Name: Chicken Chow Mein
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 2 teaspoons cornstarch; 1 1/2 tablespoons soy sauce (all-purpose or light); 1 1/2 tablespoons oyster sauce (substitute hoisin if needed); 1 1/2 tablespoons Chinese cooking wine or mirin; 2 teaspoons sugar (reduce to 1 teaspoon if using mirin); 1/2 teaspoon sesame oil; Pinch of white pepper (substitute black pepper); 200 grams (6 ounces) chicken breast or thigh fillets, thinly sliced; 200 grams (6 ounces) chow mein noodles; 4 cups green cabbage, finely shredded; 1 carrot, julienned; 1 1/2 cups bean sprouts; 3 green onions, cut into 2-inch pieces; 1 1/2 tablespoons peanut oil (or other cooking oil); 2 cloves garlic, finely chopped; 1/4 cup (65 ml) water

Description

Quick and easy chicken chow mein made with tender sliced chicken, fresh vegetables, and chewy noodles all tossed in a savory homemade sauce. Ready in just 15 minutes, this restaurant-quality stir-fried noodle dish is perfect for busy weeknights when you’re craving Chinese takeout. The high-heat cooking method creates perfectly crisp-tender vegetables and beautifully caramelized chicken, while the glossy sauce coats every bite. Better than takeout and made with simple, wholesome ingredients!

Ingredients

Chow Mein Sauce

2 teaspoons cornstarch
1 1/2 tablespoons soy sauce (all-purpose or light)
1 1/2 tablespoons oyster sauce (substitute hoisin if needed)
1 1/2 tablespoons Chinese cooking wine or mirin
2 teaspoons sugar (reduce to 1 teaspoon if using mirin)
1/2 teaspoon sesame oil
Pinch of white pepper (substitute black pepper)

Main Ingredients

200 grams (6 ounces) chicken breast or thigh fillets, thinly sliced
200 grams (6 ounces) chow mein noodles
4 cups green cabbage, finely shredded
1 carrot, julienned
1 1/2 cups bean sprouts
3 green onions, cut into 2-inch pieces
1 1/2 tablespoons peanut oil (or other cooking oil)
2 cloves garlic, finely chopped
1/4 cup (65 ml) water

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Instructions

Step 1: Make the Sauce

In a small bowl, mix the cornstarch and soy sauce until completely smooth with no lumps. Add the oyster sauce, Chinese cooking wine, sugar, sesame oil, and white pepper. Stir everything together until well combined and set aside. This is your flavor powerhouse!

Step 2: Marinate the Chicken

Pour 1 tablespoon of your prepared sauce over the thinly sliced chicken. Toss to coat every piece and let it marinate for 10 minutes. This step is KEY – it gives the chicken incredible flavor and helps it stay tender during the quick, high-heat cooking.

Step 3: Prepare the Noodles

While the chicken marinates, prepare your chow mein noodles according to package directions. Typically, you’ll just need to soak them in boiling water for about 1 minute. Drain them REALLY well – excess water will make your chow mein soggy instead of beautifully saucy.

Step 4: Heat Your Wok

Heat the oil in your wok or large skillet over HIGH heat. Let it get really hot – this is crucial for that restaurant-quality sear and those slightly charred edges. Don’t be timid with the heat!

Step 5: Cook the Garlic

Add the finely chopped garlic and stir-fry for about 10 seconds until it starts to turn golden and becomes incredibly fragrant. Watch it carefully – garlic can go from perfect to burnt in seconds, and burnt garlic tastes bitter.

Step 6: Stir-Fry the Chicken

Add your marinated chicken and stir-fry for about 1 minute, tossing constantly. You want the surface to start browning beautifully, but the inside can still be slightly raw – it’ll finish cooking with the vegetables. Keep everything moving!

Step 7: Add the Vegetables

Toss in the shredded cabbage, julienned carrot, and the white parts of the green onions (save those green tops for later!). Stir-fry for 1 1/2 minutes, tossing constantly. The cabbage should be mostly wilted but still have some crunch. This is where the magic happens!

Step 8: Add Noodles and Sauce

Add your drained noodles, the remaining sauce, and the water. Toss everything constantly for 1 minute. The water helps distribute the sauce and prevents the noodles from sticking. Keep tossing – this is your arm workout for the day!

Step 9: Finish with Bean Sprouts and Green Onions

Add the bean sprouts and the green parts of the green onions. Toss for just 30 seconds until the bean sprouts JUST start to wilt. You want them to stay mostly crunchy for that fresh contrast.

Step 10: Serve Immediately

Remove from heat right away and serve immediately while everything is hot, glossy, and perfect!

Notes

Don’t overcrowd the pan. If you’re doubling the recipe, cook it in two batches. Overcrowding drops the temperature and you’ll end up steaming instead of stir-frying.
Finely chop your garlic by hand – don’t use a garlic press or jarred garlic. They release too much moisture and burn too quickly at high heat.
For extra-tender chicken, try the Chinese velveting method: toss chicken with 1/4 teaspoon baking soda, 1 teaspoon oil, and 1 teaspoon water. Let it sit for 15 minutes, rinse, pat dry, then proceed with marinating.
Common mistake to avoid: Adding the sauce too early. If you add it before the vegetables are nearly done, everything steams instead of getting that gorgeous sear.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Chinese