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CHICKEN CHOW MEIN centered hero view, clean and uncluttered
Olivia Farnsworth

Chicken Chow Mein Recipe Easy Homemade and Delicious

Enjoy an easy chow mein recipe featuring tender chicken, fresh vegetables, and springy homemade noodles tossed in a savory, flavorful sauce. This quick dinner idea captures the essence of authentic Chinese food and is perfect for a satisfying homemade meal.
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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, thoroughly combine the chicken with Shaoxing wine, cornstarch, and salt, ensuring each piece is well coated.
  2. Whisk together chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil in a small bowl until the sauce is evenly mixed.
  3. Cook the noodles following package directions, stopping one minute before fully done, then drain and rinse with cold water; fresh noodles only need a brief dip in boiling water for about one minute before draining well.
  4. Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat until shimmering, arrange chicken pieces with minimal overlap, cooking until lightly golden underneath, about 30 to 45 seconds, then flip and cook until the chicken turns opaque, another 30 to 45 seconds; remove chicken from pan.
  5. Add the remaining oil along with minced ginger and chopped garlic to the pan and stir regularly to release their aroma.
  6. Introduce the julienned carrots and shredded cabbage, stirring occasionally, cooking just until they soften, roughly one minute.
  7. Add the noodles and toss gently with tongs to combine, then return the cooked chicken to the pan.
  8. Pour the prepared sauce over the mixture and toss everything together to coat evenly.
  9. Stir in the sliced hot pepper and green onions, mixing until the sauce clings well to all ingredients.
  10. Serve immediately while hot, dividing onto plates as a main course.

Notes

  • To deepen the sauce color, add 1 teaspoon dark soy sauce but this can be omitted without changing flavor noticeably. For faster prep, substitute 5 cups of pre-cut coleslaw mix for the cabbage and carrot.