Chicken Chow Mein represents the essence of Chinese-American comfort food, featuring tender egg noodles stir-fried with succulent chicken strips and crisp vegetables in a savory soy-based sauce. This beloved takeout classic transforms simple ingredients into something extraordinary through the magic of high-heat wok cooking, where everything comes together in a symphony of textures and flavors. The dish showcases the perfect balance between soft, silky noodles and crisp-tender vegetables, while pieces of marinated chicken add protein and richness to every bite. What makes authentic Chow Mein special is the technique of partially cooking the noodles separately before tossing them with the other ingredients, creating that distinctive texture where each strand remains separate yet perfectly coated with sauce. The result is a satisfying meal that delivers that coveted “wok hei” – the breath of the wok – that can only be achieved through proper high-heat stir-frying techniques that create subtle smoky flavors and the perfect balance of tender and crispy elements.
Serving Quantity
This recipe serves 4-6 people as a main dish or 6-8 people when served as part of a larger Chinese meal.
Ingredients for the Chicken
- 1 pound boneless, skinless chicken thighs, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
Ingredients for the Noodles and Vegetables
- 1 pound fresh chow mein noodles (or 12 ounces dried egg noodles)
- 2 tablespoons vegetable oil, divided
- 1 large onion, thinly sliced
- 2 carrots, julienned
- 2 celery stalks, thinly sliced diagonally
- 1 red bell pepper, julienned
- 2 cups cabbage, thinly sliced
- 1 cup bean sprouts
- 4 green onions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Ingredients for the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 tablespoons chicken broth
- 1 teaspoon cornstarch
Preparing and Marinating the Chicken
Start by slicing the chicken thighs into thin strips, cutting against the grain for maximum tenderness. Chicken thighs work better than breasts for stir-frying because they stay moist and flavorful even with high-heat cooking.
In a medium bowl, combine the chicken strips with soy sauce, cornstarch, sesame oil, and white pepper. Mix thoroughly to ensure every piece is well-coated with the marinade. Let the chicken marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
The cornstarch in the marinade serves a dual purpose – it helps tenderize the chicken and creates a light coating that helps the sauce adhere better during cooking.
Preparing the Noodles
If using fresh chow mein noodles, separate them gently and rinse briefly under cold water to remove any excess starch. For dried egg noodles, cook them according to package directions until just al dente, then drain and rinse with cold water to stop the cooking process.
Toss the cooked noodles with a small amount of vegetable oil to prevent them from sticking together. This step is crucial for achieving that perfect texture where each noodle strand remains separate during stir-frying.
Set the prepared noodles aside while you prepare the vegetables and sauce. Having everything ready before you start cooking is essential since stir-frying happens very quickly.
Preparing the Vegetables
Cut all vegetables into uniform sizes to ensure even cooking. Slice the onion into thin half-moons, julienne the carrots and bell pepper into matchstick-sized pieces, and slice the celery diagonally for an attractive presentation.
Slice the cabbage thinly and rinse the bean sprouts in cold water, draining them thoroughly. Cut the green onions into 2-inch pieces, separating the white and light green parts from the darker green tops.
Mince the garlic and ginger very finely so they distribute evenly throughout the dish without creating large chunks that might burn during the high-heat cooking process.
Making the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, white pepper, and chicken broth. The dark soy sauce adds color and depth, while the oyster sauce provides umami richness.
In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. This will be added to the stir-fry at the end to help thicken the sauce and make it cling to the noodles.
Having the sauce completely prepared beforehand is crucial since you won’t have time to mix it once the stir-frying begins.
Cooking the Chicken
Heat a wok or large skillet over high heat until it’s smoking hot. Add 1 tablespoon of vegetable oil and swirl to coat. Add the marinated chicken strips in a single layer, allowing them to sear without stirring for 1-2 minutes.
Stir-fry the chicken for 3-4 minutes total until it’s golden brown and cooked through. The high heat should create some caramelization on the chicken pieces, adding extra flavor. Remove the chicken to a plate and set aside.
Don’t overcrowd the pan – if necessary, cook the chicken in two batches to maintain the high temperature that’s essential for proper wok cooking.
Stir-Frying the Vegetables
Add the remaining tablespoon of oil to the hot wok. Add the garlic and ginger, stir-frying for 30 seconds until fragrant but not burned. Immediately add the onion and stir-fry for 1 minute until it starts to soften.
Add the carrots and celery, continuing to stir-fry for 2 minutes. These harder vegetables need a bit more cooking time to become tender-crisp. Add the bell pepper and cabbage, stir-frying for another 2 minutes.
The vegetables should be bright in color and tender-crisp, not soft or overcooked. The high heat helps maintain their texture and vibrant appearance while developing those characteristic slightly charred flavors.
Combining Everything Together
Add the prepared noodles to the wok with the vegetables. Using tongs or chopsticks, toss everything together gently but thoroughly, lifting and separating the noodles to prevent them from clumping together.
Return the cooked chicken to the wok and add the bean sprouts and white parts of the green onions. Continue tossing for 1-2 minutes until everything is heated through and well combined.
Adding the Sauce
Pour the prepared sauce mixture over the noodles and toss everything together quickly and thoroughly. The sauce should coat all the noodles and vegetables evenly, creating a glossy appearance.
Give the cornstarch slurry a quick stir and add it to the wok, tossing constantly for another minute until the sauce thickens slightly and clings to all the ingredients. The final dish should be moist but not soggy.
Final Touches
Remove the wok from heat and add the green parts of the green onions, tossing them in just to warm through and maintain their bright color. Taste and adjust seasoning if needed – you might want to add a splash more soy sauce or a pinch of sugar.
The finished Chow Mein should have a beautiful balance of colors, with golden noodles, vibrant vegetables, and perfectly cooked chicken all glistening with the savory sauce.
Serving and Presentation
Transfer the Chicken Chow Mein immediately to a large serving platter or individual plates while everything is still hot. The dish should be served right away to maintain the perfect texture of the noodles and the crispness of the vegetables.
Garnish with additional sliced green onions if desired, and serve with soy sauce and chili oil on the side for those who want to adjust the flavor to their taste. This complete meal needs no accompaniment, though it pairs beautifully with other Chinese dishes like egg rolls or hot and sour soup.
Tips for Restaurant-Quality Results
The key to authentic Chicken Chow Mein is maintaining very high heat throughout the cooking process and working quickly to prevent the ingredients from steaming rather than stir-frying. Don’t overcrowd the wok, and have all ingredients prepared and within easy reach.
If you don’t have a wok, use the largest skillet you have and work in smaller batches if necessary. The goal is to achieve that perfect balance where the noodles are heated through and coated with sauce, but the vegetables retain their crunch and vibrant colors.
Storage and Reheating
Chicken Chow Mein is best enjoyed immediately when the textures are at their peak. However, leftovers can be stored in the refrigerator for up to 3 days. Reheat in a wok or large skillet over medium-high heat, adding a splash of broth or water if the noodles seem dry.
Avoid microwaving if possible, as it tends to make the noodles soggy and the vegetables overcooked. With proper reheating, leftover Chow Mein can still be quite delicious, though the texture won’t be quite as perfect as when freshly made.
