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Chicken Chow Mein Stir-Fry Recipe

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4.8 from 87 reviews

This delicious Chicken Chow Mein recipe is perfect for lunch, featuring tender marinated chicken stir-fried with fresh vegetables and tossed with savory noodles in a flavorful sauce. Combining Shaoxing wine, oyster sauce, and sesame oil, it offers a classic Chinese takeout taste made fresh at home.

Ingredients

For the Chicken

  • 6 oz Boneless Chicken (can substitute with chicken thighs for richer flavor)
  • 3 tbsp Shaoxing Wine (dry sherry can be used as substitute)
  • 2 tsp Cornstarch
  • 1/4 tsp Salt

For the Sauce

  • 1/4 cup Chicken Broth
  • 2 tbsp Oyster Sauce (vegetarian oyster sauce as non-seafood alternative)
  • 1 tbsp Soy Sauce (regular or light soy sauce)
  • 2 tsp Sugar
  • 1/4 tsp White Pepper (can substitute with ground black pepper)
  • 1 tsp Sesame Oil

For Stir-Frying

  • 2 tbsp Peanut Oil (vegetable oil can be used instead)
  • 2 cloves Garlic
  • 1 tbsp Ginger

For the Vegetables

  • 4 cups Shredded Cabbage
  • 2 small Julienned Carrots
  • 1 Anaheim Pepper (optional)
  • 4 Green Onions

For the Noodles

  • 10 oz Fresh Chow Mein Noodles (fresh noodles provide best texture)
  • 6 oz Dried Noodles (convenient substitute)

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the boneless chicken with Shaoxing wine, cornstarch, and salt. Thoroughly mix and let it sit for about 10 minutes to tenderize and flavor the chicken.
  2. Prepare the Sauce: In a small bowl, stir together chicken broth, oyster sauce, soy sauce, sugar, white pepper, and sesame oil until well combined. Set this sauce mixture aside for later use.
  3. Cook the Noodles: Prepare the fresh or dried chow mein noodles according to package instructions. Once cooked, drain them and set aside to keep warm.
  4. Stir-Fry the Chicken: Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4 to 5 minutes until it is fully cooked and slightly golden. Remove the chicken from the skillet and set aside.
  5. Sauté Aromatics and Vegetables: In the same skillet, add garlic and ginger, sautéing for about 30 seconds until fragrant. Add the shredded cabbage and julienned carrots, cooking for 2 to 3 minutes until the vegetables begin to soften.
  6. Combine Ingredients: Return the cooked chicken and noodles to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss thoroughly to combine. Cook for an additional 2 to 3 minutes, allowing the flavors to meld and the sauce to evenly coat all ingredients.
  7. Add Peppers and Green Onions: Fold in the optional Anaheim pepper and sliced green onions. Stir them into the chow mein and cook for another minute to slightly soften and incorporate their flavors.
  8. Serve Hot: Once everything is well combined and heated through, remove from the heat and serve the delicious Chicken Chow Mein immediately while hot.

Notes

  • Chicken thighs can be used instead of boneless chicken breast for a juicier, richer flavor.
  • If Shaoxing wine is unavailable, dry sherry is a good substitute to maintain authenticity.
  • Vegetarian oyster sauce can replace regular oyster sauce for a non-seafood version.
  • Fresh chow mein noodles deliver the best texture but dried noodles work fine as a convenience alternative.
  • Anaheim pepper is optional and adds mild heat; omit or substitute based on spice preference.
  • Use light soy sauce for a less intense salty flavor if preferred.
  • Ensure not to overcook vegetables to keep them crisp and vibrant.

Find it online: https://oliviabakes.com/chicken-chow-mein-stir-fry-recipe/