Print

The Ultimate Guide to Chicken Chow Mein : A Recipe Better Than Takeout

The Ultimate Guide to Chicken Chow Mein (鸡肉炒面): A Recipe Better Than Takeout
Print Recipe

This homemade Chicken Chow Mein is loaded with tender chicken, crisp vegetables, and springy noodles all coated in a fragrant, savory sauce. It’s better than takeout and comes together in just 25 minutes—perfect for a fast weeknight dinner!

Ingredients

Scale

For the Chicken Marinade

  • 6 oz boneless chicken breast or thighs, thinly sliced

  • 1 tbsp Shaoxing wine (or dry sherry)

  • 2 tsp cornstarch

  • 1/4 tsp salt

For the Sauce

  • 1/4 cup chicken broth

  • 2 tbsp Shaoxing wine (or dry sherry)

  • 2 tbsp oyster sauce

  • 1 tbsp soy sauce

  • 2 tsp sugar

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

  • 1 tsp sesame oil

For Stir-Frying

  • 2 tbsp peanut or vegetable oil

  • 4 cups shredded cabbage

  • 2 cloves garlic, finely chopped

  • 1 tbsp ginger, minced

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

  • 2 small carrots, julienned (about 1 cup)

  • 1 anaheim or hot pepper, sliced (optional)

  • 4 green onions, cut into 2” (5 cm) pieces, white parts halved lengthwise

Instructions

1. Marinate the Chicken

  1. In a medium bowl, combine the chicken with Shaoxing wine, cornstarch, and salt.

  2. Mix well so the chicken is evenly coated.

2. Prepare the Sauce

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

  2. Stir to mix well and set aside.

3. Cook the Noodles

  1. Boil noodles according to package instructions until al dente (1 minute less for dried noodles).

  2. Rinse with cold water, drain, and set aside.

4. Stir-Fry Chicken and Veggies

  1. Heat 1 tbsp oil in a large skillet over medium-high heat.

  2. Spread chicken with minimal overlap and cook until bottom turns slightly golden (~30–45 sec), then flip until chicken turns white (~30–45 sec). Transfer to a plate.

  3. Add remaining 1 tbsp oil, garlic, and ginger. Stir 30 seconds until fragrant.

  4. Add carrots and cabbage; stir-fry until just softened (~1 minute).

5. Combine Everything

  1. Add noodles to the skillet, tossing a few times.

  2. Add cooked chicken and pour sauce over all ingredients. Toss to combine.

  3. Add pepper and green onions; toss until sauce is absorbed.

  4. Serve hot on plates immediately.

Notes

  • Vegetables: You can add bell peppers, snap peas, or mushrooms for extra color and crunch.

  • Noodles: Fresh chow mein noodles require less cooking than dried; dip briefly in boiling water.

  • Crispier chicken: Cook in minimal batches to avoid steaming.

  • Make it gluten-free: Use gluten-free soy sauce and oyster sauce.

Find it online: https://tastyquickly.com/the-ultimate-guide-to-chicken-chow-mein/