Quick & Easy Chicken Chow Mein

Name: Quick & Easy Chicken Chow Mein
Prep time: 23 min
Cook time: 7 min
Total time: 30 min
Ingredients: 1 lb Cantonese chow mein noodles; 1 lb skinless boneless chicken thighs (thinly sliced); 2 cups mung bean sprouts (washed and strained); 2 cups cabbage (thinly sliced); 1 cup celery (thinly sliced on an angle); 1 cup carrot (sliced into matchsticks); 2 green onion (chopped into 1-inch pieces); 2 tsp vegetable oil (or any neutral tasting oil); 2 tbsp regular soy sauce; 1 tbsp dark soy sauce; 3 tbsp oyster sauce (or sub with vegetarian stir fry sauce); 2 tbsp Shaoxing wine (or sub with Dry Sherry wine); 2 tsp sesame oil; 1 tsp white granulated sugar; 1/4 tsp white pepper (or sub with black pepper); 2 tsp cornstarch; 4 cloves garlic (thinly sliced); 1/2 cup chicken stock (unsalted); 2 tsp regular soy sauce; 1 tsp cornstarch; 2 tsp water

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Delicious chow mein noodles fried with tender chicken with crisp vegetables in a savoury sauce. This quick and easy chicken chow mein is restaurant quality, saving you money on takeout! A great meal for the family!

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What is Chicken Chow Mein?
Ingredients
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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What is Chicken Chow Mein?

Chicken Chow Mein is a delicious Chinese food featuring fried noodles with a savory sauce with tender chicken, cabbage, bean sprouts, celery, carrot and green onions.

You will find these Chinese noodles served at your Chinese restaurant. The best part about this recipe is it's all made in one pan, you can make large batches of it for meal prep and it's so satisfying!

I love making this chow mein when I have egg noodles! It's also great meal to make if you want to clean out the fridge.

Ingredients

Please scroll down to below recipe card for exact measurements.

Fresh chow mein noodles: these noodles are made of egg, wheat flour, salt and water. Or substitute with dry egg noodles or lo mein noodles and prepare them according to package instructions.
Skinless boneless chicken thighs: or substitute with chicken breast if you wish.
Bean sprouts
Cabbage: or substitute with bok choy or yu choy sum
Celery: or substitute with bell peppers
Carrot: or substitute with carrot matchsticks
Green onion
Neutral oil:like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Sauce

Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce.
Dark soy sauce: different than regular soy sauce as it's thicker and darker.
Oyster sauce: Or substitute with vegetarian stir fry sauce. Do not confuse this with hoisin sauce.
Shaoxing wine: a Chinese rice wine popularly used in Chinese cooking. Or substitue with Dry Sherry or any broth for a non-alcoholic version.
Sesame oil: omit if you're allergic
White granulated sugar
White pepper: or black pepper
Cornstarch
Garlic
Chicken broth: low sodium kind. Or substitute with beef stock.

Chicken marinade

Regular soy sauce
Cornstarch
Cold water

Variations

For a gluten-free version: substitute the noodles with a gluten-free noodle you enjoy. Substitute both soy sauces with tamari sauce, coconut aminos or a gluten-free soy sauce. Substitute the oyster sauce with a gluten-free version.
For a vegetarian version: substitute the chicken with extra-firm tofu and skip the marinade. Substitute the chicken stock with a vegetable stock.

Note: Most Asian grocers will carry most of the Asian specific ingredients.

Expert Tips

Prepare your ingredients ahead of time.
Slice chicken thinly and evenly so they cook evenly and quickly.
Slice vegetables into thin long pieces. This allows for the vegetables to mix well with the long thin noodles as they are relatively the same shape.
Marinate the chicken for tender chicken!
Pre-mix the sauce before cooking to avoid overcooking the ingredients.

Instructions

Below are step-by-step instructions on how to make chicken chow mein:

Marinate Chicken and Make Sauce

marinate the chicken with marinade ingredients

Marinate chicken and set aside as you work on preparing other ingredients

In a small bowl, combine sauce ingredients. Set aside

Blanch Noodles and Cook Chicken

In a large bowl or in a large pan, soak chow mein noodles in hot boiling water for 10-15 seconds or JUST until loosened. Strain immediately.

In a wok or large pan on medium-high heat, add vegetable oil and chicken. Fry chicken until 75% cooked.

Add Vegetables, Noodles and Sauce

Then add carrots, celery, cabbage and fry until softened.

If needed, add remaining oil. Toss in noodles and pour sauce over top. Stir fry until noodles are coated in sauce, about 30 seconds.

Add Bean Sprouts and Scallions

Mix in bean sprouts and green onions. Fry for 10 seconds. Serve and enjoy!

Storage & Reheating

Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Freezer-friendly? I wouldn't recommend freezing chicken chow mein as the vegetables will go mushy.

Pairing Suggestions

This serves well with egg rolls, crab rangoons, egg drop soup, hot and sour soup, fried rice, garlic bok choy, choy sum, gai lan, garlic green beans, Mongolian Chicken, Honey Sesame Chicken, Bang Bang Shrimp, Gochujang Chicken, or Soy Garlic Tofu.

FAQ

Can I make this in advance?

This can be made in advance and you can store it in an airtight container in the fridge and it'll last up to 4 days. When ready to enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.

Do I need a wok to cook this?

No, a large pan will work too! But if you want that smoky taste that you'll find in most Asian takeout, use a steel wok. When the oil hits the hot steel, it creates a smoke in the air that envelops the food making it taste smoky.

Can I substitute with another protein?

Yes, you can substitute the chicken with shrimp, eggs, beef, pork, or extra-firm tofu.

What is the difference between chow mein and lo mein?

There are some differences when it comes to chow mein and lo mein. Chow mein means "fried noodles" and "Lo mein" means to "mixed noodles". Chow mein is when the noodles are usually fried, stir-fried or sometimes deep fried in hot oil to make it crispy. Then it’s stir fried with a sauce, protein and vegetables. Lo mein, is pre-cooked egg noodles simply mixed with a lighter sauce, protein and vegetables. The sauce in lo mein is usually not as heavy or saucy.

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