This goes faster than it looks. About 30 minutes from start to finish.
Make sure no cornstarch lumps remain. The sauce should pour easily off a spoon.
The blanch is just to loosen the strands. The cooking happens later in the wok with the oil. Drier noodles fry better.
Letting the chicken sit untouched for that first minute is what gives it color. Stirring too early just steams it.
Pulling the vegetables out keeps them from going soft when the noodles and sauce go in. They finish cooking when everything comes back together.
The bean sprouts go in at the very end so they keep their crunch.
This Chicken Chow Mein stores well if you have any leftovers, though in my experience it rarely lasts long.
It comes down to how the noodles are cooked. Chow mein noodles get fried in oil so they pick up some color and a little chew. Lo mein noodles are boiled and then tossed with sauce, so they stay soft. The names actually tell you. “Chow” means fried and “lo” means tossed.
Yes. Chicken thighs work well. Slice them thin against the grain just like you would the breast.
Fresh thin yellow egg noodles labeled chow mein or pan fried noodles. You can find them in the refrigerated section of Asian grocery stores. If those are not available, use dried chow mein noodles, yakisoba, or thin spaghetti cooked al dente. Keep them slightly underdone before they hit the wok so they have room to fry.
You do not need one, but it helps. A 12 inch nonstick or carbon steel skillet works fine, especially on an electric or induction stove. The technique stays the same. Just make sure the pan is big enough to spread the noodles out without piling them up.
This is one of my favorite weeknight dinners, and I hope it becomes one of yours too. The kids really enjoy it, and I love that I can use whatever vegetables we have on hand. Once you get a feel for the noodle frying step, you will see how much of a difference it makes. Give this Chicken Chow Mein recipe a try and let me know how it turned out for you.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken Chow Mein is a Chinese stir fried noodle dish with marinated chicken, fresh vegetables, and egg noodles fried in a hot wok with a savory soy and oyster sauce. Quick to make and ready in about 30 minutes. Serve straight from the wok for the best texture.
Combine the chicken, light soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, white pepper, and vegetable oil in a bowl. Mix well until the chicken absorbs the marinade. Let it sit for 15 to 20 minutes while you prepare the rest of the ingredients.
1 lb boneless skinless chicken breast, 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 0.5 teaspoon sesame oil, 0.25 teaspoon granulated white sugar, 0.25 teaspoon ground white pepper, 1 teaspoon vegetable oil
Make the sauce by combining the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, sugar, chicken powder, cornstarch, water, and white pepper in a bowl. Stir until smooth and set it aside.
4 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 0.5 tablespoon dark soy sauce, 1 teaspoon sesame oil, 1.5 teaspoons granulated white sugar, 1 teaspoon chicken powder, 2.5 teaspoons cornstarch, 0.66 cup water, 0.25 teaspoon ground white pepper
Boil water in a large pot. Add the fresh chow mein noodles and blanch for 30 to 40 seconds, or just until the noodles loosen. Drain right away and rinse quickly with cold water to stop the cooking. Shake off the excess water, then pat the noodles dry with paper towels. Set aside.
16 oz fresh chow mein noodles
Heat a wok or large pan over high heat. Add 1 tablespoon of vegetable oil. Arrange the marinated chicken in a single layer and let it sear for 1 minute without stirring. Stir fry for 1 to 2 minutes, or until the chicken lightly browns and is almost cooked through.
4 tablespoons vegetable oil
Add the garlic, ginger, and white parts of the green onions. Stir fry for 15 to 20 seconds, or until fragrant.
4 pieces green onions, 3 cloves garlic, 1 tablespoon fresh ginger, 4 tablespoons vegetable oil
Add the cabbage, carrot, and celery. Stir fry for about 2 minutes, or until the vegetables are still crisp but slightly tender. Remove the vegetables and chicken from the pan.
3 cups green cabbage, 1 piece medium carrot, 2 stalks celery
Pour the remaining cooking oil into the same wok. Add the noodles and spread them out. Let them cook for 30 seconds before tossing. Continue stir frying for 1 to 2 minutes.
16 oz fresh chow mein noodles, 4 tablespoons vegetable oil
Stir the sauce again before pouring it into the pan. This helps mix the cornstarch that settled at the bottom. Pour the sauce over the noodles and toss to combine until the noodles are coated evenly.
Return the chicken and vegetables to the wok. Add the green parts of the green onions and the bean sprouts. Toss to combine for about 1 minute, just until the bean sprouts are heated but still crunchy.
4 pieces green onions, 1.25 cups bean sprouts
Turn the heat off. Add salt as needed.
0.5 teaspoon sesame oil, Salt to taste
Transfer to a serving plate. Serve hot. Share and enjoy!
Calories: 224kcal (11%) Carbohydrates: 14g (5%) Protein: 29g (58%) Fat: 5g (8%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.01g Cholesterol: 73mg (24%) Sodium: 1753mg (73%) Potassium: 731mg (21%) Fiber: 3g (12%) Sugar: 6g (7%) Vitamin A: 2740IU (55%) Vitamin C: 27mg (33%) Calcium: 59mg (6%) Iron: 2mg (11%)
This goes faster than it looks. About 30 minutes from start to finish.
Make sure no cornstarch lumps remain. The sauce should pour easily off a spoon.
The blanch is just to loosen the strands. The cooking happens later in the wok with the oil. Drier noodles fry better.
Letting the chicken sit untouched for that first minute is what gives it color. Stirring too early just steams it.
Pulling the vegetables out keeps them from going soft when the noodles and sauce go in. They finish cooking when everything comes back together.
The bean sprouts go in at the very end so they keep their crunch.
This Chicken Chow Mein stores well if you have any leftovers, though in my experience it rarely lasts long.
It comes down to how the noodles are cooked. Chow mein noodles get fried in oil so they pick up some color and a little chew. Lo mein noodles are boiled and then tossed with sauce, so they stay soft. The names actually tell you. “Chow” means fried and “lo” means tossed.
Yes. Chicken thighs work well. Slice them thin against the grain just like you would the breast.
Fresh thin yellow egg noodles labeled chow mein or pan fried noodles. You can find them in the refrigerated section of Asian grocery stores. If those are not available, use dried chow mein noodles, yakisoba, or thin spaghetti cooked al dente. Keep them slightly underdone before they hit the wok so they have room to fry.
You do not need one, but it helps. A 12 inch nonstick or carbon steel skillet works fine, especially on an electric or induction stove. The technique stays the same. Just make sure the pan is big enough to spread the noodles out without piling them up.
This is one of my favorite weeknight dinners, and I hope it becomes one of yours too. The kids really enjoy it, and I love that I can use whatever vegetables we have on hand. Once you get a feel for the noodle frying step, you will see how much of a difference it makes. Give this Chicken Chow Mein recipe a try and let me know how it turned out for you.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken Chow Mein is a Chinese stir fried noodle dish with marinated chicken, fresh vegetables, and egg noodles fried in a hot wok with a savory soy and oyster sauce. Quick to make and ready in about 30 minutes. Serve straight from the wok for the best texture.
Combine the chicken, light soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, white pepper, and vegetable oil in a bowl. Mix well until the chicken absorbs the marinade. Let it sit for 15 to 20 minutes while you prepare the rest of the ingredients.
1 lb boneless skinless chicken breast, 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 0.5 teaspoon sesame oil, 0.25 teaspoon granulated white sugar, 0.25 teaspoon ground white pepper, 1 teaspoon vegetable oil
Make the sauce by combining the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, sugar, chicken powder, cornstarch, water, and white pepper in a bowl. Stir until smooth and set it aside.
4 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 0.5 tablespoon dark soy sauce, 1 teaspoon sesame oil, 1.5 teaspoons granulated white sugar, 1 teaspoon chicken powder, 2.5 teaspoons cornstarch, 0.66 cup water, 0.25 teaspoon ground white pepper
Boil water in a large pot. Add the fresh chow mein noodles and blanch for 30 to 40 seconds, or just until the noodles loosen. Drain right away and rinse quickly with cold water to stop the cooking. Shake off the excess water, then pat the noodles dry with paper towels. Set aside.
16 oz fresh chow mein noodles
Heat a wok or large pan over high heat. Add 1 tablespoon of vegetable oil. Arrange the marinated chicken in a single layer and let it sear for 1 minute without stirring. Stir fry for 1 to 2 minutes, or until the chicken lightly browns and is almost cooked through.
4 tablespoons vegetable oil
Add the garlic, ginger, and white parts of the green onions. Stir fry for 15 to 20 seconds, or until fragrant.
4 pieces green onions, 3 cloves garlic, 1 tablespoon fresh ginger, 4 tablespoons vegetable oil
Add the cabbage, carrot, and celery. Stir fry for about 2 minutes, or until the vegetables are still crisp but slightly tender. Remove the vegetables and chicken from the pan.
3 cups green cabbage, 1 piece medium carrot, 2 stalks celery
Pour the remaining cooking oil into the same wok. Add the noodles and spread them out. Let them cook for 30 seconds before tossing. Continue stir frying for 1 to 2 minutes.
16 oz fresh chow mein noodles, 4 tablespoons vegetable oil
Stir the sauce again before pouring it into the pan. This helps mix the cornstarch that settled at the bottom. Pour the sauce over the noodles and toss to combine until the noodles are coated evenly.
Return the chicken and vegetables to the wok. Add the green parts of the green onions and the bean sprouts. Toss to combine for about 1 minute, just until the bean sprouts are heated but still crunchy.
4 pieces green onions, 1.25 cups bean sprouts
Turn the heat off. Add salt as needed.
0.5 teaspoon sesame oil, Salt to taste
Transfer to a serving plate. Serve hot. Share and enjoy!
Calories: 224kcal (11%) Carbohydrates: 14g (5%) Protein: 29g (58%) Fat: 5g (8%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.01g Cholesterol: 73mg (24%) Sodium: 1753mg (73%) Potassium: 731mg (21%) Fiber: 3g (12%) Sugar: 6g (7%) Vitamin A: 2740IU (55%) Vitamin C: 27mg (33%) Calcium: 59mg (6%) Iron: 2mg (11%)
This goes faster than it looks. About 30 minutes from start to finish.
Make sure no cornstarch lumps remain. The sauce should pour easily off a spoon.
The blanch is just to loosen the strands. The cooking happens later in the wok with the oil. Drier noodles fry better.
Letting the chicken sit untouched for that first minute is what gives it color. Stirring too early just steams it.
Pulling the vegetables out keeps them from going soft when the noodles and sauce go in. They finish cooking when everything comes back together.
The bean sprouts go in at the very end so they keep their crunch.
This Chicken Chow Mein stores well if you have any leftovers, though in my experience it rarely lasts long.
It comes down to how the noodles are cooked. Chow mein noodles get fried in oil so they pick up some color and a little chew. Lo mein noodles are boiled and then tossed with sauce, so they stay soft. The names actually tell you. “Chow” means fried and “lo” means tossed.
Yes. Chicken thighs work well. Slice them thin against the grain just like you would the breast.
Fresh thin yellow egg noodles labeled chow mein or pan fried noodles. You can find them in the refrigerated section of Asian grocery stores. If those are not available, use dried chow mein noodles, yakisoba, or thin spaghetti cooked al dente. Keep them slightly underdone before they hit the wok so they have room to fry.
You do not need one, but it helps. A 12 inch nonstick or carbon steel skillet works fine, especially on an electric or induction stove. The technique stays the same. Just make sure the pan is big enough to spread the noodles out without piling them up.
This is one of my favorite weeknight dinners, and I hope it becomes one of yours too. The kids really enjoy it, and I love that I can use whatever vegetables we have on hand. Once you get a feel for the noodle frying step, you will see how much of a difference it makes. Give this Chicken Chow Mein recipe a try and let me know how it turned out for you.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken Chow Mein is a Chinese stir fried noodle dish with marinated chicken, fresh vegetables, and egg noodles fried in a hot wok with a savory soy and oyster sauce. Quick to make and ready in about 30 minutes. Serve straight from the wok for the best texture.
Combine the chicken, light soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, white pepper, and vegetable oil in a bowl. Mix well until the chicken absorbs the marinade. Let it sit for 15 to 20 minutes while you prepare the rest of the ingredients.
1 lb boneless skinless chicken breast, 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 0.5 teaspoon sesame oil, 0.25 teaspoon granulated white sugar, 0.25 teaspoon ground white pepper, 1 teaspoon vegetable oil
Make the sauce by combining the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, sugar, chicken powder, cornstarch, water, and white pepper in a bowl. Stir until smooth and set it aside.
4 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 0.5 tablespoon dark soy sauce, 1 teaspoon sesame oil, 1.5 teaspoons granulated white sugar, 1 teaspoon chicken powder, 2.5 teaspoons cornstarch, 0.66 cup water, 0.25 teaspoon ground white pepper
Boil water in a large pot. Add the fresh chow mein noodles and blanch for 30 to 40 seconds, or just until the noodles loosen. Drain right away and rinse quickly with cold water to stop the cooking. Shake off the excess water, then pat the noodles dry with paper towels. Set aside.
16 oz fresh chow mein noodles
Heat a wok or large pan over high heat. Add 1 tablespoon of vegetable oil. Arrange the marinated chicken in a single layer and let it sear for 1 minute without stirring. Stir fry for 1 to 2 minutes, or until the chicken lightly browns and is almost cooked through.
4 tablespoons vegetable oil
Add the garlic, ginger, and white parts of the green onions. Stir fry for 15 to 20 seconds, or until fragrant.
4 pieces green onions, 3 cloves garlic, 1 tablespoon fresh ginger, 4 tablespoons vegetable oil
Add the cabbage, carrot, and celery. Stir fry for about 2 minutes, or until the vegetables are still crisp but slightly tender. Remove the vegetables and chicken from the pan.
3 cups green cabbage, 1 piece medium carrot, 2 stalks celery
Pour the remaining cooking oil into the same wok. Add the noodles and spread them out. Let them cook for 30 seconds before tossing. Continue stir frying for 1 to 2 minutes.
16 oz fresh chow mein noodles, 4 tablespoons vegetable oil
Stir the sauce again before pouring it into the pan. This helps mix the cornstarch that settled at the bottom. Pour the sauce over the noodles and toss to combine until the noodles are coated evenly.
Return the chicken and vegetables to the wok. Add the green parts of the green onions and the bean sprouts. Toss to combine for about 1 minute, just until the bean sprouts are heated but still crunchy.
4 pieces green onions, 1.25 cups bean sprouts
Turn the heat off. Add salt as needed.
0.5 teaspoon sesame oil, Salt to taste
Transfer to a serving plate. Serve hot. Share and enjoy!
Calories: 224kcal (11%) Carbohydrates: 14g (5%) Protein: 29g (58%) Fat: 5g (8%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.01g Cholesterol: 73mg (24%) Sodium: 1753mg (73%) Potassium: 731mg (21%) Fiber: 3g (12%) Sugar: 6g (7%) Vitamin A: 2740IU (55%) Vitamin C: 27mg (33%) Calcium: 59mg (6%) Iron: 2mg (11%)
This goes faster than it looks. About 30 minutes from start to finish.
Make sure no cornstarch lumps remain. The sauce should pour easily off a spoon.
The blanch is just to loosen the strands. The cooking happens later in the wok with the oil. Drier noodles fry better.
Letting the chicken sit untouched for that first minute is what gives it color. Stirring too early just steams it.
Pulling the vegetables out keeps them from going soft when the noodles and sauce go in. They finish cooking when everything comes back together.
The bean sprouts go in at the very end so they keep their crunch.
This Chicken Chow Mein stores well if you have any leftovers, though in my experience it rarely lasts long.
It comes down to how the noodles are cooked. Chow mein noodles get fried in oil so they pick up some color and a little chew. Lo mein noodles are boiled and then tossed with sauce, so they stay soft. The names actually tell you. “Chow” means fried and “lo” means tossed.
Yes. Chicken thighs work well. Slice them thin against the grain just like you would the breast.
Fresh thin yellow egg noodles labeled chow mein or pan fried noodles. You can find them in the refrigerated section of Asian grocery stores. If those are not available, use dried chow mein noodles, yakisoba, or thin spaghetti cooked al dente. Keep them slightly underdone before they hit the wok so they have room to fry.
You do not need one, but it helps. A 12 inch nonstick or carbon steel skillet works fine, especially on an electric or induction stove. The technique stays the same. Just make sure the pan is big enough to spread the noodles out without piling them up.
This is one of my favorite weeknight dinners, and I hope it becomes one of yours too. The kids really enjoy it, and I love that I can use whatever vegetables we have on hand. Once you get a feel for the noodle frying step, you will see how much of a difference it makes. Give this Chicken Chow Mein recipe a try and let me know how it turned out for you.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken Chow Mein is a Chinese stir fried noodle dish with marinated chicken, fresh vegetables, and egg noodles fried in a hot wok with a savory soy and oyster sauce. Quick to make and ready in about 30 minutes. Serve straight from the wok for the best texture.
Combine the chicken, light soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, white pepper, and vegetable oil in a bowl. Mix well until the chicken absorbs the marinade. Let it sit for 15 to 20 minutes while you prepare the rest of the ingredients.
1 lb boneless skinless chicken breast, 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 0.5 teaspoon sesame oil, 0.25 teaspoon granulated white sugar, 0.25 teaspoon ground white pepper, 1 teaspoon vegetable oil
Make the sauce by combining the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, sugar, chicken powder, cornstarch, water, and white pepper in a bowl. Stir until smooth and set it aside.
4 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 0.5 tablespoon dark soy sauce, 1 teaspoon sesame oil, 1.5 teaspoons granulated white sugar, 1 teaspoon chicken powder, 2.5 teaspoons cornstarch, 0.66 cup water, 0.25 teaspoon ground white pepper
Boil water in a large pot. Add the fresh chow mein noodles and blanch for 30 to 40 seconds, or just until the noodles loosen. Drain right away and rinse quickly with cold water to stop the cooking. Shake off the excess water, then pat the noodles dry with paper towels. Set aside.
16 oz fresh chow mein noodles
Heat a wok or large pan over high heat. Add 1 tablespoon of vegetable oil. Arrange the marinated chicken in a single layer and let it sear for 1 minute without stirring. Stir fry for 1 to 2 minutes, or until the chicken lightly browns and is almost cooked through.
4 tablespoons vegetable oil
Add the garlic, ginger, and white parts of the green onions. Stir fry for 15 to 20 seconds, or until fragrant.
4 pieces green onions, 3 cloves garlic, 1 tablespoon fresh ginger, 4 tablespoons vegetable oil
Add the cabbage, carrot, and celery. Stir fry for about 2 minutes, or until the vegetables are still crisp but slightly tender. Remove the vegetables and chicken from the pan.
3 cups green cabbage, 1 piece medium carrot, 2 stalks celery
Pour the remaining cooking oil into the same wok. Add the noodles and spread them out. Let them cook for 30 seconds before tossing. Continue stir frying for 1 to 2 minutes.
16 oz fresh chow mein noodles, 4 tablespoons vegetable oil
Stir the sauce again before pouring it into the pan. This helps mix the cornstarch that settled at the bottom. Pour the sauce over the noodles and toss to combine until the noodles are coated evenly.
Return the chicken and vegetables to the wok. Add the green parts of the green onions and the bean sprouts. Toss to combine for about 1 minute, just until the bean sprouts are heated but still crunchy.
4 pieces green onions, 1.25 cups bean sprouts
Turn the heat off. Add salt as needed.
0.5 teaspoon sesame oil, Salt to taste
Transfer to a serving plate. Serve hot. Share and enjoy!
Calories: 224kcal (11%) Carbohydrates: 14g (5%) Protein: 29g (58%) Fat: 5g (8%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.01g Cholesterol: 73mg (24%) Sodium: 1753mg (73%) Potassium: 731mg (21%) Fiber: 3g (12%) Sugar: 6g (7%) Vitamin A: 2740IU (55%) Vitamin C: 27mg (33%) Calcium: 59mg (6%) Iron: 2mg (11%)
This goes faster than it looks. About 30 minutes from start to finish.
Make sure no cornstarch lumps remain. The sauce should pour easily off a spoon.
The blanch is just to loosen the strands. The cooking happens later in the wok with the oil. Drier noodles fry better.
Letting the chicken sit untouched for that first minute is what gives it color. Stirring too early just steams it.
Pulling the vegetables out keeps them from going soft when the noodles and sauce go in. They finish cooking when everything comes back together.
The bean sprouts go in at the very end so they keep their crunch.
This Chicken Chow Mein stores well if you have any leftovers, though in my experience it rarely lasts long.
It comes down to how the noodles are cooked. Chow mein noodles get fried in oil so they pick up some color and a little chew. Lo mein noodles are boiled and then tossed with sauce, so they stay soft. The names actually tell you. “Chow” means fried and “lo” means tossed.
Yes. Chicken thighs work well. Slice them thin against the grain just like you would the breast.
Fresh thin yellow egg noodles labeled chow mein or pan fried noodles. You can find them in the refrigerated section of Asian grocery stores. If those are not available, use dried chow mein noodles, yakisoba, or thin spaghetti cooked al dente. Keep them slightly underdone before they hit the wok so they have room to fry.
You do not need one, but it helps. A 12 inch nonstick or carbon steel skillet works fine, especially on an electric or induction stove. The technique stays the same. Just make sure the pan is big enough to spread the noodles out without piling them up.
This is one of my favorite weeknight dinners, and I hope it becomes one of yours too. The kids really enjoy it, and I love that I can use whatever vegetables we have on hand. Once you get a feel for the noodle frying step, you will see how much of a difference it makes. Give this Chicken Chow Mein recipe a try and let me know how it turned out for you.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken Chow Mein is a Chinese stir fried noodle dish with marinated chicken, fresh vegetables, and egg noodles fried in a hot wok with a savory soy and oyster sauce. Quick to make and ready in about 30 minutes. Serve straight from the wok for the best texture.
Combine the chicken, light soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, white pepper, and vegetable oil in a bowl. Mix well until the chicken absorbs the marinade. Let it sit for 15 to 20 minutes while you prepare the rest of the ingredients.
1 lb boneless skinless chicken breast, 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 0.5 teaspoon sesame oil, 0.25 teaspoon granulated white sugar, 0.25 teaspoon ground white pepper, 1 teaspoon vegetable oil
Make the sauce by combining the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, sugar, chicken powder, cornstarch, water, and white pepper in a bowl. Stir until smooth and set it aside.
4 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 0.5 tablespoon dark soy sauce, 1 teaspoon sesame oil, 1.5 teaspoons granulated white sugar, 1 teaspoon chicken powder, 2.5 teaspoons cornstarch, 0.66 cup water, 0.25 teaspoon ground white pepper
Boil water in a large pot. Add the fresh chow mein noodles and blanch for 30 to 40 seconds, or just until the noodles loosen. Drain right away and rinse quickly with cold water to stop the cooking. Shake off the excess water, then pat the noodles dry with paper towels. Set aside.
16 oz fresh chow mein noodles
Heat a wok or large pan over high heat. Add 1 tablespoon of vegetable oil. Arrange the marinated chicken in a single layer and let it sear for 1 minute without stirring. Stir fry for 1 to 2 minutes, or until the chicken lightly browns and is almost cooked through.
4 tablespoons vegetable oil
Add the garlic, ginger, and white parts of the green onions. Stir fry for 15 to 20 seconds, or until fragrant.
4 pieces green onions, 3 cloves garlic, 1 tablespoon fresh ginger, 4 tablespoons vegetable oil
Add the cabbage, carrot, and celery. Stir fry for about 2 minutes, or until the vegetables are still crisp but slightly tender. Remove the vegetables and chicken from the pan.
3 cups green cabbage, 1 piece medium carrot, 2 stalks celery
Pour the remaining cooking oil into the same wok. Add the noodles and spread them out. Let them cook for 30 seconds before tossing. Continue stir frying for 1 to 2 minutes.
16 oz fresh chow mein noodles, 4 tablespoons vegetable oil
Stir the sauce again before pouring it into the pan. This helps mix the cornstarch that settled at the bottom. Pour the sauce over the noodles and toss to combine until the noodles are coated evenly.
Return the chicken and vegetables to the wok. Add the green parts of the green onions and the bean sprouts. Toss to combine for about 1 minute, just until the bean sprouts are heated but still crunchy.
4 pieces green onions, 1.25 cups bean sprouts
Turn the heat off. Add salt as needed.
0.5 teaspoon sesame oil, Salt to taste
Transfer to a serving plate. Serve hot. Share and enjoy!
Calories: 224kcal (11%) Carbohydrates: 14g (5%) Protein: 29g (58%) Fat: 5g (8%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.01g Cholesterol: 73mg (24%) Sodium: 1753mg (73%) Potassium: 731mg (21%) Fiber: 3g (12%) Sugar: 6g (7%) Vitamin A: 2740IU (55%) Vitamin C: 27mg (33%) Calcium: 59mg (6%) Iron: 2mg (11%)
Chicken Chow Mein is a Chinese stir fried noodle dish made with marinated chicken, fresh vegetables, and chow mein noodles tossed in a hot wok with a savory soy and oyster sauce. I like to marinate the chicken first because it keeps the meat tender and gives it good flavor.
The noodles only need a quick blanch before they go into the wok. After that, I let them fry in the oil for a bit before adding the sauce. This small step makes a big difference. It gives the noodles better texture and makes the dish taste closer to the chow mein we enjoy from restaurants. I have tried many homemade versions over the years, and this is the part that really helps bring everything together.
I started making this when I was living in Chicago. There was a small Chinese restaurant near our place, and I used to order from them almost every week. After a while, I thought, why not try making it at home?
The sauce was easy to put together. The noodles were also simple once I treated chow mein the right way (differently than lo mein). It is not just about tossing the noodles in sauce. The noodles need to fry a little in the wok so they get better texture and flavor. The kids enjoy noodles, and this is also a good way to use whatever vegetables we have in the fridge.
You should end up with tender chicken, crisp vegetables, and noodles with a little color and chew. Just make sure everything is sliced and ready before you start cooking. Once the wok gets hot, everything moves fast.
Chicken Chow Mein is a Cantonese stir fried noodle dish made with thin egg noodles, marinated chicken, fresh vegetables, and a savory soy and oyster sauce. The name says it. “Chow” means fried, “mein” means noodles.
The dish came out of Cantonese kitchens in southern China and traveled with Chinese immigrants to nearly every part of the world. In the United States it landed on every Chinese American takeout menu. There are a few styles. Hong Kong style fries the noodles into a crispy cake first, then a saucy stir fry goes on top. The version I am sharing here fries the noodles right in the wok with the oil, then everything tosses together. The noodles pick up a little color and crunch from the oil before the sauce coats them.
Chow mein is also related to pancit canton. They are related, but each one has its own taste and way of cooking. Pancit canton uses snap peas, cabbage, and sometimes Chinese sausage, with calamansi at the end. Chow mein keeps to cabbage and bean sprouts.
A few things make a real difference here.
A few things I always do when I make this at home.
This goes faster than it looks. About 30 minutes from start to finish.
Make sure no cornstarch lumps remain. The sauce should pour easily off a spoon.
The blanch is just to loosen the strands. The cooking happens later in the wok with the oil. Drier noodles fry better.
Letting the chicken sit untouched for that first minute is what gives it color. Stirring too early just steams it.
Pulling the vegetables out keeps them from going soft when the noodles and sauce go in. They finish cooking when everything comes back together.
The bean sprouts go in at the very end so they keep their crunch.
This Chicken Chow Mein stores well if you have any leftovers, though in my experience it rarely lasts long.
It comes down to how the noodles are cooked. Chow mein noodles get fried in oil so they pick up some color and a little chew. Lo mein noodles are boiled and then tossed with sauce, so they stay soft. The names actually tell you. “Chow” means fried and “lo” means tossed.
Yes. Chicken thighs work well. Slice them thin against the grain just like you would the breast.
Fresh thin yellow egg noodles labeled chow mein or pan fried noodles. You can find them in the refrigerated section of Asian grocery stores. If those are not available, use dried chow mein noodles, yakisoba, or thin spaghetti cooked al dente. Keep them slightly underdone before they hit the wok so they have room to fry.
You do not need one, but it helps. A 12 inch nonstick or carbon steel skillet works fine, especially on an electric or induction stove. The technique stays the same. Just make sure the pan is big enough to spread the noodles out without piling them up.
This is one of my favorite weeknight dinners, and I hope it becomes one of yours too. The kids really enjoy it, and I love that I can use whatever vegetables we have on hand. Once you get a feel for the noodle frying step, you will see how much of a difference it makes. Give this Chicken Chow Mein recipe a try and let me know how it turned out for you.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken Chow Mein is a Chinese stir fried noodle dish with marinated chicken, fresh vegetables, and egg noodles fried in a hot wok with a savory soy and oyster sauce. Quick to make and ready in about 30 minutes. Serve straight from the wok for the best texture.
Combine the chicken, light soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, white pepper, and vegetable oil in a bowl. Mix well until the chicken absorbs the marinade. Let it sit for 15 to 20 minutes while you prepare the rest of the ingredients.
1 lb boneless skinless chicken breast, 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 0.5 teaspoon sesame oil, 0.25 teaspoon granulated white sugar, 0.25 teaspoon ground white pepper, 1 teaspoon vegetable oil
Make the sauce by combining the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, sugar, chicken powder, cornstarch, water, and white pepper in a bowl. Stir until smooth and set it aside.
4 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 0.5 tablespoon dark soy sauce, 1 teaspoon sesame oil, 1.5 teaspoons granulated white sugar, 1 teaspoon chicken powder, 2.5 teaspoons cornstarch, 0.66 cup water, 0.25 teaspoon ground white pepper
Boil water in a large pot. Add the fresh chow mein noodles and blanch for 30 to 40 seconds, or just until the noodles loosen. Drain right away and rinse quickly with cold water to stop the cooking. Shake off the excess water, then pat the noodles dry with paper towels. Set aside.
16 oz fresh chow mein noodles
Heat a wok or large pan over high heat. Add 1 tablespoon of vegetable oil. Arrange the marinated chicken in a single layer and let it sear for 1 minute without stirring. Stir fry for 1 to 2 minutes, or until the chicken lightly browns and is almost cooked through.
4 tablespoons vegetable oil
Add the garlic, ginger, and white parts of the green onions. Stir fry for 15 to 20 seconds, or until fragrant.
4 pieces green onions, 3 cloves garlic, 1 tablespoon fresh ginger, 4 tablespoons vegetable oil
Add the cabbage, carrot, and celery. Stir fry for about 2 minutes, or until the vegetables are still crisp but slightly tender. Remove the vegetables and chicken from the pan.
3 cups green cabbage, 1 piece medium carrot, 2 stalks celery
Pour the remaining cooking oil into the same wok. Add the noodles and spread them out. Let them cook for 30 seconds before tossing. Continue stir frying for 1 to 2 minutes.
16 oz fresh chow mein noodles, 4 tablespoons vegetable oil
Stir the sauce again before pouring it into the pan. This helps mix the cornstarch that settled at the bottom. Pour the sauce over the noodles and toss to combine until the noodles are coated evenly.
Return the chicken and vegetables to the wok. Add the green parts of the green onions and the bean sprouts. Toss to combine for about 1 minute, just until the bean sprouts are heated but still crunchy.
4 pieces green onions, 1.25 cups bean sprouts
Turn the heat off. Add salt as needed.
0.5 teaspoon sesame oil, Salt to taste
Transfer to a serving plate. Serve hot. Share and enjoy!
Calories: 224kcal (11%) Carbohydrates: 14g (5%) Protein: 29g (58%) Fat: 5g (8%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.01g Cholesterol: 73mg (24%) Sodium: 1753mg (73%) Potassium: 731mg (21%) Fiber: 3g (12%) Sugar: 6g (7%) Vitamin A: 2740IU (55%) Vitamin C: 27mg (33%) Calcium: 59mg (6%) Iron: 2mg (11%)
Chicken Chow Mein is a Chinese stir fried noodle dish made with marinated chicken, fresh vegetables, and chow mein noodles tossed in a hot wok with a savory soy and oyster sauce. I like to marinate the chicken first because it keeps the meat tender and gives it good flavor.
The noodles only need a quick blanch before they go into the wok. After that, I let them fry in the oil for a bit before adding the sauce. This small step makes a big difference. It gives the noodles better texture and makes the dish taste closer to the chow mein we enjoy from restaurants. I have tried many homemade versions over the years, and this is the part that really helps bring everything together.
I started making this when I was living in Chicago. There was a small Chinese restaurant near our place, and I used to order from them almost every week. After a while, I thought, why not try making it at home?
The sauce was easy to put together. The noodles were also simple once I treated chow mein the right way (differently than lo mein). It is not just about tossing the noodles in sauce. The noodles need to fry a little in the wok so they get better texture and flavor. The kids enjoy noodles, and this is also a good way to use whatever vegetables we have in the fridge.
You should end up with tender chicken, crisp vegetables, and noodles with a little color and chew. Just make sure everything is sliced and ready before you start cooking. Once the wok gets hot, everything moves fast.
Chicken Chow Mein is a Cantonese stir fried noodle dish made with thin egg noodles, marinated chicken, fresh vegetables, and a savory soy and oyster sauce. The name says it. “Chow” means fried, “mein” means noodles.
The dish came out of Cantonese kitchens in southern China and traveled with Chinese immigrants to nearly every part of the world. In the United States it landed on every Chinese American takeout menu. There are a few styles. Hong Kong style fries the noodles into a crispy cake first, then a saucy stir fry goes on top. The version I am sharing here fries the noodles right in the wok with the oil, then everything tosses together. The noodles pick up a little color and crunch from the oil before the sauce coats them.
Chow mein is also related to pancit canton. They are related, but each one has its own taste and way of cooking. Pancit canton uses snap peas, cabbage, and sometimes Chinese sausage, with calamansi at the end. Chow mein keeps to cabbage and bean sprouts.
A few things make a real difference here.
A few things I always do when I make this at home.
This goes faster than it looks. About 30 minutes from start to finish.
Make sure no cornstarch lumps remain. The sauce should pour easily off a spoon.
The blanch is just to loosen the strands. The cooking happens later in the wok with the oil. Drier noodles fry better.
Letting the chicken sit untouched for that first minute is what gives it color. Stirring too early just steams it.
Pulling the vegetables out keeps them from going soft when the noodles and sauce go in. They finish cooking when everything comes back together.
The bean sprouts go in at the very end so they keep their crunch.
This Chicken Chow Mein stores well if you have any leftovers, though in my experience it rarely lasts long.
It comes down to how the noodles are cooked. Chow mein noodles get fried in oil so they pick up some color and a little chew. Lo mein noodles are boiled and then tossed with sauce, so they stay soft. The names actually tell you. “Chow” means fried and “lo” means tossed.
Yes. Chicken thighs work well. Slice them thin against the grain just like you would the breast.
Fresh thin yellow egg noodles labeled chow mein or pan fried noodles. You can find them in the refrigerated section of Asian grocery stores. If those are not available, use dried chow mein noodles, yakisoba, or thin spaghetti cooked al dente. Keep them slightly underdone before they hit the wok so they have room to fry.
You do not need one, but it helps. A 12 inch nonstick or carbon steel skillet works fine, especially on an electric or induction stove. The technique stays the same. Just make sure the pan is big enough to spread the noodles out without piling them up.
This is one of my favorite weeknight dinners, and I hope it becomes one of yours too. The kids really enjoy it, and I love that I can use whatever vegetables we have on hand. Once you get a feel for the noodle frying step, you will see how much of a difference it makes. Give this Chicken Chow Mein recipe a try and let me know how it turned out for you.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken Chow Mein is a Chinese stir fried noodle dish with marinated chicken, fresh vegetables, and egg noodles fried in a hot wok with a savory soy and oyster sauce. Quick to make and ready in about 30 minutes. Serve straight from the wok for the best texture.
Combine the chicken, light soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, white pepper, and vegetable oil in a bowl. Mix well until the chicken absorbs the marinade. Let it sit for 15 to 20 minutes while you prepare the rest of the ingredients.
1 lb boneless skinless chicken breast, 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 0.5 teaspoon sesame oil, 0.25 teaspoon granulated white sugar, 0.25 teaspoon ground white pepper, 1 teaspoon vegetable oil
Make the sauce by combining the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, sugar, chicken powder, cornstarch, water, and white pepper in a bowl. Stir until smooth and set it aside.
4 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 0.5 tablespoon dark soy sauce, 1 teaspoon sesame oil, 1.5 teaspoons granulated white sugar, 1 teaspoon chicken powder, 2.5 teaspoons cornstarch, 0.66 cup water, 0.25 teaspoon ground white pepper
Boil water in a large pot. Add the fresh chow mein noodles and blanch for 30 to 40 seconds, or just until the noodles loosen. Drain right away and rinse quickly with cold water to stop the cooking. Shake off the excess water, then pat the noodles dry with paper towels. Set aside.
16 oz fresh chow mein noodles
Heat a wok or large pan over high heat. Add 1 tablespoon of vegetable oil. Arrange the marinated chicken in a single layer and let it sear for 1 minute without stirring. Stir fry for 1 to 2 minutes, or until the chicken lightly browns and is almost cooked through.
4 tablespoons vegetable oil
Add the garlic, ginger, and white parts of the green onions. Stir fry for 15 to 20 seconds, or until fragrant.
4 pieces green onions, 3 cloves garlic, 1 tablespoon fresh ginger, 4 tablespoons vegetable oil
Add the cabbage, carrot, and celery. Stir fry for about 2 minutes, or until the vegetables are still crisp but slightly tender. Remove the vegetables and chicken from the pan.
3 cups green cabbage, 1 piece medium carrot, 2 stalks celery
Pour the remaining cooking oil into the same wok. Add the noodles and spread them out. Let them cook for 30 seconds before tossing. Continue stir frying for 1 to 2 minutes.
16 oz fresh chow mein noodles, 4 tablespoons vegetable oil
Stir the sauce again before pouring it into the pan. This helps mix the cornstarch that settled at the bottom. Pour the sauce over the noodles and toss to combine until the noodles are coated evenly.
Return the chicken and vegetables to the wok. Add the green parts of the green onions and the bean sprouts. Toss to combine for about 1 minute, just until the bean sprouts are heated but still crunchy.
4 pieces green onions, 1.25 cups bean sprouts
Turn the heat off. Add salt as needed.
0.5 teaspoon sesame oil, Salt to taste
Transfer to a serving plate. Serve hot. Share and enjoy!
Calories: 224kcal (11%) Carbohydrates: 14g (5%) Protein: 29g (58%) Fat: 5g (8%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.01g Cholesterol: 73mg (24%) Sodium: 1753mg (73%) Potassium: 731mg (21%) Fiber: 3g (12%) Sugar: 6g (7%) Vitamin A: 2740IU (55%) Vitamin C: 27mg (33%) Calcium: 59mg (6%) Iron: 2mg (11%)
