Chicken Chow Mein
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
35 mins
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Servings
6 Servings
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Calories
585 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Chow Mein
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Chicken Chow Mein — 🍜🥢🙌🏻 Chewy chow mein noodles, crisp-tender veggies, and juicy chicken are stir-fried in a sesame-soy sauce! It’s a SIMPLE and FAST recipe that anyone can make. It's cheaper than ordering take out, your family will be impressed, and you'll love how EASY it is to prepare! Recipe Flow Tips - While one thing is happening, make sure you are moving on to the next step, i.e. while the chicken marinates, mince the garlic. While the chicken cooks, make sure you're quickly chopping the cabbage and carrots, and so forth. The recipe moves fast once you get going so either prep everything in advance or work quickly/work ahead during any "downtime".
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Ingredients
Chow Mein Sauce
- ¼ cup lite soy sauce or coconut aminos may be substituted
- 1 tablespoon cornstarch or arrowroot powder may be substituted
- ¼ cup oyster sauce
- 2 tablespoons rice wine vinegar sometimes labeled as just 'rice vinegar'
- 4 teaspoons granulated sugar or to taste
- 1 tablespoon sesame oil or to taste
Chow Mein
- 1 pound boneless skinless chicken thighs cut into 1-inch strips (or boneless skinless chicken breasts)
- 1 to 2 tablespoons vegetable oil canola oil, or olive oil
- 3 to 4 cloves garlic peeled and finely minced
- 5 cups green cabbage finely chopped** (see step 7 for time saving tip)
- 1 cup matchstick carrots** see step 7 for time saving tip
- 1 cup celery sliced into thin half moon shapes
- 8 ounces chow mein noodles or ramen noodles dry/uncooked
- ¾ cup water
- 4 green onions ends trimmed and cut into 1-inch segments
- Finely sliced green onions for garnishing
Instructions
- Chow Mein Sauce - To a small bowl, add the soy sauce, cornstarch, and whisk well to combine. Tips - I recommend lite or reduced sodium soy sauce so the dish doesn't become too salty. Liquid aminos or coconut aminos also work fine. You need to use the cornstarch or arrowroot because it helps thicken the sauce when exposed to heat. Don't skip it.
- Then add all the remaining sauce ingredients, whisk to combine; set aside. Tip - Oyster sauce doesn't make the recipe taste fishy nor like oysters and is essential in this Chinese-inspired recipe. I don't recommend skipping it nor substituting with more soy sauce (it'll just taste more soy-like) and won't have the signature unami, lightly sweetened, ultra rich flavor that oyster sauce lends to the dish. Oyster sauce reminds me a bit like hoisin sauce which would be a better sub if you have it on hand instead.
- Marinating - To a medium bowl, add the chicken pieces, add 2 tablespoons of the chow mein sauce over the top, stir to combine; set aside for 10 to 15 minutes while you prep/chop the other ingredients.
- Noodles - While the chicken marinates, boil the chow mein noodles according to package directions; drain and set aside. TIp - Most noodles cook very quickly and make sure not to overcook them.
- Chow Mein - While the noodles are cooking (or after if they cooked very fast), to a large, deep, high-sided skillet (of at least 10-12 inches or use wok if you have one, although a wok is not necessary), add the 1-2 tablespoons veg/canola/olive oil, add the chicken and marinating liquid from the bowl (just dump it all in), and cook over medium-high heat for about 3 to 4 minutes. Stir and flip frequently to ensure even cooking.
- Add the garlic and cook for 1 minute; stir constantly.
- Add the cabbage, carrots, celery, and cook for about 5 minutes, or until cabbage wilts and softens. Tips - To save time, you can use 1 to 2 bags (it will depend on their size, they vary from brand to brand) of coleslaw mix with carrots. The cabbage is usually quite finely chopped so it will cook quicker and the quantity of carrots may be a bit skimpier than if you chop them yourself, but it's a time-saving option. Bagged cabbage with carrots will also cook a bit faster too, 3 to 4 minutes.
- Add the cooked noodles, the chow mein sauce, water, green onion segments, stir to combine, and cook for 1 minute.
- Garnish with additional green onions as desired and serve immediately. Extra chow mein will keep airtight in the fridge for up to 5 days. I don't recommend freezing this recipe.
- Reheating - When reheating leftovers, you may want to drizzle a bit more soy sauce and/or oil over the chow mein since it is prone to drying out as it sits as well as when you reheat it. Or, simply set it out on the counter 30-45 minutes before you want to eat it and consume at room temp which is what we tend to do.
Notes
- *Noodles - Make sure you do NOT use dry “chow mein” noodles made with wheat in place of egg-based chow mein noodles. The former are better as a crunchy garnish or topping but not something you want to use as the main noodle in the recipe.
- Note that if you use a substitute your finished Chinese chicken chow mein likely won’t have that same signature texture.
- However, if you don’t order your noodles online or can’t find chow mein noodles at your local grocery store, you can also try:
- Ramen noodles — The best substitute since they remain fairly chewy once stir-fried. Open 3 normal sized packages (about 3 ounces each) of cheapie ramen, discard the seasoning packets, and boil as directed to soften, and then stir them in to the cooked chicken and veggies for the chow mein. It’s what I use and do in this 15-Minute Chicken and Vegetable Stir Fry with Ramen Noodles recipe.
- Thin wheat somen noodles — The daintiest, skinniest, thinnest stir-fry noodle!
- Pad thai noodles — Are much wider and usually chewier than chow mein noodles. Also called flat rice noodles. If you’re craving Chicken Pad Thai, my recipe is incredible!
- Angel hair or thin spaghetti — These are Italian in origin, but will work in a pinch!
Nutrition Information
Show Details
Serving
1
Calories
585kcal
(29%)
Carbohydrates
53g
(18%)
Protein
26g
(52%)
Fat
30g
(46%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
24g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
1808mg
(75%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 585kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 24g | 141% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 1808mg | 75% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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