Chicken Chow Mein

I love chow mein, a food that I consider as one of my comfort foods. In fact, once or twice a month, I would order this house special chow mein from a local Chinese restaurant. I love that type of chow mein because it consists of so many different ingredients such as shrimp, squid, fish, chicken, barbeque pork, shitake mushrooms and bok choy. That is a dish that I would definitely like try to make in the future. For this recipe, I used chicken thighs as the main protein and added some of my favorite vegetables as well. This is such a versatile dish; you can add any vegetables you like. Furthermore, it is a dish that the whole family will love, children and adults, alike. 😀

Cooking Tips for Perfect Chicken Chow Mein

To achieve that perfect texture in your chow mein, focus on the cooking order. Start by stir-frying the protein first, ensuring it’s cooked through before adding the vegetables. Cut all your ingredients into similar sizes to ensure even cooking. If you prefer a bit of crunch, add harder vegetables like carrots and bell peppers early on, then toss in softer ones like bok choy towards the end. Use high heat and keep the ingredients moving in the pan to prevent sticking and to get that nice, smoky flavor. A splash of soy sauce at the end can enhance the dish, but be careful not to overdo it.

Storage and Reheating Instructions

If you have leftovers, store them in an airtight container in the fridge. Chow mein can last about three to four days. When reheating, it’s best to use a skillet rather than a microwave to retain the texture. Just add a splash of water or broth to the pan to create some steam, which helps to revive the noodles. Heat on medium until warmed through, stirring occasionally. If you want to elevate the leftovers, consider adding a fresh handful of vegetables or a drizzle of sesame oil before serving. This adds freshness and enhances the flavor of the dish.

Frequently Asked Questions

What can I substitute for the chicken thighs?

You can use boneless chicken breasts if you prefer a leaner option. Tofu is a great plant-based alternative, or you could try shrimp or beef for a different flavor.

How should I store leftover chow mein?

Store leftovers in an airtight container in the fridge. They should be good for about three to four days.

Can I make chow mein ahead of time?

Yes, you can prep your ingredients in advance. Just cook them right before serving to keep everything fresh and crunchy.

What are some good vegetable additions?

You can add pretty much any vegetable you like! Broccoli, bell peppers, and bok choy work really well, or throw in some baby corn for a fun crunch.

What common mistakes should I avoid?

One mistake is overcrowding the pan, which can lead to soggy noodles. Also, make sure to cook your protein fully before adding the veggies for the best texture.

Chicken Chow Mein

Liza Agbanlog

Savor the delightful crunch of veggies and tender chicken tossed with chewy chow mein noodles in a savory sesame oil sauce. It's quick, tasty, and totally satisfying.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 -5 servings

Calories 550 kcal

Ingredients

  

1x2x3x

• 10 oz boneless skinless chicken thighs, cut into strips
• 14 oz 400g dried Chinese style chow mein noodles
• 8 dried shitake mushrooms
• 1 onion thinly sliced
• 2 oz snow peas
• ½ green bell pepper sliced into thin strips
• 1 medium carrot julienned
• 1 cup fresh bean sprouts
• 1 tablespoon sesame oil
• 3 tablespoons vegetable oil
• 1 tablespoon oyster sauce

Marinade

• 1 1/2 tablespoons soy sauce
• 1 tablespoon Chinese rice wine or dry sherry

Sauce

• 1/2 cup chicken stock
• 2 tablespoons soy sauce
• 1 ½ tablespoons oyster sauce
• ¼ teaspoon white pepper

Instructions

 

• Soak the shitake mushrooms in warm water for 15 to 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside.
• In a small bowl, combine the ingredients for the marinade. Add the chicken pieces and stir to coat. Cover with a plastic wrap and let stand at room temperature for 15 minutes.
• Meanwhile, cook the noodles in boiling water just before al dente, around 2 minutes. Drain the noodles, rinse under cold water and drain again thoroughly. Transfer to a bowl and toss with the sesame oil.
• Prepare the sauce by combining all the ingredients in a small bowl. Set aside.
• Heat a wok or large skillet over medium high heat. Add 1 tablespoon vegetable oil and swirl to coat the bottom. Add the chicken and stir fry until no longer pink, about 2 minutes. Add the onions, snow peas, bell pepper, carrots, bean sprouts, and mushrooms. Cook for another 3 minutes, or until the vegetables are tender-crisp. Add 1 tablespoon oyster sauce and stir until well incorporated. Transfer to a plate and set aside.
• Using the same wok or skillet, add the remaining 2 tablespoons vegetable oil. Swirl to coat the bottom of the pan. Add the noodles and stir-fry for a minute. Make a well in the middle of the noodles and pour in the sauce. Return the chicken and vegetables to the pan and stir until everything is well coated and heated through. Transfer to a plate and serve.
• Enjoy!

Notes

Recipe adapted from “The Chinese Takeout Cookbook”.

Nutrition

Calories: 550kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 3gCholesterol: 90mgSodium: 800mgFiber: 4gSugar: 5g

Keyword chicken, chow mein, noodles, quick meal, stir fry

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