Chicken Chow Mein Recipe

Ingredients

• 300 gDried egg noodles
• 250 gChicken breast
• 1Onion, thinly sliced
• 2–3 clovesGarlic, finely chopped
• 2–3Spring onions, cut into 5 cm pieces
• 1Red or green pepper, thinly sliced
• 1Carrot, cut into fine matchsticks
• 2–3 leavesCabbage, thinly sliced
• 2–3 tbspNeutral cooking oil
• 2 tbspLight soy sauce
• 2 tspDark soy sauce
• 4 tbspOyster sauce
• 1 tbspSesame oil
• 1 tbspBrown or white sugar
• 1 tbspWater
• 1/4White pepper
• 1 tbspLight soy sauce
• 1 tbspCornflour
• 1/4 tspBicarbonate of soda
• 1 tspBrown or white sugar
• 1/4 tspWhite pepper
• 2 tspSesame oil or cooking oil

Instructions

1. 1

   Marinate chicken

   Slice the chicken thinly. Mix it with 1 tbsp light soy sauce, 1 tbsp cornflour, 1/4 tsp bicarbonate of soda, 1/4 tsp white pepper, 2 tsp sesame oil and 1 tsp sugar. Set aside, and prepare all the vegetables before heating the wok.

2. 2

   Cook noodles

   Boil the noodles according to the packet instructions, then drain and rinse them in cold water. Set aside. If using fresh noodles, skip this step.

3. 3

   Mix the sauce

   Combine 2 tbsp light soy sauce, 2 tsp dark soy sauce, 4 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp sugar, 1 tbsp water and 1/4 white pepper in a small bowl or jar. Set aside.

4. 4

   Stir-fry chicken

   Heat a wok or pan over a medium-high heat. Stir-fry the marinated chicken until cooked, then set it aside.

5. 5

   Cook the vegetables

   Drizzle more oil into the pan and sauté the garlic and onion. Add the harder vegetables first.

6. 6

   Add noodles

   Add the noodles and pour over the stir-fry sauce. Add the cooked chicken.

7. 7

   Toss and finish

   Toss everything together well and finish with the spring onions.

What is chicken chow mein?

Chow mein is a Chinese noodle dish whose name is commonly associated with stir-fried noodles. This version brings together egg noodles, chicken and vegetables with a savoury soy-and-oyster sauce.

The method works by preparing the components first, then cooking them quickly in stages. That helps the chicken cook through while the vegetables and noodles stay distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1016 calories, 21g protein, 127g carbs, 49g fat.

The noodles provide most of the carbohydrates, while the chicken contributes protein. The cooking oil, sesame oil and sauce ingredients contribute much of the fat; serve with extra vegetables on the side if you want a more balanced plate.

Prepare everything first

Thin slices: cut the chicken and vegetables before heating the wok, as stir-frying moves quickly once it starts.

Separate bowls: keep the chicken marinade and the noodle sauce distinct; each has its own role in flavouring the dish.

Marinate the chicken

Soy and sugar: the marinade seasons the chicken, while sesame oil adds a nutty note.

Cornflour and bicarbonate of soda: these are mixed into the chicken before cooking, helping the thin slices stay tender. Coat the pieces evenly and give them time to sit while you prepare the other ingredients.

Cook the noodles carefully

Packet timing: boil dried noodles as directed, then drain and rinse them with cold water as the recipe specifies.

Fresh noodles: skip the boiling step if using fresh noodles. Have either type ready to add straight to the pan so it can be tossed with the sauce.

Build the stir-fry in stages

Chicken first: stir-fry it in the hot wok or pan, then take it out while you cook the vegetables.

Vegetables next: begin with the harder vegetables, following the garlic and onion. Add the noodles, sauce and cooked chicken afterwards, then toss to combine.

Serve it while hot

The dish is best served as soon as the noodles have been tossed with the sauce and chicken. The spring onions go in at the end for a fresh finish.

It can make a meal on its own, or you can serve it alongside a simple vegetable dish. Keep any extra sauce or side dishes modest, as the noodles are already coated in a flavourful sauce.

Recipe notes & tips

• Slice the chicken and vegetables evenly so they cook at a similar pace.
• Mix the sauce before you start stir-frying so it is ready to pour in.
• Have all the ingredients within reach before heating the wok.
• Use a neutral-flavoured oil for cooking, as suggested in the ingredient list.
• Add the vegetables in order of firmness, starting with the harder ones.
• Toss the noodles thoroughly so the sauce coats them evenly.

Variations

• Use chicken thigh: swap it for the breast as suggested in the ingredient notes.
• Choose your pepper: use either red or green pepper.
• Use fresh noodles: skip the boiling and rinsing step.
• Change the sugar: use brown or white sugar in the sauce and marinade.
• Finish with sesame oil: use it in the marinade, or choose cooking oil instead.

Common mistakes to avoid

• Crowded preparation: chopping while the wok is hot can slow the stir-fry; prepare the vegetables first.
• Overcooked noodles: follow the packet timing and rinse them in cold water after draining.
• Uneven chicken: thick pieces may cook differently from thin ones; slice the chicken evenly.
• Sauce added late: combine it before cooking so it can be poured over the noodles promptly.
• Vegetables cooked all at once: start with the harder vegetables, as the method directs.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a pan until piping hot, stirring so the noodles heat evenly.

Frequently asked questions