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Easy Chicken Chow Mein that anyone can make at home. This recipe yield delicious and healthy chicken chow mein that is better than Chinese takeout!
What Is Chicken Chow Mein
Chicken Chow Mein is Cantonese fried egg noodles with tender pieces of chicken. It’s a very popular and delicious noodle dish that everyone loves.
In this recipe tutorial, you will learn how to make it like the takeaway (takeout) at Chinese restaurants.
Chicken Chow Mein Ingredients
The recipe calls for the following basic ingredients:
- Egg Noodles – you can get fresh egg noodles or dry egg noodles
- Chicken meat. I prefer skinless and boneless chicken breast, but you can certainly use chicken thighs
- Bean Sprouts, cabbage and carrots
- Chow mein sauce
See the recipe card for full information on ingredients.
Therefore, get to the grocery store and get this recipe going tonight! You will not regret it.
What Is Chow Mein Sauce Made Of
Chow mein sauce is made of oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water and ground white pepper. The sauce lends a mouthwatering savory taste to the noodles.
Tips On How To Cook Chicken Chow Mein
- Tenderize the chicken by “velveting” the chicken with corn starch. This will ensure Chinese-restaurant tender and silky chicken.
- You will need a deep skillet or Chinese wok (preferred) for the best results.
- Heat up the utensil on high heat. Add cooking oil, then stir fry by tossing and flipping the chicken, vegetables and egg noodles back and forth with a spatula.
- If you have a pair of Chinese long wooden chopsticks, use them instead of a spatula. The chopsticks will ensure that the noodles are not broken up during the cooking process.
Frequently Asked Questions
They are two completely different noodle dishes and they don’t taste the same. Lo Mein is a Chinese noodle dish where the noodles are mixed with the sauce and there is no stir-frying involved.
This recipe is 519 calories per serving.
What To Serve With Chicken Chow Mein
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chicken Chow Mein
Ingredients
- 8 oz (230g) fresh chow mein egg noodles, steamed chow mein or dry chow mein
- 4 oz (120g) chicken breast, cut into pieces
- 3 tablespoons oil
- 3 cloves garlic, finely minced
- 2 oz (30g) cabbage, finely sliced
- 1/2 small carrot, peeled and cut into thin strips
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon dark soy sauce, optional, for coloring purpose
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 3 tablespoons water
- 3 dashes ground white pepper
- 1 pinch salt
- 4 oz (120g) bean sprouts, rinsed and drained
- 2 stalks scallion, cut into 2-inch (5cm) lengths
Chicken Marinade:
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
Instructions
- Prepare the noodles according to the packaging instructions.
- Pat the chicken dry with paper towels. Add the soy sauce and cornstarch, then stir to coat well. Set aside for 10 minutes.
- Heat a wok or skillet over high heat. Once heated, add the oil. Add the garlic and stir-fry until aromatic, then follow with the chicken.
- Stir-fry until the chicken is half cooked or the surface turns opaque, then add the cabbage and carrot, stirring continuously. Add the noodles to the wok or skillet, followed by the oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, ground white pepper, and a pinch of salt.
- Stir and toss the noodles back and forth for about 1 minute. Add the bean sprouts and stir to combine well. Once the bean sprouts are cooked, add the scallions, stir a few more times, then dish out and serve immediately
Notes
Egg noodles, or Chinese chow mein are labeled differently: chow mein, steamed chow mein, pan-fried chow mein, egg noodles, Hong Kong egg noodles, etc. Please refer to the picture above when choosing your chow mein. The picture on the left is the noodles out of the package, and the picture on the right is the noodles after prepping (but before cooking).Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
omg this is so yummy, will certainly be making this again
Hi Bee,
Can I use Yamasa (Japanese) Soya Sauce in place of the Chinese variety which is thinner in consistency and will it affect the end product?
Thanks,
Tony
Yes, it’s fine.
My grand daughter was over with her parents and she requested chicken chow mein so I used your recipe. I doubled it for 4 people and it was delicious – not a crumb left over. I did not have cabbage so I used some of a package of kale salad from Costco which has a lot of cabbage in it. I just removed some of the kale and it worked great.
Hi Grace, thanks for trying my chicken chow mein. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Lady this is the best chicken chow me in I have ever had. I made this tonight and I’m definitely doing this again. So far every single recipe on that I have tried came out really well. Please keep posting
I cannot for the life of me see where you posted how to make the chicken “velvetty” with baking soda??
I updated my recipe. You can velvet the chicken with corn starch. The recipe is where the red bar is GET RECIPE HERE. Thanks.
Corn startch…..?
Not baking soda….lol
Can we substitute with other noodles such as bean noodle?
Hi, i’m just about to make your wonderful recipe, can you tell me what a UK version of corn starch is ? I tried google but it came back with conflicting results, thank you in advance
Any corn starch works.
Corn Starch is fine, baby powder consistency, corn flour.
WOW!This looks so delicious and Beautiful!!