g