Chicken Chow Mein

Two bowls of chow mein noodles on a blue background.

5 from 16 votes

A super tasty Chicken Chow Mein with succulent pieces of marinated chicken and lots of fresh veggies tossed in a yummy umami sauce that requires just 25 minutes of cooking and prep time.

Serves 4. Use the scaling buttons below to double or triple the quantity.

Prep Time15

Cook Time10

Course: Chicken

Cuisine: Chinese

Servings:

Calories: 620kcal

Author: Helen

Equipment

1 wok

Ingredients

Sauce ingredients:

2 tbsp dark soy sauce (Note 1)
2 tbsp oyster sauce
1 tbsp sesame oil (toasted)
2 tbsp rice or apple cider vinegar
1 tbsp sugar
½ tsp white pepper (Note 2)

Remaining ingredients:

2 tbsp neutral oil ground nut or vegetable oil
350 g chicken thighs cut into bite-sized pieces (Note 3)
150 g mushrooms roughly chopped
250 g cabbage finely shredded
4 spring onions/scallions chopped into 2cm or 1 inch pieces + extra to serve
4 cloves garlic crushed
300 g bean sprouts
600 g fresh egg noodles or x 4 portions of dry egg noodles (Note 4)

US Customary - Metric

Instructions

Mix the sauce ingredients in a small jug or bowl and set aside.
Place the chicken in a bowl and mix with 1 tablespoon of the sauce. Set aside while you prepare the rest of the ingredients.
Place a wok or large frying pan on a medium to high heat and add the oil. Add the chicken when the oil is hot and cook for a few minutes until it is brown on the outside.
Add the mushrooms, cabbage and the whites of the spring onions/scallions and cook for a few minutes until the mushrooms are brown and the cabbage has softened.
Add the garlic, bean sprouts and the green parts of the spring onions/scallions and cook for a minute or two until fragrant.
Add the noodles and toss for a minute or so until hot.
Pour on the sauce, toss the noodles, chicken and veggies for 30 seconds until incorporated, remove the pan from the heat and serve immediately topped with more spring onions/scallions as desired.

Notes

Dark soy sauce: I use dark instead of regular or light soy because it's richer and sweeter, but you could use light soy sauce if you need to. Just note that you might need to increase the amount of sugar to taste.
White pepper: Switch for black pepper if you don't have it.
Chicken thighs: You can use chicken breast instead but I recommend tenderising it using this velveting technique.
Noodles: You can swap egg noodles for ramen noodles or thin spaghetti.

Storage:

Chow Mein leftovers taste great the next day. Just cover, leave to cool and refrigerate for up to 3 days. Ensure you reheat thoroughly on the stove or in the microwave before eating.

You can freeze leftover Chow Mein for up to 3 months. Just place it into an airtight container or freezer bag and place it in the freezer once cool. Defrost in the fridge and reheat on the stove or in the microwave?.

Nutrition