Chicken Chow Mein Recipe
Chicken Chow Mein is a quick and easy recipe for busy weeknights. When you are craving something delicious but with minimal effort, chicken chow mein is what you need. It’s a family favorite that everyone, from kids to adults, will love. I always try to double the recipe to have for lunch. Trust me, this chicken chow mein tastes even better the next day.
What goes into a chicken chow mein recipe?
Egg Noodles
Chow Mein has this special kind of noodles that are a little crinkly has flour coating on it. You need to add the noodles to the boiling water, and within 1-2 minutes they’ll be ready. Drain and rinse them with cold water and set them aside. You can find chow mein noodles at any supermarket or grocery store, and if you are lucky enough, you can get the fresh noodles, which can be tossed in your dish
Vegetables
I used cabbage, bell peppers, mushrooms, and green onion for this recipe. Sometimes I also use carrots and bean sprouts. You can add any veggies of your choice. Cut and have all of your veggies ready to go, as the cooking process is very fast.
Sauce for chicken chow mein recipe
Sauce is the boss; you have heard of this phrase. It’s true: sauce is for sure the heart of this dish. It’s made with soy sauce, oyster sauce, chicken powder/chicken cube, garlic and onion powder, chili flakes, and some sugar. Add all of your ingredients to a cup or a bowl and mix it well, then set it aside.
Chicken/ Protein
I like to use chicken, but you can use beef or even tofu for this recipe. Cut chicken or beef into strips, then marinate it with salt, pepper, soy sauce, and baking soda. Baking soda helps tenderize the chicken/beef and gives it this soft, melt-in-your-mouth texture.
How to store leftover chicken chow mein
Chicken Chow mein makes the perfect lunch the next day. I always like to double the recipe and keep any leftover chicken chow mein in the refrigerator in an airtight container for up to three days. Have you tried my ground beef lasagna, Easy Spring rolls, One spice mix butter chicken, Easy homemade butter chicken, and quick and simple chicken curry?
Chicken Chow Mein
Ingredients
- 12 oz (~350 g) egg noodles
- 6 oz (170 g) Bell pepper
- 4 oz (~114 g) Mushrooms
- 2 oz (~56 g) Green onion
- 5.5 oz (156 g) Cabbage
- 13 oz (~370 g) Chicken
- 1 tbsp minced garlic
- 4 tbsp vegetable oil
For chicken marination
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp soy sauce
- ½ tsp baking soda
For sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 cup (~240 ml) chicken stock, or mix 2 chicken cubes in 1 cup of warm water
- 2 tsp sugar
- 1 tsp white pepper powder
- 1 tsp chili flakes , or to Taste
Equipment
- 1 wok
Instructions
- Cut the chicken into thin strips and marinate it with salt, black pepper, and baking soda. (Ingredients mentioned for the marinade) Mix it well and keep it aside.
Prepare the chow mein sauce
- In a cup or bowl, add all the ingredients of sauce, mix them, and keep it aside
Boil noodles
- In a big pot, add enough water to boil the noodles. Once it comes to a boil, add the noodles, and after 1-2 minutes, drain them using a strainer. Rinse with cold water and set them aside.
Prepare veggies
- Remove the seeds and cut the bell peppers into long strips. Cut your mushrooms, cabbage, and green onions. Mince the fresh garlic.
Stir Fry
- In a wok or a pan, add 2 tbsp of oil and cook the marinated chicken. It'll take 5-6 minutes on medium-high heat. Keep it stirring constantly.
- Once cooked, take out the chicken and, in the same pan, add 2 tbsp of oil and then minced garlic. Give it about 30 seconds, then add all of the vegetables except for green parts of the spring onions. Save those for later.
- Stir-fry vegetables for 2-3 minutes. Move the vegetables to the side, then add boiled noodles. Let the noodles sit for 30 seconds before moving them around for the restaurant-style burnt flavor.
- Add sauce, mix it well, add cooked chicken, and drizzle with sesame oil. Sprinkle the green part of the spring onion and enjoy.