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Chicken Chow Mein Recipe

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★★★★

4 from 37 reviews

This Chicken Chow Mein recipe delivers a flavorful, classic Chinese stir-fry combining tender chicken, fresh vegetables, and perfectly cooked chow mein noodles tossed in a savory sauce. Ready in just 25 minutes, it’s a quick and satisfying meal that’s perfect for any weeknight dinner.

Ingredients

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Chicken Marinade

  • 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 Ingredients

  • 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 about 1 cup)
  • 1 anaheim pepper or other hot pepper of your choice, sliced (optional)
  • 4 green onions, cut into 2” (5 cm) pieces, white part halved lengthwise

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with Shaoxing wine, cornstarch, and salt. Mix thoroughly with your hands to ensure the chicken is evenly coated for a few minutes.
  2. Prepare the Sauce: In a small bowl, whisk together chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil until well combined. Set aside.
  3. Cook the Noodles: Boil noodles following package instructions until just al dente—about 1 minute less than recommended for dried noodles. For fresh chow mein noodles, briefly dip them in boiling water for about one minute. Rinse with cold water and drain thoroughly, then set aside.
  4. Cook the Chicken: Heat 1 tablespoon of peanut or vegetable oil in a large nonstick skillet over medium-high heat. Spread the marinated chicken evenly without overlapping. Cook for 30 to 45 seconds until the bottom is slightly golden, then flip and cook the other side for another 30 to 45 seconds until the chicken turns white but remains tender. Remove from skillet and set aside.
  5. Sauté Aromatics: Add the remaining 1 tablespoon of oil to the skillet along with minced ginger and chopped garlic. Stir briefly for about 30 seconds until fragrant.
  6. Cook Vegetables and Noodles: Add julienned carrots and shredded cabbage to the skillet. Stir-fry for about 1 minute until vegetables start to soften. Then add the cooked noodles and toss with tongs to combine.
  7. Combine All Ingredients: Return the cooked chicken to the skillet. Pour the prepared sauce over everything, tossing thoroughly with tongs to ensure all components are evenly coated and heated through.
  8. Finish with Peppers and Green Onions: Add sliced anaheim pepper (if using) and green onion pieces. Toss well again until the sauce is mostly absorbed and ingredients are hot and flavorful.
  9. Serve: Transfer the finished Chicken Chow Mein to serving plates immediately and enjoy hot as a main course.

Notes

  • Fresh chow mein noodles require less cooking time and only need a brief dip in boiling water compared to dried noodles.
  • You can substitute Shaoxing wine with dry sherry if unavailable.
  • Adjust the amount of hot pepper or omit it entirely for milder taste.
  • For a gluten-free version, use gluten-free soy sauce and check noodles accordingly.
  • Make sure to not overcrowd the pan when cooking chicken to achieve a nice sear.

Keywords: Chicken Chow Mein, Chinese Stir-Fry, Noodles, Quick Dinner, Easy Asian Recipe

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