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Chicken Chow Mein Recipe

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★★★★★

4.5 from 90 reviews

This classic Chicken Chow Mein recipe features tender slices of marinated chicken stir-fried with fresh chow mein noodles, crisp vegetables, and a flavorful savory sauce. Combining Shaoxing wine, oyster sauce, soy sauce, and sesame oil, the dish balances rich and aromatic notes, making it a delicious and satisfying meal perfect for any weeknight dinner.

Ingredients

Scale

Chicken Marinade

  • 6 oz boneless chicken breast or thighs, thinly sliced
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt

Sauce

  • 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

Stir-Fry Ingredients

  • 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

Instructions

  1. Marinate the Chicken: In a medium-sized bowl, combine the thinly sliced chicken with 1 tablespoon Shaoxing wine, 2 teaspoons cornstarch, and 1/4 teaspoon salt. Mix thoroughly with your hands to ensure the chicken is evenly coated for optimal flavor and texture.
  2. Prepare the Sauce: In a small bowl, mix together chicken broth, 2 tablespoons Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil until well combined. Set aside for later use.
  3. Cook the Noodles: Boil noodles following the package instructions but cook 1 minute less for dried noodles to maintain firmness; fresh noodles just need to be briefly dipped in boiling water for about 1 minute. Drain thoroughly and rinse with tap water to prevent sticking. Set aside.
  4. Cook the Chicken: Heat 1 tablespoon of peanut or vegetable oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken evenly with minimal overlap. Cook for 30 to 45 seconds until the bottom turns slightly golden, then flip and cook the other side for another 30 to 45 seconds until just white. Remove chicken and set aside.
  5. Sauté Aromatics: Add the remaining tablespoon of oil along with minced ginger and finely chopped garlic to the skillet. Stir a few times until fragrant to release the aromas.
  6. Cook Vegetables and Combine: Add julienned carrots and shredded cabbage. Stir-fry for about 1 minute until vegetables begin to soften slightly. Add drained noodles, toss gently with tongs to mix, then add the cooked chicken. Pour the sauce over all ingredients and toss thoroughly to combine flavors evenly.
  7. Finish and Serve: Add sliced anaheim or your choice of hot pepper and green onions. Toss well until the sauce is absorbed and ingredients are heated through. Transfer to serving plates and serve hot as a delicious main dish.

Notes

  • Shaoxing wine is a traditional Chinese cooking wine; dry sherry can be used as a substitute.
  • Using fresh chow mein noodles is preferred for texture, but dried noodles work well if properly prepared.
  • Adjust the amount of hot pepper according to your spice preference or omit it if you prefer a milder dish.
  • For a gluten-free version, use gluten-free soy sauce and oyster sauce substitutes.
  • Ensure noodles are drained completely to avoid sogginess in the stir-fry.

Keywords: Chicken Chow Mein, Chinese stir-fry, noodle recipe, quick chicken dinner, chow mein noodles, easy Asian recipe

Find it online: https://chefmilacook.com/chicken-chow-mein-recipe/