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Merry

Easy Chicken Chow Mein Recipe – Quick Weeknight Dinner

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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

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

Method
 

1. Marinate the Chicken:
  1. Place the thinly sliced chicken in a medium bowl.
  2. Add Shaoxing wine, cornstarch, and salt. Mix well until the chicken is evenly coated. Set aside.
2. Prepare the Sauce:
  1. 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:
  1. Boil the chow mein noodles according to package instructions until al dente.
  2. 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:
  1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
  2. 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:
  1. Add the remaining tablespoon of oil to the skillet. Toss in the minced ginger and garlic, stirring for a few seconds until fragrant.
  2. Add shredded cabbage and julienned carrots. Stir-fry for about 1 minute until the vegetables start to soften.
6. Combine Ingredients:
  1. Add the cooked noodles to the skillet and toss with the vegetables.
  2. Return the cooked chicken to the skillet. Pour in the prepared sauce.
  3. Use tongs to toss everything together, ensuring the noodles and chicken are evenly coated in the sauce.
7. Add Final Touches:
  1. Stir in the sliced Anaheim pepper (if using) and green onions. Toss gently for another minute until the dish is evenly combined.
8. Serve:
  1. 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.

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Let us know how it was!