Chicken Chow Mein

This quick and flavorful chicken chow mein brings restaurant-quality taste right to your kitchen! Tender chicken, crisp veggies, and chewy noodles are tossed in a savory, slightly sweet sauce that’s ready in just minutes. Perfect for a busy weeknight, it’s endlessly versatile—swap in your favorite protein or veggies to make it your own!

Instructions

1. 1

   Prepare the sauce: In a small bowl, whisk cornstarch with soy sauce until smooth, then mix in oyster sauce, Chinese cooking wine, sugar, sesame oil, and white pepper.

2. 2

   Marinate the chicken: Toss the sliced chicken with 1 tbsp of the sauce in a bowl. Let it sit for 10 minutes while you prep the veggies.

3. 3

   Cook the noodles according to package instructions (typically soak in hot water for 1-2 minutes for fresh, or boil for dried). Drain and set aside.

4. 4

   Heat peanut oil in a large wok or skillet over high heat. Add garlic and stir-fry for 10 seconds until golden (don’t let it burn!).

5. 5

   Add the marinated chicken and stir-fry for 1 minute until lightly browned but still slightly raw inside.

6. 6

   Add cabbage, carrot, and the white parts of the green onions. Stir-fry for 1-2 minutes until the cabbage softens slightly.

7. 7

   Toss in the noodles, remaining sauce, and water. Stir-fry for 1 minute, tossing constantly to coat evenly.

8. 8

   Add bean sprouts and green onion tops. Toss for 30 seconds until the sprouts just begin to wilt. Remove from heat and serve immediately.

Recipe Notes

• Chicken – Thighs are juicier, but breast or tenderloin work well. For extra tender chicken, try velveting (marinate with 1 tsp baking soda for 20 minutes, rinse, then proceed). Other proteins like pork, beef, shrimp, or tofu can be used.

• Cabbage – Green cabbage is classic, but Chinese cabbage, savoy, or even purple cabbage works. Shred finely for quick cooking.

• Noodles – Fresh chow mein noodles are ideal (found in Asian markets or supermarket fridge sections). Dried chow mein or lo mein noodles are a good substitute; follow package cooking instructions.

• Soy sauce – Use all-purpose or light soy sauce for balanced flavor. Avoid dark or sweet soy sauce, as they’ll alter the taste. Tamari is a gluten-free option.

• Chinese cooking wine – Shaoxing wine adds authentic flavor. Mirin (reduce sugar to 1 tsp) or dry sherry are substitutes. For non-alcoholic, use chicken broth for both the wine and water.

• Cooking tip – Prep all ingredients before starting, as the stir-fry moves fast. Use a wok for best results, but a large skillet works too. Keep the heat high for that restaurant-style char.

• Storage – Leftovers keep in the fridge for up to 3 days. Reheat in a skillet with a splash of water to loosen the noodles. Freezing is not recommended due to texture changes.

• Nutrition – Values are per serving, assuming 2 large servings. For 3 smaller servings, reduce calories to ~370 per serving.