Description
Chicken Chow Mein is a classic Chinese stir-fry dish featuring tender chicken, crunchy vegetables, and perfectly seasoned noodles tossed in a savory sauce. It’s a quick, flavorful meal that’s perfect for weeknight dinners or satisfying takeout cravings from the comfort of your home.
Ingredients
For the Chicken Marinade:
- 1 boneless chicken breast (6 oz / 225 g), thinly sliced (or 2 thighs)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- ¼ teaspoon salt
For the Sauce:
- ¼ cup chicken broth
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- ¼ teaspoon white pepper (or ground black pepper)
- 1 teaspoon sesame oil
For the Stir-Fry:
- 2 tablespoons peanut oil (or vegetable oil)
- 4 cups shredded cabbage
- 2 cloves garlic, finely chopped
- 1 tablespoon ginger, minced
- 10 oz (280 g) fresh chow mein noodles or 6 oz (170 g) dried chow mein noodles
- 2 small carrots, julienned (about 1 cup)
- 1 Anaheim pepper (or any hot pepper), sliced (optional)
- 4 green onions, cut into 2-inch pieces, white parts halved lengthwise
Instructions
1. Marinate the Chicken:
- Place the thinly sliced chicken in a medium bowl.
- Add Shaoxing wine, cornstarch, and salt. Mix well until the chicken is evenly coated. Set aside.
2. Prepare the Sauce:
- In a small bowl, combine chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil. Stir until smooth and set aside.
3. Cook the Noodles:
- Boil the chow mein noodles according to package instructions until al dente.
- Rinse under cold tap water, drain thoroughly, and set aside. For fresh noodles, dip briefly in boiling water for about 1 minute before draining.
4. Stir-Fry the Chicken:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Spread the chicken pieces in a single layer and cook until golden on one side, about 30–45 seconds. Flip and cook the other side for another 30–45 seconds until just white. Transfer to a plate.
5. Stir-Fry the Vegetables:
- Add the remaining tablespoon of oil to the skillet. Toss in the minced ginger and garlic, stirring for a few seconds until fragrant.
- Add shredded cabbage and julienned carrots. Stir-fry for about 1 minute until the vegetables start to soften.
6. Combine Ingredients:
- Add the cooked noodles to the skillet and toss with the vegetables.
- Return the cooked chicken to the skillet. Pour in the prepared sauce.
- Use tongs to toss everything together, ensuring the noodles and chicken are evenly coated in the sauce.
7. Add Final Touches:
- Stir in the sliced Anaheim pepper (if using) and green onions. Toss gently for another minute until the dish is evenly combined.
8. Serve:
- Transfer the Chicken Chow Mein to serving plates and enjoy while hot!
Notes
- Noodle Options: If chow mein noodles are unavailable, spaghetti or thin egg noodles are great substitutes.
- Add Protein Variety: Replace chicken with shrimp, tofu, or beef for different variations.
- Vegetable Ideas: Add bell peppers, snap peas, or mushrooms for extra crunch and color.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese