Chicken Chow Mein Recipe

I absolutely love this Chicken Chow Mein Recipe because it hits that perfect balance between savory, tender chicken and lightly crisp veggies tossed with noodles that soak up all that delicious sauce. Whenever I m craving takeout but want something fresh and homemade, this recipe is my go-to-it s quick, satisfying, and always a hit with family and friends.

When I first tried this recipe, I was amazed at how easy it was to whip up such flavorful chow mein without any complicated steps. You ll find that the marinade keeps the chicken juicy, while the sauce brings everything together with this beautiful glossy finish. Seriously, give this Chicken Chow Mein Recipe a shot-you might just ditch takeout forever!

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Ingredients You’ll Need

The ingredients for this Chicken Chow Mein Recipe are simple and work beautifully together to deliver that classic takeout flavor right at home. I always recommend using good-quality soy sauces and fresh veggies for the best taste.

• Chicken Thighs: I prefer boneless, skinless thighs because they stay juicy and absorb flavors well.
• Light Soy Sauce: This adds a savory, salty note without overpowering the dish.
• Cornflour/Cornstarch: Helps tenderize the chicken and thickens the sauce.
• Sesame Oil: Just a little goes a long way in giving that signature nutty aroma.
• White Pepper: Adds gentle heat and depth, softer than black pepper.
• Dark Soy Sauce: Gives color and a richer taste to the sauce.
• Oyster Sauce: Brings umami goodness that makes the sauce irresistible.
• Sugar: Balances the saltiness with subtle sweetness.
• Chicken Stock: Adds savory moisture and richness to the sauce.
• Egg Noodles: I use dried egg noodles for texture and authentic flavor, but chow mein noodles work great, too.
• Groundnut Oil: Or any high smoke point oil like canola; great for stir-frying at high heat.
• White Onion: Thinly sliced to soften and add sweetness as it cooks.
• Carrot: Julienned to cook quickly and offer crunch.
• Cabbage: Thinly shredded cabbage wilts fast and adds freshness.
• Beansprouts: Tossed in last for a fresh, crisp bite.
• Spring Onions: Both white and green parts provide mild onion flavor and color.

Variations

I love tweaking this Chicken Chow Mein Recipe depending on what s in my fridge or dietary preferences. It s so versatile that you can easily switch up veggies, proteins, and even noodles to suit your mood or needs.

• Vegetarian Version: Replace chicken with tofu or extra firm tempeh-marinate them just like the chicken for great flavor.
• Spicy Kick: Add a dash of chili oil or some sliced fresh chili for a fiery twist that my family absolutely adores.
• Gluten-Free: Swap soy sauces for tamari and use rice noodles instead of egg noodles.
• More Veggies: Feel free to add snap peas, bell peppers, or mushrooms for extra color and texture.

How to Make Chicken Chow Mein Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Slice your boneless chicken thighs into thin strips-this helps them cook quickly and absorb all the marinade flavors. Toss them in a bowl with light soy sauce, cornflour, sesame oil, and a pinch of white pepper. I usually let the chicken marinate while I prep the other ingredients; even 15 minutes makes a huge difference in tenderness and taste.

Step 2: Whisk Together the Sauce

In a small bowl, mix dark soy sauce, oyster sauce, light soy sauce, sugar, sesame oil, and cornflour until smooth. Then whisk in chicken stock to create a velvety sauce. This mix is the flavor powerhouse of the dish, so take a moment to combine it well.

Step 3: Cook Noodles Until Almost Al Dente

Boil your dried egg noodles according to the package instructions but stop a minute early-I ve learned this trick to keep the noodles from getting mushy when stir-fried later. Drain and rinse with cold water, then leave them in the colander ready to toss in the wok.

Step 4: Stir-Fry the Chicken to Golden Perfection

Heat oil in a large wok over high heat until you see wisps of smoke-that s your sign it s hot enough. Add chicken strips and separate them quickly with a wooden spoon so they cook evenly. After about 3 minutes, when the chicken is golden and cooked through, remove it to a plate. I like to leave some of the flavorful oil behind to cook the veggies.

Step 5: Sauté the Vegetables

Toss in the sliced onions and stir fry for a couple of minutes until they re soft and just beginning to brown. Then add cabbage, carrot, and the white part of the spring onions. Keep stir-frying for 2 more minutes-these veggies should be tender but still have a nice bite.

Step 6: Assemble It All Together

Give the noodles a quick shake to drain any extra water before adding them to the wok. Pour the sauce over the noodles and start tossing everything quickly so the sauce coats every strand of noodle. Finally, add beansprouts, green spring onions, and the cooked chicken along with any resting juices. Keep stirring and shaking the wok until the sauce has thickened just enough to stick but isn t watery.

Serve immediately while piping hot-you ll love the interplay of textures and that glossy, flavorful sauce.

How to Serve Chicken Chow Mein Recipe

Garnishes

I love adding an extra sprinkle of chopped spring onions and a few toasted sesame seeds on top for a pop of color and texture. Sometimes, I drizzle a tiny bit of extra sesame oil or a squirt of fresh lime juice for brightness just before serving-it really elevates the dish.

Side Dishes

My favorite pairings are simple-steamed dumplings, a crunchy Asian cucumber salad, or even some quick pickled radishes. These sides complement the savory richness of the chow mein and keep the meal balanced.

Creative Ways to Present

For special occasions, I ve served this Chicken Chow Mein Recipe in edible lettuce cups or on a bed of fresh greens for a light, vibrant presentation. Garnish with chopped nuts or fresh herbs like cilantro to wow guests visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. It keeps well for about 2-3 days and actually tastes even better the next day once the flavors have melded together.

Freezing

I usually recommend freezing the chicken and veggies separately from the noodles for best texture. When thawed, reheat gently to avoid noodle mushiness. Freezing can be done, but fresh is best for this recipe.

Reheating

To reheat, toss leftovers quickly in a hot pan or wok with a splash of water or stock. This helps revive the sauce and prevents dryness without overcooking the noodles. Microwaving works too but can make noodles softer.

FAQs

Final Thoughts

This Chicken Chow Mein Recipe has become one of my cherished quick meals because it never disappoints. It s full of flavor, easy to customize, and comes together faster than you d expect. I really hope you give it a try-you just might find your new favorite homemade takeout that feels comforting and fresh every single time.

Chicken Chow Mein Recipe

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• Author: Villerius
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 to 3 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

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Description

This Chicken Chow Mein recipe features tender marinated chicken thigh strips stir-fried with crisp vegetables and egg noodles, all tossed in a flavorful soy and oyster sauce. Perfectly balanced with a light, glossy sauce, this quick and easy dish brings authentic Chinese flavors straight to your dinner table in just 25 minutes.

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Ingredients

Units MUS Scale 1x2x3x

Chicken Marinade

• 250g / 9oz boneless skinless Chicken Thighs
• 2 tsp Light Soy Sauce
• 2 tsp Cornflour/Cornstarch
• 1 tsp Sesame Oil
• 1/4 tsp White Pepper

Sauce

• 2 tbsp Dark Soy Sauce
• 2 tbsp Oyster Sauce
• 1 1/2 tbsp Light Soy Sauce
• 2 tsp Sugar
• 2 tsp Sesame Oil
• 1 tsp Cornflour/Cornstarch
• 60ml / 1/4 cup Chicken Stock

Noodles and Vegetables

• 200g / 7oz dried Egg Noodles
• 2 tbsp Groundnut Oil (or other cooking oil)
• 1/2 medium White Onion, thinly sliced
• 100g / 3.5oz Carrot, julienned or sliced into thin matchsticks
• 150g / 5oz thinly shredded Cabbage
• 150g / 5oz Beansprouts
• 3 Spring Onions, sliced into 2cm (3/4″) pieces

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Instructions

1. Marinate the Chicken: Slice the chicken thighs into thin strips. Combine them in a bowl with light soy sauce, cornflour, sesame oil, and white pepper. Allow the chicken to marinate while you prepare the rest of the ingredients to let the flavors infuse.
2. Prepare the Sauce: In a small bowl, whisk together dark soy sauce, oyster sauce, light soy sauce, sugar, sesame oil, and cornflour until fully blended. Then slowly whisk in the chicken stock to form a smooth sauce. Set aside.
3. Cook the Noodles: Boil the dried egg noodles in boiling water until just al dente—about one minute less than the package instructions. Drain well and rinse under cold water to stop cooking. Leave the noodles in the colander, draining fully until needed.
4. Stir-Fry the Chicken: Heat 2 tablespoons of groundnut oil in a large wok over high heat until wisps of smoke appear. Add the marinated chicken strips immediately. Use a wooden spoon to separate the pieces to prevent sticking. Stir-fry for approximately 3 minutes until golden and cooked through. Remove the chicken and set aside on a plate, leaving the excess oil in the wok.
5. Cook the Vegetables: In the same wok, add the sliced onion and stir-fry for 1-2 minutes until it softens and begins to color. Then add the shredded cabbage, julienned carrot, and the white parts of the spring onions. Stir-fry for another 2 minutes until the vegetables start to soften and wilt.
6. Combine Noodles and Sauce: Give the noodles a final shake to remove any excess water, then add them to the wok. Immediately pour in the prepared sauce and toss to coat the noodles evenly. Add the beansprouts, remaining spring onions, and cooked chicken along with any resting juices. Toss and shake the wok until the sauce is fully absorbed and everything is evenly distributed, ensuring the noodles are glossy but not watery.
7. Serve: Dish up the Chicken Chow Mein immediately while hot. Enjoy the perfect balance of savory sauce, tender chicken, crisp vegetables, and noodles!

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Notes

• Noodles: Use chow mein noodles if available or any dry egg noodles. Slightly undercook the noodles so they can absorb the sauce and finish cooking during stir-frying. Aim for a tender yet slightly firm texture.
• Chicken: Chicken thigh is preferred for its richer flavor and juiciness, though breast can be used for a leaner option. Adjust cooking time accordingly as breast cooks faster.
• Cabbage: Remove the firm core first and use the tender outer leaves for shredding. Stack leaves and slice thinly for even cooking within a short time.
• Vegetable Texture: Make the cabbage and carrot fine to cook quickly. Onions require full cooking time to soften properly for balanced flavor.
• Preparation: Have all ingredients prepped and ready before starting, as the recipe comes together quickly once cooking starts.
• Seasoning: The sauce and stock provide ample seasoning. Adjust soy sauce at the end to your taste if needed.
• Calories: The entire recipe serves 2-3 people.

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Nutrition

• Serving Size: 1 serving (approx. 1/3 of recipe)
• Calories: 450 kcal
• Sugar: 6 g
• Sodium: 850 mg
• Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 70 mg