Chicken Chow Mein Noodles

This chicken chow mein comes together in under half an hour and always satisfies my cravings for Chinese takeout. Made with plump noodles juicy chicken and loads of crunchy veggies it is perfect for a speedy weeknight dinner or feeding a crowd. The silky brown sauce clings to every bite and is so much fresher than anything you get from delivery.

I first made this for family movie night and it disappeared instantly. Now it has become my go-to when I need a dinner everyone will agree on.

Ingredients

• Chicken breast or thighs: for juicy tender bites opt for boneless and slice the chicken thinly for even cooking
• Shaoxing wine: use for an authentic flavor and to keep the chicken tender you can substitute dry sherry
• Cornstarch: this helps the chicken get a light crust and lock in juices
• Chicken broth: forms the base of the sauce choose a low sodium variety so you can control the seasoning
• Oyster sauce: brings richness and depth to the sauce look for a high quality brand for the best flavor
• Soy sauce: gives salty umami punch try to use light soy sauce for color and flavor
• Sesame oil: adds toasted nutty aroma use pure toasted sesame oil not the plain kind
• Fresh chow mein noodles: use if possible for springy texture but dried noodles will work just fine
• Cabbage: brings crunch and absorbs flavors choose green cabbage with tight crisp leaves
• Carrots: add sweetness and color look for small thin carrots for easy julienning
• Ginger and garlic: give that proper Chinese soul use fresh for maximum fragrance
• Peanut or vegetable oil: to fry ingredients and keep things from sticking
• Green onions: for freshness and bite add at the very end to keep them bright
• Anaheim or any hot pepper: gives optional heat select your favorite or skip for milder taste

Step-by-Step Instructions

Marinate the Chicken:

Combine the sliced chicken with Shaoxing wine cornstarch and salt in a bowl. Massage the mixture with your hands for a minute to ensure every piece gets coated. Let the chicken sit while you prepare the other ingredients. This helps it stay tender and flavorful.

Mix the Sauce:

Stir together chicken broth Shaoxing wine oyster sauce soy sauce sugar white pepper and sesame oil in a small bowl. Make sure the sugar dissolves and the mixture is smooth. Set the sauce aside so it is ready to pour in later.

Cook the Noodles:

Bring a pot of water to a boil. Add noodles and cook until just al dente. If you have fresh noodles dip them quickly for about one minute. Drain and rinse the noodles thoroughly with tap water to stop them from cooking further and getting sticky. Set them aside.

Cook the Chicken:

Heat one tablespoon oil in a large nonstick skillet over medium-high heat. Once the surface shimmers add the marinated chicken spreading it out in a single layer. Let it cook for thirty to forty five seconds so the bottom browns then flip and wait just until the pieces turn white. Quickly remove the chicken to a plate so it does not get overcooked.

Sauté Aromatics:

In the same pan add another tablespoon oil followed by minced ginger and garlic. Stir for about thirty seconds until you can smell the fragrance and they just start to turn golden. This step infuses the oil and builds a flavor base.

Stir Fry Vegetables:

Add in cabbage and carrots tossing often over high heat for one to two minutes. The carrots should brighten and the cabbage just begin to wilt but still stay crisp. This keeps the veggies lively in the finished dish.

Combine Noodles and Chicken:

Add the drained noodles to the hot pan and toss with tongs so the veggies and noodles mix evenly. Return the cooked chicken to the pan then pour the sauce mixture over everything. Use two large utensils to really toss and coat every bite with the glossy sauce. This only takes a minute.

Finish and Serve:

Add sliced pepper and green onions last letting their vibrant color and fresh crunch shine. Toss well and as soon as the sauce is mostly absorbed turn off the heat. Serve immediately for the best texture.

Save

My favorite part is how the noodles soak up all that savory sauce without getting soggy. My brother always sneaks extra green onions on his plate because he loves the brightness they add.

Storage Tips

Chicken chow mein tastes delicious the next day. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water to keep noodles from drying out. Try not to microwave as often or the noodles can get tough.

Ingredient Substitutions

You can use pork beef or even firm tofu instead of chicken. Any color of cabbage works and baby bok choy is a nice alternative. Dried or frozen noodles can easily fill in for fresh chow mein noodles. Tamari is a good swap for soy sauce if you need gluten free.

Serving Suggestions

Serve hot as a main dish for a casual dinner or alongside a light soup. It is also perfect as part of a big family style spread with dumplings or egg rolls. Add a quick cucumber salad for a crunchy refreshing contrast.

Save

Cultural and Historical Context

Chow mein means fried noodles and is a classic dish beloved in both China and Chinese American kitchens. There are many regional variations but this version captures the Cantonese inspired style with soft noodles and glossy sauce. The dish became famous in the United States as a comforting adaptable dinner and has found its way into home kitchens across the world.

Recipe FAQs

→ What noodles work best for chicken chow mein?

Fresh or dried chow mein noodles are ideal, as they stay springy and absorb the sauce well. Egg noodles can also be used in a pinch.

→ How do you make the chicken tender?

Thinly slicing the chicken and marinating it with Shaoxing wine, cornstarch, and salt helps lock in moisture and keeps it juicy when stir-fried.

→ Which vegetables add the best texture?

Cabbage, carrots, and green onions provide crunch and color, while optional peppers add a touch of heat and extra layer of flavor.

→ Can I use chicken thighs instead of breast?

Absolutely. Both boneless thighs and breasts work well—thighs are a bit juicier, while breasts offer a leaner bite.

→ What's the key to a flavorful sauce?

A mixture of Shaoxing wine, oyster sauce, soy sauce, sesame oil, and chicken broth creates the rich, aromatic base that elevates the dish.