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Chicken Chow Mein

A homemade version of your favorite Chinese Chicken Chow Mein, loaded with veggies and authentic flavor, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless chicken breast, sliced thin
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
For the Noodles
  • 12 ounces fresh chow mein noodles (or dried egg noodles)
  • 1 tablespoon vegetable oil
For the Vegetables
  • 2 tablespoons vegetable oil
  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • 1 medium red bell pepper, sliced thin
  • 1 cup snow peas
  • 3 medium green onions, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
For the Chow Mein Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce (or regular)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon white pepper
  • 2 tablespoons water

Method
 

Preparation
  1. Slice chicken breasts against the grain into thin strips, aiming for pieces about ¼ inch thick and 2 inches long.
  2. Toss the chicken with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 10 minutes.
  3. Mise en place is crucial: have everything chopped, measured, and ready before starting the stir-fry.
  4. Mix sauce ingredients in a small bowl and set it next to the stove.
Cooking
  1. Heat a large wok or skillet over high heat and add 1 tablespoon of oil.
  2. Add marinated chicken in a single layer and let it sit undisturbed for 30 seconds.
  3. Stir-fry for 3-4 minutes until chicken is cooked through and lightly browned, then transfer to a plate.
  4. Add another tablespoon of oil to the wok, then toss in garlic and ginger first. Stir-fry for 10-15 seconds until fragrant.
  5. Add julienned carrots and stir-fry for 1 minute.
  6. Add shredded cabbage, red bell pepper, and snow peas. Stir-fry for 2-3 minutes until tender-crisp.
  7. Push vegetables to the sides of the wok, add the cooked chicken back to the center, and pour the sauce over everything.
  8. Add the noodles and green onions, using tongs to toss everything together vigorously for 2-3 minutes until heated through and coated.

Notes

Leftovers can be stored in an airtight container for 3-4 days. For meal prep, consider storing vegetables and noodles separately to prevent sogginess.