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Chicken Chow Mein Recipe

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4.5 from 14 reviews

This Chicken Chow Mein recipe is a flavorful and satisfying lunch option featuring tender marinated chicken, fresh vegetables, and perfectly cooked noodles tossed in a savory sauce. With a quick 30-minute preparation, it’s an ideal dish for a delicious homemade meal that combines classic Chinese-inspired flavors with easy-to-follow steps.

Ingredients

For the Chicken

  • 6 oz Boneless Chicken (substitution: chicken thighs for richer flavor)
  • 3 tbsp Shaoxing Wine (substitution: dry sherry)
  • 2 tsp Cornstarch
  • 1/4 tsp Salt

For the Sauce

  • 1/4 cup Chicken Broth
  • 2 tbsp Oyster Sauce (substitution: vegetarian oyster sauce)
  • 1 tbsp Soy Sauce (regular or light)
  • 2 tsp Sugar
  • 1/4 tsp White Pepper (or ground black pepper)
  • 1 tsp Sesame Oil

For Stir-Frying

  • 2 tbsp Peanut Oil (substitution: vegetable oil)
  • 2 cloves Garlic
  • 1 tbsp Ginger

For the Vegetables

  • 4 cups Shredded Cabbage
  • 2 small Julienned Carrots
  • 1 Anaheim Pepper (optional)
  • 4 Green Onions

For the Noodles

  • 10 oz Fresh Chow Mein Noodles
  • 6 oz Dried Noodles (convenient substitute)

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the boneless chicken with Shaoxing wine, cornstarch, and salt. Mix well and let it rest for about 10 minutes to tenderize and absorb the flavors.
  2. Prepare the Sauce: In a small bowl, stir together chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil until well combined. Set aside.
  3. Cook the Noodles: Follow the package instructions to cook either fresh or dried chow mein noodles. Once cooked, drain the noodles thoroughly and set aside.
  4. Stir-Fry the Chicken: Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until the chicken is fully cooked and slightly browned. Remove the chicken from the skillet and set aside.
  5. Sauté Aromatics and Vegetables: In the same skillet, add garlic and ginger and sauté for about 30 seconds until fragrant. Add shredded cabbage and julienned carrots, stir-frying for 2-3 minutes until vegetables are slightly tender but still crisp.
  6. Combine Ingredients: Return the cooked chicken and noodles to the skillet with the vegetables. Pour the prepared sauce over the mixture, tossing everything together to coat evenly. Continue cooking for another 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.
  7. Add Final Touches: Fold in the optional Anaheim pepper and green onions, stirring them in until fully incorporated. Cook for an additional minute, then remove from heat and serve hot.

Notes

  • For a richer flavor, substitute chicken thighs for the boneless chicken breasts.
  • If Shaoxing wine is unavailable, dry sherry is a good alternative.
  • Vegetarian oyster sauce can be used to make the sauce suitable for a vegetarian diet.
  • Fresh chow mein noodles provide the best texture, but dried noodles are a convenient substitute.
  • Do not overcook the vegetables; keep them crisp to maintain texture and freshness.
  • Adjust the amount of chili pepper according to your spice preference or omit for a milder version.
  • Use a wok or large nonstick skillet for best stir-fry results.

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