Chicken Chow Mein
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This Chicken Chow Mein is an easy one pan meal that comes together in 20 minutes and is loaded with juicy chicken, flavorful vegetables and fried noodles. So skip the takeout and make this restaurant-quality dish for a quick weeknight dinner the whole family will love.
Say farewell to bland, soggy noodles or greasy takeout from Chinese restaurants! This Cantonese Chicken Chow Mein is a game changer that’s loaded with flavor and one of my favorite weeknight recipes along with Shrimp Chow Mein and Beef Chow Mein.
It’ll be on your dinner table in less time than it takes for takeout to arrive. And it’s a great way to clean out the fridge and use up leftover veggies with variations based on your personal preference.
What is Chow Mein?
Chow Mein (炒面) is a Chinese dish, one of the most popular items in Chinese restaurants stateside. The word “Chow Mein (炒面)” means stir-fried noodles in Chinese.
Unlike lo mein, chow mein noodles often become crispy from stir frying and can form a noodle cake. Chow mein is perfect for combining with meat, seafood and vegetables, not to mention soaking up delicious chow mein sauce!
How to Make Chicken Chow Mein?
What’s more, it’s so quick, and requires minimum preparation. You can also substitute shrimp for chicken, beef or tofu (for vegetarian chow mein). There are 5 steps for making chow mein:
Step 1: Sauté the Chicken: Cut the chicken into 1-inch chunks and pat dry. Then sauté over medium-high heat to lightly brown the pieces.
Step 2: Prepare the Noodles: If you use refrigerated Chinese Chow Mein noodles from the supermarket, remove them from package and prepare according to the directions.
If you cannot find Chow Mein noodles, you can substitute spaghetti or linguini (try to get fresh egg noodles in the refrigerated section) and cook according to package instructions. Drain and toss with oil to prevent from sticking.
Step 3: Make Chow Mein Sauce: Combine soy sauce, oyster sauce, sugar and cooking wine in a medium bowl. Mix well and set aside.
Step 4: Cook the Vegetables: Place a large skillet over medium-high heat. When the pan is hot, add in vegetable oil followed by the minced garlic, ginger, carrots and celery. Stir fry for about 4 minutes until almost tender, and add in snap peas to stir fry for 2 more minutes.
Step 5: Make the Chow Mein: This is the final step. Add the chicken pieces to the vegetable mixture and stir fry one minute to combine. Then pour in the chow mein sauce and toss to coat evenly. Serve immediately!
- Cook the noodles the night before. If cooking them a few hours ahead, you can also toss them in a little oil to prevent from sticking
- Prepare the Chow Mein Sauce mixture and cut the vegetables the night before. Store them in the fridge.
Tips for Making Best Chicken Chow Mein
- The chicken needs to be dry to turn golden, so it’s a good idea to pat dry with paper towels before cooking. Add the chicken to the pan when the pan is hot enough, and cook for 2-3 minutes per side.
- Consider the time needed to cook each vegetable and add them in order. Ideally you want to everything done just right at the end.
- Chicken chow mein is ideal to meal prep and pack for work lunches during the week. To learn more about meal prep check out Lemon Chicken Meal Prep and Chicken Pad Thai Meal Prep.
Ingredients for Making the Best Chicken Chow Mein
- Refrigerated Chow Mein noodles: I bought them at a local Asian grocery store.
- Soy sauce: Kikkoman is my favorite brand, and used the low-sodium version. You can find it at your local supermarket and buy it online.
More Asian noodles:
20 Minute One Pot Chicken Chow Mein
- 1 pound chicken breast, cubed
- 8 oz chow mein noodles, or spaghetti or linguini
- 1 tbsp vegetable oil
- 1/2 tsp ginger, minced
- 1 tbsp garlic, minced
- 1 medium carrot, sliced thin or in matchsticks
- 1 stalk celery, sliced thin
- 2 cups snow peas
Chow Mein Sauce
Serving - optional
- green onion, minced
- Prepare the noodles according to the package directions. Meanwhile, make the chow mein.
- In a medium bowl, mix soy sauce, oyster sauce, sugar and cooking wine. Reserve.
- Place a large skillet over medium-high heat. Add the oil followed by the cubed chicken pieces.
- Saute for 1 minute per side until golden.
- Add the minced garlic, ginger and carrots. Stir fry for about 4 minutes until tender.
- Add the snow peas and stir fry 2 more minutes.
- Drain the noodles and add them to the chicken/vegetable mixture.
- Add the chow mein sauce and toss to coat evenly. Serve hot and enjoy!
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