Forget the delivery fee and the wait times—this Chicken Chow Mein is about to become your new weeknight obsession. We are talking about tender, “velveted” chicken strips, crisp fresh vegetables, and springy noodles, all tossed in a savory, fragrant brown sauce that rivals your favorite Chinese restaurant. The best part? It comes together in just 25 minutes using one pan. It is fresh, fast, and packed with that authentic umami flavor you crave.
Why You’ll Love This Recipe
- Texture Heaven: The combination of tender chicken, crunchy cabbage, and springy noodles makes every bite satisfying.
- Better Than Takeout: By using fresh ingredients and a homemade sauce, you avoid the heavy grease and sodium overload often found in takeout.
- Speedy Dinner: With a prep time of 15 minutes and a cook time of 10, this is faster than waiting for a driver.
- Veggie Packed: It’s a complete meal in a bowl, loaded with cabbage, carrots, and aromatics.
Equipment
- Wok or Large Skillet: A nonstick wok is ideal for tossing noodles without making a mess, but a large skillet works too.
- Pot & Colander: For boiling and rinsing the noodles.
- Tongs: Essential for tossing the noodles and veggies together evenly.
- Small Bowls: For mixing the marinade and the sauce separately before cooking starts.
Ingredients
- Chicken: 6 oz boneless breast or thighs, thinly sliced; the protein star of the dish.
- Marinade: Shaoxing wine (1 tbsp), cornstarch (2 tsp), and salt (1/4 tsp); this “velveting” mixture ensures the chicken stays incredibly tender and juicy.
- Chicken Broth: 1/4 cup; forms the base of the savory sauce.
- Shaoxing Wine: 2 tablespoons; adds a distinct, authentic depth of flavor.
- Oyster Sauce: 2 tablespoons; provides the rich, savory umami punch.
- Soy Sauce: 1 tablespoon; for saltiness and color.
- Sugar: 2 teaspoons; balances the salty ingredients.
- Sesame Oil: 1 teaspoon; adds a nutty aroma to finish the sauce.
- Peanut Oil: 2 tablespoons (divided); preferred for its high smoke point and flavor, but vegetable oil works too.
- Aromatics: 2 cloves garlic (chopped), 1 tbsp ginger (minced), 4 green onions (cut into 2″ pieces); the holy trinity of stir-fry flavor.
- Vegetables: 4 cups shredded cabbage, 2 small carrots (julienned), and 1 optional Anaheim pepper; adds crunch and nutrition.
- Chow Mein Noodles: 10 oz fresh or 6 oz dried; these wheat noodles have a distinct chewiness perfect for stir-frying.
Instructions
- Velvet the Chicken: Combine the sliced chicken with 1 tablespoon Shaoxing wine, cornstarch, and salt in a medium bowl. Mix well with your hands to coat evenly. Set aside while you prep the rest.
- Whisk the Sauce: In a small bowl, combine the chicken broth, 2 tablespoons Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil. Stir until the sugar dissolves.
- Prep the Noodles: Boil the noodles according to the package instructions, but cook them for 1 minute less than recommended (al dente). Rinse immediately under cold tap water to stop cooking and wash away excess starch. Drain thoroughly.
- Sear the Chicken: Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Spread the chicken in a single layer. Sear for 30-45 seconds until golden, then flip and cook another 30-45 seconds until just white. Remove to a plate.
- Sauté Aromatics: Add the remaining 1 tablespoon of oil to the pan along with the minced ginger and garlic. Stir briefly until fragrant.
- Stir-Fry Veggies: Add the carrots and cabbage. Stir-fry for about 1 minute until they just start to soften.
- Combine and Toss: Add the noodles to the pan and toss with tongs. Add the cooked chicken back in. Pour the sauce over everything. Toss vigorously to coat all ingredients evenly.
- Finish: Add the sliced peppers (if using) and green onions. Toss until the sauce is absorbed and the noodles are hot. Serve immediately.
You Must Know
- Rinse the Noodles: After boiling your noodles, rinsing them with cold water is non-negotiable. It stops the cooking process so they don’t turn to mush, and it washes away surface starch so they don’t clump together in the wok.
- Wok Hei: Stir-frying happens fast. Have all your ingredients chopped, measured, and ready next to the stove before you turn on the heat. This is the secret to that smoky, “breath of the wok” flavor.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the noodles and restore the texture. The microwave works but can make the noodles slightly softer.
- Freezing: I do not recommend freezing this dish, as the cabbage and noodles tend to become soggy upon thawing.
Ingredient Substitutions
- Shaoxing Wine: If you cannot find this Chinese cooking wine, dry sherry is the best substitute. In a pinch, you can use Mirin (reduce the sugar in the recipe slightly) or chicken broth.
- Noodles: If you can’t find chow mein noodles, Yakisoba noodles or even thin spaghetti (boiled with a teaspoon of baking soda) make decent alternatives.
- Vegetables: To save time, use a bag of pre-cut coleslaw mix instead of shredding cabbage and carrots yourself.
- Soy Sauce: Add 1 teaspoon of Dark Soy Sauce if you want that deep, dark brown restaurant-style color.
Serving Suggestions
- Appetizers: Pair with crispy egg rolls, crab rangoon, or potstickers for a full feast.
- Soup: Start the meal with a warm bowl of Egg Drop Soup or Wonton Soup.
- Spice it Up: Serve with a side of Chili Crisp or Sriracha for those who like extra heat.
Cultural and Historical Context
Chow Mein (炒面) literally translates to “stir-fried noodles.” Originating in Northern China, the dish has evolved into many forms as it traveled across the globe. In the West, there are two distinct styles: the crispy, deep-fried noodle version and the soft, stir-fried version (like this recipe). This particular style focuses on the balance of savory sauce and the chewiness of the noodles, a staple of Cantonese-influenced cuisine adapted for American palates.
Seasonal Adaptations
- Spring: Toss in sugar snap peas or asparagus pieces for a fresh green crunch.
- Winter: Swap the cabbage for sturdy bok choy or add thinly sliced shiitake mushrooms for earthiness.
Perfect Occasions
- Lunar New Year: Noodles symbolize longevity, making this a lucky dish to serve during celebrations.
- Busy Weeknights: When you need a nutritious, complete meal in under 30 minutes.
- Fridge Clean-Out: This is the perfect vessel for using up half-empty bags of veggies in your crisper drawer.
Freezer Meal Conversion
To prep this as a freezer kit, slice the raw chicken and place it in a freezer bag with the marinade ingredients. In a separate small container, freeze the mixed sauce. On cooking day, thaw the chicken and sauce in the fridge. Buy fresh noodles and veggies (freezing cabbage and cooked noodles ruins the texture). Proceed with the recipe using the thawed components.
Pro Tips
- Don’t Overcrowd: When searing the chicken, spread it out. If you pile it up, it will steam instead of sear, and you’ll miss out on that delicious golden flavor.
- Al Dente is Key: Undercook your noodles by a minute when boiling. They will finish cooking in the hot sauce in the pan. If you fully boil them, they will break apart when you toss them.
- Mise en Place: “Everything in its place.” Because the cooking time is only 10 minutes, measure your sauce and chop your veggies before the stove goes on.
FAQs About Recipes
Why are my noodles soggy?
You likely overcooked them during the boiling stage or didn’t rinse them well enough. Boil them until they still have a “bite,” rinse with cold water, and drain thoroughly before adding to the skillet.
Can I make this gluten-free?
Yes! Use Tamari instead of soy sauce, a gluten-free oyster sauce, and ensure your noodles are gluten-free (like rice noodles), though the texture will be more like Pad See Ew than Chow Mein.
How do I get that dark color?
The recipe calls for regular soy sauce, but if you want that deep mahogany color found in restaurants, add 1 teaspoon of Dark Soy Sauce to the sauce mixture. It adds color without adding too much extra saltiness.
Better Than Takeout Chicken Chow Mein
Ingredients
Equipment
Method
- Add the chicken along with the marinating ingredients (1 tbsp wine, cornstarch, salt) into a medium-sized bowl. Mix well with your hands.
- Combine all the sauce ingredients (broth, 2 tbsp wine, oyster sauce, soy sauce, sugar, pepper, sesame oil) in a small bowl and stir to mix well.
- Boil the noodles according to package instructions until al dente (1 minute less than recommended). Rinse with cold water, drain, and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook chicken in a single layer until golden and just white (about 1-2 minutes total). Transfer to a plate.
- Add the remaining 1 tablespoon of oil, ginger, and garlic to the pan. Stir briefly.
- Add carrots and cabbage. Cook for 1 minute until just soft.
- Add the noodles and toss with tongs. Add the cooked chicken back in.
- Pour the sauce over the ingredients. Toss to mix everything together.
- Add the pepper and green onion. Toss until the sauce is absorbed and everything is hot. Serve immediately.
