Chicken Chow Mein, a dish that dances on your palate with savory flavors and satisfying textures, is more than just a quick weeknight meal; it’s a culinary journey that spans continents and generations. Have you ever wondered about the story behind those perfectly crisp noodles tossed with tender chicken and vibrant vegetables?
Originating in Northern China, Chow Mein, meaning “stir-fried noodles,” has evolved into a beloved staple in Chinese restaurants worldwide. Its adaptability and deliciousness have made it a favorite for families and food enthusiasts alike. The beauty of Chicken Chow Mein lies in its simplicity and versatility. You can customize it with your favorite vegetables, adjust the sauce to your liking, and even experiment with different types of noodles.
What makes this dish so irresistible? Perhaps it’s the delightful contrast between the slightly crunchy noodles and the succulent chicken. Or maybe it’s the umami-rich sauce that coats every strand, creating a symphony of flavors. Whatever the reason, Chicken Chow Mein is a guaranteed crowd-pleaser, offering a comforting and satisfying experience with every bite. Join me as we explore a recipe that will bring the authentic taste of this classic dish right to your kitchen!
Ingredients:
- For the Chicken Marinade:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- For the Chow Mein Noodles:
- 1 pound fresh or dried chow mein noodles (or substitute with spaghetti or linguine)
- 1 tablespoon vegetable oil
- For the Vegetables:
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced mushrooms
- 1 cup bean sprouts
- 1 cup shredded cabbage (Napa or green)
- 1/2 cup sliced green onions
- 1/4 cup water chestnuts, sliced (optional)
- 1/4 cup bamboo shoots, sliced (optional)
- For the Chow Mein Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (optional, but highly recommended)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 1 teaspoon rice vinegar (or white vinegar)
- 1/4 teaspoon white pepper
- Garnish (optional):
- Sesame seeds
- Chili oil
Preparing the Chicken:
- In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, sesame oil, ground ginger, and white pepper.
- Mix well to ensure all the chicken is coated evenly.
- Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. This allows the flavors to penetrate the chicken and tenderize it. The longer it marinates, the more flavorful it will be!
Cooking the Noodles:
- Bring a large pot of water to a boil.
- Add the chow mein noodles and cook according to the package directions. If using fresh noodles, they usually cook very quickly, about 2-3 minutes. If using dried noodles, they may take 5-7 minutes. Be careful not to overcook them, as they will become mushy.
- Once the noodles are cooked al dente (slightly firm to the bite), drain them immediately in a colander.
- Rinse the noodles with cold water to stop the cooking process and prevent them from sticking together.
- Toss the drained noodles with 1 tablespoon of vegetable oil. This will help keep them from clumping while you prepare the rest of the dish. Set aside.
Stir-Frying the Chicken and Vegetables:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Make sure the wok is very hot before adding the chicken. This will help to sear the chicken and prevent it from sticking.
- Add the marinated chicken to the hot wok and stir-fry until it is cooked through and lightly browned. This should take about 5-7 minutes, depending on the size of the chicken pieces. Make sure to stir frequently to prevent burning.
- Remove the cooked chicken from the wok and set aside.
- Add another tablespoon of vegetable oil to the wok.
- Add the sliced onion, minced garlic, and minced ginger to the wok and stir-fry for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- Add the sliced carrots and celery to the wok and stir-fry for about 2-3 minutes, or until they are slightly softened.
- Add the sliced mushrooms, bean sprouts, shredded cabbage, sliced green onions, water chestnuts (if using), and bamboo shoots (if using) to the wok.
- Stir-fry all the vegetables together for about 3-5 minutes, or until they are tender-crisp. You want the vegetables to retain some of their crunch.
Making the Chow Mein Sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, cornstarch, sugar, chicken broth, rice vinegar, and white pepper. Make sure there are no lumps of cornstarch.
Combining Everything:
- Pour the prepared chow mein sauce over the vegetables in the wok.
- Stir-fry for about 1-2 minutes, or until the sauce has thickened and coats the vegetables evenly.
- Return the cooked chicken to the wok.
- Add the cooked chow mein noodles to the wok.
- Toss everything together well to combine, ensuring that the noodles, chicken, and vegetables are all coated in the sauce.
- Continue to stir-fry for another 2-3 minutes, or until everything is heated through and the flavors have melded together.
Serving:
- Serve the chicken chow mein immediately.
- Garnish with sesame seeds and chili oil (if desired).
- Enjoy your delicious homemade Chicken Chow Mein!
Tips and Variations:
- Vegetarian Chow Mein: Substitute the chicken with tofu or extra vegetables. Use vegetable broth instead of chicken broth.
- Shrimp Chow Mein: Replace the chicken with shrimp. Marinate the shrimp similarly to the chicken.
- Beef Chow Mein: Use thinly sliced beef instead of chicken.
- Spicy Chow Mein: Add a pinch of red pepper flakes or a dash of chili oil to the sauce for a spicy kick.
- More Vegetables: Feel free to add other vegetables you enjoy, such as broccoli florets, snow peas, or bell peppers.
- Noodle Type: While chow mein noodles are traditional, you can use other types of noodles like lo mein noodles or even spaghetti.
- Oyster Sauce Substitute: If you don’t have oyster sauce, you can use a little extra soy sauce and a pinch of sugar.
- Make Ahead: You can prepare the chicken and vegetables ahead of time and store them separately in the refrigerator. When you’re ready to cook, simply stir-fry them together and add the noodles and sauce.
- Adjusting the Sauce: If the sauce is too thick, add a little more chicken broth. If it’s too thin, mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce.
Storing Leftovers:
Store any leftover chicken chow mein in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until heated through.
Nutritional Information (approximate):
(Per serving, may vary based on specific ingredients and portion size)
- Calories: 450-550
- Protein: 30-40g
- Fat: 15-25g
- Carbohydrates: 50-60g
Why This Recipe Works:
This recipe is designed to be both flavorful and easy to follow. The chicken marinade ensures that the chicken is tender and infused with flavor. The combination of vegetables provides a variety of textures and nutrients. The sauce is perfectly balanced, with a savory, sweet, and slightly tangy flavor that complements the other ingredients. The step-by-step instructions make it easy for even beginner cooks to create a delicious and satisfying meal.
Troubleshooting:
- Noodles are sticking together: Make sure to rinse the noodles with cold water after cooking and toss them with oil.
- Chicken is dry: Don’t overcook the chicken. Cook it just until it’s cooked through.
- Vegetables are soggy: Stir-fry the vegetables over high heat and don’t overcrowd the wok.
- Sauce is too thick: Add a little more chicken broth.
- Sauce is too thin: Mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce.
Conclusion:
This isn’t just another recipe; it’s your new go-to for a quick, satisfying, and utterly delicious meal. Seriously, if you’re looking for a weeknight dinner that everyone will rave about, or a dish that’s even better than takeout, then this Chicken Chow Mein recipe is an absolute must-try. The combination of tender chicken, perfectly cooked noodles, and that savory, slightly sweet sauce is simply irresistible. It’s a symphony of flavors and textures that will have you coming back for seconds (and maybe even thirds!).
But what truly sets this recipe apart is its versatility. Feel free to get creative and adapt it to your own tastes. For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the sauce. If you’re a veggie lover, load it up with extra broccoli, bell peppers, or snap peas. Want to make it vegetarian? Simply substitute the chicken with tofu or tempeh. The possibilities are endless!
And speaking of serving suggestions, this Chicken Chow Mein is fantastic on its own, but it also pairs beautifully with a variety of sides. Consider serving it with some crispy spring rolls, a refreshing cucumber salad, or a bowl of hot and sour soup for a complete and satisfying meal. For a more elegant presentation, garnish with chopped green onions and sesame seeds. You can even add some crunchy wonton strips for extra texture.
I’ve personally made this recipe countless times, and it’s always a hit. My family begs for it, and I often find myself making a double batch just to have leftovers for lunch the next day. It’s that good! And the best part? It’s surprisingly easy to make. Even if you’re a beginner cook, you’ll be able to whip up this dish in no time. The instructions are clear and straightforward, and the ingredients are readily available at most grocery stores.
So, what are you waiting for? Grab your wok (or a large skillet), gather your ingredients, and get ready to experience the magic of homemade Chicken Chow Mein. I promise you won’t be disappointed. It’s a guaranteed crowd-pleaser that will quickly become a staple in your recipe repertoire.
I’m so excited for you to try this recipe! Once you’ve made it, I’d love to hear about your experience. Did you make any modifications? What did you think of the flavor? What sides did you serve it with? Share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating delicious and easy-to-follow recipes that you’ll love.
Don’t forget to rate the recipe and share it with your friends and family. Let’s spread the joy of homemade Chicken Chow Mein far and wide! Happy cooking! I’m confident that this will become a family favorite.
Chicken Chow Mein: Easy Recipe & Expert Cooking Tips
Quick and easy Chicken Chow Mein with tender chicken, crisp vegetables, and flavorful noodles, all coated in a delicious homemade sauce.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 1 pound fresh or dried chow mein noodles (or substitute with spaghetti or linguine)
- 1 tablespoon vegetable oil
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced mushrooms
- 1 cup bean sprouts
- 1 cup shredded cabbage (Napa or green)
- 1/2 cup sliced green onions
- 1/4 cup water chestnuts, sliced (optional)
- 1/4 cup bamboo shoots, sliced (optional)
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (optional, but highly recommended)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 1 teaspoon rice vinegar (or white vinegar)
- 1/4 teaspoon white pepper
- Sesame seeds
- Chili oil
Instructions
- In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, sesame oil, ground ginger, and white pepper. Mix well and marinate for at least 15 minutes (up to 30 minutes in the refrigerator).
- Bring a large pot of water to a boil. Add the chow mein noodles and cook according to package directions until al dente. Drain immediately in a colander and rinse with cold water. Toss with 1 tablespoon of vegetable oil and set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned (5-7 minutes). Remove from the wok and set aside.
- Add another tablespoon of vegetable oil to the wok. Add the sliced onion, minced garlic, and minced ginger and stir-fry for 1-2 minutes until fragrant. Add the sliced carrots and celery and stir-fry for 2-3 minutes until slightly softened. Add the sliced mushrooms, bean sprouts, shredded cabbage, sliced green onions, water chestnuts (if using), and bamboo shoots (if using). Stir-fry all the vegetables together for 3-5 minutes until tender-crisp.
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, cornstarch, sugar, chicken broth, rice vinegar, and white pepper until smooth.
- Pour the prepared chow mein sauce over the vegetables in the wok. Stir-fry for 1-2 minutes until the sauce has thickened. Return the cooked chicken to the wok. Add the cooked chow mein noodles to the wok. Toss everything together well to combine. Continue to stir-fry for another 2-3 minutes, until everything is heated through and the flavors have melded together.
- Serve the chicken chow mein immediately. Garnish with sesame seeds and chili oil (if desired).
Notes
- Vegetarian Chow Mein: Substitute the chicken with tofu or extra vegetables. Use vegetable broth instead of chicken broth.
- Shrimp Chow Mein: Replace the chicken with shrimp. Marinate the shrimp similarly to the chicken.
- Beef Chow Mein: Use thinly sliced beef instead of chicken.
- Spicy Chow Mein: Add a pinch of red pepper flakes or a dash of chili oil to the sauce for a spicy kick.
- More Vegetables: Feel free to add other vegetables you enjoy, such as broccoli florets, snow peas, or bell peppers.
- Noodle Type: While chow mein noodles are traditional, you can use other types of noodles like lo mein noodles or even spaghetti.
- Oyster Sauce Substitute: If you don’t have oyster sauce, you can use a little extra soy sauce and a pinch of sugar.
- Make Ahead: You can prepare the chicken and vegetables ahead of time and store them separately in the refrigerator. When you’re ready to cook, simply stir-fry them together and add the noodles and sauce.
- Adjusting the Sauce: If the sauce is too thick, add a little more chicken broth. If it’s too thin, mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce.
- Noodles are sticking together: Make sure to rinse the noodles with cold water after cooking and toss them with oil.
- Chicken is dry: Don’t overcook the chicken. Cook it just until it’s cooked through.
- Vegetables are soggy: Stir-fry the vegetables over high heat and don’t overcrowd the wok.
- Sauce is too thick: Add a little more chicken broth.
- Sauce is too thin: Mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce.
- Storing Leftovers: Store any leftover chicken chow mein in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until heated through.
Leave a Comment