Chicken Chow Mein. Springy chow mein noodles fried with tender chicken with a variety of delicious vegetables in a savoury sauce.
What is Chicken Chow Mein?
Chicken Chow Mein is a delicious popular Chinese food featuring stir-fried noodles in a savory sauce with juicy chicken, green cabbage, bean sprouts, celery, carrot and green onions. You will often find this Chinese noodles served at your local Chinese restaurant or at Chinese takeout. It's quick, easy dish made with simple ingredients that comes together easily in one pan and in 30 minutes!
I love making this homemade chow mein when I have Chinese egg noodles and fresh vegetables in the fridge. It's a great idea for an easy busy weeknight meal that the whole family will enjoy!
For this recipe you’ll need the following chicken chow mein ingredients. Please scroll down to below recipe card for exact measurements.
- Fresh chow mein noodles: these type of noodles are made of egg, wheat flour, salt and water. You can also substitute with dry egg noodles and prepare them according to package instructions. If you can't find chow mein noodles, substitute with lo mein noodles.
- Skinless boneless chicken thighs: or substitute with boneless skinless chicken breasts if you wish.
- Bean sprouts: or replace with snap peas or snow peas
- Cabbage: or replace with bok choy, yu choy, gai lan
- Celery: or replace with bell peppers
- Green onion
- Neutral oil: any flavorless oil like avocado oil, peanut oil, grapeseed oil, vegetable oil or canola oil with a higher smoke point. I would avoid using olive oil or coconut oil due to its heavier scent.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Dark soy sauce: different than regular soy sauce as it's thicker and darker.
- Oyster sauce: this gives it that umami flavor. If you don't like oyster, substitute with vegetarian stir fry sauce. This is not to be confused with Hoisin sauce, which looks similar.
- Shaoxing wine: This is a Chinese rice wine popularly used in Chinese cooking. You may also substitute with Dry Sherry or rice vinegar (aka rice wine vinegar)
- Sesame oil: omit if you're allergic
- White granulated sugar
- White pepper: or black pepper
- Chicken broth: low sodium
- regular soy sauce
- cold water
Note: Most Asian markets will carry most of the Asian specific ingredients.
How to make Chicken Chow Mein
Marinate chicken and set aside as you work on preparing other ingredients
Make Stir Fry Sauce
In a small bowl, combine sauce ingredients. Set aside
Blanch Chow Mein Noodles
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.
Stir Fry Vegetables
Then add carrots, celery, cabbage and fry until softened.
Toss in Noodles & Sauce
If needed, add remaining oil. Toss in cooked noodles and pour sauce over top. Stir fry until noodles are coated in sauce, about 30 seconds.
Add Bean Sprouts & Scallions
Mix in bean sprouts and green onions. Fry for 10 seconds. Serve and enjoy!
Storage & Reheating
Leftover chicken chow mein 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.
Below are tips on making Cantonese chicken chow mein:
- Prepare your ingredients ahead of time! Since we're cooking over high heat it is incredibly important to have all of your ingredients lined up ready to throw into the pan.
- Slice chicken thinly and evenly. This allows for a slightly faster cooking time if they are sliced thinly (about .75 cm). Make sure to slice them evenly for even cooking time.
- 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. Alternatively you can also use matchstick carrots as these take the longest to prepare.
- Pre-mix the sauce. The same reasoning goes for the sauce. Pre-mix in a bowl and you will thank yourself later. If you are adding the sauce ingredients one by one as your noodles are overcooking in your pan, you’ll end up with soggy noodles. So, take the time and combine the sauce ingredients before you cook.
Below are frequently asked questions about this easy chicken chow mein recipe:
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.
Other Chinese recipes you may like!
If you enjoyed this Chinese chicken chow mein, you may enjoy these other recipes:
- SHRIMP FRIED RICE
- CHINESE LEMON CHICKEN
- CRISPY SOY GARLIC TOFU
- CHINESE SPICY GARLIC EGGPLANT
- KUNG PAO CHICKEN
- SPICY VEGETABLE LO MEIN
- CANTONESE SOY SAUCE CHOW MEIN
- CHINESE LO MEIN
Quick & Easy Chicken Chow Mein
- 454 grams Cantonese chow mein noodles
- 1 lb skinless boneless chicken thigh 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 stalks green onion chopped into 1-inch pieces
- 2 teaspoon vegetable oil or any neutral tasting oil
- 2 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoon oyster sauce or sub with vegetarian stir fry sauce
- 2 tablespoon Shaoxing wine or sub with Dry Sherry wine
- 2 teaspoon sesame oil
- 1 teaspoon white granulated sugar
- ¼ teaspoon white pepper or sub with black pepper
- 2 teaspoon cornstarch
- 4 cloves garlic thinly sliced
- ½ cup chicken stock unsalted
- Marinate chicken and set aside as you work on preparing other ingredients
- In a bowl, combine sauce ingredients until well combined.
- Blanch chow mein noodles in hot boiling water for 10-15 seconds or JUST until loosened. Do not over blanch. Strain immediately.
- In a wok over medium high heat, add 1 teaspoon oil and chicken. Fry chicken until 75% cooked.
- 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.
- Mix in bean sprouts and green onions. Fry for 10 seconds. Serve and enjoy!