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CHICKEN CHOW MEIN centered hero view, clean and uncluttered
Joe Rooney

Chicken Chow Mein Recipe Easy Homemade and Delicious

Discover a flavorful Chicken Chow Mein that's perfect for a quick dinner recipe. This easy chow mein recipe combines tender stir fry chicken with colorful veggies and springy noodles, all coated in a rich, homemade sauce. Enjoy authentic homemade chicken noodles any night of the week!
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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. In a medium bowl, combine the chicken with Shaoxing wine, cornstarch, and salt, massaging it thoroughly to ensure even coverage.
  2. Mix together chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil in a small bowl until smooth.
  3. Prepare the noodles by boiling them just shy of the recommended time, then rinse under cold water, drain well, and set aside. If using fresh noodles, briefly dunk them in boiling water for about a minute, drain completely.
  4. Heat one tablespoon of oil in a large skillet over medium-high heat until shimmering; spread the chicken out without crowding. Cook until the underside is lightly golden, about 30 to 45 seconds, then flip and cook the other side until it loses all pinkness, about 30 to 45 seconds more. Remove the chicken and set aside.
  5. Add the remaining tablespoon of oil to the pan, toss in the ginger and garlic, stirring intermittently to release their aromas.
  6. Introduce the carrots and cabbage to the pan, stir-frying just until they begin to soften, roughly one minute. Add the noodles and give everything a few tosses with tongs.
  7. Return the cooked chicken to the pan and pour the prepared sauce over all the ingredients. Toss everything together carefully with tongs to distribute the sauce evenly.
  8. Stir in the sliced pepper and green onions, mixing until the sauce is soaked up. Serve immediately while hot.

Notes

  • For a deeper color, add 1 teaspoon of dark soy sauce without changing the flavor. Alternatively, use 5 cups of pre-cut coleslaw mix instead of cabbage and carrots to reduce prep time.