Print

Chicken Chow Mein: The Ultimate Guide to Making Better-Than-Takeout Noodles at Home

Chicken Chow Mein: The Ultimate Guide to Making Better-Than-Takeout Noodles at Home
Print Recipe

Make the best tasting Chicken Chow Mein at home in just 25 minutes—better than takeout and made with fresh ingredients! This easy one-pan dinner features tender, juicy chicken, crisp colorful vegetables, and springy noodles all tossed in a rich, fragrant brown sauce. It’s savory, slightly sweet, and perfectly balanced for a restaurant-quality meal right from your kitchen.

Ingredients

Scale

For the Chicken Marinade

  • 6 oz boneless chicken breast or thighs, thinly sliced

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 2 teaspoons cornstarch

  • 1/4 teaspoon salt

For the Sauce

  • 1/4 cup chicken broth

  • 2 tablespoons Shaoxing wine (or dry sherry)

  • 2 tablespoons oyster sauce

  • 1 tablespoon soy sauce

  • 2 teaspoons sugar

  • 1/4 teaspoon white pepper (or black pepper)

  • 1 teaspoon sesame oil

For the Stir Fry

  • 2 tablespoons peanut oil (or vegetable oil)

  • 4 cups shredded cabbage

  • 2 cloves garlic, finely chopped

  • 1 tablespoon fresh ginger, minced

  • 10 oz fresh chow mein noodles (or 6 oz dried chow mein noodles)

  • 2 small carrots, julienned (about 1 cup)

  • 1 Anaheim pepper or other hot pepper, sliced (optional)

  • 4 green onions, cut into 2-inch pieces

Instructions

1. Marinate the Chicken

In a medium bowl, combine sliced chicken, Shaoxing wine, cornstarch, and salt. Mix well so the chicken is evenly coated. Set aside while preparing other ingredients.

2. Prepare the Sauce

In a small bowl, combine chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil. Stir well and set aside.

3. Cook the Noodles

Boil noodles according to package instructions until al dente (about 1 minute less than recommended).
If using fresh noodles, briefly blanch them in boiling water for about 1 minute.
Drain thoroughly and set aside.

4. Cook the Chicken

Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat.
Spread the chicken in a single layer. Cook for 30–45 seconds until lightly golden on the bottom. Flip and cook another 30–45 seconds until just cooked through.
Transfer to a plate.

5. Stir Fry Everything Together

Add remaining oil to the skillet. Add ginger and garlic; stir until fragrant.
Add carrots and cabbage. Stir-fry for about 1 minute until slightly softened.
Add noodles and toss with tongs.
Return chicken to the pan. Pour in the sauce and toss everything together until evenly coated.

Add sliced pepper and green onions. Toss again until the sauce is absorbed and everything is heated through.

6. Serve

Transfer to serving plates and enjoy immediately while hot.

Notes

  • High Heat is Key: Stir fry quickly over medium-high heat for the best texture.

  • Don’t Overcook Chicken: Cook just until white to keep it juicy.

  • Customize Veggies: Add bean sprouts, snow peas, or bell peppers.

  • Make It Spicy: Add chili garlic sauce or red pepper flakes.

  • Prep Everything First: Stir-frying moves fast—have ingredients ready before cooking.

Find it online: https://tastyquickly.com/chicken-chow-mein-the-ultimate-guide-to-making-better-than-takeout-noodles-at-home/