Chicken Chow Mein

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This easy Chicken Chow Mein recipe is like the takeaway that you order in your favorite Chinese restaurant. Saucy and so flavorful with lots of vegetables. It's perfect for lunch or a weeknight dinner.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: Chinese

Keyword: Chicken Chow Mein

Servings:

Calories: 444kcal

Author: Maricel

Equipment

Ingredients

454 g Chow Mein Noodles fresh or dry noodles
1 lb chicken sliced & velveted
100 g. mushrooms sliced
¼ cup Vegetable oil divided
1 large onion chopped
4 cloves garlic chopped
100 g. snow peas ends and strings removed
250 g. Cabbage chopped
150 g. Broccoli florets
200 g cauliflower florest
1 carrot sliced diagonally
1 stalk celery sliced diagonally
2 cups chicken stock/broth no salt or low sodium

For the stir fry sauce

3 tbsp soy sauce low sodium, light & dark soy sauce
3 tbsp oyster sauce
1 tsp ginger grated or paste (optional)
2 tbsp sugar to taste
2 tsp Shaoxing wine optional
1 tsp sesame oil or to taste

For the slurry

¼ cup water
2 tbsp cornstarch

Instructions

Make the stir-fry sauce. In a small bowl or mason jar, add soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, & grated ginger. Mix until blended.
Velveting the Chicken. Slice the chicken and season with salt and pepper in a bowl. Add a couple of tablespoons of slurry (cornstarch and water).
Prepare the noodles and vegetables. Follow the instructions on the packaging of chow mein noodles. Chop and slice all the vegetables and aromatics.
Pan-fry the noodles. Preheat the wok or frying pan to medium-high heat. Add neutral oil and heat it for a few seconds then add the chow mein noodles. Pan-fry the noodles until crispy. Transfer to the serving plate.
Sear the velveted chicken. In the same preheated wok or frying pan, sear the chicken until cooked through. Transfer to a plate and set aside.
Stir fry the vegetables with the stir-fry sauce. In the same preheated wok, saute onion for about a minute then add the celery and carrots. Stir fry for a minute then add the garlic and the rest of the vegetables. Stir fry for a minute or two. Then add the stir fry sauce and the chicken stock. Simmer for a couple of minutes until the vegetables are tender, or how you like to cook your vegetables. Then add the cooked chicken.
Serving Chow Mein noodles in two ways. Add and toss the pan-fried chow mein noodles to the wok with the stir-fry sauce, vegetables, and chicken. Or place the pan-fried chow mein noodles on a serving plate and pour the saucy stir-fry sauce with the vegetables and chicken.

Video

Notes

After adding the garlic and stir-frying with the vegetables. You may need to add a splash of chicken stock to deglaze the wok or frying pan, this will ensure and prevent burning the garlic. Keep in mind that the vegetables will continue cooking with the hot stir-fry sauce. You may need to remove them from the hot wok to prevent overcooking your vegetables.

Nutrition