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CHICKEN CHOW MEIN centered hero view, clean and uncluttered
Thomas Baker

Chicken Chow Mein Recipe Easy Authentic Homemade

Enjoy a delicious and authentic chicken chow mein that beats takeout with fresh ingredients and a flavorful brown sauce. This easy one-pan dish features tender chicken, crisp vegetables, and springy noodles perfect for a quick dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 254
Ingredients Method Notes

Ingredients
  

  • 6 oz boneless chicken breast or thighs thinly sliced
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup chicken broth
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon white pepper (or ground black pepper)
  • 1 teaspoon sesame oil
  • 2 tablespoons peanut oil (or vegetable oil)
  • 4 cups shredded cabbage
  • 2 cloves garlic finely chopped
  • 1 tablespoon ginger minced
  • 10 oz fresh chow mein noodles or 6 oz (170 g) dried chow mein noodles
  • 2 small carrots julienned (yields 1 cup)
  • 1 anaheim pepper or other hot pepper of your choice sliced (Optional)
  • 4 green onions cut into 2” (5 cm) pieces white part halved lengthwise

Method
 

  1. Place the chicken and all marinating ingredients into a medium bowl and mix thoroughly by hand until well coated.
  2. In a small bowl, whisk together all sauce ingredients until fully combined.
  3. Cook the noodles just until tender according to package directions, rinse with cold water to stop cooking, drain well, and set aside. For fresh noodles, dip briefly in boiling water for about 1 minute, then drain thoroughly.
  4. Heat one tablespoon of oil in a large skillet on medium-high heat until shimmering. Arrange the chicken in a single layer with minimal overlap and cook undisturbed until the bottom is lightly browned, about 30 to 45 seconds. Flip and cook the opposite side until chicken turns opaque, another 30 to 45 seconds. Remove chicken and place on a plate.
  5. Add the remaining tablespoon of oil along with ginger and garlic to the pan. Stir a few times to release their aromas.
  6. Add carrots and cabbage to the pan and stir-fry for about a minute until the vegetables just begin to soften. Then add the noodles and toss a few times with tongs.
  7. Return the cooked chicken to the skillet and pour the sauce evenly over all the ingredients. Toss everything together using tongs to coat well.
  8. Include the sliced pepper and green onions, then toss once more until the sauce absorbs and the dish is heated through. Serve immediately while hot.

Notes

  • If you want a deeper color, add 1 teaspoon dark soy sauce to the sauce mix, though it is not necessary for flavor.
  • To save prep time, you can substitute 5 cups of pre-cut coleslaw mix for the shredded cabbage and julienned carrots.