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Chicken Chow Mein

Savory Chicken Chow Mein: Your Favorite Homemade Takeout

Homemade Chicken Chow Mein brings the takeout experience to your kitchen with tender chicken, crunchy vegetables, and flavorful sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless chicken breast or thighs Can substitute with tofu for a vegetarian option.
  • 2 tablespoons Shaoxing wine or dry sherry Can omit or replace with chicken broth for a non-alcoholic version.
  • 1 tablespoon Cornstarch Used for marinating; helps tenderize the chicken.
  • 1 teaspoon Salt Basic seasoning to enhance all flavors.
For the Broth & Sauce
  • 1 cup Chicken broth Vegetable broth can serve as a substitute for a vegetarian version.
  • 2 tablespoons Oyster sauce Use vegetarian oyster sauce or a mix of soy sauce and hoisin in its place.
  • 2 tablespoons Soy sauce Light soy sauce works well for lighter flavor.
  • 1 teaspoon Sugar Balances and enhances the sauce taste.
  • 1/2 teaspoon White pepper or black pepper Adds warmth and a slight kick.
  • 1 teaspoon Sesame oil Contributes richness and fragrance to the dish.
For Stir-Frying
  • 1 tablespoon Peanut oil or vegetable oil Can use any high smoke-point oil.
For the Vegetables
  • 2 cups Shredded cabbage Can replace with pre-cut coleslaw mix for convenience.
  • 3 cloves Garlic Builds the aromatic base of the dish.
  • 1 tablespoon Ginger Adds warmth and spice to the overall flavor.
  • 8 ounces Chow mein noodles Fresh noodles preferred for best texture; dried noodles can be used as an alternative.
  • 1 cup Carrots Can be substituted with bell peppers.
  • 1 optional Anaheim pepper Omit if desired.
  • 2 stalks Green onions Can also use chives.

Equipment

  • Nonstick skillet
  • Mixing Bowl
  • pot

Method
 

Cooking Instructions
  1. Begin by slicing boneless chicken breast or thighs into thin strips. In a mixing bowl, combine the chicken with Shaoxing wine, cornstarch, and a pinch of salt. Let it marinate for about 15 minutes.
  2. In a separate bowl, whisk together the chicken broth, additional Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil until well blended.
  3. Bring a large pot of water to a boil. Add the chow mein noodles and cook according to package instructions for about 3-5 minutes. Drain and rinse briefly under cold water.
  4. Heat a tablespoon of peanut oil in a skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes until browned and cooked through. Remove and set aside.
  5. In the same skillet, add more oil if needed, and sauté minced garlic and grated ginger for 30 seconds.
  6. Add the shredded cabbage and julienned carrots, sauté for 3-4 minutes until they start to soften.
  7. Return the cooked chicken to the skillet, add the rinsed chow mein noodles, and pour over the prepared sauce. Toss gently for about 2 minutes.
  8. Sprinkle sliced Anaheim pepper and chopped green onions over the stir-fry, stirring to incorporate. Cook for an additional minute and serve.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For the best results, enjoy your chicken chow mein the next day; flavors meld for a more delicious dish.

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