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CHICKEN CHOW MEIN centered hero view, clean and uncluttered
Yesica Andrews

Chicken Chow Mein Recipe Easy Homemade in 20 Minutes

Enjoy this easy chicken chow mein recipe that brings the authentic flavors of homemade chow mein into your kitchen in just 20 minutes. This quick chicken noodles dish combines tender chicken, fresh vegetables, and springy noodles, all tossed in a fragrant, rich sauce for a satisfying meal better than takeout.
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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, ensuring the meat is well coated.
  2. Mix the chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil in a small bowl to create the sauce.
  3. Cook the chow mein noodles according to instructions until just tender, rinse with cold water, drain thoroughly, and set aside.
  4. Heat one tablespoon of oil over medium-high heat in a large skillet until shimmering, then arrange the chicken pieces in a single layer.
  5. Sear the chicken until the bottoms are lightly browned, about 30 to 45 seconds, then flip and cook the other side until the chicken turns opaque; remove and set aside.
  6. Add the remaining oil, ginger, and garlic to the pan, stirring briefly to release aromas.
  7. Toss in the carrots and cabbage, stir-frying until they begin to soften, roughly 1 minute.
  8. Introduce the noodles to the skillet and toss gently with the vegetables.
  9. Return the cooked chicken to the pan and drizzle the prepared sauce over everything, mixing thoroughly with tongs to coat all ingredients.
  10. Add the sliced pepper and green onions, continuing to toss until the sauce is absorbed.
  11. Serve the chow mein hot, dividing it among plates as a hearty main dish.

Notes

  • Add 1 teaspoon dark soy sauce if you prefer a deeper brown color; it is optional and does not affect the flavor significantly. For a shortcut, substitute the cabbage and carrot with 5 cups of pre-cut coleslaw mix to reduce prep time.