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.
Other Chow Mein Recipes:
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
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.
Is Chow Mein Healthy?
Yes, this is a healthy chicken chow mein recipe, with only 484 calories.
Chicken Chow Mein vs Lo Mein
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.
What Dishes to Serve with this Recipe?
You can serve this recipe as a main dish. If you want a complete Chinese meal, I recommend the following recipes.
How Many Calories Per Serving?
This recipe is only 496 calories per serving.
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Chicken Chow Mein
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!
Ingredients
- 8 oz. (226 g) fresh chow mein egg noodles, steamed chow mein or dry chow mein
- 4 oz. (115 g) chicken breast, cut into pieces
- 3 tablespoons oil
- 3 cloves garlic, finely minced
- 2 oz. (56 g) 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. (56 g) bean sprouts, rinsed and drained
- 2 stalks scallion, cut into 2-inch lengths
Chicken Marinade:
- 1 teaspoon soy sauce
- 1 teaspoon corn starch
Instructions
- Prep the noodles according to the packaging instructions.
- Pat dry the chicken with paper towels. Add the soy sauce and corn starch to the chicken. Stir to coat well. Set aside for 10 minutes.
- Heat up a wok or skillet over high heat. When it's heated, add the oil to the wok/skillet. Add the garlic and stir-fry until aromatic, follow by the chicken. Stir-fry until the chicken is half cooked or the surface turns opaque, then add in the cabbage and carrot, stir continuously. Add the noodles into the wok/skillet, follow by the oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, ground white pepper, and pinch of salt. Stir back and forth and toss the noodles, for about 1 minute. Add the bean sprouts, stir to combine well. As soon as the bean sprouts are cooked, add the scallion, stir a few more times, dish out and serve immediately.
Notes
Rinse the noodles thoroughly with cold water, and then drained before cooking. Please follow the packaging instructions to get the best results. If you use dried egg noodles, please also follow the instructions on the back of the package.
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 Information
Serving Size
3 peopleAmount Per Serving Calories 496Total Fat 17gSaturated Fat 12gCholesterol 24mgSodium 1183mgCarbohydrates 65gFiber 6gSugar 8gProtein 22g
Vicki
I am very pleased with this recipe it’s easy to make and very tasty thank you for a great recipe
hannah
About how many calories would you say this meal is?
Marilyn
Hello Rasa,
Please tell me what brand of noodle to use- I have a lot of Oriental Stores around me (dry or wet)
Thank you!
Rasa Malaysia
You can use steamed chow mein, or egg noodles. :)
Kathleen
I just made this last night and it is incredibly delicious. Thank you!
Rasa Malaysia
Hi Kathleen, so glad that you like this chicken chow mein recipe. :)
Amina
Could you please tell me which brand of noodles you use, and if they are available online? I can never find the right noodles for chow mein! It’s really frustrating. Thanks!
Sandy
HI RASA,
LOVE YOUR SITE, RECIPES, PHOTOS, AND THE WAY YOU TAKE THE TIME TO RESPOND TO OUR COMMENTS!!! I ABSOLUTELY LOVE, LOVE, LOVE CHINESE FOOD. RECIPES SOUND & LOOK AMAZING. I HAVE BEEN COOKING SINCE I WAS 13 NOW, ABOUT 40 YRS. LATER THE THOUGHT OF TRYING TO COOK CHINESE FOOD INTIMIDATES ME & I HAVE NO IDEA WHY. (FEAR OF FAILURE?) I ASK MYSELF, “WHAT’S THE WORST THING THAT CAN HAPPEN? IT DOESN’T COME OUT RIGHT, (I’D BE UPSET), IT WON’T TASTE LIKE I THINK IT SHOULD ETC. ANYWAY, FOOD LOOKS GREAT (THERE’S NO HOME DELIVERY IN THIS NECK OF THE WOODS, SO . . . I’LL TRY TO MAKE MYSELF TRY THIS RECIPE OR LO MEIN, BONELESS RIBS, TERIYAKI ON & ON. I’M STARVING ! ! THANKS FOR THIS GREAT SITE. SANDY
Rasa Malaysia
Sandy, thanks for being a fan. :)
Sandy
HI,
I FOUND, LOST AND NOW FOUND YOUR SITE AGAIN, FINALLY! ! ! (LIVE IN SM. TOWN W/ NO CHINESE DELIVERY HERE). CAN’T WAIT TO TRY THESE RECIPES. ABSOLUTELY LOVE CHINESE FOOD, I COULD EAT IT EVERY DAY & I’VE HAVE BEEN WANTING TO MAKE CHOW MEIN, LO MEIN, AND ALL OTHER CHINESE FOOD FOREVER, BUT FOR SOME REASON (I FEEL INTIMIDATED, BY COOKING CHINESE, DON’T KNOW WHY. I THINK, THERE’S NO WAY THIS IS GOING TO TASTE ANYTHING LIKE FOOD FROM MY FAVORITE CHINESE RESTAURANT, I’VE BEEN COOKING ABOUT 40 YRS, SINCE I WAS LITTLE KID, I TELL MYSELF,IT’S NOODLES, VEGES, MEAT, & OTHER INGREDIENTS. NO BIG DEAL WORST CASE, I HAVE TO THROW IT OUT (HATE WASTING FOOD). MUST BE AFRAID OF FAILURE!!! ANYWAY, SOUNDS GREAT, LOVE YOUR SITE THANKS FOR ALL. SANDY
Sandy
RASA, IT SAID MY EMAIL WOULD NOT BE POSTED CAN IT BE REMOVED. PLEASE JUST USE MY FIRST NAME THANK YOU, SANDY
Rasa Malaysia
No problem I removed it.
Sandy
HI RASA, IT WASN’T REMOVED IT’S ON THE COMMENT ABOVE THIS ONE. THANKS AGAIN.
Rasa Malaysia
Great that you found me again! :)
Cindy
My kids and I love this recipe, your other recipes, and your cookbook. Thanks for making Chinese cooking accessible to everyone!
Rasa Malaysia
Thanks Cindy!
Dani price
i really want to try this recipe but i’m highly allergic to all seafood and things that have it in it like Oyster sauce and fish sauce, can i make this recipe with out using Oyster sauce or is there a good alliterative?
Rasa Malaysia
Just use soy sauce.
lorri
How did you “treat” the chicken with baking soda? Why do you do this? I’ve never heard of it before…
Rasa Malaysia
It will make the chicken tender, silky just like how they are served in Chinese restaurants. Try it you will know what I mean.