Chicken Chow Mein Recipe

I absolutely love this Chicken Chow Mein recipe because it s a perfect balance of tasty, quick, and comforting. Whether you re cooking for a busy weeknight dinner or craving some homemade Chinese takeout, this recipe hits all the right notes with tender chicken, crisp veggies, and noodles coated in a glossy, flavorful sauce.

When I first tried making Chicken Chow Mein at home, I was surprised by how simple it was to recreate that restaurant-style flavor without a ton of fuss. You ll find that this Chicken Chow Mein recipe comes together quickly and delivers satisfying layers of texture and flavor that your whole family will go crazy for!

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Ingredients You’ll Need

These ingredients come together beautifully for the perfect Chicken Chow Mein recipe. Each one plays a role in building flavor, texture, and that irresistible saucy coating on the noodles.

• Boneless skinless chicken thighs: I prefer thighs for juicy, flavorful meat but breast works in a pinch-just watch cooking time.
• Light soy sauce: Essential for marinade and sauce; it adds savory depth without overpowering.
• Cornflour/cornstarch: Helps thicken the sauce and keeps the chicken silky smooth.
• Sesame oil: Adds that subtle nutty aroma-just a little goes a long way.
• White pepper: A delicate heat that s key in Chinese cooking.
• Dark soy sauce: For richer color and a slightly sweeter depth in the sauce.
• Oyster sauce: The secret sauce star that adds umami punch and complexity.
• Sugar: Balances salty and savory flavors nicely.
• Chicken stock: Makes the sauce saucy without watering it down.
• Dried egg noodles: I like medium thickness-they hold sauce well and stay a bit chewy.
• Groundnut or cooking oil: For stir-frying at high heat.
• White onion: Adds sweetness and texture, sliced thin for quick cooking.
• Carrot: Julienned for crunch and color.
• Cabbage: Finely shredded for a light, tender texture that blends perfectly.
• Beansprouts: Added last to keep their fresh crispiness.
• Spring onions: Both white and green parts add layers of flavor and freshness.

Variations

I m all about making recipes work for your tastes or what s in your fridge. This Chicken Chow Mein recipe is perfect for swapping in veggies or adjusting protein depending on what you like.

• Vegetarian Variation: Swap chicken for firm tofu or extra bean sprouts-just marinate tofu similarly for the best flavor.
• Spicy Kick: Add a teaspoon of chili paste or sriracha to the sauce for a heat boost-I love this for a dinner party surprise!
• Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles to keep it allergy-friendly.
• Extra Veggies: Feel free to add bell peppers, snap peas, or mushrooms based on what s fresh and in season.

How to Make Chicken Chow Mein Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by slicing your chicken thighs into thin strips-this helps them cook quickly and soak up the marinade. Toss the chicken with light soy sauce, cornflour, sesame oil, and white pepper, then let it rest while you prepare the rest. I find even 10 minutes makes a big difference, so don t skip this step!

Step 2: Whisk Up the Sauce

In a small bowl, mix the dark soy sauce, oyster sauce, light soy sauce, sugar, sesame oil, and cornflour before gradually whisking in the chicken stock. The cornflour should dissolve fully, creating a smooth sauce that will thicken as you cook. I always give it a quick stir before tossing it into the wok to ensure no lumps sneak in.

Step 3: Cook the Noodles Just Right

Boil your egg noodles just until al dente-usually about a minute less than package instructions. This helps them absorb the sauce later without getting mushy. Once cooked, rinse them in cold water and leave in a colander to drain thoroughly. Trust me, this step keeps the texture perfect!

Step 4: Stir-Fry Chicken to Golden Perfection

Heat 2 tablespoons of oil in a large wok on high until you start seeing wisps of smoke-this high heat is key for stir-frying. Add the chicken strips and separate them immediately with a wooden spoon so they don t clump. Cook for about 3 minutes or until golden brown and cooked through, then remove and set aside, leaving the flavorful oil behind.

Step 5: Sauté Vegetables for a Tender Crunch

Toss in the sliced onion first and stir-fry for 1-2 minutes until softened and just starting to brown. Add the shredded cabbage, carrot, and white parts of the spring onions, cooking for another 2 minutes until they soften but still retain some crunch. This layering keeps veggies from becoming limp and dull.

Step 6: Bring It All Together

Give the noodles a final shake in the colander and add them into the wok with the veggies. Immediately pour in your prepared sauce and toss everything quickly to coat. Then, add the beansprouts, green spring onions, and cooked chicken along with any resting juices. Keep tossing and shaking the wok until all the sauce is absorbed and everything is evenly combined-you want those noodles glistening, not swimming!

Step 7: Serve and Enjoy!

At this point, your Chicken Chow Mein is ready to serve up steaming hot. The glossy noodles combined with tender chicken and crisp veggies make every bite delicious. Grab chopsticks or a fork and dig in!

How to Serve Chicken Chow Mein Recipe

Garnishes

I love topping my Chicken Chow Mein with a handful of freshly chopped spring onions for a pop of color and freshness. A sprinkle of toasted sesame seeds or a drizzle of extra sesame oil adds an irresistible aroma that gets everyone excited to eat.

Side Dishes

This dish pairs beautifully with simple sides like steamed jasmine rice or light Asian-style cucumber salad for freshness. Sometimes we also enjoy crispy prawn crackers on the side to add a fun crunch contrast!

Creative Ways to Present

For special occasions, I like serving this Chicken Chow Mein recipe in individual bowls garnished with colorful chili threads or microgreens. Another fun idea is to wrap small portions in lettuce cups for a fresh handheld twist that your guests will love!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Chow Mein keeps well in an airtight container in the fridge for 2-3 days. I always try to cool it completely before storing to keep textures from getting soggy.

Freezing

I ve frozen this recipe a couple of times, and it freezes surprisingly well. Just portion it out into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove to keep the veggies from getting mushy.

Reheating

When reheating, I like to toss the leftovers in a hot pan or wok with a splash of water or stock to refresh the sauce and prevent sticking. Microwave works too, but stirring intermittently helps keep things from drying out.

FAQs

Final Thoughts

This Chicken Chow Mein recipe is truly one of my go-tos for a quick, satisfying meal that tastes like you ordered takeout. I love how accessible the ingredients are and how the flavors come alive in that glossy sauce coating every strand of noodle. I hope you give it a try soon-you ll enjoy the ease and deliciousness as much as I do, trust me!

Chicken Chow Mein Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 131 reviews

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

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Description

A classic Chinese Chicken Chow Mein recipe featuring tender marinated chicken thigh strips stir-fried with fresh vegetables and egg noodles in a savory soy and oyster sauce. This dish is quick to prepare and perfect for a flavorful weeknight dinner, combining a balance of textures and a glossy, flavorful sauce.

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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 & 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/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, then combine them in a bowl with the light soy sauce, cornflour, sesame oil, and white pepper. Mix well and leave to marinate while you prepare the other ingredients.
2. Prepare the Sauce: In a small bowl, whisk together the dark soy sauce, oyster sauce, light soy sauce, sugar, sesame oil, and cornflour until fully blended. Then whisk in the chicken stock until smooth and set aside.
3. Cook the Noodles: Boil the egg noodles in water until just al dente, leaving them slightly undercooked to absorb the sauce later. Drain and rinse under cold water to stop cooking, then leave in a colander until needed.
4. Stir-Fry the Chicken: Heat 2 tablespoons of oil in a large wok over high heat. When you see wisps of smoke, add the marinated chicken strips. Use a wooden spoon to separate the pieces immediately and fry for about 3 minutes or until golden and cooked through. Remove the chicken and set aside, leaving the oil in the wok.
5. Cook the Vegetables: Add the sliced onion to the wok and stir-fry for 1-2 minutes until it softens and starts to color. Then add the cabbage, carrot, and the white part of the spring onions, cooking for another 2 minutes until they begin to soften and wilt.
6. Add Noodles and Sauce: Give the noodles a shake in the colander to discard excess water, then add them to the wok. Immediately pour in the prepared sauce and toss the noodles to coat them evenly.
7. Combine Ingredients: Toss in the beansprouts, remaining green parts of spring onions, and the cooked chicken along with any resting juices. Continue tossing and shaking the wok until the sauce is absorbed and everything is evenly coated and combined without pooling liquid underneath.
8. Serve: Dish out the chicken chow mein while hot and enjoy the balanced flavors and textures.

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Notes

• Noodles: Use chow mein noodles if available or any dry egg noodles. Undercook slightly so noodles absorb sauce in the wok.
• Chicken: Thighs add flavor and juiciness; breast can be used but cooks faster.
• Cabbage: Use outer leaves and shred finely for quick cooking and tender texture.
• Texture: Julienned carrots and finely shredded cabbage help quick cooking; soften onions fully to reduce pungency.
• Preparation: Have all ingredients ready before cooking, as the stir-fry comes together quickly.
• Seasoning: Soy sauce and stock provide sufficient seasoning. Adjust soy sauce if desired at the end.
• Calories: Whole recipe divided by 3 for serving calculation.

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Nutrition

• Serving Size: 1/3 of recipe
• Calories: 430 kcal
• Sugar: 6 g
• Sodium: 900 mg
• Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 75 mg