Introduction
Have you ever wondered why that takeout box sitting on your counter always smells a little better than anything else? It is the aroma of authentic chinese chicken chow mein hitting the hot wok. That scent takes me back to my own kitchen table. Not necessarily the one in Texas where my Grandmother spun magic with BBQ. But the one I share now with Emily and our kids. Cooking isn’t just about food. It is about making people happy. And let me tell you. Nothing makes my son Adams happier than noodle night.
We have all been there. It is 5:30 PM on a Tuesday. The work day was long. The kids have homework. The temptation to order delivery is strong. But I promise you can make this easy chicken chow mein faster than the driver can find your front door. This isn’t just a recipe. It is a lifeline for busy parents who want to put a nutritious. Flavorful meal on the table without the hassle. Today. We are diving into a dish that is crispy. Savory. And packed with that classic stir fry noodles texture we all crave. Grab your apron. Let’s make some memories.
Why You’ll Love This Chicken Chow Mein
There is a reason this dish has become a staple in the Sharif household. It checks every single box for a perfect family dinner. When I first started experimenting with chinese food at home. I was intimidated by the high heat and fast pace. But once you get the rhythm down. It is a dance. Here is why you need to add this to your rotation.
- Better Than Takeout: We all love a treat. But homemade means you control the ingredients. You can skip the MSG if you want. Lower the sodium. And pump up the fresh veggies. It is a healthy chicken chow mein that does not sacrifice flavor.
- Kid-Approved: My daughter Jana is 9. And she can be skeptical of anything green. But when those veggies are wrapped in the best chow mein sauce. She clears her plate. The savory sauce makes everything taste incredible.
- Incredibly Versatile: This is a great fridge clean out meal. Got half a bell pepper? Throw it in. Some leftover bok choy? Toss it in the wok. It is a forgiving recipe that welcomes improvisation.
- Quick and Easy: Aside from a little chopping. The actual cooking time is lightning fast. It is truly an easy weeknight chicken chow mein that fits into the busiest schedules.
- Budget-Friendly: Chicken (thighs or breast) and a pack of noodles cost a fraction of what you would pay for a family feast at a restaurant. It saves money without skimming on quality.
If you enjoy quick stir-fry meals like this. You might also want to try my Honey Garlic Chicken Stir Fry for a sweeter twist on dinner night.
Ingredients for Chicken Chow Mein
The secret to a great chicken chow mein recipe lies in the balance of textures and flavors. We want crispy noodles. Tender chicken. And crunchy vegetables. Here is what you will need to gather before we fire up the pan.
- Noodles: You want essential chow mein noodles. Look for the ones labeled specifically for stir frying. If you cannot find them. Yakisoba noodles make a decent substitute. We want that distinct chewiness.
- Chicken: I prefer boneless. Skinless chicken thighs for their moisture and flavor. If you prefer chicken breast for thighs. That works too. Just be careful not to overcook it.
- Aromatics: Fresh garlic. Ginger. And green onions are non negotiable. They form the flavor base that permeates the entire dish.
- Vegetables: High crunch checks the boxes here. We use cabbage. Carrots. And bean sprouts. You can also add bok choy or snap peas if you are feeling fancy.
- The Sauce: This uses a mix of soy sauce. Oyster sauce. Sesame oil. And a touch of sugar to balance the salt. If you need a substitute. You can use hoisin sauce for oyster sauce in a pinch. Though the flavor profile will be slightly sweeter.
- Cornstarch and Baking Soda: We use these for the velvet chicken technique. Which tenderizes the meat so it melts in your mouth just like the restaurant version.
Speaking of easy Asian-inspired dishes. My family also raves about this Chinese Takeaway Crispy Chilli Chicken whenever we want something with a little heat.
How to Make Chicken Chow Mein
Step-by-Step Instructions
Cooking stir fry is fast. So I always tell Emily. “Mise en place is everything.” Have everything chopped and measured before you turn on the heat. Once the wok is hot. There is no time to hunt for the soy sauce. Here is how we do it.
- Marinate the Chicken: Slice your chicken into thin bite sized strips. In a medium bowl. Combine the chicken with a teaspoon of soy sauce. A teaspoon of cornstarch. And a pinch of baking soda. This is the velvet chicken technique. Let it sit for 10 to 15 minutes while you prep the veggies. This ensures the meat stays juicy and tender.
- Mix the Sauce: In a small jar or bowl. Whisk together the soy sauce. Oyster sauce. Sesame oil. Sugar. And cornstarch with a splash of water. Having this ready to go is crucial for a smooth cooking process. It is thick. Glossy. And packed with umami.
- Prepare the Noodles: Prepare your chow mein noodles according to the package instructions. But slightly undercook them by a minute. They will finish cooking in the sauce later. Drain them and toss with a little oil to prevent sticking.
- Sear the Chicken: Heat your wok or large skillet over high heat with a tablespoon of oil. Add the marinated chicken in a single layer. Let it sear undisturbed for a minute to get that golden color. Flip and stir fry until just cooked through. Remove the chicken from the pan and set it aside.
- Stir Fry the Veggies: Add a little more oil if needed. Toss in the garlic. Ginger. And white parts of the green onions. Sauté for 30 seconds until fragrant. Add the cabbage and carrots. Stir fry for 2 minutes. You want them tender crisp. Not mushy. Add the bean sprouts last as they cook very quickly.
- Combine Everything: Add the noodles and the cooked chicken back into the pan. Pour perfectly whisked sauce over everything. Toss vigorously out to combine. Using tongs helps here. Let the sauce bubble and thicken coating every strand of noodle. The smell right now should be incredible.
- Finish and Serve: Stir in the green parts of the green onions. Give it one final toss. Remove from heat immediately. Serve hot. Perhaps with a sprinkle of sesame seeds or chili oil if you like it spicy.
If you are looking for more one pan wonders that save on dishes. You should check out my Easy One Pot Jambalaya Recipe. It is a different cuisine but shares the same comforting spirit.
Pro Tips & Variations
Over the years cooking for Adams and Jana. I have learned a few tricks to elevate this dish from good to legendary. Here are my top tips for mastering homemade chow mein.
- High Heat is Key: To get that authentic “wok hei” or breath of the wok flavor. You need your pan smoking hot. If you crowd the pan. The veggies will steam instead of fry. Cook in batches if you have a smaller skillet.
- Toast the Noodles: For crispy noodles. You can pan fry the boiled noodles separately in a little oil until they are golden brown before adding the sauce and veggies. This adds a wonderful texture contrast.
- Vegetarian Option: You can easily make this a vegetarian chow mein. Swap the chicken for firm tofu or extra mushrooms. Use a vegetarian oyster sauce made from mushrooms instead of the traditional version.
- Gluten-Free Needs: Use tamari instead of soy sauce and a gluten free oyster sauce. Ensure your noodles are rice based or specifically labeled gluten free. This makes for a delicious gluten free chicken chow mein.
- Add More Greens: Don’t be afraid to bulk it up. Broccoli. Snap peas. And baby corn are excellent additions. Just chop them small so they cook evenly with the other vegetables.
For a great guide on vegetable preparation techniques for stir fries. I often find inspiration on Natasha’s Kitchen. Her knife skills are top notch.
Chicken Chow Mein Serving Suggestions
While this quick chicken chow mein recipe is a complete meal on its own. Sometimes it is nice to have a spread. Especially if we have friends over or it is a weekend celebration. Here is how I like to serve it.
- Appetizers: Start with vegetable spring rolls or dumplings. The crunch of a spring roll perfectly compliments the savory noodles.
- Soup: A simple egg drop soup or a won ton soup makes for a comforting start to the meal. It warms the belly and sets the stage for the main event.
- Fresh Sides: A cucumber salad marinated in vinegar and chili flakes adds a refreshing bite that cuts through the richness of the chow mein sauce.
- Main Dish Pairings: If you are doing a family style feast. Serve this alongside Sweet and Sour Chicken. The contrast between the savory noodles and the tangy chicken is a match made in heaven.
- Drinks: Iced tea or a light lager works well for the adults. For the kids. A sparkling water with a splash of lime juice makes them feel fancy.
Chicken Chow Mein Storage & Reheating
One of the best things about this recipe is that the leftovers are fantastic. In fact. Adams often requests them for his school lunch box the next day. Here is how to keep it fresh.
In the Fridge: Store any leftovers in an airtight container. They will keep well for 3 to 4 days. The flavors often meld together even better overnight.
Freezing: Can you freeze chicken chow mein? Yes. But with a caveat. The vegetables might lose some of their crunch upon thawing. If you plan to freeze it. Undercook the veggies slightly. Store in freezer safe bags for up to 2 months.
Reheating: The microwave works fine. But for the best texture. Reheat it in a skillet over medium heat with a tiny splash of water or chicken broth to loosen the noodles and sauce. This brings back that glossy texture and prevents the noodles from drying out.
FAQ about Chicken Chow Mein
What is the difference between Chow Mein and Lo Mein?
This is the most common question I get. The main difference lies in the noodle preparation. In chow mein. The noodles are stir fried and slightly crispy. In lo mein. The boiled noodles are tossed in the sauce at the end and are generally softer and saucier. Both are delicious. But today we focus on the stir fried variety.
Can I use spaghetti noodles for Chow Mein?
You absolutely can. If you cannot find asian noodles. Spaghetti is a great hack. Just add a teaspoon of baking soda to the boiling water. It alters the pH of the pasta. Giving it a bouncier texture and yellow color closer to traditional alkaline noodles.
How do I prevent my noodles from getting mushy?
The trick is to undercook them during the boiling stage. Drain them well and rinse with cold water to stop the cooking. Also. Ensure your pan is very hot when you add them back in so they fry rather than steam.
For more insights on noodle textures. RecipeTin Eats has a fantastic deep dive into the science of Asian noodles that I found very helpful when I started cooking these dishes.
Is this recipe spicy?
As written. This recipe is mild and family friendly. However. You can easily spice it up by adding chili paste. Sriracha. Or fresh sliced chilis during the stir fry step. If you love spicy noodles. You have to try my Thai Peanut Chicken Noodles next.
Final Thoughts
At the end of the day. Cooking is about connection. It is about that moment of silence when everyone takes their first bite. Followed by the smiles and the “Mmm that is good dad.” That is the fuel that keeps me going. This Chicken Chow Mein is more than just a collection of ingredients. It is a tool for bringing your loved ones to the table. It is simple enough for a Tuesday but special enough to feel like a treat.
So tonight. Put down the takeout menu. Grab that wok. And create something delicious for the people you love. If you enjoyed this recipe. Please leave a comment below telling me how it turned out. Did you add extra veggies? Did you make it spicy? I love hearing your stories. Do not forget to pin this recipe for later and subscribe to MisterRecipes for more family favorites straight from my heart to your kitchen.
Authentic Chicken Chow Mein
Ingredients
Equipment
Method
- In a medium bowl, combine sliced chicken with 1 teaspoon soy sauce, 1 teaspoon cornstarch, and a pinch of baking soda. Let marinate for 10–15 minutes while prepping other ingredients.
- In a small bowl or jar, whisk together 1/4 cup soy sauce, oyster sauce, sesame oil, sugar, 2 tablespoons cornstarch, and water. Set aside.
- Cook chow mein noodles according to package directions, but undercook by 1 minute. Drain and toss with a little oil to prevent sticking.
- Heat wok or large skillet over high heat. Add 1 tablespoon oil and sear marinated chicken in a single layer for 1 minute undisturbed. Stir-fry until just cooked through, then remove and set aside.
- Add a bit more oil if needed. Sauté minced garlic, ginger, and white parts of green onions for 30 seconds until fragrant.
- Add shredded cabbage and sliced carrots. Stir-fry for 2 minutes until tender-crisp. Add bean sprouts and any other quick-cooking vegetables at the end.
- Return chicken and noodles to the wok. Pour sauce over everything and toss vigorously with tongs. Cook until sauce thickens and coats everything evenly.
- Stir in green parts of green onions. Remove from heat and serve immediately with sesame seeds or chili oil if desired.
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