Have you ever wondered how on earth they make chicken chow mein so delicious? Well, I’ve cracked the code! With this easy chicken chow mein recipe, you can have homemade Chinese food that is so fresh and healthier, you might never order take out again!
I don’t know about you, but I love to get a nice big take out meal from our local Chinese food restaurant sometimes. What I don’t like, though, is how greasy the food is. I’m always enjoying myself while I’m eating it but shortly after I regret it.
Making takeout chicken chow mein at home is so much easier and healthier than you might think. And, it’s cheaper too! When you make this meal at home, you also have the benefit of knowing and controlling exactly what’s in your meal. You don’t have to go too heavy on the things you don’t like or skip out on what you do like.
WHAT IS CHICKEN CHOW MEIN?
Basically, chicken chow mein is a stir-fried dish that contains meat (in this case, it’s chicken, but you can substitute out any meat you prefer), noodles, cabbage, carrots, bean sprouts and green onions. Chow mein actually refers to the way that the meal is prepared, rather than the ingredients. Because of this, Chicken chow mein is very adaptable and you might see it made with different ingredients at different places.
WHAT’S THE DIFFERENCE BETWEEN CHICKEN CHOW MEIN AND LO MEIN?
The main different between chicken chow main and lo mein is how the dishes are prepared. “Chow mein” translates to “friend noodles,” while “lo mein” translates to “stirred noodles.”The two dishes can have identical ingredients, but their main differing factor will be how the noodles are prepared.
WHAT TYPE OF CABBAGE SHOULD I USE?
The best type of cabbage to use in this chow mein is green cabbage or napa cabbage that has been thinly sliced. Green cabbage has a very mild flavor, so it won’t take away from any of the other elements in the dish.
TAKEOUT CHICKEN CHOW MEIN INGREDIENTS
- Noodles: Chow mein noodles are made out of wheat flour and eggs. You can easily find Yakisoba noodles in the refrigerated section on the grocery store.
- Vegetables: Traditionally, take out chicken chow mein calls for bean sprouts, green onions, cabbage, carrots garlic and ginger. However, you are more than welcome to dress this up with water chestnuts, bell peppers, or mushrooms, too.
- Meats: For this specific chicken chow mein recipe, we’re going to use chicken breast. You can also use shrimp, pork, or beef. To make it a “house special,” use both chicken and shrimp.
HOW TO MAKE THE CHOW MEIN SAUCE?
To make the chow mein sauce, combine water, soy sauce, oyster sauce, sesame oil and sugar in a medium-sized bowl. Whisk the ingredients together to combine. If you don’t want to use oyster sauce, you can substitute it out for hoisin sauce.
HOW TO MAKE CHICKEN CHOW MEIN LIKE TAKEOUT
- Prepare the noodles according to the package directions.
- In a large bowl, made the chicken marinade. Add the oyster sauce, soy sauce, Better than Bouillon Base, water, sesame oil and sesame oil. Add the chicken and combine until all of the chicken is coated. Let this marinate in the fridge for about 40-60 minutes.
- In a medium bowl, make the chow mein sauce. Combine the soy sauce, oyster sauce, sesame oil, and sugar. Whisk and set aside.
- Place a large pan on the stove and heat it over medium-high heat. Add the chicken and spread them out evenly. Cook for about four minutes on each side – until they are golden brown. Once they are finished, remove them from the pan and set aside.
- In the same pan, add the minced garlic and ginger. Sauté for about 30 seconds and then add the carrots, and cabbage. Sauté until everything is soft.
- Add the bean sprouts and green onions to the pan and toss with the other vegetables.
- Add the noodles and chicken to the pan with your sautéed vegetables and cover with your chow mein sauce.
- Cook for a few more minutes so everything is hot and well-combined. Add more oyster straight from the bottle if you like it saucier and cook until the sauce is warmed throughout. SEE NOTES BELOW.
- Garnish with green onion and serve immediately!
See, that wasn’t so bad was it? This easy chicken chow mein recipe is perfect for anyone who is craving Chinese food but wants to skip out on the heavy oils or less-than-fresh ingredients. I don’t know about you, but I might never go back to ordering takeout chicken chow mein again!
This easy chicken chow mein recipe is perfect for anyone who is craving Chinese food but wants to skip out on the heavy oils or less-than-fresh ingredients.
- 8 oz chow mein noodles Cooked according to package directions
- 16 oz chicken breast
- 2 tsp garlic minced
- 1 1/2 tsp ginger
- 2 tbsp soy sauce
- 2 tsp cornstarch
- 2 tsp sesame oil
- 1 tbsp vegetable oil plus more as needed
- 1/4 tsp ground ginger
- 1/2 tsp crushed red pepper optional
- 1 1/2 cup shredded cabbage
- 1 1/2 cup shredded carrots
- 7 oz bean sprouts drained
- 1/4 tsp salt
- 1/2 tsp pepper white or black pepper
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/4 cup water
- 1/2 tsp better than bouillon
- 2 tsp sugar
In a larger bowl or zip plastic bag, Add the garlic, ginger, soy sauce, sesame oil, salt, pepper and cornstarch. Whisk well. Next add the chicken. Cover and marinate for about an hour.
Combine soy sauce, oyster sauce, Better than Bouillon Base, water, sesame oil and sugar in a medium-sized bowl. Whisk the ingredients together to combine. Set to the side.
Place a large wok or pan on the stove add the vegetable oil and heat it over medium-high heat. Add the chicken and spread them out evenly. Cook for about 3-4 minutes then flip and cook for about 2 minutes – until they are cooked through. Remove the chicken from the pan and set aside.
In the same pan, adding vegetable oil as needed, add the minced garlic, ginger and crushed red pepper. Sauté for about 30 seconds and then add the carrots, and cabbage. Sauté until the vegetables are tender.
Add the bean sprouts and green onions to the pan and toss with the other vegetables.
Toss in the noodles and oyster sauce. Cook for a few more minutes so everything is hot and well-combined. Add more oyster straight from the bottle if you like it saucier and cook until the sauce is warmed throughout. Garnish with green onion and serve immediately!
Oyster sauce is pretty salty, so the more you add, the saltier the dish will become.
I personally think this chicken chow mein doesn't need a lot of sauce but if you want more sauce, feel free to add more. Just remember things can get salty quickly. Try diluting the sauce with a bit of water before you add it to the noodles.
Do I really need to marinate the chicken?
No you don't have to, but marinated chicken is more tender, juicy and flavorful. If you don't have the time you can skip it.
YOU MAY ALSO LIKE:
Sweet and Sour Chicken (9K shares)
Easy Sweet Thai Chili Sauce (32K shares)
Easy Teriyaki Baked Chicken Legs (2k shares)