Chicken chow mein is one of those dishes I grew up eating in my Cantonese household and this homemade recipe pays homage to my family. My family made this dish all the time for dinner and while they never wrote down the recipe, I was able to get the flavors just right.
What Is Chicken Chow Mein?
Chicken chow mein is a Cantonese stir fried noodle dish made with tender chicken, crisp vegetables, and springy chow mein noodles tossed in a savory soy based sauce. The noodles get pan fried until they pick up a slightly crispy, chewy texture, which is really what sets chow mein apart from softer noodle dishes like lo mein.
Why You'll Love Chicken Chow Mein
- Better than takeout: The sauce hits that sweet, savory, umami balance without being overly salty or heavy.
- Quick weeknight win: Once your prep is done, this chicken chow mein cooks in about 10 minutes.
- Easily customizable: Swap the protein or veggies and it still turns out great every time.
Equipment You'll Need
- Wok or large skillet
- Mixing bowls
- Whisk
- Tongs or chopsticks
- Colander
Ingredients for Chicken Chow Mein
Chicken Marinade
- Chicken breast
- Soy sauce
- Oyster sauce
- Shaoxing wine: Chinese cooking wine that adds depth and a subtle aromatic kick. You can substitute with dry sherry or equal parts rice vinegar and water.
- Salt
- White pepper
- Corn starch
Sauce
- Soy sauce
- Dark soy sauce: Thicker and less salty than regular soy sauce, mainly used for color and richness.
- Oyster sauce
- Shaoxing wine
- Sugar
- Sesame oil
- Chicken broth
- Corn starch
Noodles and Stir Fry
- Chow mein noodles: Fresh steamed noodles work best here, though dried chow mein noodles are a fine substitute. See my recipe notes below for where to buy dried noodles online.
- Neutral oil
- Garlic
- Ginger
- Yellow onion
- Green cabbage
- Bean sprouts
- Green onions
- Salt
- Chili crisp: A crunchy, spicy chili oil that makes the perfect finishing garnish.
Customizations
- Swap the protein: Shrimp, thinly sliced beef, or cubed tofu all work great in place of chicken.
- Turn up the heat: Add extra chili crisp or a drizzle of chili oil while stir frying for more spice.
- Add more veggies: Bell peppers, carrots, or mushrooms are easy additions that bulk up the dish.
How to Make Chicken Chow Mein
Marinate the Chicken
In a bowl, combine the chicken strips with soy sauce, oyster sauce, Shaoxing wine, salt, white pepper, and corn starch. Mix until evenly coated and let marinate for 15 minutes.
Make the Sauce
In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, chicken broth, and corn starch. Set aside.
Prep the Noodles
Add the fresh noodles to a large bowl and pour boiling hot water over them to blanch for a few minutes. Drain, quickly rinse with cold water, and set aside. If using dried noodles, cook according to package instructions, then drain and set aside.
Cook the Chicken
Heat a wok or large skillet over medium high heat. Add half the neutral oil along with the marinated chicken and stir fry for 2-3 minutes until cooked through. Remove the chicken and set aside.
Stir Fry the Aromatics and Cabbage
Add the remaining oil to the wok with the garlic, ginger, and onion. Stir fry for 1 minute until fragrant, then add the green cabbage and stir fry for another 1-2 minutes until slightly wilted.
Toss the Noodles
Add the noodles and sauce mixture. Toss and stir fry for 2-3 minutes until the chicken chow mein are evenly coated and heated through.
Bring It All Together
Return the cooked chicken to the wok along with the bean sprouts and green onions. Stir fry for about 30 seconds, just until softened slightly. Add a pinch of salt to taste and serve immediately, topped with chili crisp if you like a little heat.
Storage
Store leftover chicken chow mein in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or wok with a small splash of water to loosen the noodles back up.
Tips to Make the Perfect Chicken Chow Mein
- Do not walk away from the wok: High heat cooking moves fast, so have every ingredient prepped and within reach before you start.
- Rinse your noodles well: A quick cold rinse after blanching keeps them from clumping into one giant noodle brick. It also removes some of that excess starch.
- Let the wok get properly hot: That smoky, slightly charred flavor everyone loves about chicken chow mein only happens with real heat.
Frequently Asked Questions (FAQs)
Can I use dried chow mein noodles instead of fresh?
Yes, dried chow mein noodles work well. Just cook them according to the package instructions before adding them to the stir fry. See recipe notes below for an option to buy online.
What is the difference between chow mein and lo mein?
Chow mein noodles are stir fried and get slightly crispy in spots, while lo mein noodles are softer and simply tossed with sauce.
Can I make chicken chow mein ahead of time?
You can prep the chicken, sauce, and vegetables ahead of time, but chow mein tastes best cooked fresh right before serving.
What can I substitute for Shaoxing wine?
Dry sherry is the closest substitute. In a pinch, water with a small splash of rice vinegar will also work.
Why are my noodles clumping together?
This usually happens when noodles are not rinsed after blanching or sit too long before cooking. A quick toss with a little oil after draining helps keep them separated.
Related Recipes You'll Love
- Soy Sauce Chow Mein
- Stir-Fry Glass Vermicelli Noodles
- Japchae (Korean Glass Noodle Stir-Fry)
- Beef Yaki Udon Noodles Stir-Fry
- Pad See Ew (Thai Stir-Fried Noodles)
Chicken Chow Mein
Ingredients
Chicken Marinade
- 10 oz chicken breast cut into ½-inch strips
- 1 tablespoon soy sauce
- 2 teaspoon oyster sauce
- 1 tablespoon Shaoxing wine
- ¼ teaspoon salt
- Dash of white pepper
- 2 teaspoon corn starch
Sauce
- 2.5 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 2 tablespoon low sodium chicken broth
- 2 teaspoon corn starch
Noodles & Stir-Fry
- 12 oz fresh, pre-steamed chow mein noodles or 8 oz dried chow mein noodles (see recipe notes below)
- 2 tablespoon neutral oil divided
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- ½ yellow onion cut into thick wedges
- 2 cups chopped green cabbage
- 1.5 cups bean sprouts
- 4 green onions cut into 2 inch pieces
- Pinch of salt adjust to taste
- Chili crisp optional garnish
Instructions
- In a bowl, combine the chicken strips with soy sauce, oyster sauce, Shaoxing wine, salt, white pepper, and corn starch and mix until chicken is evenly coated. Let marinate for 15 minutes.10 oz chicken breast, 1 Tbsp soy sauce, 2 tsp oyster sauce, 1 Tbsp Shaoxing wine, ¼ tsp salt, Dash of white pepper, 2 tsp corn starch
- In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, chicken broth, and corn starch. Set aside.2.5 Tbsp soy sauce, 1 Tbsp dark soy sauce, 2 Tbsp oyster sauce, 1 Tbsp Shaoxing wine, 2 tsp granulated sugar, 1 tsp sesame oil, 2 Tbsp low sodium chicken broth, 2 tsp corn starch
- Add pre-steamed noodles to a large bowl and pour boiling hot water over them to blanch for a few minutes. Drain, quickly rinse with cold water, and set aside. If using dried chow mein noodles, cook according to package instructions, then drain and set aside.12 oz fresh, pre-steamed chow mein noodles
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon neutral oil and the marinated chicken. Stir-fry for 2-3 minutes until cooked through. Remove chicken and set aside.2 Tbsp neutral oil
- Add the remaining 1 tablespoon neutral oil to the wok along with the garlic, ginger, and onion. Stir-fry for 1 minute until fragrant and the onions have softened.3 cloves garlic, 1 Tbsp minced ginger, ½ yellow onion
- Add the green cabbage and stir-fry for 1-2 minutes until slightly wilted.2 cups chopped green cabbage
- Add the noodles and sauce mixture. Toss and stir-fry for 2-3 minutes until the noodles are evenly coated and heated through.
- Return the cooked chicken to the wok along with the bean sprouts and green onions. Stir-fry for another 30 seconds just until they soften slightly. Add a pinch of salt to taste.1.5 cups bean sprouts, 4 green onions, Pinch of salt
- Serve immediately as is or topped with chili crisp.Chili crisp
