There’s nothing quite like a warm plate of Chicken Chow Mein to bring a taste of takeout right to your kitchen. This dish combines tender chicken, crispy noodles, and fresh vegetables, making it a perfect weeknight meal that’s both satisfying and quick to prepare. It’s great for busy evenings when you want something delicious without spending hours in the kitchen. Plus, it’s easily customizable based on what you have on hand. Once you’ve tasted this homemade version, you might just find yourself skipping the takeout line for good.
Why You’ll Love This Recipe
- It’s ready in about 30 minutes, perfect for a weeknight dinner.
- A great way to incorporate fresh vegetables into your meal.
- The chicken is marinated for extra flavor and tenderness.
- You can adjust the ingredients based on your pantry staples.
- It manages to be both comforting and light at the same time.
Ingredients
- 7 oz (200 g) chicken breast, thinly sliced
- 6.3 oz (180 g) dried noodles
- 0.35 oz (10 g) ginger, sliced
- 5.3 oz (150 g) bean sprouts
- 2.1 oz (60 g) green onions, chopped
- 1 tsp rice wine (or sherry)
- ½ tsp light soy sauce
- ¼ tsp dark soy sauce
- ¼ tsp sugar
- ⅛ tsp baking soda
- ½ tsp cornstarch
- ¼ tsp black pepper
- 1 tsp cooking oil (plus more for frying)
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- ½ tsp oyster sauce
- 1 tbsp water
Ingredient Notes
Using fresh ginger adds a nice kick to the chicken, infusing it with flavor. The combination of light and dark soy sauces gives the dish depth—light soy sauce enhances saltiness while dark soy sauce contributes to color and flavor. If you’re missing oyster sauce, you can substitute with a little more soy sauce or hoisin sauce, though the flavor won’t be quite the same.
Kitchen Tools Needed
- Mixing bowl
- Chef’s knife
- Cutting board
- Large skillet or wok
- Colander for draining noodles
- Wooden spatula
Step-by-Step Instructions
- In a mixing bowl, combine the sliced ginger, rice wine, ½ tsp light soy sauce, ¼ tsp dark soy sauce, sugar, baking soda, cornstarch, black pepper, and 1 tsp cooking oil to create the marinade.
- Add the chicken to the marinade, mixing well. Allow it to marinate for about 10 minutes.
- Meanwhile, cook the dried noodles in boiling water for 3-4 minutes, or until just shy of al dente according to package instructions. Drain and set aside.
- Heat a tablespoon of cooking oil in a large skillet or wok over medium-high heat. Remove the ginger from the marinade and discard it. Add the marinated chicken, cooking for about 5-7 minutes until lightly golden on both sides.
- Stir in the remaining light soy sauce, dark soy sauce, oyster sauce, black pepper, and water, mixing well to coat the chicken.
- Add the white parts of the green onions to the skillet, cooking until fragrant, about 1 minute.
- Toss in the drained noodles. Spread them out in the pan, let them sit for 20-30 seconds, then flip and repeat until they’re slightly crispy, roughly 3-5 minutes.
- Finally, add the bean sprouts and the green tops of the green onions, stir-frying until just softened, about 1-2 minutes. Add the chicken with the sauce, tossing everything together until well combined.
- Serve the Chicken Chow Mein hot, garnished with additional green onions if desired.
Pro Tips
- For extra crispiness, let the noodles fry undisturbed for longer in the pan.
- Marinating the chicken is key for flavor; don’t skip it.
- If you like it spicy, add sliced chilies with the green onions for a kick.
Common Mistakes
- Overcooking the noodles before adding them to the pan—ensure they are slightly undercooked as they cook more while stir-frying.
- Not allowing enough space in the skillet can cause the chicken to steam instead of brown.
- Skipping the marinating step can lead to less flavorful chicken.
Variations
- Substitute chicken with shrimp or tofu for a different protein.
- Use different vegetables, such as bell peppers or broccoli, for variety.
- Add an egg to the noodles for added richness—just lightly scramble it in the skillet before adding the noodles.
Serving Suggestions
Serve this Chicken Chow Mein garnished with extra green onions and a side of soy sauce or chili sauce for dipping. It pairs well with a simple cucumber salad for added crunch and freshness.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Tips
Reheat in a pan over low heat with a splash of water to maintain moisture, or microwave in short intervals, stirring occasionally.
Nutrition Estimate
Calories: 410
Protein: 30g
Carbs: 50g
Fat: 12g
Recipe Summary
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Cuisine: Chinese
Course: Main Dish
Calories: 410
Frequently Asked Questions
Can I use fresh noodles instead of dried?
Yes, adjust the cooking time as fresh noodles typically only need a minute or two.
What is a good substitute for rice wine?
Sherry or a splash of white wine works well in place of rice wine.
Can I make this dish vegetarian?
Absolutely! Swap the chicken for tofu and skip the oyster sauce or replace it with a plant-based version.
How can I make this dish lower in carbs?
Use zucchini noodles or shirataki noodles as a substitute for traditional noodles.
What should I do if I don’t have bean sprouts?
You can replace them with shredded cabbage or snap peas for added crunch.
There’s no reason to settle for takeout when a satisfying Chicken Chow Mein is just a quick stir-fry away. This recipe makes it easy to enjoy at home. Enjoy the process and the delicious results!
