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Chicken Chow Mein Recipe

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4.4 from 109 reviews

Delicious Chicken Chow Mein is a flavorful and quick stir-fry dish perfect for lunch. It features tender marinated chicken, fresh vegetables, and chow mein noodles tossed in a savory sauce with garlic, ginger, and a hint of sesame oil for an authentic taste.

Ingredients

For the Chicken

  • 6 oz Boneless Chicken (substitute: chicken thighs for richer flavor)
  • 3 tbsp Shaoxing Wine (substitute: dry sherry)
  • 2 tsp Cornstarch
  • 1/4 tsp Salt

For the Sauce

  • 1/4 cup Chicken Broth
  • 2 tbsp Oyster Sauce (substitute: vegetarian oyster sauce)
  • 1 tbsp Soy Sauce (regular or light)
  • 2 tsp Sugar
  • 1/4 tsp White Pepper (can substitute ground black pepper)
  • 1 tsp Sesame Oil

For Stir-Frying

  • 2 tbsp Peanut Oil (substitute: vegetable oil)
  • 2 cloves Garlic
  • 1 tbsp Ginger

For the Vegetables

  • 4 cups Shredded Cabbage
  • 2 small Julienned Carrots
  • 1 Anaheim Pepper (optional)
  • 4 Green Onions

For the Noodles

  • 10 oz Fresh Chow Mein Noodles (preferred)
  • 6 oz Dried Noodles (convenient substitute)

Instructions

  1. Marinate the Chicken: Combine the boneless chicken with Shaoxing wine, cornstarch, and salt in a medium bowl. Mix well and let it sit for about 10 minutes to tenderize and absorb flavors.
  2. Prepare the Sauce: In a small bowl, mix together chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil until well combined. Set aside.
  3. Cook the Noodles: Follow the package instructions to cook the fresh or dried chow mein noodles until just tender. Drain well and set aside to prevent sticking.
  4. Stir-Fry the Chicken: Heat peanut oil in a large nonstick skillet over medium-high heat. Add the marinated chicken and stir-fry for 4 to 5 minutes until the chicken is cooked through and lightly browned. Remove chicken from skillet and set aside.
  5. Sauté Aromatics and Vegetables: In the same skillet, add garlic and ginger and sauté for about 30 seconds until fragrant. Add shredded cabbage and julienned carrots, stir-frying for 2 to 3 minutes until slightly softened.
  6. Combine and Toss: Return the cooked chicken and noodles to the skillet. Pour the prepared sauce over the ingredients and toss everything together to evenly coat. Cook for an additional 2 to 3 minutes to heat through and allow flavors to meld.
  7. Add Final Vegetables: Fold in the optional Anaheim pepper and green onions, mixing well. Cook for another minute to warm the peppers and onions without losing their crunch.
  8. Serve: Remove from heat and serve the chicken chow mein hot for a satisfying lunch meal.

Notes

  • Chicken thighs can be used instead of breast for a richer flavor and juicier texture.
  • If Shaoxing wine is unavailable, dry sherry makes a good substitute.
  • Vegetarian oyster sauce is a great alternative to make this dish pescatarian-friendly.
  • Fresh chow mein noodles provide the best texture, but dried noodles are a convenient option.
  • Adjust vegetable quantities or types according to preference; bell peppers or snow peas make good additions.
  • Use peanut or vegetable oil for stir-frying to achieve high heat cooking without burning.
  • Cooking times may vary slightly depending on noodle type and stove heat.

Find it online: https://forkvista.com/chicken-chow-mein-recipe/