BEST CHICKEN CHOW MEIN EVER

Craving those perfectly savory noodles, tender chicken, and crisp vegetables that make Chicken Chow Mein so irresistible? Forget takeout tonight because this recipe delivers all that deliciousness (and more!) right in your own kitchen. This isn’t just your average weeknight meal; it’s a flavor explosion waiting to happen, and I promise you’ll be making this recipe again and again!

Ingredients

For the Chicken Marinade:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper

For the Chow Mein Sauce:

• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce (for color, optional)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch
• 1/4 cup chicken broth

For the Chow Mein:

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup sliced cabbage
• 1 cup bean sprouts
• 4 oz fresh or dried chow mein noodles (or spaghetti as a substitute!)
• Optional toppings: sliced green onions, sesame seeds

Let’s Talk Noodles: Choosing the Right Kind

Okay, so the noodles are pretty important, right? You’ve got a few options here, and it really comes down to personal preference and what you can find easily. Authentic chow mein noodles are fantastic; they’re usually fresh and have a slightly chewy texture. If you can get your hands on those, go for it! But don’t stress if you can’t. Dried chow mein noodles work great too. Just make sure to cook them according to the package directions – you want them al dente, not mushy! And here’s a little secret: if you’re in a pinch, spaghetti noodles can totally work! Just cook them until they’re slightly underdone, so they don’t get too soft in the stir-fry. No matter which noodle you pick, be sure not to overcook them, or you’ll end up with a sticky mess.

Step-by-Step Instructions

Marinating the Chicken:

1. In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, sesame oil, ginger, and white pepper.
2. Mix well to ensure the chicken is evenly coated.
3. Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. This allows the flavors to penetrate the chicken and tenderize it.

Preparing the Chow Mein Sauce:

1. In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), sesame oil, rice vinegar, brown sugar, cornstarch, and chicken broth.
2. Set aside. This sauce is your flavor powerhouse, so make sure it’s well combined.

Cooking the Chow Mein:

1. Cook the chow mein noodles according to package directions. If using fresh noodles, they usually require only a few minutes. If using dried noodles or spaghetti, cook until al dente. Drain well and set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high heat.
3. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
4. Add the sliced onion, carrots, and celery to the wok. Stir-fry for 2-3 minutes until slightly softened.
5. Add the minced garlic and cabbage. Stir-fry for another minute until fragrant.
6. Add the bean sprouts and cooked chicken back to the wok.
7. Pour the chow mein sauce over the chicken and vegetables. Stir well to coat everything evenly.
8. Bring the sauce to a simmer and cook for 1-2 minutes until the sauce thickens slightly.
9. Add the cooked noodles to the wok and toss everything together until the noodles are well coated with the sauce.
10. Serve immediately, garnished with sliced green onions and sesame seeds, if desired.

Level Up Your Chow Mein: Pro Tips and Tricks

Okay, let’s get real for a sec. Chow mein is pretty straightforward, but there are a few things you can do to seriously elevate your game.

• Don’t overcrowd the wok! This is a BIG one. If you try to cram too much in at once, your veggies will steam instead of stir-fry, and you won’t get that nice, slightly charred flavor. Cook in batches if you need to.
• High heat is your friend. Stir-frying is all about quick cooking at high heat. This helps to seal in the flavors and keep the veggies crisp.
• Prep is key. Have all your ingredients chopped, measured, and ready to go before you even turn on the stove. Trust me, this makes the whole process so much smoother.
• Taste as you go. Don’t be afraid to adjust the sauce to your liking. Need more sweetness? Add a little more brown sugar. Want more tang? A splash more rice vinegar will do the trick.

Substitutions and Variations: Make it Your Own!

The beauty of chow mein is that it’s super adaptable. Don’t have chicken? No problem! Shrimp, tofu, or even just extra veggies will work perfectly.

• Vegetarian Chow Mein: Use tofu or tempeh instead of chicken. Add extra veggies like mushrooms, broccoli, or snow peas.
• Shrimp Chow Mein: Substitute the chicken with shrimp. Be careful not to overcook the shrimp; they should be pink and opaque.
• Spicy Chow Mein: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a kick.
• Different Vegetables: Feel free to swap out the veggies for your favorites. Bell peppers, snap peas, and bok choy are all great additions.

If you’re looking for other quick and easy Asian-inspired dishes, why not give Egg Roll In A Bowl a try? It’s another fantastic one-pan meal that’s packed with flavor. Or for another noodle dish, check out Sticky Garlic Chicken Noodles Irresistible for a dish that’s sure to please! For a ground chicken option, try the Firecracker Ground Chicken Bowl. If you are looking for another stir-fry, the Chicken And Green Bean Stir-fry is another great choice. Or for a fun twist on noodles, try the Chicken Ramen Stir Fry or the Chicken Ramen Stir Fry.

Storing and Reheating: Chow Mein for Later

If you happen to have leftovers (which is rare!), chow mein stores really well. Just let it cool completely and then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. To reheat, you can either microwave it (add a splash of water to prevent it from drying out) or stir-fry it in a pan with a little bit of oil until heated through. I actually think it tastes even better the next day, as the flavors have had time to meld together.

Final Thoughts: Chow Mein Victory!

There you have it! Your very own homemade Chicken Chow Mein, ready to impress your family and friends (and, let’s be honest, yourself!). Don’t be afraid to experiment with different ingredients and variations to find your perfect chow mein. Happy cooking, and enjoy!