Chicken Chow Mein (鸡肉炒面) Recipe
Craving takeout but want something fresher and faster? This easy 15-minute chicken chow mein recipe delivers all the savory, satisfying flavors of your favorite restaurant dish right at home. Tender chicken, crisp vegetables, and springy noodles come together in a rich, glossy sauce for a complete meal that beats delivery every time. For more quick and comforting dinners, try this Easy Thai Coconut Chicken Soup Recipe.
PrintChicken Chow Mein (鸡肉炒面)
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 ((*Footnote 1))
- 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 ((*Footnote 2))
- 2 cloves garlic (, finely chopped)
- 1 tablespoon ginger (, minced)
- 10 oz fresh chow mein noodles
- 2 small carrots (, julienned (yields 1 cup) (*Footnote 2))
- 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
- Add the chicken along with the marinating ingredients into a medium-sized bowl. Mix well with your hands so the chicken is evenly coated.
- Combine all the sauce ingredients in a small bowl and stir to mix well.
- Boil the noodles according to the package instructions until al dente. Rinse with tap water, drain, and set aside. Cook the noodles 1 minute less than the package recommends. If you use fresh chow mein noodles, you will only need to briefly dip the noodles in boiling water, 1 minute or so. Once done, drain the noodles thoroughly and set aside.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan with minimal overlap. Cook until the bottom turns slightly golden, 30 to 45 seconds. Flip to cook the other side until the chicken just turns white, 30 to 45 seconds. Transfer the chicken to a plate.
- Pour in the remaining 1 tablespoons of oil and the ginger, and garlic. Stir a few times to release the fragrance.
- Add the carrot and cabbage. Cook and stir until the veggies just start to turn soft, 1 minute or so. Add the noodles. Toss a few times with a pair of tongs. Add the cooked chicken. Pour the sauce over the ingredients. Toss with a pair of tongs to mix everything together.
- Add the pepper and the green onion. Toss well until the sauce is absorbed. Transfer everything to serving plates and serve hot as a main dish.
Frequently Asked Questions
What is the key to a rich sauce for chicken chow mein?
The key is using a balanced combination of oyster sauce, soy sauce, and a touch of sesame oil. Simmering this mixture briefly with a cornstarch slurry creates a glossy, flavorful sauce that coats the noodles perfectly, making this chicken chow mein better than takeout.
Can I use a different protein instead of chicken?
Yes, you can easily substitute the chicken with shrimp, beef, or tofu. The cooking method and rich sauce from this chicken chow mein recipe work wonderfully with these alternatives, ensuring a delicious meal every time.
How do I prevent the noodles from becoming mushy?
Use fresh chow mein noodles and cook them just until al dente before stir-frying. Adding them to the hot wok last and tossing quickly with the sauce and fresh ingredients preserves their ideal texture.
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