There’s something magical about creating the perfect plate of chicken chow mein at home. After years of experimenting with different techniques and ingredients, I’ve finally mastered a restaurant-quality version that I’m excited to share with you today. This recipe features crispy noodles, tender chicken, and a secret homemade sauce that brings everything together beautifully.
Why You’ll Love This Recipe
I’ve spent countless hours perfecting this dish, and here’s why I believe you’ll enjoy making it:
- Ready in just 30 minutes
- Uses simple ingredients found in most grocery stores
- Healthier than takeout
- Customizable with your favorite vegetables
- Perfect for meal prep
- Made with an authentic homemade sauce
Kitchen Equipment Needed
| Equipment | Purpose | Substitute |
|---|---|---|
| Wok | Main cooking vessel | Large skillet |
| Sharp knife | Vegetable and meat prep | – |
| Cutting board | Prep work surface | – |
| Measuring cups/spoons | Precise measurements | Digital scale |
| Large bowl | Marinating chicken | Any container |
| Small whisk | Sauce mixing | Fork |
| Tongs | Noodle handling | Two wooden spoons |
Ingredients
For the Chicken Marinade
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breast | 1 pound | Thinly sliced |
| Soy sauce | 2 tablespoons | Low sodium preferred |
| Cornstarch | 1 tablespoon | For coating |
| White pepper | ¼ teaspoon | Freshly ground |
| Sesame oil | 1 teaspoon | Pure Asian sesame oil |
For the Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Oyster sauce | 3 tablespoons | Premium quality |
| Dark soy sauce | 1 tablespoon | For color |
| Light soy sauce | 2 tablespoons | For flavor |
| Chinese cooking wine | 2 tablespoons | Shaoxing preferred |
| Sugar | 1 teaspoon | White granulated |
| White pepper | ¼ teaspoon | To taste |
| Sesame oil | 1 teaspoon | Added at the end |
For the Noodles and Vegetables
| Ingredient | Amount | Notes |
|---|---|---|
| Chow mein noodles | 1 pound | Fresh preferred |
| Bean sprouts | 2 cups | Fresh and crispy |
| Carrots | 2 medium | Julienned |
| Celery | 2 stalks | Thinly sliced |
| Cabbage | 2 cups | Shredded |
| Green onions | 4 stalks | Separated white/green |
| Garlic | 4 cloves | Minced |
| Ginger | 1 tablespoon | Freshly grated |
Step-by-Step Instructions
Preparing the Chicken
- Slice chicken against the grain into thin strips (about ¼ inch thick)
- Mix marinade ingredients in a bowl
- Add chicken and marinate for 15-30 minutes
- Drain excess marinade before cooking
Making the Sauce
- Combine all sauce ingredients except sesame oil in a bowl
- Whisk until sugar dissolves completely
- Set aside until needed
- Add sesame oil just before using
Cooking Process
- Boil noodles according to package instructions (usually 2-3 minutes)
- Drain and rinse with cold water
- Heat wok until smoking
- Add 2 tablespoons oil
- Stir-fry chicken until 80% cooked
- Remove chicken and set aside
- Add remaining oil
- Stir-fry garlic and ginger
- Add vegetables in order of cooking time
- Return chicken to wok
- Add noodles and sauce
- Toss until well combined and heated through
Pro Tips
- Pat vegetables dry before stir-frying to prevent sogginess
- Have all ingredients prepped before starting to cook
- Keep ingredients moving in the wok to prevent burning
- Use high heat throughout the cooking process
- Don’t overcrowd the wok
Storage Instructions
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3-4 days | In airtight container |
| Freezer | 2-3 months | Sauce separate |
| Room temperature | 2 hours max | Not recommended |
Serving Suggestions
I love serving this dish with:
- Hot Chinese tea
- Extra chili oil on the side
- Pickled vegetables
- Fortune cookies for fun
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 28g |
| Carbohydrates | 52g |
| Fat | 14g |
| Fiber | 4g |
| Sodium | 890mg |
Common Questions
Q: Can I make this dish vegetarian?
A: Absolutely! Replace chicken with tofu or mushrooms, and use vegetarian oyster sauce.
Q: Why are my noodles mushy?
A: This usually happens when the noodles are overcooked. Cook them 1 minute less than package instructions for best results.
Q: Can I prepare components ahead of time?
A: Yes! Chop vegetables and make sauce up to 24 hours ahead. Store properly in refrigerator.
Q: What’s the best substitute for Chinese cooking wine?
A: Dry sherry is the best substitute, or use chicken broth with a splash of rice vinegar.
Q: How spicy is this dish?
A: This recipe is mild, but you can add chili oil or red pepper flakes to taste.
Troubleshooting Guide
| Problem | Cause | Solution |
|---|---|---|
| Sticky noodles | Improper draining | Rinse with cold water and toss with oil |
| Soggy vegetables | Overcrowding wok | Cook in batches if needed |
| Bland taste | Insufficient seasoning | Adjust sauce quantities to taste |
| Dry chicken | Overcooked | Cook just until done |
Recipe Variations
- Spicy Version
- Add 2 tablespoons chili oil
- Include sliced fresh chilies
- Mix in chili paste to taste
- Seafood Alternative
- Replace chicken with shrimp
- Add scallops if desired
- Reduce cooking time accordingly
- Extra Vegetable Option
- Double the vegetables
- Add mushrooms and snow peas
- Reduce noodle quantity for balance
Remember, cooking is about experimenting and finding what works best for you. Don’t be afraid to adjust seasonings and ingredients to match your taste preferences. I’d love to hear how your chicken chow mein turns out!
