Chicken Chow Mein is a real-deal recipe the whole family will love!
Quick, easy, and ready in just 30 minutes!
It’s loaded with egg noodles, tender chicken, and crisp veggies in a savory chow mein sauce.
Ingredients
For the noodles and chicken:
- 300g dried egg noodles
- 250-300g boneless chicken breast or thigh, cut into thin slices
- 1 onion, cut into thin slices
- 2 cloves garlic, finely chopped
- 2-3 spring onions, cut into 2-inch pieces
- 1 bell pepper, julienned
- 2-3 cabbage leaves, thinly sliced
- 1 small carrot, julienned
- 2-3 tbsp neutral-flavor oil (sunflower, peanut, or vegetable oil)
For the sauce mix:
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 tsp dark soy sauce
- 4 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp water
- 1/4 tsp white pepper
For the chicken marinade:
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 1/4 tsp baking soda
- 1 tsp brown sugar
- 1/4 tsp white pepper
- 2 tsp sesame oil
Instructions
Step 1: Cut the chicken into thin slices and marinate with light soy sauce, cornstarch, baking soda, white pepper, sesame oil, and sugar. Mix well and set aside.
Step 2: Prepare all the vegetables before heating the wok. Boil the noodles according to the packet instructions. Drain and rinse with cold water. Set aside.
(If using fresh noodles, skip this step.)
Step 3: Combine the chow mein sauce ingredients in a small bowl or jar and set aside.
Step 4: Heat the wok or pan over medium-high heat. Stir fry the marinated chicken and set aside.
Step 5: Drizzle more oil in the pan and sauté garlic and onions. Add the hard vegetables first, followed by the soft ones like cabbage and spring onions.
Step 6: Add the noodles to the pan and pour the sauce over them. Add the cooked chicken and toss everything together. Finish with spring onions.
Frequently Asked Questions (FAQs)
1. Do I need to add salt?
No, the soy sauce and oyster sauce contain enough salt, but you can add more if needed.
2. How can I make my chow mein sauce less salty?
Reduce the amount of light soy sauce and oyster sauce, or use low-sodium soy sauce instead.
3. What can I use instead of oyster sauce?
You can substitute oyster sauce with hoisin sauce, vegetarian stir-fry sauce, MSG, or chicken bouillon powder.
4. How do I prevent the noodles from sticking?
Rinse the noodles with cold water after boiling, and toss them with a bit of cooking oil if they are sticky.
5. Can I store leftovers?
Store leftover chow mein in an airtight container in the fridge for 3-4 days. Reheat with a tablespoon of water to prevent drying.
Chicken Chow Mein
Ingredients
For the noodles and chicken:
- 300 g dried egg noodles
- 250-300 g boneless chicken breast or thigh cut into thin slices
- 1 onion cut into thin slices
- 2 cloves garlic finely chopped
- 2-3 spring onions cut into 2-inch pieces
- 1 bell pepper julienned
- 2-3 cabbage leaves thinly sliced
- 1 small carrot julienned
- 2-3 tbsp neutral-flavor oil sunflower, peanut, or vegetable oil
For the sauce mix:
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 tsp dark soy sauce
- 4 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp water
- 1/4 tsp white pepper
For the chicken marinade:
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 1/4 tsp baking soda
- 1 tsp brown sugar
- 1/4 tsp white pepper
- 2 tsp sesame oil
Instructions
- Cut the chicken into thin slices and marinate with light soy sauce, cornstarch, baking soda, white pepper, sesame oil, and sugar. Mix well and set aside.
- Prepare all the vegetables before heating the wok.
- Boil the noodles according to the packet instructions. Drain and rinse with cold water. Set aside. (If using fresh noodles, skip this step.)
- Combine the chow mein sauce ingredients in a small bowl or jar and set aside.
- Heat the wok or pan over medium-high heat. Stir fry the marinated chicken and set aside.
- Drizzle more oil in the pan and sauté garlic and onions. Add the hard vegetables first, followed by the soft ones like cabbage and spring onions.
- Add the noodles to the pan and pour the sauce over them. Add the cooked chicken and toss everything together. Finish with spring onions.
