Chicken Chow Mein Recipe

There are some dishes that just scream comfort, nostalgia, and pure satisfaction, and for my family, homemade Chicken Chow Mein sits right at the top of that list. I remember the first time I decided to tackle it from scratch, slightly intimidated by the idea of replicating that specific, addictive flavour and texture we all loved from our favourite local Chinese takeaway. Would the noodles be right? Could I get the sauce balanced? Would the chicken be tender? The aroma that filled the kitchen as the garlic, ginger, and sesame oil hit the hot wok was the first sign I was onto something good. When I finally served up those steaming plates, piled high with golden noodles, tender chicken, and crisp-tender veggies coated in that glossy, savoury sauce, the reaction was immediate. Silence, followed by contented munching, and then the inevitable “Wow, Mom, this is better than takeout!” That verdict, repeated every time I make it since, is the highest praise. It’s become our go-to for busy weeknights when we crave something flavourful and quick, celebratory weekend meals, and even a dish to impress guests. It’s surprisingly straightforward once you get the hang of the prep, and the ability to customise it with whatever veggies are lingering in the fridge makes it incredibly versatile. This recipe isn’t just about food; it’s about creating those shared moments of deliciousness and proving that restaurant-quality flavour is absolutely achievable in your own kitchen.

Complete Chicken Chow Mein Recipe: Ingredients

This recipe aims for that classic takeaway flavour profile while being adaptable to your preferences. The key is balancing the savoury, slightly sweet, and aromatic elements.

Yields: 4 servings
Prep time: 25 minutes
Cook time: 15-20 minutes

For the Chicken & Marinade:

• Chicken Breast: 1 lb (about 2 medium breasts), boneless, skinless, thinly sliced against the grain (about 1/4-inch thick)
• Cornstarch: 1 tablespoon (This helps create a velvety texture and protects the chicken from overcooking)
• Soy Sauce: 1 tablespoon (Use regular or light soy sauce)
• Sesame Oil: 1 teaspoon (Toasted sesame oil for best flavour)
• Shaoxing Wine (or Dry Sherry): 1 tablespoon (Adds depth and authentic flavour; optional but recommended)
• White Pepper: 1/4 teaspoon (More aromatic and less pungent than black pepper)

For the Chow Mein Sauce:

• Low-Sodium Chicken Broth (or Water): 1/2 cup
• Oyster Sauce: 3 tablespoons (The backbone of the sauce flavour; look for a good quality one)
• Dark Soy Sauce: 1 tablespoon (Primarily for colour and a deeper, less salty flavour than regular soy sauce)
• Light Soy Sauce (or Regular Soy Sauce): 1 tablespoon
• Sesame Oil: 1 tablespoon (Toasted)
• Granulated Sugar: 1 teaspoon (Balances the savoury notes)
• Cornstarch: 1 teaspoon (To slightly thicken the sauce so it coats the noodles)
• White Pepper: 1/4 teaspoon (Optional, for extra warmth)

For the Stir-Fry:

• Dried Chow Mein Noodles (or Fresh): 8 ounces (Look for thin, yellow egg noodles specifically labelled “Chow Mein” or “Stir-Fry Noodles”)
• Cooking Oil: 3-4 tablespoons, divided (Use a neutral oil with a high smoke point like vegetable, canola, grapeseed, or peanut oil)
• Garlic: 4 cloves, minced (About 1.5 tablespoons)
• Ginger: 1 tablespoon, freshly grated or finely minced
• Yellow Onion: 1/2 medium, thinly sliced
• Carrots: 1 medium, julienned or thinly sliced on the diagonal
• Celery: 2 stalks, thinly sliced on the diagonal
• Napa Cabbage (or Green Cabbage): 2 cups, thinly sliced
• Bean Sprouts: 1.5 cups, fresh (Add towards the very end to keep them crisp)
• Green Onions (Scallions): 3-4 stalks, cut into 1-inch pieces, plus extra sliced thin for garnish

Optional Additions & Variations:

• Mushrooms: 1 cup sliced (Shiitake, cremini, or button mushrooms work well)
• Bell Peppers: 1/2 cup thinly sliced (any colour)
• Broccoli Florets: 1 cup, small florets (blanch briefly first)
• Snow Peas or Snap Peas: 1 cup, trimmed
• Water Chestnuts: 1/2 cup sliced, canned (for crunch)
• Bamboo Shoots: 1/2 cup sliced, canned
• Red Pepper Flakes: 1/4 – 1/2 teaspoon added with garlic/ginger for heat

Step-by-Step Instructions: Crafting Your Homemade Chicken Chow Mein

Making perfect Chicken Chow Mein at home is all about preparation (‘mise en place’) and high-heat, quick cooking. Follow these steps for delicious results:

1. Marinate the Chicken (Velveting):
* Place the thinly sliced chicken breast pieces into a medium bowl.
* Add the marinade ingredients: 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp Shaoxing wine (if using), and 1/4 tsp white pepper.
* Mix thoroughly with your hands or a spoon, ensuring every piece of chicken is coated.
* Set aside to marinate for at least 15 minutes at room temperature (or cover and refrigerate for up to 30 minutes, bringing it closer to room temp before cooking). This step not only adds flavour but also tenderises the chicken significantly.

2. Prepare the Noodles:
* Cook the chow mein noodles according to the package directions. The goal is al dente – slightly firm to the bite, as they will cook further in the wok. Overcooked noodles will become mushy.
* For most dried varieties, this involves boiling for 3-5 minutes. For fresh noodles, it might be even quicker, sometimes just needing a quick blanch.
* Once cooked, immediately drain the noodles thoroughly in a colander.
* Rinse briefly under cold running water. This stops the cooking process and helps prevent them from sticking together.
* Shake the colander well to remove as much excess water as possible. You can toss the noodles with about 1 teaspoon of sesame oil or cooking oil to further prevent clumping while they wait. Set aside.

3. Mix the Chow Mein Sauce:
* In a small bowl or liquid measuring cup, whisk together all the sauce ingredients: 1/2 cup chicken broth (or water), 3 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp sesame oil, 1 tsp sugar, 1 tsp cornstarch, and 1/4 tsp white pepper (if using).
* Ensure the cornstarch is fully dissolved to prevent lumps later. Set the sauce mixture aside near your cooking station. Having it ready is crucial for the fast pace of stir-frying.

4. Prepare the Vegetables and Aromatics:
* Ensure all your vegetables (onion, carrots, celery, cabbage, bean sprouts, green onions) and aromatics (garlic, ginger) are chopped, sliced, minced, or grated as specified in the ingredients list.
* Group them roughly by cooking time: garlic and ginger together; onion, carrots, and celery together; cabbage and the 1-inch green onion pieces together; bean sprouts separately (they go in last). This organisation makes the stir-frying process smoother.

5. Stir-Fry – The Main Event:
* Heat the Wok/Pan: Place a large wok or a large, heavy-bottomed skillet over high heat. Let it get properly hot – you should feel the heat radiating from it. A properly heated pan is essential for achieving that slightly smoky ‘wok hei’ flavour and preventing sticking.
* Cook the Chicken: Add 1.5 tablespoons of cooking oil to the hot wok. Swirl to coat the bottom. The oil should shimmer slightly. Carefully add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Spread it out and let it sear for about 1-2 minutes without moving to get some browning. Then, stir-fry, tossing frequently, until the chicken is opaque and cooked through (about 3-4 minutes total). Remove the cooked chicken from the wok with a slotted spoon and set aside on a clean plate.
* Sauté Aromatics and Harder Vegetables: Add another 1.5 tablespoons of oil to the wok. Add the minced garlic and ginger. Stir-fry constantly for about 20-30 seconds until fragrant – be careful not to burn the garlic. Immediately add the sliced onion, carrots, and celery. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crisp (tender-crisp). Keep things moving in the pan.
* Add Softer Vegetables: Add the sliced cabbage and the 1-inch green onion pieces. Stir-fry for another 1-2 minutes until the cabbage starts to wilt slightly. If using other optional veggies like mushrooms or bell peppers, add them here. If using pre-blanched broccoli, add it now too.
* Combine Noodles and Sauce: Push the vegetables up the sides of the wok to create a well in the centre. Give the prepared Chow Mein sauce a quick whisk (as the cornstarch may have settled) and pour it into the centre of the wok. Let it bubble and thicken slightly for about 15-20 seconds, stirring the sauce in the centre.
* Add the cooked and drained noodles to the wok. Toss everything together gently but thoroughly, using tongs or large spoons, to coat the noodles and vegetables evenly with the sauce. Allow the noodles to heat through and absorb some of the sauce, about 1-2 minutes. If the noodles seem dry, you can add a tablespoon or two of chicken broth or water.
* Return Chicken and Add Bean Sprouts: Add the cooked chicken back into the wok along with the fresh bean sprouts. Toss everything together for another 30-60 seconds, just until the chicken is heated through and the bean sprouts are slightly wilted but still retain their crunch. Avoid overcooking the bean sprouts.
* Final Taste and Serve: Remove the wok from the heat. Give it a final toss. Taste and adjust seasoning if necessary (though the sauce is usually well-balanced).

6. Serve:
* Transfer the Chicken Chow Mein immediately to a large platter or individual serving bowls.
* Garnish generously with the thinly sliced green onions reserved for garnish. A sprinkle of toasted sesame seeds also adds a nice touch. Serve hot and enjoy your delicious homemade creation!

Nutrition Facts

• Servings: This recipe makes approximately 4 generous servings.
• Calories per Serving: Approximately 550-650 kcal per serving.

Disclaimer: Nutritional information is an estimate only and can vary significantly based on specific ingredients used (e.g., brand of oyster sauce, type of oil, exact cut of chicken), portion sizes, and any modifications made to the recipe. The noodle type and quantity will heavily influence the calorie and carbohydrate count. For precise nutritional data, it’s recommended to use an online calculator with your specific ingredients and measurements. This estimate provides a general guideline for a standard preparation.

Preparation and Cooking Time

• Preparation Time: 25 minutes (Includes slicing chicken, chopping vegetables, mixing marinade and sauce)
• Cooking Time: 15-20 minutes (Includes cooking noodles and the active stir-frying process)
• Total Time: Approximately 40-45 minutes

The key to keeping the cooking time short is having absolutely everything prepped and ready to go before you start heating the wok – this is the principle of ‘mise en place’. Stir-frying is a fast process, and you won’t have time to chop vegetables or mix the sauce once you start cooking.

How to Serve Your Chicken Chow Mein

Presenting your homemade Chicken Chow Mein well enhances the dining experience. Here are some ideas:

• Family Style:
  • Pile the steaming chow mein high onto a large, warmed platter placed in the centre of the table.
  • Garnish generously with freshly sliced green onions (the green parts) and a sprinkle of toasted sesame seeds just before serving.
  • Provide serving tongs or large spoons for everyone to help themselves.
• Individual Portions:
  • Divide the chow mein evenly among pre-warmed shallow bowls or plates.
  • Ensure each portion gets a good mix of chicken, noodles, and vegetables.
  • Garnish each individual bowl with green onions and sesame seeds.
• Accompaniments & Side Dishes: While Chicken Chow Mein can be a complete meal on its own, here are some classic pairings:
  • Crispy Egg Rolls or Spring Rolls: Serve alongside with sweet chili sauce or duck sauce for dipping.
  • Wonton Soup: A light, clear broth soup makes a lovely starter.
  • Crab Rangoons: Creamy, crispy wontons are always a crowd-pleaser.
  • Simple Steamed Greens: A side of steamed bok choy or gai lan (Chinese broccoli) drizzled with a little oyster sauce offers a fresh contrast.
  • Hot Chili Oil or Sriracha: Offer these on the side for those who like an extra kick of heat.
  • Fortune Cookies: For that fun, classic takeaway finishing touch!
• Presentation Touches:
  • Use chopsticks for a more authentic feel, but forks are perfectly acceptable.
  • A small dish of soy sauce or chili garlic sauce can be placed on the table for individual adjustments.

Additional Tips for Perfect Homemade Chicken Chow Mein

Elevate your chow mein game with these extra pointers:

1. Master the ‘Mise en Place’: This French term meaning “everything in its place” is critical for stir-frying. Because cooking happens so quickly over high heat, you absolutely must have all your ingredients (chicken marinated, veggies chopped, sauce mixed, noodles cooked and drained) prepped and within easy reach before you turn on the stove. Trying to chop an onion while your garlic is burning is a recipe for disaster. Organise your ingredients near the stovetop in the order you’ll use them.
2. High Heat is Your Friend (But Manage It): Authentic stir-frying relies on intense heat (often referred to as ‘wok hei’ – the breath of the wok) to quickly sear ingredients, develop flavour, and keep vegetables crisp-tender. Get your wok or skillet smoking hot before adding oil. However, manage the heat – if your aromatics (garlic/ginger) start burning, reduce the heat slightly or lift the pan off the burner for a moment. Don’t be afraid to cook in batches, especially the chicken, to maintain high heat and avoid steaming the ingredients.
3. Noodle Choice and Preparation Matters: Use noodles specifically labelled for chow mein or stir-frying. These are typically egg noodles that hold up well to tossing and sauce. Whether using dried or fresh, cook them al dente (slightly underdone) as they finish cooking in the wok. Rinsing under cold water after draining is crucial to stop the cooking and wash off excess starch, preventing them from becoming a sticky clump. Tossing with a tiny bit of oil helps further.
4. Don’t Overcrowd the Pan: This is related to maintaining high heat. If you put too much food in the wok at once, the temperature will drop drastically. Instead of stir-frying, your ingredients will steam, resulting in soggy vegetables and potentially tough chicken. Cook the chicken first, remove it, then cook the vegetables. Combine everything at the end. If your wok or skillet isn’t large enough, cook vegetables in batches too.
5. Customize Your Veggies and Flavour: This recipe is a fantastic base. Feel free to swap or add vegetables based on what you have or prefer. Broccoli florets (blanch them first), bell peppers (any colour), snow peas, snap peas, mushrooms (shiitake add great flavour), baby corn, water chestnuts, or bamboo shoots are all excellent additions. Adjust the sauce to your taste – add a pinch more sugar for sweetness, a dash more soy for saltiness, or some chili garlic sauce or red pepper flakes (added with the garlic/ginger) for heat.

Frequently Asked Questions (FAQ) About Chicken Chow Mein

1. Can I make this recipe vegetarian or vegan?
* Absolutely! For a vegetarian version, simply omit the chicken and substitute it with pressed and cubed firm or extra-firm tofu (pan-fry it until golden before adding with the veggies), seitan, or add more substantial vegetables like mushrooms (shiitake or king oyster work well) and broccoli. Ensure your oyster sauce is vegetarian (mushroom-based versions are available) or use a vegetarian stir-fry sauce. For a vegan version, follow the vegetarian swaps and ensure your noodles are egg-free (many chow mein noodles contain egg, so check the packaging – rice noodles or specific vegan noodles can work, though the texture will differ) and use a vegan oyster sauce alternative. Also, ensure your chicken broth substitute is vegetable broth.

2. How can I make this recipe gluten-free?
* Yes, with a few key substitutions. Use gluten-free tamari instead of regular soy sauce. Ensure your oyster sauce is certified gluten-free, as some brands contain wheat (or use a GF stir-fry sauce alternative). Use a gluten-free chicken broth. Cornstarch is naturally gluten-free, but double-check labels for potential cross-contamination if Celiac disease is a concern. The biggest challenge is the noodles; look for gluten-free noodles suitable for stir-frying, often made from rice, corn, or quinoa blends. Standard egg-based chow mein noodles contain wheat. Rice vermicelli or pad thai style rice noodles can work, though they offer a different texture.

3. What if I can’t find Chow Mein noodles? Can I use spaghetti or ramen?
* While authentic chow mein noodles provide the best texture, you can substitute in a pinch, but manage expectations.
* Spaghetti/Linguine: Cooked al dente, spaghetti can work as a base, but it lacks the eggy flavour and distinct chewy-springy texture of chow mein noodles. It won’t absorb sauce quite the same way.
* Ramen Noodles (Instant): Discard the flavour packet. Cook the ramen blocks until just tender (undercook slightly), drain, and rinse. They are closer in texture than spaghetti but can become soft quickly. Use immediately.
* Yakisoba Noodles: These pre-cooked noodles are often found in the refrigerated section and are a very good substitute.
* Ideally, seek out fresh or dried Chinese egg noodles labelled for stir-fry or chow mein at an Asian market or well-stocked supermarket for the most authentic result.

4. How do I store and reheat leftover Chicken Chow Mein?
* Storage: Let the chow mein cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. The texture of the noodles and vegetables may soften slightly upon storage and reheating.
* Reheating:
* Microwave: Place a serving in a microwave-safe bowl. You can add a splash of water or chicken broth (1-2 teaspoons) to help rehydrate the noodles and prevent them from drying out. Cover loosely and microwave on medium power in 30-60 second intervals, stirring in between, until heated through.
* Stovetop/Wok: Heat a little oil in a wok or skillet over medium-high heat. Add the leftover chow mein and stir-fry gently, tossing frequently, until heated through. Again, a splash of water or broth can prevent sticking and dryness. This method often yields a better texture than microwaving. Avoid overheating, which can make the noodles mushy and the chicken tough.

5. Can I prepare parts of this recipe ahead of time?
* Yes, prepping ahead makes putting the final dish together much faster, perfect for weeknights!
* Chicken: Slice and marinate the chicken up to 8 hours ahead; keep it covered in the refrigerator. Let it sit at room temperature for about 15-20 minutes before cooking.
* Vegetables: Chop the onions, carrots, celery, and cabbage up to a day in advance. Store them in separate airtight containers or bags in the refrigerator. Keep garlic and ginger separate until just before cooking (minced garlic can lose potency). Keep bean sprouts and green onions separate and chop/slice just before use for maximum freshness.
* Sauce: Mix the sauce ingredients together up to 2-3 days ahead. Store in an airtight container in the refrigerator. Give it a good whisk before using, as the cornstarch will settle.
* Noodles: While you can cook noodles ahead, they tend to stick together badly, even with oil. It’s generally best to cook the noodles just before you plan to stir-fry for optimal texture. If you must cook them ahead, toss generously with oil after rinsing and store refrigerated, but be prepared to potentially need extra liquid when reheating/stir-frying to loosen them.
* With the chicken, veggies, and sauce prepped, the final stir-fry process takes only 10-15 minutes.

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