Chicken Chow Mein

Just like the chicken chow mien dish available from your favorite Chinese restaurant, this delicious chicken chow mein has fresh noodles, sautéed vegetables with a tender chicken all coated in a classic brown sauce. What makes this dish so fabulous is how quickly it comes together and is so full of wonderful flavors. 

A noodle dish is traditionally served for Chinese New Year since the long noodles represent long life and prosperity. To learn more about the difference between lo mein and chow mein, check out this post.

Chicken Chow Mein Uses Fresh Noodles 

You can purchase fresh chow mein noodles from an Asian market in the refrigerated section. But fortunately, yakisoba noodles (Japanese wheat noodles) are becoming more commonly available near the produce section in many grocery stores. 

These fresh noodles make this chicken chow mein simple to make in less than 20 minutes. The chewy texture provides the foundation for this dish. The benefits make it well worth searching out fresh noodles for the dish.

Chinese Brown Sauce

There are several classic sauces that make up the seasoning in many Asian dishes. Brown sauce is a favorite since its complex umami flavor from both the soy and oyster sauce offers a rich and complex flavor. 

The sauce is made from ginger and garlic which provides aromatics. The combination of light and dark soy sauce give the salty base, as well as a pinch of chicken bouillon. Oyster sauce adds a complex umami note. Sesame oil adds richness, brown sugar gives a touch of sweetness and white pepper brings some heat.  All combined, the sauce forms a classic sauce that can be thickened with cornstarch to be used in many stir-frys.

Tips to Making Chicken Chow Mein

• Remember the French phrase— “mise en place”—(put in place). Make sure to prepare all the ingredients before starting to assemble this dish.
• Boneless chicken breast or thigh meat should be cut into thin slices. Briefly freeze the meat to make it easier to thinly slice the chicken.
• Marinate the meat in soy sauce and a pinch of baking soda to tenderize the chicken.
• Choose your favorite vegetables cut into thin slivers. Onions slices, carrots and snow peas cut into matchsticks, shredded cabbage, broccoli pieces, green onions cut on the bias are some of my favorites in this dish. But add all the veggies that you prefer.
• Fresh noodles can be quickly boiled for a few minutes to refresh them. Then quickly added into the wok just before tossing with the vegetables.
• Whisk together the brown sauce ingredients in a small bowl and set aside.
• Heat a splash of oil in a wok over high heat, so the oil ripples and just starts to smoke. You want to have the food immediately sear upon contact. 
• Make sure the chicken is fairly dry before adding to the wok and stir-frying.
• Remove the chicken from the wok as soon as it begins to color. It won’t be fully cooked as the chicken will continue to cook when added back to the wok.
• Bring the wok back to high heat before adding the vegetables. 
• Quickly stir fry the vegetables. Then stir the sauce to incorporate the cornstarch again and add the brown sauce to the wok to begin to thicken.
• Stir in the noodles and toss the chicken and any juices back into the wok.
• Mix to coat and incorporate all the ingredients into the sauce. Turn the chicken chow mein out into a serving dish.

Chicken Chow Mein

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• Author: Chef Lisa @ A Pinch of Salt Lake
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Entree, side
• Method: stovetop
• Cuisine: Asian

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Description

This delicious chicken chow mein has fresh noodles, sautéed vegetables with a tender chicken all coated in a classic brown sauce.

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Ingredients

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• 1 (7-ounces) package refrigerated yakisoba or chow mein noodles
• 6 ounces boneless skinless chicken breasts or thighs, thinly sliced into 1/8”  thick slices
• 2 cups slivered green cabbage
• 1/2 yellow onion, thinly sliced, (about 1 onion)
• 1 carrot, cut into matchsticks, (about 1/2 cup)
• 1/2 cup snow peas, cut into pieces
• 1 cup broccoli florets
• 3 green onions, cut on the bias
• 2 tablespoons vegetable oil
• 2 teaspoon minced ginger
• 2 garlic cloves, minced

Chinese Brown Sauce

• 2 tablespoons light soy sauce,
• 1 tablespoon dark soy sauce
• 1/2 teaspoon chicken bouillon
• 1–1/2  tablespoon oyster sauce
• 2 teaspoons brown sugar
• 1–1/2 teaspoon sesame oil
• 1/2 – 1 teaspoon white pepper
• 1 teaspoon cornstarch

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Instructions

1. In a small bowl, whisk together the minced ginger and garlic, light and dark soy sauce, oyster sauce, chicken bouillon, brown sugar, sesame oil, white pepper, and cornstarch.
2. In a small saucepan, boil the noodles according to the package’s directions.
3. Heat 1 tablespoon oil in a wok over high heat. 
4. Make sure the chicken is drained. Add the chicken to the wok in batches and saute until the chicken slices begin to brown. Remove from the wok and repeat until all the pieces are cooked.
5. Add remaining oil to the wok and add the cabbage, carrots, onions, snow peas, and broccoli until crisp-tender.
6. Whisk the brown sauce mixture again to incorporate the cornstarch and stir the sauce into the wok to begin to thicken.
7. Add in the noodles and chicken to the wok.
8. Mix to combine the noodles, vegetables, and chicken with the sauce. Stir in the green onion pieces and stir to incorporate.
9. Serve warm.

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