Chicken Chow Mein Recipe

ByLily Monroe
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Introduction

Chicken Chow Mein is a classic Chinese stir-fry that combines tender chicken, fresh vegetables, and savory noodles in a flavorful sauce. This quick and satisfying dish is perfect for a weeknight dinner or when you crave something both comforting and delicious.

A large black wok filled with stir-fried noodles forms the main layer, showing thin, golden-brown noodles mixed with slices of cooked chicken that are light brown with a glossy texture. Scattered throughout are white and light green cabbage pieces, thin orange carrot strips, and dark green scallions, giving color contrast and texture. Two light-colored wooden chopsticks rest on the right side of the wok, partly grabbing some noodles. The background is a white marbled texture with a small wooden bowl of white coarse salt and a white ceramic jar with blue floral patterns nearby, along with a blue cloth napkin at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 6 oz boneless chicken breast or thighs, thinly sliced
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 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
  • 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 your choice, sliced (optional)
  • 4 green onions, cut into 2” (5 cm) pieces, white part halved lengthwise

Instructions

  1. Step 1: In a medium-sized bowl, combine the chicken with Shaoxing wine, cornstarch, and salt. Mix well by hand to evenly coat the chicken.
  2. Step 2: In a small bowl, mix together the chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil to make the sauce. Set aside.
  3. Step 3: Boil the chow mein noodles according to the package instructions until just al dente. If using fresh noodles, briefly dip them in boiling water for about 1 minute. Drain and rinse with tap water, then drain again thoroughly.
  4. Step 4: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken with minimal overlap. Cook for 30 to 45 seconds until the bottom is slightly golden, then flip and cook the other side until the chicken just turns white. Remove chicken to a plate.
  5. Step 5: Add the remaining 1 tablespoon of oil to the skillet along with the minced ginger and chopped garlic. Stir briefly until fragrant.
  6. Step 6: Add the julienned carrots and shredded cabbage. Stir-fry for about 1 minute until the vegetables just begin to soften.
  7. Step 7: Add the cooked noodles to the skillet and toss gently with tongs to combine. Then add the cooked chicken back to the pan.
  8. Step 8: Pour the prepared sauce over the noodles, vegetables, and chicken. Toss well with tongs to evenly coat and combine all ingredients.
  9. Step 9: Add the sliced hot pepper (if using) and the green onions. Toss again until the sauce is absorbed and everything is heated through.
  10. Step 10: Transfer to serving plates and serve hot as a main dish.

Tips & Variations

  • Use fresh chow mein noodles if possible for the best texture, but dried noodles work well if cooked carefully.
  • Substitute chicken with shrimp, beef, or tofu for a different protein option.
  • Adjust the amount of hot pepper to control the spiciness.
  • For extra crunch, add bell peppers or bean sprouts along with the cabbage and carrots.
  • If Shaoxing wine is unavailable, dry sherry or a mild rice wine can be used as a substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat with a splash of water or broth to prevent drying out. Avoid microwaving directly as it may make the noodles soft.

How to Serve

The image shows several clear and white dishes on a white marbled surface, each with different ingredients arranged neatly. Starting from the top, there is a clear bowl with a dark brown liquid and a black spoon inside. To the right is a clear bowl filled with raw, pale pink sliced chicken. Below that is a white plate holding bright green sliced green beans. Underneath, there is a patterned bowl filled with fresh green onions. To the left, another clear bowl is filled with light yellow cabbage leaves, and nearby is a small clear dish with chopped garlic or ginger. Above the cabbage is a white plate stacked with thin, bright orange carrot sticks. At the bottom is a bowl full of dry, tangled yellow noodles. The ingredients are all separate and clean, ready to be cooked. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chicken chow mein ahead of time?

Yes, you can prepare chicken chow mein ahead. Store it properly in the fridge and reheat it gently before serving to maintain the best texture and flavor.

What if I can’t find chow mein noodles?

If chow mein noodles are not available, you can substitute with thin egg noodles or even spaghetti as a last resort. Just cook them until al dente and follow the recipe as usual.

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Chicken Chow Mein Recipe

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★★★★★

4.6 from 76 reviews

This Chicken Chow Mein recipe offers a delicious and flavorful take on the classic Chinese stir-fried noodle dish. Tender marinated chicken breast slices are cooked quickly to retain juiciness, combined with fresh vegetables like shredded cabbage, carrots, and green onions, then tossed with chow mein noodles in a savory, umami-rich sauce made from oyster sauce, soy sauce, Shaoxing wine, and aromatic sesame oil. Ready in under 30 minutes, this dish provides a comforting, hearty meal with the perfect balance of textures and flavors.

  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Stirfrying
  • Cuisine: Chinese

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 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-sized bowl, combine the thinly sliced chicken breast or thighs with Shaoxing wine, cornstarch, and salt. Mix thoroughly with your hands so the chicken is evenly coated and the marinade penetrates well.
  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 the sugar is dissolved and ingredients are fully combined.
  3. Cook the Noodles: Boil the chow mein noodles according to package instructions until just al dente—cooking them about 1 minute less than recommended for dried noodles, or briefly dipping fresh noodles in boiling water for about 1 minute. Rinse noodles under cold tap water to stop cooking, drain thoroughly, and set aside.
  4. Cook the Chicken: Heat 1 tablespoon of peanut or vegetable oil in a large nonstick skillet over medium-high heat. When hot, spread marinated chicken slices in the pan with minimal overlap. Let cook undisturbed until the bottom side turns slightly golden, about 30-45 seconds. Flip and cook the other side until chicken just turns white, another 30-45 seconds. Remove cooked chicken from skillet and set aside.
  5. Sauté Aromatics and Vegetables: To the same skillet, add the remaining 1 tablespoon of oil followed by minced ginger and chopped garlic. Stir quickly to release their fragrance for about 20-30 seconds. Add julienned carrots and shredded cabbage, stir-fry until vegetables are just starting to soften, about 1 minute.
  6. Add Noodles and Chicken: Add the drained noodles to the skillet and toss gently with tongs to combine with the vegetables. Return the cooked chicken to the skillet, then pour the prepared sauce over the mixture.
  7. Finish Cooking: Toss all ingredients together with tongs to ensure the sauce coats the noodles, vegetables, and chicken evenly. Add the sliced anaheim pepper (if using) and green onions, tossing again until the sauce is mostly absorbed and everything is heated through.
  8. Serve: Transfer the chicken chow mein to serving plates and serve hot as a filling main dish.

Notes

  • Use Shaoxing wine for authentic flavor; dry sherry is an acceptable substitute.
  • Fresh chow mein noodles require much shorter cooking time compared to dried—handle gently to avoid breaking.
  • Adjust the amount of oyster sauce and soy sauce to taste based on your preferred saltiness.
  • The anaheim pepper is optional and adds a mild heat; you can substitute with any hot pepper or omit for no heat.
  • For a vegetarian version, replace chicken with tofu and use vegetable broth instead of chicken broth.

Keywords: chicken chow mein, Chinese stir fry, noodle stir fry, easy chicken dinner, Asian noodles, weeknight meal

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