Chicken chow mein is a classic Chinese stir-fried noodle dish known for its savory, slightly sweet flavors and satisfying textures. This version skips oyster sauce, making it perfect for those avoiding shellfish or looking for a lighter alternative without sacrificing taste. With simple ingredients and easy steps, it’s a delicious meal you can whip up any night of the week.
Ingredients
- 8 oz (225 g) fresh or dried chow mein noodles (or thin egg noodles)
- 2 tablespoons vegetable oil, divided
- 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium carrot, julienned or thinly sliced
- 1 cup shredded cabbage (green or Napa cabbage)
- 1/2 cup sliced bell pepper (red or green)
- 3 green onions, sliced (separate white and green parts)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon hoisin sauce (optional, for sweetness and depth)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar (or honey)
- 1/4 teaspoon white pepper (optional)
- 1/2 cup chicken broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Prepare the noodles: If using dried noodles, cook them according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss with a little oil to prevent sticking. Set aside.
- Make the sauce: In a small bowl, combine soy sauce, hoisin sauce (if using), rice vinegar, sesame oil, sugar, and white pepper. Stir well and set aside.
- Cook the chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove chicken from the pan and set aside.
- Sauté aromatics and vegetables: In the same pan, add the remaining 1 tablespoon oil. Add minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
Then add the carrots, cabbage, and bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp. - Combine noodles and chicken: Return the cooked chicken to the pan. Add the drained noodles. Pour the sauce mixture and chicken broth over everything. Toss gently to combine and heat through, about 2 minutes.
- Thicken the sauce: Stir in the cornstarch slurry and continue cooking for another minute until the sauce thickens and coats the noodles and vegetables evenly.
- Finish and serve: Remove from heat, sprinkle the green parts of the sliced green onions on top. Serve hot immediately.
Tips
- Substitutions: If you don’t have hoisin sauce, you can omit it or replace it with a teaspoon of honey or brown sugar for sweetness. Tamari or coconut aminos are good soy sauce alternatives for gluten-free diets.
- Noodle choice: Fresh chow mein noodles provide the best texture, but dried egg noodles or even thin spaghetti can work in a pinch. Just adjust cooking time accordingly.
- Don’t overcook the vegetables: To keep the chow mein crisp and fresh, stir-fry the veggies quickly on high heat so they retain some crunch.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the noodles.
Serving Suggestions
Serve chicken chow mein as a standalone meal or pair it with simple sides like steamed dumplings, egg drop soup, or a crisp cucumber salad. Garnish with sesame seeds or extra green onions for added texture and flavor. For a heartier meal, add a side of stir-fried broccoli or bok choy.
Variations
This recipe is versatile and can be adapted to your taste preferences. Swap chicken for shrimp, tofu, or thinly sliced beef for different proteins. Add mushrooms, snap peas, bean sprouts, or water chestnuts for more vegetable variety. To make it spicy, toss in a teaspoon of chili garlic sauce or sprinkle with crushed red pepper flakes. For a gluten-free version, use tamari soy sauce and rice noodles.
Storage and Reheating
Store leftover chicken chow mein in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet or wok over medium heat to gently warm the noodles and vegetables, adding a splash of water or broth if needed to prevent drying out. Avoid microwaving for best texture, but if using a microwave, cover loosely and reheat in short intervals, stirring in between. Do not freeze cooked chow mein, as the texture of the noodles and vegetables will degrade significantly.
Frequently Asked Questions
Can I make chicken chow mein without oyster sauce?
Absolutely. Oyster sauce adds umami and sweetness, but this recipe uses hoisin sauce, soy sauce, and other seasonings to create a flavorful alternative without oyster sauce. This makes it suitable for those with shellfish allergies or dietary restrictions.
What noodles are best for chow mein?
Traditional chow mein uses fresh egg noodles that are thin and slightly chewy. If you can’t find fresh noodles, dried egg noodles or thin spaghetti can work. Just be sure to cook them al dente and rinse under cold water to stop the cooking process.
How do I keep the noodles from sticking together?
After cooking, rinse the noodles under cold water to remove excess starch, then toss them lightly with a teaspoon of oil. This prevents clumping and makes them easier to stir-fry evenly.
Can I prepare this dish ahead of time?
You can prep ingredients and cook the chicken and vegetables in advance, but it’s best to stir-fry the noodles and combine everything just before serving to preserve the texture and freshness. Fully cooked chow mein stored overnight tends to become soggy.
Is chicken chow mein healthy?
Chicken chow mein can be a balanced meal with protein, vegetables, and carbohydrates. Using lean chicken breast, plenty of fresh veggies, and controlling oil and sodium levels helps keep it nutritious. Omitting oyster sauce reduces added sugars and sodium.
Can I add other vegetables?
Yes, chow mein is very flexible. Popular additions include mushrooms, snap peas, bean sprouts, or baby corn. Just add them according to their cooking times to avoid overcooking.
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