Chicken Chow Mein

chicken chow mein in large wok with wooden spoons at the side

Print Recipe

5 from 2 votes

Here I'll show you the most delicious way to make the classic Chicken Chow Mein!

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Main Course

Cuisine: Chinese

Servings: - 3

Author: Chris Collins

Cost: £3.50 / $4

Equipment

Sharp Knife & Chopping Board
Jug (for stock)
2 Small Bowls (one for chicken, one for sauce)
Large Pot & Colander (for noodles)
Large Wok & Wooden Spoon
Tongs

Ingredients

Chicken Marinade

250g / 9oz boneless skinless Chicken Thighs (see notes)
2 tsp Light Soy Sauce
2 tsp Cornflour/Cornstarch
1 tsp Sesame Oil
1/4 tsp White Pepper

Sauce

2 tbsp Dark Soy Sauce
2 tbsp Oyster Sauce
1 1/2 tbsp Light Soy Sauce
2 tsp Sugar
2 tsp Sesame Oil
1 tsp Cornflour/Cornstarch
60ml / 1/4 cup Chicken Stock

Noodles

200g / 7oz dried Egg Noodles (see notes)
2 tbsp Groundnut Oil (or other cooking oil)
1/2 medium White Onion, thinly sliced
100g / 3.5oz Carrot, julienned/sliced into thin matchsticks
150g / 5oz thinly shredded Cabbage (see notes)
150g / 5oz Beansprouts
3 Spring Onions (sliced into 2cm/3/4" pieces)

Instructions

Slice the chicken thighs into thin strips then combine in a bowl with the rest of the marinade. Leave to marinate as you prep everything else.
Whisk the 'Sauce' ingredients except the stock in a small bowl. Once the cornflour has blended into the sauce, whisk in the stock.
Cook the noodles in boiling water until al dente (typically a minute off the packet instruction). Drain and rinse in cold water, then leave in the colander until needed.
Heat 2 tbsp oil in a large wok over high heat. Once you see wisps of smoke, add the chicken and immediately use a wooden spoon to separate the pieces so they don't stick. Fry until the strips are golden and cooked through the centre (approx 3 minutes) then remove and place on a plate to one side, leaving the excess oil behind.
Add the onion and stir fry for 1-2 minutes until it softens and just begins to colour, then add the cabbage, carrot and white part of the spring onion and fry for another 2 minutes, or until they soften/wilt.
Give the noodles a final shake in the colander to discard excess water, then add them to the wok and immediately pour in the sauce (give it a quick whisk before pouring it in). Toss to coat the noodles in the sauce, then toss in the beansprouts, remaining spring onion and chicken (alongside the resting juices). Toss and shake the wok until all of the sauce is soaked up and everything is evenly distributed (check for pooling underneath the noodles). The noodles shouldn't be watery at all, just coated in a very light glossy sauce.
Serve up and enjoy!

Video

Notes

a) Noodles - You can use chow mein noodles if you can find them or any other dry egg noodles. I use medium noodles to film this. Since there is a lot of sauce, it's important to slightly undercook the noodles so they can soak in the sauce and finish cooking in the wok. I also like my noodles a touch al dente (nothing worse than super soft/mushy noodles!).

b) Chicken - I like using chicken thigh as it is more fatty and flavoursome than breast, but you could use breast if you'd prefer. It'll just cook quicker.

c) Cabbage - I find the easiest way to get finely shredded cabbage is to slice off the firm core, then peel off the outer leaves (150g/5oz worth). Stack them on top of each other and use a knife to slice into thin shreds. The outer leaves are also much more tender than the centre, which is sometimes hard to soften in the pan in such a short space of time.

d) Texture - Try and get the cabbage and carrot nice and fine, just so they cook quickly. The onion will need the full time to properly soften, otherwise it'll be far too pungent. You can work to preference with how soft you like the cabbage and carrot though.

e) Speed - This comes together very quickly, so I recommend having everything set out ready to go before the first ingredient hits the wok.

f) Seasoning - The soy sauce will provide plenty of seasoning, as will the stock. Hopefully you'll find it seasoned enough, especially if you reduce the sauce right down to condense the flavour, but you can always add in some more soy sauce as the end if you think it needs it.

g) Calories - Whole recipe divided by 3.

Nutrition