Chicken Chow Mein

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Golden noodles tangled with tender pieces of chicken, crisp-tender vegetables, and a rich savory sauce—Chicken Chow Mein is the ultimate comfort food you can whip up at home. Each bite bursts with flavor and texture, offering a delightful balance of sweet, salty, and umami that rivals your favorite takeout spot.

Whether you’re looking to satisfy a weeknight craving or impress guests with a Chinese-style dinner, this dish brings restaurant-quality flavor to your table with simple ingredients and easy steps. Plus, it’s endlessly customizable, making it a reliable go-to for using up leftover veggies or protein.

Why You’ll Love This Chicken Chow Mein

This Chicken Chow Mein is fast, flavorful, and satisfying. You’ll love how the noodles soak up the sauce without turning soggy, and how the chicken stays juicy inside with a lightly crisped exterior. The dish comes together quickly in a single pan or wok, making cleanup a breeze.

It’s also incredibly versatile—swap chicken for shrimp, tofu, or beef; toss in bok choy, mushrooms, or bell peppers. It’s a perfect one-dish meal that’s both hearty and healthy, ready in under 30 minutes.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Why They Matter)

To make Chicken Chow Mein at home, you’ll need a wok or large skillet, sharp knife, cutting board, mixing bowls, and a spatula or tongs.

• The wok or skillet allows for high-heat cooking, essential for that slightly charred, smoky flavor.
• A sharp knife ensures clean, uniform cuts of chicken and vegetables, which promotes even cooking.
• Mixing bowls help you organize your mise en place—having everything prepped ahead of time is key in a fast stir-fry recipe.
• A spatula or tongs gives you full control for stirring and tossing ingredients quickly without breaking the noodles.

Preparation Tips

Prep all your ingredients before turning on the stove—this dish moves fast. Slice the chicken thinly so it cooks quickly and remains tender. Blanch or par-cook the noodles (if not pre-cooked) to avoid them getting mushy later. Keep your sauce ready in a bowl to pour in at the right time. Stir-frying requires high heat, so ensure your pan is hot before adding oil—this prevents sticking and locks in flavor. Don’t overcrowd the pan; cook in batches if needed to maintain heat and texture.

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Ingredients for this Chicken Chow Mein

For the Chow Mein:

• 200g (7 oz) egg noodles (fresh or dried)
• 2 tablespoons vegetable oil (divided)
• 300g (10 oz) boneless, skinless chicken breast or thigh, thinly sliced
• 1 tablespoon cornstarch (for coating the chicken)
• Salt and pepper, to taste
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 cup green cabbage, shredded (optional)
• 1/2 cup julienned carrots
• 1 cup bean sprouts (optional)
• 4 stalks green onions, cut into 2-inch pieces

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce (for color)
• 2 teaspoons sesame oil
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sugar
• 2 tablespoons water
• 1 teaspoon cornstarch (to thicken)

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Step 1: Prepare the Noodles

If using dried noodles, cook them according to package instructions until just al dente. Drain and rinse under cold water to stop cooking, then toss with a teaspoon of oil to prevent sticking. Set aside.

Step 2: Marinate the Chicken

In a bowl, toss the sliced chicken with 1 tablespoon cornstarch, a pinch of salt, and pepper. Let it sit for at least 10 minutes. This keeps the chicken tender and gives it a silky texture when stir-fried.

Step 3: Mix the Sauce

In a separate bowl, whisk together soy sauce, dark soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, water, and cornstarch. Make sure the cornstarch dissolves completely. Set this sauce aside.

Step 4: Stir-Fry the Chicken

Heat 1 tablespoon of oil in a hot wok or large skillet over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until lightly browned and cooked through. Remove the chicken and set it aside.

Step 5: Stir-Fry the Vegetables

Add the remaining oil to the same pan. Sauté garlic for a few seconds, then add onions, carrots, cabbage (if using), and green onion whites. Stir-fry for about 2–3 minutes until they’re tender-crisp.

Step 6: Combine Everything

Return the chicken to the pan, then add the noodles. Pour the sauce over everything and toss well to combine. Add bean sprouts and green onion tops at the end, stirring for another 1–2 minutes until everything is hot and evenly coated with sauce.

Step 7: Serve

Plate the hot Chicken Chow Mein immediately. Garnish with extra green onions or sesame seeds if desired. Serve it as a complete meal or with spring rolls or dumplings on the side.

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Notes

Chicken Chow Mein is a flexible and forgiving dish that welcomes creativity. You can substitute the chicken with tofu, beef, or shrimp, and swap in any vegetables you have on hand such as bell peppers, snow peas, or mushrooms. The sauce can also be adjusted to your taste—add more soy sauce for saltiness or a dash of chili oil if you like it spicy. Using high heat ensures that ingredients sear quickly and maintain their texture without becoming soggy.

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Watch Out for These Mistakes While Cooking

• Overcooking the noodles: Always cook your noodles just until al dente. Overcooked noodles become mushy and break apart when stir-fried.
• Skipping the marinade: Coating the chicken in cornstarch makes a big difference—it helps retain moisture and adds a light crispness when seared.
• Overcrowding the pan: Stir-frying is all about high heat and quick cooking. If your pan is too crowded, ingredients will steam instead of sear.
• Adding sauce too early: The sauce should be added at the final stage to coat everything evenly and avoid burning the sugars in the sauce.

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Storage Instructions

Chicken Chow Mein keeps well in the refrigerator for up to 3 days. Let the dish cool completely, then transfer to an airtight container. To reheat, warm in a skillet over medium heat with a splash of water to loosen the sauce and revive the texture. Avoid microwaving for long periods as it can make the noodles rubbery. This dish is not ideal for freezing, as the noodles tend to lose their texture after thawing.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: ~450 kcal
• Protein: 30g
• Carbohydrates: 40g
• Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 900mg
• Sugar: 6g
• Fiber: 3g

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Frequently Asked Questions

How can I make Chicken Chow Mein gluten-free?

Use gluten-free soy sauce or tamari, and check that your oyster sauce and noodles are certified gluten-free.

Can I use spaghetti noodles instead of chow mein noodles?

Yes, spaghetti can be a substitute in a pinch. Just be sure not to overcook them and rinse well after boiling.

What’s the difference between lo mein and chow mein?

Chow mein noodles are typically stir-fried until slightly crispy, while lo mein noodles are boiled and tossed with sauce without being fried.

Can I add other proteins?

Absolutely! Shrimp, beef, or even crispy tofu are great alternatives or additions to the chicken.

Is it necessary to use a wok?

No, a large nonstick skillet or cast iron pan works just as well. The key is high heat and enough space to stir everything quickly.

How do I prevent the noodles from sticking?

Rinse cooked noodles under cold water and toss them with a bit of oil. Also, ensure your pan is hot and oiled before adding them.

Can I make this ahead of time?

You can prep the sauce, vegetables, and chicken ahead of time, but for best texture, stir-fry everything fresh just before serving.

What vegetables go best with Chicken Chow Mein?

Cabbage, carrots, bean sprouts, green onions, bell peppers, and snow peas all pair beautifully with the flavors and texture of the dish.

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Conclusion

Chicken Chow Mein is the kind of dish that turns a simple dinner into a memorable one. With golden noodles, juicy chicken, and crisp vegetables all tied together by a deeply flavorful sauce, it hits every note of comfort, texture, and taste. Whether you’re new to stir-frying or a seasoned pro, this recipe will quickly become one of your favorite easy meals to whip up. Serve it hot, fresh, and with pride—you’ve just mastered a takeout classic at home.

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