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Chicken Chow Mein (鸡肉炒面)

The Best Chicken Chow Mein You'll Crave Over Takeout

This Chicken Chow Mein (鸡肉炒面) features tender chicken, vibrant veggies, and springy noodles in a savory brown sauce, perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Breast or Thighs Substitution: Tofu for a vegetarian option.
  • 2 tablespoons Shaoxing Wine (or Dry Sherry) Substitution: Use chicken broth if alcohol-free.
  • 1 tablespoon Cornstarch
  • 1 teaspoon Salt
For the Sauce
  • 1 cup Chicken Broth
  • 2 tablespoons Oyster Sauce Substitution: Vegetarian oyster sauce or hoisin sauce mix.
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Sugar
  • 1/2 teaspoon White or Ground Black Pepper
  • 1 teaspoon Sesame Oil
For the Veggies & Noodles
  • 2 tablespoons Peanut Oil (or Vegetable Oil)
  • 4 cups Shredded Cabbage Substitution: 5 cups of pre-cut coleslaw mix for convenience.
  • 2 cloves Garlic
  • 1 tablespoon Ginger
  • 8 ounces Fresh Chow Mein Noodles (or Dried) Substitution: Yakisoba or spaghetti if chow mein is unavailable.
  • 2 small Carrots (julienned)
  • 1 optional Anaheim Pepper or Hot Pepper Provides additional spice.
  • 2 stalks Green Onions

Equipment

  • nonstick skillet
  • Mixing bowl
  • Small bowl

Method
 

Preparation
  1. Marinate the sliced chicken with Shaoxing wine, cornstarch, and salt in a bowl. Let it sit for about 10 minutes to absorb the flavors.
  2. Prepare the sauce by mixing together chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil in a small bowl until combined.
Cooking
  1. Cook the fresh chow mein noodles according to the package instructions. Once al dente, drain and set aside.
  2. Heat peanut oil in a nonstick skillet over medium-high heat. Add the marinated chicken, cooking each side until just browned—around 1 minute per side.
  3. Sauté garlic and ginger in the same skillet until fragrant, about 30 seconds. Add in the shredded cabbage and julienned carrots, cooking just until slightly tender, around 1 minute.
  4. Toss the cooked noodles and chicken back into the skillet, pouring the sauce over everything. Stir well to combine and ensure an even coating, cooking for another 1-2 minutes until heated through.
  5. Add the optional peppers and sliced green onions, mixing thoroughly. Allow everything to heat together for another minute, then serve hot and enjoy!

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 120IUVitamin C: 45mgCalcium: 40mgIron: 3.5mg

Notes

Optional: Garnish with sesame seeds for an extra crunch and flavor.

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