Save Pin
My midweek dinner savior is this homemade chicken chow mein that brings Chinese takeout vibes right to my table in under half an hour. You'll get that real wok-cooked taste with bouncy noodles, soft chicken, and snappy veggies that's way better than any delivery.
I came up with this when showing my teen how to cook and couldn't believe how fast they picked it up. Now whenever we're in the mood for Chinese, we skip the delivery fees and waiting around.
Ingredients
- Chow mein noodles: They give you that must-have springy bite for the real deal experience
- Chicken thighs: These stay juicier and pack more flavor than breast meat when cooked quickly
- Bean sprouts: They add that necessary snap and lightness to balance everything out
- Cabbage: Gets slightly sweet and adds bulk when tossed in the hot wok
- Celery: Brings a mild fragrance and pleasant crunch to the mix
- Carrots: Add a pop of color and natural sweetness throughout
- Green onions: They perk up the whole dish with their fresh kick
- Dark soy sauce: This is what gives your noodles that rich brown look
- Oyster sauce: The secret behind that deep umami taste in restaurant versions
Step-by-Step Instructions
- Marinate the Chicken:
- Cut chicken thighs into thin strips across the grain so they'll stay tender. Toss them with soy sauce, cornstarch and cold water until coated well. Let them sit for 10 minutes while you work on other stuff - this makes them juicier and more flavorful.
- Prepare the Sauce:
- Mix together regular soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, cornstarch and sliced garlic with chicken stock in a bowl. Stir until the cornstarch fully dissolves without any lumps. This mix will coat your noodles perfectly.
- Prepare the Noodles:
- Get a big pot of water bubbling hot. Drop in your fresh chow mein noodles and stir right away so they don't stick together. They only need about 10-15 seconds until they loosen up but stay firm. Drain them fast and run cold water over them to stop them cooking more.
- Cook the Chicken:
- Get your oil hot in a big wok or pan until it's shiny but not smoking. Spread the chicken out in one layer without cramming them together. Don't touch them for about 30 seconds so they get some nice color. Then stir and cook until they're about 75% done with a bit of pink still showing.
- Add Vegetables:
- Throw in carrots and celery first since they take longer to cook. Stir them around for a minute until they start to soften up. Add cabbage and keep cooking another minute until everything is tender-crisp and still looks bright.
- Combine Everything:
- Push everything to one side of your wok to clear a space. Add a bit more oil and then toss in your drained noodles with the sauce you made. Mix fast to get the noodles all coated. Once they're saucy, mix in your chicken and veggies. The bean sprouts and green onions go in last so they stay crunchy.
Save Pin
You Must Know
Once you start cooking, things move super fast. Get everything chopped and ready before you fire up the wok. Always go for fresh noodles instead of dried for the right texture. And guess what? You can actually freeze this dish for quick meals later.
Making Ahead and Storage
Your chow mein will taste even better the next day after sitting in the fridge. Keep it in a sealed container for up to 3 days. When you want to eat it again, add a tiny bit of water before heating it in the microwave to bring back moisture. Even better, toss it in a hot wok with a few drops of oil to make it crispy again.
Easy Substitutions
Can't find fresh chow mein noodles? Just grab some dried egg noodles or even linguine works in a pinch. Want to skip the meat? Swap chicken for firm tofu or just throw in more veggies. If you're out of oyster sauce, mix some hoisin sauce with a splash of soy and you'll get pretty close to the same taste.
Serving Suggestions
Bring this chow mein to the table in one big bowl as a complete dinner. If you want to make it fancier, serve it with simple sides like garlic steamed broccoli, veggie spring rolls, or a light cucumber salad with rice vinegar dressing. Put a small dish of chili oil on the table so everyone can make theirs as spicy as they want.
Save Pin
The Secret to Restaurant-Style Texture
What makes amazing chow mein is that special wok hei or 'breath of the wok' that gives noodles those slightly burnt edges. To get that at home, make sure your wok is really hot before cooking and don't stir too much. Let stuff touch the hot pan for short bursts to get those tasty brown bits everyone loves.
Common Recipe Questions
- → Which noodles work best for chicken chow mein?
Go for fresh chow mein noodles if you can find them. If not, just grab dried ones and soak them in hot water to soften them up.
- → Can I swap out the chicken thighs?
Sure thing. Chicken breast works great. You can also try pork or tofu if you want something different.
- → What other veggies can I throw in?
Feel free to add what you like. Try some bell peppers, broccoli, snap peas, or any crunchy veggies you have on hand.
- → How do I make this dish without meat?
Swap the chicken for tofu or tempeh and make sure you get vegetarian oyster sauce for the noodles.
- → What's a good stand-in for Shaoxing wine?
You can use dry sherry, mirin, or even plain chicken stock instead of Shaoxing wine.