Chicken Chow Mein (Takeout Just Got Easier)
This chicken chow mein takeout recipe uses professional Chinese restaurant techniques for the perfect balance of flavors and textures.
Better Than Takeout: Restaurant Secrets for Perfect Chicken Chow Mein
Ever wondered what makes restaurant chicken chow mein so incredible? I’ve discovered their secrets and can’t wait to share them with you!
Forget greasy takeout that leaves you feeling heavy. This homemade chicken chow mein recipe delivers restaurant-quality results that are healthier and fresher.
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Most recipes miss the crucial techniques that make restaurant versions special. Today, I’m sharing all the professional secrets I’ve learned – from proper noodle preparation to the exact method for tender chicken.
The best part? It’s surprisingly easy, budget-friendly, and you control exactly what goes into your dish.
What Is Chicken Chow Mein?
Chicken chow mein is a classic Chinese stir-fried dish featuring tender chicken, noodles, and crisp vegetables like cabbage, carrots, bean sprouts, and green onions. Fun fact: “chow mein” actually refers to the cooking method rather than the ingredients, which is why you’ll see variations across different restaurants.
The Secret Restaurant Techniques Most Recipes Don’t Tell You
Before we dive into the recipe, let me share some game-changing tips that will elevate your chow mein from good to restaurant-quality:
- The Velveting Secret: Want that incredibly tender chicken you get at restaurants? Add ¼ teaspoon of baking soda to your chicken marinade, let it sit for 20 minutes, then rinse thoroughly before proceeding with the regular marinade. This Chinese restaurant technique is called “velveting” and it’s a game-changer.
- The Wok Hei Hack: Don’t have a wok? Here’s a pro tip: heat your pan for 3-4 minutes before cooking. This extra step creates that coveted “wok hei” flavor that makes restaurant chow mein special.
- The Noodle Trick: After cooking your noodles, rinse them with cold water and toss with a teaspoon of oil. This prevents clumping and helps them absorb the sauce better – a technique many restaurant chefs use.
Choosing the Right Ingredients
The Noodles
Look specifically for yellow-colored wheat noodles labeled “steamed” in the refrigerated section. Avoid rice noodles or won ton noodles – they’ll give you a completely different dish. I usually find Yakisoba noodles work perfectly.
The Vegetables
While traditional take-out chicken chow mein uses bean sprouts, green onions, cabbage, and carrots, you can customize the mix. The key is using green cabbage or napa cabbage, sliced very thinly. Its mild flavor won’t overpower the dish. Feel free to add water chestnuts, bell peppers, or mushrooms for extra texture.
The Protein
This recipe uses chicken breast, but you can easily substitute shrimp, pork, or beef. Want to make it “house special” style? Use both chicken and shrimp!
Making the Perfect Chow Mein Sauce
Here’s a pro tip most recipes won’t tell you: you can prepare the sauce up to three days ahead and store it in the fridge. This actually allows the flavors to develop better! If you don’t have oyster sauce, hoisin sauce works as a substitute.
[Recipe instructions follow]
Troubleshooting Tips for Perfect Results
Sometimes things don’t go as planned. Here’s how to fix common issues:
- Sticky Noodles? Add 1-2 tablespoons of hot water (not oil) while stir-frying. The steam helps separate them without making them greasy.
- Sauce Too Thick? Add hot water one tablespoon at a time. Never use cold water – it will make your noodles clump.
- Vegetables Releasing Too Much Water? Cook them separately and drain before adding to noodles.
Storage and Reheating Tips
If you’re meal prepping or have leftovers, here’s the secret to maintaining that perfect texture: store the noodles separately from the vegetables and sauce. When reheating, add 1-2 tablespoons of water and use a pan instead of the microwave to avoid chewy noodles.
After mastering these techniques, you might find yourself skipping takeout altogether. This homemade version isn’t just healthier and more economical – with these professional tips, it’s actually better than restaurant versions!
Frequently Asked Questions About Chicken Chow Mein
What’s the difference between chicken chow mein and chicken lo mein?
While both dishes use similar ingredients, chow mein (“fried noodles”) involves frying the noodles until they’re slightly crispy. Lo mein (“tossed noodles”) keeps the noodles softer and more pliable. Chow mein typically uses thinner noodles, while lo mein uses thicker ones.
How come restaurant chicken chow mein is so good?
Restaurants typically use three techniques that home cooks often miss: the “velveting” method for tender meat, extremely high heat for “wok hei” flavor, and proper noodle preparation. Our recipe includes all these professional techniques for restaurant-quality results.
Can I make chicken chow mein ahead of time?
Yes! Prepare the components separately up to 3 days ahead: marinate the chicken, mix the sauce, and cut the vegetables. Store each component separately in the refrigerator. Cook the noodles fresh when ready to serve.
What can I substitute for oyster sauce in chow mein?
The best substitutes for oyster sauce are:
- Hoisin sauce (sweeter but similar texture)
- Vegetarian oyster sauce (made from mushrooms)
- Soy sauce mixed with a bit of sugar and cornstarch (different texture but similar umami)
How do I prevent my chow mein noodles from getting soggy?
Three key techniques prevent soggy noodles:
- Rinse cooked noodles with cold water
- Toss with a small amount of oil after cooking
- Use high heat and don’t overcrowd the pan when stir-frying
What type of noodles should I buy for authentic chicken chow mein?
Look for:
- Yellow wheat noodles labeled “steamed” or “chow mein noodles”
- Fresh noodles in the refrigerated section
- Thin, round noodles (about 1/16 inch diameter) Avoid:
- Rice noodles
- Won ton noodles
- Lo mein noodles (too thick)
Can I make this dish gluten-free?
Yes! Use these substitutions:
- Rice noodles or gluten-free chow mein noodles
- Tamari instead of soy sauce
- Gluten-free oyster sauce
- Check that your bouillon is gluten-free
Why does restaurant chicken always taste more tender?
Restaurants use a technique called “velveting” which involves marinating meat in baking soda. This changes the meat’s pH level, making it incredibly tender. We’ve included this professional technique in our recipe for authentic restaurant-style results.
HOW TO MAKE CHICKEN CHOW MEIN LIKE TAKEOUT
- Prepare the Chicken
- Cook noodles according to package instructions.
- Rinse noodles with cold water. Toss with 1 tsp oil to prevent sticking. Set to the side.
- Slice chicken breast against the grain into thin strips
- Mix marinade ingredients in a bowl or ziplock bag.
- Add chicken and marinate for 20-60 minutes
Make the Sauce
- Whisk all sauce ingredients in a bowl
- Taste and adjust seasoning
- Set aside
Cook the Dish
- Heat wok or pan for 3-4 minutes until very hot
- Cook marinated chicken until golden (3-4 minutes)
- Remove chicken and set aside
- In the same pan, stir-fry aromatics and vegetables
- Add noodles and sauce
- Return chicken to pan
- Toss until well combined and hot
Takeout Chicken Chow Mein
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
Chow Mein Sauce
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/4 cup water
- 1/2 tsp better than bouillon
- 2 tsp sugar
Instructions
Prep Work
- Cook noodles according to package directions, then set aside.
- Slice chicken breast into thin strips. Cook noodles according to package directions, then set aside.
- Mix sauce ingredients in a bowl and set aside. Chop all vegetables and have them ready.
Marinate the Chicken
- In a larger bowl mix in the minced garlic, fresh ginger, soy sauce, sesame oil, salt, pepper and cornstarch.
- Add sliced chicken and mix well. Cover and marinate for one hour. (skip if you are short on time).
Cook the dish
- Heat vegetable oil in a large wok over medium-high heat. Cook marinated chicken for 3-4 minutes, flip, cook 2 more minutes until done. Remove chicken from pan and set aside
Cook Vegetables
- In the same pan, add more oil if needed. Add minced garlic, ginger, and crushed red pepper. Cook for 30 seconds. Add carrots and cabbage. Cook until vegetables are tender. Add bean sprouts and half the green onions
Combine Everything
- Add cooked noodles to the pan. Pour in the prepared sauce. Return chicken to the pan. Toss everything together until hot and well combined. Top with remaining green onions. Serve immediately
Notes
Pro Tips for Success& Notes
- Heat Management: Cook in batches if needed - overcrowding leads to steaming instead of frying
- Noodle Selection: Look for fresh "steamed" noodles in the refrigerated section
- Sauce Consistency: If too thick, add hot water gradually
- Vegetable Prep: Cut all vegetables to similar sizes for even cooking
Essential Tips Most Recipes Don't Mention
- Noodle Prep Secret: After cooking noodles, rinse with cold water and toss with 1 teaspoon of oil. This prevents clumping and allows for better sauce absorption.
- Wok Hei Hack: If not using a wok, heat your pan for 3-4 minutes before cooking. The extra heat creates that coveted "wok hei" flavor that makes restaurant chow mein special.
- Chicken Velvet Technique: For restaurant-style tender chicken, add ¼ teaspoon baking soda to the marinade. Let sit for 20 minutes, then rinse thoroughly before continuing with regular marinade. This technique is called "velveting."
- Noodle Choice: Look for yellow-colored wheat noodles labeled "steamed." Avoid rice noodles or won ton noodles - they'll give you a different dish entirely.
- Heat Management: Cook in batches if your pan isn't large enough. Overcrowding leads to steaming instead of frying, resulting in soggy noodles.
Troubleshooting Common Issues
- If Noodles Stick: Add 1-2 tablespoons of hot water (not oil) while stir-frying. The steam helps separate them without making them greasy.
- If Sauce Is Too Thick: Add hot water 1 tablespoon at a time. Never add cold water - it will make the noodles clump.
- If Vegetables Release Too Much Water: Cook them separately and drain before adding to noodles.
Storage and Reheating
- Best Way to Store: Keep noodles separate from vegetables and sauce if not eating immediately. Combine when reheating.
- Reheating Method: Add 1-2 tablespoons of water when reheating in a pan. Avoid microwave as it makes noodles chewy.
Ingredient Notes
- Making it Saucier: If you want more sauce, mix additional oyster sauce with equal parts water before adding to prevent the dish from becoming too salty.
- Marinating Time: While you can skip marinating the chicken, it will be more tender and flavorful if you do marinate it.
- Prep Tip: Having all ingredients chopped and ready before you start cooking makes this dish come together quickly and smoothly.
- Vegetable Substitutions: Celery, snap peas, or bell peppers work well. Just keep the total volume of vegetables similar to maintain sauce balance.
- Sauce Shelf Life: Premix sauce up to 3 days ahead and store in fridge. This actually allows flavors to develop better.
Nutrition
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