Chicken Chow Mein

Chicken Chow Mein is a classic Chinese-inspired dish that has become a global favorite, loved for its combination of tender noodles, juicy chicken, crisp vegetables, and a flavorful sauce. The name “chow mein” translates to “stir-fried noodles,” and this dish lives up to its name with its quick cooking time and deliciously satisfying results. While traditionally a takeout favorite, this homemade version allows you to recreate restaurant-quality chow mein in the comfort of your kitchen. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe is both easy to make and endlessly customizable.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes, this dish is perfect for busy schedules.
• Customizable: Swap vegetables, proteins, or noodles to suit your preferences or dietary needs.
• Authentic flavors: With a savory, slightly sweet sauce, this recipe rivals your favorite takeout.
• One-pan dish: Minimal cleanup is needed since everything is cooked in one pan or wok.
• Family-friendly: Kids and adults alike will enjoy the combination of flavors and textures.

Preparation Time and Servings

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Yield: 4 servings
• Serving size: 1 bowl (approximately 1 1/2 cups)

Nutritional Information (per serving)

• Calories: 360
• Carbohydrates: 45g
• Protein: 25g
• Fat: 10g
• Fiber: 4g
• Sugar: 6g

Ingredients

For the Chicken and Marinade:

• 1 pound boneless, skinless chicken breast or thighs, thinly sliced
• 2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1/4 cup chicken broth or water
• 1 teaspoon cornstarch

For the Chow Mein:

• 8 ounces chow mein noodles (or thin egg noodles)
• 2 tablespoons vegetable oil (divided)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup shredded cabbage
• 1/2 cup julienned carrots
• 1/2 cup sliced bell peppers (any color)
• 1/2 cup bean sprouts (optional)
• 2 green onions, chopped (for garnish)

Step-by-Step Instructions

1. Prepare the chicken:

Slice the chicken thinly for even cooking. In a bowl, combine the sliced chicken with soy sauce, cornstarch, and sesame oil. Mix well and set aside to marinate for at least 10 minutes while you prepare the other ingredients.

2. Make the sauce:

In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sugar, sesame oil, chicken broth, and cornstarch. Set the sauce aside.

3. Cook the noodles:

Bring a large pot of water to a boil. Add the chow mein noodles and cook according to the package instructions (typically 2-3 minutes). Drain the noodles and rinse them under cold water to stop the cooking process. Drizzle a little sesame oil over the noodles and toss to prevent sticking.

4. Sauté the chicken:

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook for 4-5 minutes, stirring frequently, until fully cooked and slightly golden. Remove the chicken from the wok and set aside.

5. Stir-fry the vegetables:

In the same wok, add the remaining tablespoon of vegetable oil. Sauté the onion and garlic for 1 minute until fragrant. Add the cabbage, carrots, and bell peppers, stirring for another 2-3 minutes until the vegetables are crisp-tender. If using bean sprouts, add them during the last minute of cooking.

6. Combine and cook:

Return the cooked chicken to the wok, then add the noodles. Pour the prepared sauce over the mixture and toss everything together to coat evenly. Stir-fry for 2-3 minutes, allowing the sauce to thicken and coat the noodles.

7. Garnish and serve:

Remove the chow mein from heat and garnish with chopped green onions. Serve hot, either on its own or with additional side dishes.

Ingredient Background

• Chow mein noodles: These thin, egg-based noodles are the foundation of the dish. If unavailable, substitute with spaghetti, ramen noodles, or rice noodles for a gluten-free option.
• Chicken: Both chicken breast and thighs work well, but thighs are slightly more tender and forgiving if overcooked.
• Soy sauce: The key seasoning in this recipe, soy sauce provides salty, umami-rich flavor. Use low-sodium soy sauce to control salt levels.
• Vegetables: Cabbage, carrots, and bell peppers add crunch and color, but you can use snap peas, broccoli, or zucchini depending on what you have on hand.
• Oyster sauce and hoisin sauce: These sauces bring depth and complexity. Oyster sauce is savory and rich, while hoisin adds a touch of sweetness.
• Sesame oil: A small amount of sesame oil adds a nutty, toasty flavor to the dish.

Technique Tips

• Thin slicing: Thinly slice the chicken and vegetables for quick, even cooking.
• High heat: Use medium-high to high heat when stir-frying for that authentic wok-fried flavor.
• Keep it moving: Constantly stir or toss the ingredients to prevent burning and ensure even cooking.
• Cornstarch in the marinade: Marinating the chicken with cornstarch creates a velvety texture and prevents it from drying out.
• Rinse noodles: Rinse cooked noodles under cold water to remove excess starch and keep them from clumping.

Alternative Presentation Ideas

• Family-style platter: Serve the chow mein on a large platter with chopsticks for a communal dining experience.
• Bento box: Pair the chow mein with steamed dumplings, egg rolls, and fruit for a well-rounded meal.
• Noodle bowls: Serve individual portions in bowls with extra garnishes like sesame seeds or chili flakes for a personalized touch.

Additional Tips for Success

• Prep ahead: Chop the vegetables and mix the sauce beforehand to streamline the cooking process.
• Double the sauce: If you like extra saucy chow mein, double the sauce recipe and add it to taste.
• Crispy noodles: For a crunchy variation, fry half the noodles until golden and mix them with the soft noodles for added texture.
• Serve immediately: Chow mein is best enjoyed fresh, as the noodles can absorb the sauce and become soggy if left too long.

Recipe Variations

• Shrimp chow mein: Substitute the chicken with shrimp, cooking them until pink and opaque.
• Vegetarian chow mein: Omit the chicken and add tofu, mushrooms, or extra vegetables like snow peas or broccoli.
• Spicy chow mein: Add sriracha, chili paste, or red pepper flakes to the sauce for a spicy kick.
• Beef chow mein: Replace chicken with thinly sliced beef, marinated in soy sauce and cornstarch for tenderness.
• Gluten-free: Use gluten-free tamari instead of soy sauce and rice noodles instead of chow mein noodles.

Freezing and Storage

• Refrigeration: Store leftover chow mein in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to revive the sauce.
• Freezing: Freeze cooked chow mein in portioned containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating tips: Avoid microwaving for too long, as it can make the noodles mushy. Stir-frying in a pan is the best way to retain texture.

Healthier Twist Ideas

• Whole grain noodles: Use whole wheat or soba noodles for added fiber.
• Low-sodium sauces: Choose reduced-sodium soy sauce and skip the added sugar to lower the sodium and calorie content.
• More veggies: Double the vegetable content for a more nutrient-dense dish.
• Lean protein: Opt for skinless chicken breast or plant-based protein like tofu or edamame.
• Less oil: Use a non-stick pan and reduce the oil for a lighter version.

Serving Suggestions for Events

• Weeknight dinners: Pair with a light soup like hot and sour soup or egg drop soup for a balanced meal.
• Potlucks: Bring a large batch to a gathering; it’s a crowd-pleaser that’s easy to transport.
• Lunchboxes: Pack chow mein in meal prep containers for a flavorful and filling lunch.
• Special occasions: Serve alongside Chinese-inspired appetizers like spring rolls, dumplings, or steamed buns for a complete feast.

Special Equipment

• Wok: Ideal for high-heat stir-frying, providing even heat distribution.
• Mandoline slicer: Speeds up slicing vegetables uniformly.
• Tongs: Useful for tossing noodles and ingredients together without breaking them.

Frequently Asked Questions

1. Can I use instant ramen noodles for this recipe?
Yes, you can substitute chow mein noodles with cooked ramen noodles. Discard the seasoning packets and prepare the noodles as directed.

2. Is there a difference between lo mein and chow mein?
Lo mein uses softer, boiled noodles, while chow mein involves stir-frying the noodles for a firmer texture.

3. Can I make this dish spicy?
Absolutely! Add chili oil, sriracha, or crushed red pepper flakes to the sauce or as a topping.

4. What vegetables can I use instead of cabbage and carrots?
You can substitute broccoli, snap peas, zucchini, mushrooms, or bok choy.

5. Can I make chow mein ahead of time?
It’s best served fresh, but you can prepare the sauce and chop the vegetables ahead of time to save prep work.

6. What’s the best way to reheat chow mein?
Reheat in a skillet over medium heat with a splash of water or broth to prevent dryness.

7. Do I need a wok to make chow mein?
While a wok is traditional, a large skillet or frying pan works just as well.

8. Can I add eggs to this recipe?
Yes, scrambled eggs can be added for extra protein and texture. Cook them first, then add them back to the wok with the noodles.

Conclusion

Chicken Chow Mein is a delicious, versatile dish that brings the perfect balance of flavors and textures to your table. With its savory sauce, tender chicken, crunchy vegetables, and springy noodles, it’s a meal that’s sure to impress. Whether you’re recreating takeout at home, serving it at a gathering, or simply enjoying a cozy family dinner, this recipe offers the ultimate comfort and satisfaction. Try it today, and you’ll see why Chicken Chow Mein is a worldwide favorite!

Print