Chicken Chow Mein (鸡肉炒面)

Why You’ll Love This Recipe

I love how balanced and satisfying this dish is. The noodles are coated in a glossy, aromatic sauce that clings to every bite. The chicken is tender and flavorful thanks to a quick marinade, and the vegetables bring color, texture, and freshness. Plus, it’s done in under 30 minutes, making it a perfect weeknight dinner that feels like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade:

• boneless chicken breast or thighs

• Shaoxing wine (or dry sherry)

• cornstarch

• salt

For the Sauce:

• chicken broth

• Shaoxing wine (or dry sherry)

• oyster sauce

• soy sauce

• sugar

• white pepper (or black pepper)

• sesame oil

For the Stir Fry:

• peanut oil or vegetable oil

• shredded cabbage

• garlic

• ginger

• fresh or dried chow mein noodles

• carrots

• hot pepper (optional)

• green onions

Directions

1. I start by marinating the thinly sliced chicken with Shaoxing wine, cornstarch, and salt. I mix it well by hand and set it aside while prepping everything else.

2. I mix all the sauce ingredients in a small bowl so it’s ready to pour in during the stir-fry.

3. I cook the noodles just until al dente—about 1 minute less than the package says. If I use fresh noodles, I just dip them in boiling water for about a minute. Then I drain and set them aside.

4. In a large nonstick skillet, I heat 1 tablespoon of oil and cook the chicken in a single layer. I sear one side until golden, then flip and cook until it’s just white. I remove the chicken and set it aside.

5. I add the remaining oil to the pan along with the garlic and ginger. After a quick stir to release their aroma, I toss in the cabbage and carrots. I stir-fry for about a minute until they start to soften.

6. I add the noodles and cooked chicken back into the pan and pour in the sauce. Using tongs, I toss everything until the noodles are evenly coated.

7. Finally, I add the sliced pepper (if using) and green onions. I toss again until the sauce is mostly absorbed, then serve hot.

Servings and Timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Shortcut version: I sometimes use pre-cut coleslaw mix instead of slicing cabbage and carrots—it saves a lot of time.

• Spicy version: I like adding chili oil or Sriracha to the sauce for a spicy kick.

• Protein swap: This works great with shrimp, beef, or tofu instead of chicken.

• Dark soy sauce: I add a teaspoon for deeper color if I want the noodles to look more like restaurant-style chow mein.

• Low-carb: I use spiralized zucchini or shirataki noodles for a lighter version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a nonstick skillet over medium heat with a splash of water or broth to rehydrate the noodles. It also microwaves well—just stir halfway through to ensure even heating.

FAQs

Can I use spaghetti instead of chow mein noodles?

Yes, I’ve used spaghetti in a pinch. I just cook it al dente and make sure to rinse and drain it before stir-frying.

What does Shaoxing wine do?

Shaoxing wine adds depth and a slightly sweet, savory flavor that makes the dish taste authentic. Dry sherry works as a substitute if I don’t have it.

Is oyster sauce necessary?

Oyster sauce adds richness and umami, but if I need a substitute, hoisin sauce or a mix of soy sauce and a little sugar can work.

How do I keep the noodles from sticking?

I rinse the noodles well after cooking and toss them with a tiny bit of oil. Using tongs while stir-frying helps separate them and evenly coat them with sauce.

Can I make this vegetarian?

Absolutely. I skip the chicken and use tofu or just load up on vegetables like mushrooms, broccoli, and snow peas.

Conclusion

Chicken Chow Mein is one of those dishes I can always count on for a flavorful, satisfying meal without a lot of fuss. It’s full of texture, loaded with savory sauce, and cooks up fast enough for a busy night. Whether I follow the recipe exactly or switch things up with whatever’s in the fridge, it always turns out delicious.

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