Name: Chicken Chow Mein Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
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 dried chow mein noodles; 2 small carrots, julienned (yields about 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

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Introduction

Chicken Chow Mein is a classic Chinese stir-fry dish combining tender chicken, fresh vegetables, and flavorful noodles tossed in a savory sauce. It’s a quick and satisfying meal perfect for weeknights or casual gatherings.

A large black wok filled with stir-fried noodles that are lightly brown and glossy, mixed with orange thin carrot strips, green onion pieces, and light white-green cabbage leaves. There are golden-brown cooked chicken slices scattered evenly throughout the noodles. Two light wood chopsticks rest on the noodles near the center. The wok sits on a white marbled surface with a blue cloth napkin folded under one side. To the top left are a small wooden bowl with coarse salt and a white container with a cork lid, and to the bottom right is a white jar with a blue floral pattern. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a medium bowl, add the sliced chicken along with 1 tablespoon Shaoxing wine, 2 teaspoons cornstarch, and 1/4 teaspoon salt. Mix well by hand to coat the chicken evenly and set aside to marinate.
Step 2: In a small bowl, combine 1/4 cup chicken broth, 2 tablespoons Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil. Stir to mix well and set aside.
Step 3: Boil the chow mein noodles according to package instructions until al dente. For fresh noodles, dip briefly in boiling water for about 1 minute. Drain thoroughly and set aside.
Step 4: Heat 1 tablespoon peanut or vegetable oil in a large nonstick skillet over medium-high heat until hot. Spread the marinated chicken in the pan with minimal overlap. Cook until the bottom turns slightly golden, about 30 to 45 seconds, then flip and cook the other side until the chicken just turns white, another 30 to 45 seconds. Transfer chicken to a plate.
Step 5: Add the remaining tablespoon of oil to the skillet along with the minced ginger and chopped garlic. Stir briefly until fragrant, about 30 seconds.
Step 6: Add the julienned carrots and shredded cabbage to the skillet. Cook and stir for approximately 1 minute until the vegetables start to soften. Add the cooked noodles and toss with tongs to combine. Return the chicken to the skillet, pour the prepared sauce over the ingredients, and toss again to mix everything well.
Step 7: Add the sliced hot pepper (if using) and green onions. Toss once more until the sauce is absorbed. Transfer the chow mein to serving plates and serve hot.

Tips & Variations

For a spicy kick, add sliced fresh chili peppers or a dash of chili oil.
Substitute chicken with shrimp, beef, or tofu for different protein options.
Use vegetable oil if peanut oil is unavailable; sesame oil adds a distinct aroma so don’t omit it.
For extra crunch, toss in water chestnuts or bean sprouts along with the cabbage.

Storage

Store leftover Chicken Chow Mein in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve texture, adding a splash of water if the noodles seem dry.

How to Serve

A black speckled round plate holds a single layer of thin, crispy-looking fried noodles in a golden brown color. Mixed throughout are small pieces of light brown cooked chicken, with a slightly crispy surface. Scattered among the noodles are bright green strips of scallions, thin orange carrot slices, and pale yellowish-white cabbage pieces, providing a fresh vegetable contrast. The plate sits on a white marbled surface. A pair of brown wooden chopsticks rest on the right side of the plate, and a blue cloth napkin is folded near the bottom left edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh chow mein noodles?

Yes, dried chow mein noodles work well. Cook them according to package instructions until just al dente, but reduce the cooking time by about one minute for better texture.

Is there a substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is a good substitute. Alternatively, use a little chicken broth with a splash of rice vinegar to mimic the acidity and depth.