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This homemade chicken chow mein has become my weeknight dinner hero, delivering restaurant-quality flavors in just 30 minutes. The combination of chewy noodles, tender chicken, and crisp vegetables creates that authentic wok-fried taste that's always better than takeout.
I first made this recipe when teaching my teenager to cook and was amazed how quickly they mastered it. Now it's our go-to meal when craving Chinese food without the delivery wait or cost.
Ingredients
- Chow mein noodles: Provide that distinctive chewy texture crucial for authentic results
- Chicken thighs: Offer more flavor and tenderness than breast meat in quick cooking
- Bean sprouts: Add essential crunch and lightness to balance the dish
- Cabbage: Creates sweetness and body when quickly stir fried
- Celery: Provides subtle aromatic notes and pleasant texture
- Carrots: Add natural sweetness and vibrant color
- Green onions: Deliver fresh flavor that brightens the finished dish
- Dark soy sauce: Gives the noodles their characteristic rich color
- Oyster sauce: Creates the savory depth that makes restaurant chow mein special
Step-by-Step Instructions
- Marinate the Chicken:
- Slice chicken thighs against the grain into thin strips for maximum tenderness. Mix with soy sauce, cornstarch and cold water until well coated. Let sit for 10 minutes while preparing other ingredients to enhance juiciness and flavor.
- Prepare the Sauce:
- Combine regular soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, cornstarch and sliced garlic with chicken stock in a small bowl. Whisk until cornstarch is fully dissolved with no lumps. This balanced sauce creates the perfect coating for noodles.
- Prepare the Noodles:
- Bring a large pot of water to a rolling boil. Add fresh chow mein noodles and stir immediately to prevent sticking. Cook for only 10-15 seconds until just loosened but still firm. Drain immediately in a colander and rinse with cold water to stop cooking process.
- Cook the Chicken:
- Heat oil in a large wok or pan until shimmering but not smoking. Add marinated chicken in a single layer without overcrowding. Let pieces sear undisturbed for 30 seconds before stirring to develop color. Cook until chicken is about 75% done with slight pinkness remaining.
- Add Vegetables:
- Add carrots and celery first as they need longer cooking time. Stir fry for 1 minute until slightly softened. Add cabbage and continue cooking for another minute until vegetables are crisp-tender but still bright in color.
- Combine Everything:
- Push all ingredients to one side of the wok creating an empty space. Add remaining oil and immediately add drained noodles with prepared sauce. Toss quickly to coat noodles evenly. Once noodles are coated, mix in the chicken and vegetables. Add bean sprouts and green onions at the very end to maintain their crunch.
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You Must Know
The entire cooking process happens very quickly once started. Prepping all ingredients before heating the wok ensures success. Using fresh rather than dried noodles creates authentic texture. This recipe freezes surprisingly well for quick future meals.
Making Ahead and Storage
Chow mein actually develops more flavor overnight in the refrigerator. Store in an airtight container for up to 3 days. When reheating, add a splash of water before microwaving to restore moisture, or better yet, quickly reheat in a hot wok with a small drizzle of oil to revive the texture.
Easy Substitutions
No fresh chow mein noodles available? Substitute dried egg noodles or even linguine in a pinch. For a vegetarian version, replace chicken with firm tofu or double the vegetables. If oyster sauce is unavailable, hoisin sauce with a splash of soy sauce creates a similar flavor profile.
Serving Suggestions
Serve this chow mein family-style in a large bowl as a complete meal. For a more elaborate spread, pair with simple sides like steamed broccoli with garlic, vegetable spring rolls, or a light cucumber salad dressed with rice vinegar. A small dish of chili oil on the side allows diners to adjust heat to their preference.
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The Secret to Restaurant-Style Texture
The hallmark of great chow mein is the wok hei or 'breath of the wok' that creates slightly charred edges on noodles. To achieve this at home, ensure your wok is truly hot before adding ingredients and resist the urge to constantly stir. Allow ingredients to make contact with the hot surface for brief moments to develop those coveted caramelized bits.
Frequently Asked Questions
- → What type of noodles should I use for chicken chow mein?
Fresh chow mein noodles work best, but you can also use dried noodles soaked briefly in hot water to loosen them.
- → Can I substitute the chicken thighs?
Yes, you can use chicken breast, pork, or even tofu as an alternative to chicken thighs.
- → What vegetables can I include besides those listed?
You can customize the recipe with bell peppers, broccoli, snap peas, or any crisp vegetables you prefer.
- → How can I make this dish vegetarian?
Replace chicken with tofu or tempeh and use vegetarian oyster sauce in the noodle sauce.
- → What can I use instead of Shaoxing wine?
Dry sherry, mirin, or chicken stock are good substitutes for Shaoxing wine.