Chicken chow mein recipe
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- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
This is a very impressive and tasty chicken dish, the next best thing to takeaway chow mein!
Stirlingshire, Scotland, UK
764 people made this
- 250g (9 oz) medium egg noodles
- 2 tablespoons oil
- 1 tablespoon sesame oil
- 2 garlic cloves, peeled and finely chopped
- 4 chicken breasts, cut into thin strips
- 1 large red pepper, thinly sliced
- 110g (4 oz) tinned sweetcorn
- 8 spring onions, trimmed and cut into thin strips
- 3 tablespoons light soy sauce
MethodPrep:25min ›Cook:15min ›Ready in:40min
- Put a large pan of water on to boil, then add the noodles. Boil for 4 minutes or until just tender.
- Heat both of the oils in a large saucepan or wok, add the garlic and stir-fry for about 30 seconds.
- Add the chicken and stir-fry for 5 minutes or until cooked. Remove from the pan with a draining spoon and set aside.
- Add the pepper and stir-fry for 4 minutes, then add the sweetcorn and stir-fry for 1 minute. Add the spring onions and stir-fry for 1 minute. Return the chicken and noodles to the pan. Add the soy sauce and heat through, tossing to mix for 2 minutes.
Reviews & ratingsAverage global rating:(43)
Reviews in English (42)
add some bean sprouts,oyster sauce and chinese 5 spice about tsp,and a little chili flakes,and it makes a big diffrence to taste,but abit bland without these extra ingrediants-23 Nov 2012
Just made this for first time and it was lovely, i used garlic, peppers and added frozen stir fry veg to recipe, Hubby ate the lot and i'm def going to make this again :-)-31 May 2012
Altered ingredient amounts.I think that this a lovley way but I think its better with 4 cloves of garlic. yummy!-29 Sep 2009
Chicken Chow Mein
1 kg Chicken fillets, cut into strips 1 Large onion, chopped 1 teaspoon Ginger/Garlic paste ½ teaspoon ground green chillies(optional) ¼ teaspoon Turmeric powder 1 teaspoon Chillie powder 1 teaspoon Cumin powder 1 teaspoon salt/or to taste 3 Tablespoons Worcestershire Sauce (plus excess for tossing stage) 3 Tablespoons White Vinegar 2 Tablespoons Sugar A Pinch of Egg Yellow Food Colouring 1 Cup Julienned Carrots(I use the ready bought julienne carrots) 1 Cup Tri-Coloured Julienned Peppers Spring Onions/Parsley for garnishing 250g Spaghetti
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
- ¼ teaspoon sesame oil
- ½ pound skinless, boneless chicken breast halves, cut into strips
- ¾ cup chicken broth
- 2 tablespoons oyster sauce
- ¾ teaspoon white sugar
- ½ pound chow mein noodles
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 2 heads bok choy, chopped
- ½ zucchini, diced
- 10 sugar snap peas
- 1 carrot, cut into thin strips
- 2 tablespoons chopped green onion
Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.
- 300g dried fine egg noodles
- 3 tsp toasted sesame oil
- 4 skinless chicken breast fillets, sliced into strips
- 1 tsp dark soy sauce
- 1 tsp five-spice powder
- 2 tbsp cornflour
- 2 red peppers, deseeded and finely sliced
- 300g beansprouts
- 2 large spring onions, trimmed and sliced lengthways
- 4 tbsp light soy sauce
Cook the noodles in a pan of boiling water for 3 minutes. Drain, run under cold water and toss with ½ tsp sesame oil.
Mix the chicken with the dark soy sauce and coat with the five-spice and cornflour. Heat 2 tsp oil in a wok or large frying pan over a high heat, then add the chicken and stir-fry for 2-3 minutes until cooked.
Add the red pepper and stir-fry for 1 minute, then add the beansprouts and spring onion and briefly stir-fry.
Add the noodles. Season with the light soy sauce and the remaining sesame oil and serve.
How To Make Chicken Chow Mein Like The Takeaway
Put the takeaway menu down! This chicken chow mein recipe is tasty, delicious and very easy to make yourself at home. This takeaway style recipe is made with the best homemade chicken chow mein sauce which is packed full of flavour.
Every time I make chicken chow mein I have a WOW did I just make this moment: it tastes just like the takeaway! This easy recipe will leave you shocked because it tastes so good and you can make it in 20 minutes. Great for a Friday night fakeaway or a midweek dinner you&rsquoll actually want to eat.
I don&rsquot think I&rsquove ever ordered Chinese takeaway without ordering chicken chow mein, it&rsquos a UK takeaway favourite (and a great recipe). It has been a favourite of mine for many years, so I decided to have a go at making it myself and I&rsquom so happy I did. This takeaway style chicken chow mein recipe tastes so authentic. Plus, it will save you lots of money and you can make it in the time you would have been waiting for your takeaway delivery. That&rsquos a win-win right here!
Why You&rsquoll Love This Recipe
- Great For Left-Overs: Most authentic chicken chow mein recipes are filled with bean sprouts, carrots and shredded cabbage. You can completely customise this recipe by using leftover vegetables in the fridge and leftover chicken. This recipe allows you to work with what you&rsquove got and with whatever vegetables you prefer.
- Save Money: This recipe is way cheaper than buying chicken chow mein from your local takeaway, plus you&rsquoll get enough for two big plates or 3 smaller plates!
- Simple To Make: So uncomplicated and straightforward this one-pan takeaway style chow mein is very simple to make.
What Is Chow Mein Sauce Made Of?
What makes a good chow mein is the chow mein sauce which is the best combo ever! This homemade sauce is what gives this chicken chow mein recipe it&rsquos Chinese style authentic taste.
Chow Mein sauce is made with dark soy sauce, sesame oil, oyster sauce, vinegar, brown sugar, chilli sauce and salt.
What Is The Difference Between Chicken Chow Mein And Chicken Lo Mein?
Chow mein and lo mein share many similarities such as both being egg noodles and having a slight yellowish tint to them. The main differences between the two is down to how they are cooked and served.
Lo mein noodles are boiled and served tossed in a sauce, they&rsquore also softer in texture. In comparison, authentic chow mein noodle recipes are traditionally fried until crispy before being served with a sauce.
The main ingredients in chow mein other than noodles are the vegetables, protein and homemade sauce. The ingredients mentioned below can be found in large supermarkets (particularly in the worlds&rsquo food section), online or in Asian food shops.
- Noodles: Noodles are the main ingredient in this dish which is coated in a homemade chow mein sauce. There are a wide variety of noodles you can use to make chicken chow mein. Below I&rsquoll tell you what I like to use and the best noodles to choose from.
Which Noodles Are Best To Use For Chow Mein?
On most occasions I like to use fresh egg noodles brought in the chilled section of the supermarket (near the stir fry sauces and veggies). They are pre-cooked and only need to be re-heated by frying in the wok for a few minutes. It is the easiest way to make chow mein and is why you can make it so quickly.
Egg noodles are commonly used in Chinese takeaways, they&rsquore the preferred choice and are the best noodles to use for a chicken chow mein takeaway style recipe.
I have used dried noodles that were no-egg noodles and white in colour. After boiling in hot water for a around 5 minutes the dried noodles become soft. Making chow mein with this type of noodles took a little longer to make. The overall look of the chow mein was not as brown as using egg noodles (but they were cheaper and I still enjoyed eating it).
- Vegetables: This chicken chow mein fakeaway recipe is with bean sprouts, shredded cabbage and carrots. Pretty much all recipes have these key ingredients inside. The addition of spring onions and garlic adds to the indulgent flavours.
- Chicken Breast: Chicken breast sliced into long pieces are marinated in a mixture containing garlic paste, ginger paste, black pepper, bicarbonate soda, salt and dark soy sauce. Bicarb helps to tendersie the meat.
Watch How To Make It
How Do You Make Chicken Chow Mein From Scratch?
Here&rsquos a step by-step-guide with pictures on how to make Chinese chicken chow mein with this recipe. Full recipe instructions are on the recipe card at the bottom. Find out how to make this chicken chow mein (a UK takeaway favourite) below with this fakeaway recipe.
Cut the chicken breast into long strips and place in a mixing bowl. Add the marinade ingredients: garlic paste, ginger paste, black pepper, bicarbonate of soda (baking soda), salt and dark soy sauce into the mixing bowl. Mix until evenly distributed and the chicken is fully coated in the marinade.
Set the chicken aside for later use and chop your vegetables (carrot, cabbage, garlic and spring onions) for later use.
Make the chow mein sauce by mixing together oyster sauce, soy sauce, vinegar, brown sugar, sesame oil, chilli sauce and salt in a small bowl.
Heat the wok or frying pan on a medium to high heat and add oil. When hot, add the chicken breast and stir fry for 2 to 3 minutes or until cooked and remove from the wok.
Add oil to a clean wok or frying pan, stir fry the bean sprouts, shredded cabbage and carrots in the frying pan for 1 to 2 minutes or until softened and keep aside for later use.
Add oil to a clean wok or frying pan, stir fry the spring onions for 1 minute before adding the garlic and stir for an extra 1 minute. Then add the egg noodles inside and stir for 1 to 2 minutes. Add the cooked chicken and mix together, then add the chow mein sauce and mix until the sauce is evenly distributed. Finally, add the cooked vegetables, mix well and serve.
And it&rsquos done! That&rsquos how to make chicken chow mein just like the takeaway.
Variations &ndash Make A Plain Chow Mein
The steps to making chow mein pretty much stay the same despite which ingredients you take-out or add-in. If you want to make a plain chow mein, simply omit the chicken breast and marinade ingredients from this recipe.
Also, feel free to play around with the vegetables! You don&rsquot have to stick with just bean sprouts, cabbage and carrots. Though it&rsquos not traditional, you can always add more if you like.
My Top Tips
Here are my top tips to use for this recipe:
If you&rsquore going to buy your ingredients in the supermarket, go the worlds&rsquo food section. It is likely for that section to have more authentic products which are also cheaper in price.
Use fresh egg noodles! This recipe is already super quick. Dinner in 20 minutes sounds crazy right, especially when your making chow mein that taste just like the takeaway! This recipe really is perfect for a quick tasty meal. Buying dried noodles means you&rsquoll have to pre-cook the noodles which will add time.
I used 3 tbsp of vegetable oil each to fry the chicken then vegetables then the garlic and spring onions. Start with 1 or 2 tbsp of oil, if you find that the vegetables are starting to stick to the wok or frying pan add more oil.
How To Store Left Over Chow Mein
If you end up with leftovers, you can save them to eat later. Leave the chow mein to cool down before placing in an air-tight container. Store in the fridge for up to 3 days. When reheating, place in a microwaveable container with the lid loosely fitted. Microwave until piping hot throughout.
More Chinese Recipes
Go all out with a Chinese feast with these Chinese fakeaway recipes below:
Ingredients for Chow Mein
Now that you know a bit about the history of this dish let’s dive into making this dish better. The first thing I did was to tweak the ratio of noodles to stuff. The vegetables get an upgrade from the wilted cabbage and canned bamboo, to a vibrant rainbow of fresh veggies.
I used cabbage, carrots, snow peas bell peppers and scallions for this one, but I’ve used everything from bok choy to zucchini to bean sprouts in the past. The goal is to get a good mix of textures, tastes, and colors, so you can turn this into a fun balanced dish that you don’t have to feel guilty about eating.
I used chicken tenders for my Chow Mein, but chicken breast will work as well. Because these are relatively lean cuts of chicken and are easy to dry out, I highly recommend velveting them first. This classic Chinese technique not only improves the texture of the meat, but it also locks in its juices, preventing your chosen protein from drying out.
The process is simple, you simply add the sliced chicken into a bowl with some salt, egg white, and potato starch and beat the mixture together. When cooked, the starch and albumen gel with the chicken juices, preventing them from evaporating in your pan.
Other forms of protein such as pork, beef, lamb, shrimp or even tofu all work great, and the velveting technique works for all of them.
For the noodles, there are so many Asian noodles that would work for Chow Mein, it’s impossible to list all of them, but you want to look for yellow Asian noodles that are slightly kinky (no, not THAT kind of kinky). Here are some of the names they might go by: “Chinese Egg Noodles,” “Canton Noodles,” “Hong Kong Style Noodles,” “Pan Fry Noodles,” “Lo Mein,” “Chow Mein,” “Ramen,” and “Yakisoba.” They’re all subtly different but will work for this recipe. If they are not pre-cooked, you’ll want to par-boil them for 1 minute less than the time listed on the package this keeps them from getting soggy when you stir-fry them with the sauce. While fresh noodles will work best, if you do decide to use dry noodles, please be sure to reduce the amount to account for the lighter weight of dried noodles.
After par-boiling, I usually drain and rinse the noodles in cold water to stop carry over cooking. This also washes away any extra starch on the surface of the noodles that might make them stick together in the pan. I also recommend drizzling some oil on them to ensure they don’t stick together while you prepare the other ingredients.
As you might guess from all the variations of Chow Mein, there are literally dozens of ways in which this humble noodle dish gets seasoned. My personal favorite is oyster sauce. This is a delicious savory seasoning with just a hint of balancing sweetness that’s perfect for stir-fries. Using oyster sauce to season your Chow Mein results in noodles that aren’t too dark in color and have a mild taste which is bolstered by the intense umami from the oysters. Ideally, you want to use a sauce that actually has oysters in it (as opposed to artificial flavors and MSG), and my favorite brand is called MegaChef.
Other than the oyster sauce I use some chicken stock and a pinch of white pepper to give it a little kick. The rest of the flavor comes from caramelized ginger and garlic along with all the chicken and vegetables that are stir-fried together with the noodles.
If you like your chow mein served with gravy, check out my Chicken Chop Suey recipe.
- Prepare noodles according to package instructions.
- In a small bowl combine the sauce ingredients, set aside.
- Heat 1 tablespoon oil in a large skillet. Add in chicken and cook until golden brown and cooked through, 5-6 minutes. Remove from the pan and set aside on a plate.
- Add remaining tablespoon of oil to the same skillet. Add cabbage and carrots and saute until golden brown and wilted, 2-3 minutes.
- Add garlic and ginger and cook for an additional minute.
- Add in cooked noodles and sauce tossing to coat the noodles.
- Serve immediately with green onions and sesame seeds on top, if desired.
- Quick & easy to make – You can make the recipe from scratch within 30 minutes.
- Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Homemade chow-mein sauce – It tastes the best. You can easily make it at home and adjust as per your family’s taste & preferences.
For making noodles
- Noodles – Classic chicken chow-mein is made with chow-mein noodles. They are thin egg noodles. Alternatively, you can use dry thin spaghetti or wheat flour noodles. You can use egg Hakka noodles
- Chicken – I have used chicken breast cut into long strips. But you can also use chicken thighs.
- Vegetables – I have used bell peppers (red, yellow & green), carrots, cabbage, spring onion &, garlic. They add exotic flavors & beautiful colors. You can add any veggies of your choice.
- Seasoning – salt & vinegar.
- Sesame seeds – Optional, but roasted sesame seeds add a nutty flavor to the dish.
For chow-mein sauce
- Oyster Sauce – For that restaurant like chow-mein flavor add it. Substitute it with soy sauce.
- Soy-sauce – I have used light soy sauce.
- Tomato-sauce – optional.
- Sugar – You can substitute it with honey.
- Black pepper powder
- Sesame oil – gives a beautiful nutty aroma. Skip it if you do not have it.
- Chicken broth – alternatively, you can use normal water in the same quantity.
- Red pepper flakes – Optional. If you like spicy then add it.
- Corn flour – helps to thicken the sauce.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
Chicken Chow Mein
In American Chinese cuisine, it is a stir-fried dish consisting of noodles, meat (chicken is most common but pork, beef or shrimp can be used), onions and celery. It is often served as a specific dish at westernized Chinese restaurants.
There are two main kinds of chow meins available on the market:
1) Steamed chow mein
2) Crispy chow mein, also known as Hong Kong style chow mein. The steamed chow mein has a softer texture, while the latter is crisper and drier. Crispy chow mein uses fried, flat noodles, while soft chow mein uses long, rounded noodles.
Crispy chow mein has either onions and celery in the finished dish or is served “strained”, without any vegetables. Steamed chow mein can have many different kinds of vegetables in the finished dish most commonly including onions and celery but also sometimes carrots, cabbage and mung bean sprouts as well. Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served.
Chicken Chow Mein
Prep Time: 15 min
Cook Time: 20 min
Serves: 4 main course servings
3 ounces dried chuka soba noodles, or other Chinese egg noodles
1/4 cup, plus 2 tablespoons peanut oil
1/2 cup chicken broth, homemade or low-sodium canned
3 tablespoons oyster sauce
1 tablespoon dark soy sauce, plus more for the table
2 teaspoons cornstarch
1 teaspoon sugar
1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
1 teaspoon dark Asian sesame oil
1 heaping tablespoon minced peeled fresh ginger
3 cloves garlic, minced
1 scallion, white and green minced
Freshly ground black pepper
1/2 medium yellow onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
1 cup mix red, yellow and green peppers, seeded and cut in strips
10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
1/3 cup thinly sliced canned water chestnuts
6 ounces fresh mung bean sprouts
3 cups cooked white rice, hot
Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.
Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.
Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside.
Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, peppers and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper.
Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.
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).