How do I prevent noodles from clumping?

Rinse the cooked noodles under cold water immediately after boiling to stop the cooking process and wash away excess starch.

Can I substitute white pepper?

Yes, you can use black pepper, but white pepper provides a more subtle, floral heat common in authentic Chinese dishes.

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CHINESE VEGETABLE & CHICKEN STIR FRY

I love to cook the local way, the Malaysian Style, Thai, Chinese, all greatly influenced by my 15 years of living in Malaysia -the Food Haven. I am amazed by the simplicity of the dishes and all the more what I love about cooking Chinese food at home is, It is rather easy, and we can incorporate it in no time.

This Chinese Style Vegetable & Chicken Stir fry is quite similar to the Vegetable Stir Fries, and the only difference is that we add some boneless Chicken pieces along with it, which gives an overall fullness to the dish.

All the more, these recipes are inspired from the Chinese Restaurants we dine at, in Malaysia. Initially, when we used to dine at such places, we loved to try different Stir-fries. Stir-fries with Veggies, stir-fried vegetables with Tofu or Chicken or Sausages. Veggies like Eggplants, Brocolli, Long Beans Stir fried Stir-fried Greens like Baby Kailan, Bok Choy, Napa Cabbages Kang Kung etc., The introduction to these recipes gave me a new way of cooking and combining vegetables, egg, meat, salted fish, shrimps, or tofu into these stir fries. And also these recipes gave me a total new revelation to cooking vegetables, the way it has to be, retaining the colour, texture, and nutrition.

Chinese Style Vegetable & Chicken Stir Fry is a quick & easy Chinese dish, with a simple addition of seared Chicken pieces into it. This style of cooking vegetables & chicken together adds a whole new dimension to the all plain vegetables.

But the secret behind perfect Chinese Style Stir Fry is the techniques you need to follow to get it right. Keep in mind that the vegetables in the stir-fry should retain the colour, crunchiness, and freshness of the vegetables. When perfectly done, this Chinese Style Vegetable & Chicken Stir Fry is going to be lustrous, gorgeously beautiful, presenting itself with a cornucopia of colours with a remarkable texture. I love this stir-fry whatsoever.

CHINESE VEGETABLE & CHICKEN STIR FRY

Just follow these simple tips and techniques for perfectly cooked Vegetable & Chicken Stir-fry.

VEGETABLES:

As we need to stir-fry the vegetable in one quick movement in a high heat, it is always advisable to keep all the needed items ready side by side. First clean, peel & cut the vegetables and when it comes to the Vegetables which you can add into this stir-fry, I mostly use Carrots, Mushrooms, Broccoli, Cauliflower, Capsicums & Snow peas. Can add Baby Corn too. If using mushrooms, use varieties like Button Mushrooms, Crimino Mushrooms, Shitake, or Oyster Mushrooms. Small Beech or Bunapi Mushrooms also suits well for Vegetable stir fries.

BLANCHING THE VEGETABLES:

Then I blanch the vegetables before stir-frying them. Blanching shortens the time required for stir-frying. And also the vegetables are cooked half way, retaining the shape & colour. Then, while stir-frying, the idea is just to mix them up with the sautéed garlic and the sauces on a high heat. This way the Stir Fry turns out to be perfectly cooked through, retaining the texture, colour, and all the more the nutrition. Once the Vegetables are blanched, you can straight away go with the stir-frying process.

Then mince the Garlic, Cut the Onions into big pieces and then thinly slice the bird's eye chillies. Well, I do add a Bird's eye chilli into this Stir Fry. After all, the taste buds of Indian ethnicity asks for a bit of heat in everything. You can totally skip it in this recipe.

SEARING THE CHICKEN:

Well, any Chinese restaurant style Chicken recipes, habe an extremely tender and silky texture. Soft & Succulent Chicken pieces. The secrfet behind this velvety texture is that, most Chinese Chefs "treat" the chicken with baking soda. Baking Soda removes the "meaty" odour and also tenderizes it at the same time.

Searing a Chicken/Meat is a simple cooking technique where the meat is tosses in hot oil (a litlle amount just to coat the pan) until the colour changes. This method changes the chemical composition in the meat creating an intense flavour and develop a perfect texture. And the main point is that they are not deep fried.

SAUCE:

The next step is to get the sauce ready. The idea of a sauce in a stir-fry is to add taste and flavour into the bland vegetables. So you can get easy with the type of sauce you use. Commonly Oyster Sauce is used along with seasoning like salt, sugar and a dash of white pepper powder. I love to add the popular locally available ABC Sauce, which is a sweet thick soy sauce with caramelized palm sugar in it. Alternatively, can add Dark Soy Sauce. I have added the Corn Flour slurry into the sauce mix. So, you do not need to add ‘cornflour slurry’ during stir-frying. Corn flour slurry glazes & gives a sheen to the stir-fried vegetables.

STIR-FRYING:

Then, the stir frying - keep in mind, you need to stir-fry in a high heat, in quick movements. Sauté, the garlic, Onions, bird's-eye chillies, briefly sauté the Capsicums & then pour in the sauce and cook for a few minutes, then add in all the vegetables and mix it well in quick movements over a high flame. Once the sauces all coated and the vegetables are glazed, switch off the flame and serve immediately.

For more VEGGIES & STIR FRY Recipes, Click here...

Cuisine – Chinese; Southeast Asian
Recipe Type – Stir Fry
Spice Level – Low
Difficulty – Easy
Serves - 2–3
Author – SM

Preparation Time - 15–20 Minutes
Cooking Time - 5–10 Minutes

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HOW TO MAKE CHINESE VEGETABLE & CHICKEN STIR FRY

Name: Classic Chicken Chow Mein Recipe: Better Than Takeaway!
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 Large Bowl
Cuisine: Chinese
Ingredients: 300-400g Egg Noodles; 250g Chicken Breast, sliced into thin strips; 1/2 Large Onion, sliced; 3 Cloves Garlic, minced; 2-3 Green Chillies, slit; 1/4 cup Carrots, julienned; 1/4 Green Bell Pepper, sliced into strips; Shredded Cabbage; Spring Onions for garnish; 3-4 tbsp Vegetable Oil; 1 tsp White Pepper Powder; 1 tbsp Oyster Sauce; 1/2 tbsp Dark Soy Sauce; 2 tbsp ABC Sauce; 3 tbsp Light Soy Sauce; 1/4 cup Chicken Stock; 1 tbsp Rice Wine Vinegar; 1 tbsp Corn Starch; 1 tbsp Sugar

CHINESE VEGETABLE & CHICKEN STIR FRY

INGREDIENTS:

Vegetables:

Carrots – 1/2 Cup
Broccoli – 1/2 Cup
Cauliflower – 1/2 Cup
Snow Peas – 1/2 Cup
Mushroom – 1/2 Cup

To Marinate the Chicken:

Boneless Chicken Pieces – 1 Cup

Shaoxing Wine - 1 Tespoon

Salt - To Taste

White Pepper - A Pinch

Cornstarch - 1 Teaspoon

For Blanching:

Water - 4–5 Cups
Salt – To Taste
Sugar – a Pinch

For the Sauce:

Oyster Sauce/ABC Sauce – 2 Tablespoons
Salt – to Taste
Sugar – 11/2 Teaspoons
White Pepper Powder – 1/8 Teaspoon
Corn Flour – 1/2 Teaspoon
Cold (Ice) Water – 4 Tablespoons

Sautéing:

Garlic - 6–8 Cloves
Onion – 1 Big
Bird's eye Chillies - 1–2 Numbers
Capsicum (Green) – 1/4 Cup
Capsicum (Yellow/Red) – 1/4 Cup

Cashew Nuts - 1/4 Cup

For Vegetable Stir-fry:

Oil – 2 Tablespoons
Salt – To Taste
Sugar – a Pinch

METHOD:

Preparing the Vegetables:

Carrots – Peel, wash and cut Carrots into Wedges or thick slices.

Snow peas – Wash & then remove the ‘string’ of the snow peas on both the sides and snap it off into two or three pieces. No need to cut it, just snap it off using your hands.

Broccoli – Wash & then cut the florets into medium or large sized ones. Discard the lower part of the stem, which is hard & fibrous. Use the tender part of the stem, cut them into slices or wedges. The tender stem is full of flavour, so do not throw them away.

Cauliflower – Wash & then cut the cauliflower into florets, preferably into medium or large florets.

Mushroom – Cut off the ends, wash them and then cut the Mushroom into slices.

Capsicum – Wash & then snip off the tip and then remove the core and seeds. Cut the capsicum into large slices.

Onions – Peel, wash and cut Onions into fours and then cut them into small cubes. We need some square shaped Onions in this Vegetable stir-fry.

Garlic – Peel, wash and mince the garlic cloves and keep them aside.

Bird's eye Chillies – Remove the stalk and then cut it into thin slices. Alternatively, you can mince it.

Blanching the Vegetables:

Boil enough water in a large pot, let the amount of water be good enough to cover the vegetables.
Add a dash of Salt and a pinch of Sugar into it.
Let it boil.
First add the Carrot Wedges into the water and cook them for about 2–3 minutes.
Once the Carrots are cooked halfway through, add Cauliflower & Broccoli florets and blanch them for about 2 minutes.
Then follow it with snow peas, mushrooms and blanch it for about a minute.
I usually do not blanch Capsicums.
Once done, drain it through a colander and keep it aside.

For the Sauce:

Mix all the ingredients mentioned under “For the Sauce” in cold water & keep it aside.
Make sure there are no lumps in the sauce.

Marinating & Searing the Chicken:

Clean, wash & Cut the Chicken into smll pieces.
Marinate the Chicken Pieces with the ingredients mentioned under 'To Marinate."
Leave this aside for about 20-30 minutes.
In a wok, heat 2 Tablespoons of Oil, then sear the marinated Chicken Pieces in hot oil for a few minutes until the colour changes.
Remove it from oil and keep it aside.
CHINESE VEGETABLE & CHICKEN STIR FRY

Sautéing & Stir frying the Vegetables & Chicken:

Heat oil in a Wok/Pan over high heat.
Roast the Cashewnuts on a medium-low flame until it turns crisp and keep it aside.
Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
Then add Onion chunks & Capsicums and sauté it for a while.
Now add, the blanched Vegetables and give a quick stir.
Immediately pour in the Sauce and mix well.
Let it cook for about 2 minutes or until it thickens
Stir-fry until well combined on a high flame, & the vegetables are glazed.
Add in the seared Chicken Pieces & the roasted Cashew Nuts and toss well.
Immediately, serve Chinese Vegetable & Chicken Stir Fry hot.
Chinese Vegetable & Chicken Stir Fry goes well with Fragrant Rice or any Rice/Noodles recipe.

NOTES:

Use your preferred combination of vegetables in this stir-fry.
Do not cover the pan while cooking.
Once the sauce thickens, stir-fry the vegetables on high heat for a short time. This will retain its nutrients & texture.
Do not brown the garlic, as they would tend to give a bitter taste to the dish.
Adding Bird's eye Chilli is purely optional.
Cook the vegetables to suit your preference. I like to keep it crunchy & tender, and mainly love to retain the colours in the vegetables.
We need boneless Chicken pieces for the recipe.
Chicken breasts fit well into the crew.
Searing the chicken pieces in oil yileds you with tender and juicy chicken pieces
You can substitute any meat, shrimp, or dry fish instead of Chicken in this recipe.
Can add Tofu or Egg Tofu too.

Flat lay of chicken chow mein bowls, and served along with chilli jeruk

Classic Chicken Chow Mein Recipe

This easy chicken chow mein recipe is perfect for busy weeknights and comes together quickly with simple pantry ingredients. Made with stir-fried noodles, tender chicken, and fresh vegetables, it delivers a flavour that is comforting, balanced, and very close to your favourite takeaway-style Chicken Chow Mein

What is Chicken Chow Mein

Chow Mein, a popular dish in many terms, has traces of origin from China. These stir-fried noodles, are one of the most widely known and celebrated Chinese noodle around the world. Though the name Chow Mein comes from the Mandarin "Chǎomiàn" and Taishanese "Chāu-mèing", the recipe has taken leaps of twists and turns, and is served in many variations with different sauces to suit the palate.

There are quiet a few variations when it comes to Chow Mein, and it differs with regional cuisines in & around China. But, the basic preparation remains the same. Noodles are boiled and stir-fried until it turns slightly crispy, then it is tossed with a choice of meat along with Sauces & often flavoured with Rice Wine Vinegar. This recipe is Chicken Chow Mein, so one main ingredients which goes into the recipe is Chicken. On top of it, vegetables like Cabbage, Carrots, Mushrooms, etc.,

It might sound like the easiest to make and most basic and one of the quickest Chow Mein recipes, but there are a few things which should be considered for an excellent bowl of take-away style Chow Mein.

Key Elements for a Perfect Chow Mein Recipe

Homemade Chicken Chow Mein Recipe

Good Quality Noodles:

Chow Mein typically uses egg noodles, Chow Mein noodles are made with wheat and egg. They are very similar to Italian pasta noodles and have a wonderful bite to them. Most grocery stores carry dry chow Mein noodles in the Asian aisle. But, if you are lucky, you will find pre-cooked Chow Mein noodles in the refrigerated section that can be used in the recipe. The noodles should be boiled well, drained and then stir-fried with all the other ingredients together.

Sauces:

Each cuisine uses different Sauces, the Westernized and Indo-Chinese versions use their own sauces to suit the palate. Whatsoever, what's important is to use the right amount of sauce, just enough to bring out the flavour without leaving the noodles dry or soggy. Chow Mein gets its signature flavour from the sauces and the rice wine vinegar the noodles are tossed with. It gives the perfect balance of sweetness & sourness to the Chow Mein.

Vegetables:

Carrots, Cabbage, Capsicums/Bell Peppers are the perfect combination of veggies to use for Chow Mein. Greens like Bok Choy, Sawi, or veggies like Beans, Baby Corn, Mushrooms fits well into the recipe.

Meats:

Chicken Breasts are the best fit for slicing into strips for Chow Mein. But can easily swap Chicken with for beef, shrimp or pork.

The Heat on the Wok:

It has to be right—not too hot or too low. And it also helps to bring out the 'Aroma from the Wok', which is unique to Chinese Stir fries - stir-fry on high heat. The cook plays with the flame & the Oil in the dish, in & around the wok to give the dish a smoky aroma to the stir fries – may be its Fried Rice, Noodles or Veggies.

Why You Will Love This Recipe

Faster than delivery: From prep to plate in under 45 minutes.
Pantry friendly: Uses basic sauces you likely already have.
Versatile: Toss in whatever veg is wilting in the crisper drawer—it’s very forgiving!
Budget-conscious: Feeds a family for a fraction of the cost of a restaurant meal.

For more Chinese-style recipes and Indo-Chinese favourites, you can explore the collection here.

Chicken Chow Mein Recipe Overview

Cuisine – Chinese Cuisine/Indo-Chinese
Course – Main
Spice Level – Low – Medium
Difficulty – Easy
Serves - 3–4
Author – SM @ Essence of Life - Food

Time Estimate

Preparation Time - 20–30 Minutes
Cooking Time – 15-20 Minutes

For more Noodle Recipes and Quick Stir-fry Dishes, check this section.

How to Cook Chicken Chow Mein - Step-by-step Guide for Perfect Chicken Noodles

Macro shot of chow mein noodles showing texture of succulent chicken pieces and sautéed cabbage.

Quick & Easy Chicken Chow Mein

Ingredients for Chicken Chow Mein:

For the Noodles:

300-400g Egg Noodles (Dry or Fresh)
1 teaspoon Oil (to prevent sticking)
Water (to cook the noodles)
Salt to taste

The Chow Mein Sauce:

1 tablespoon Oyster Sauce
1/2 tablespoon Dark Soy Sauce
2 tablespoon ABC Sauce (Kicap Manis)
3 tablespoon Light Soy Sauce (for saltiness)
1/4 cup Chicken Stock
1 tablespoon Rice Wine Vinegar
1 tablespoon Corn Starch (the secret to a glossy sauce)
1 tablespoon Sugar

For the Stir-Fry:

250 grams Chicken Breast, sliced into thin strips
1/2 Large Onion, sliced
3 Cloves Garlic, finely minced
2-3 Green Chillies, slit (adjust to your spice preference)
1/4 cup Carrots, julienned
1/4 Green Bell Pepper, sliced into strips
A handful of Cabbage, shredded
2 tablespoons of Spring Onions, chopped (for garnish)
3–4 tablespoons of Vegetable Oil
1 teaspoon White Pepper Powder
A pinch of Salt and Sugar

Overhead view of two bowls of stir-fried chicken chow mein with chopsticks and pickled chillies.

Authentic Stir-Fried Chicken Chow Mein

Method: Step-by-step guide on How to Make Chicken Chow Mein:

This quick chicken chow mein comes together in under 30 minutes and is best cooked on high heat for that signature takeaway-style flavour.

Step 1. Prepping the Noodle Base

Boil water in a large pot with a teaspoon of oil and salt.
Add noodles and cook until al dente (just soft but with a bite).

Pro Tip: |Immediately drain and rinse under cold running water. This "shocks" the noodles, stopping the cook and preventing them from turning into a gummy mass.

Step 2. Whisk the Sauce

In a small bowl, combine all the sauce ingredients. Stir well to ensure the corn starch is fully dissolved. Set aside.

Chicken Chow Mein with Fresh Vegetables

Step 3: Prepping for the Chow Mein

Clean, Wash and Cut Chicken into small pieces.
Clean, peel and cut the Carrots into Julienne's and keep it aside.
Chop Bell Peppers into thin strips and shred the Cabbage.
Finely chop the Onions, Garlic and Green Chillies

Step 4: The High-Heat Stir-frying

Heat oil in a wok or large frying pan until shimmering. Sauté onions, garlic, and chillies on high heat.
Add chicken strips and sear until they turn opaque and slightly golden.
Toss in the carrots and peppers. Sprinkle a pinch of salt and sugar.

Pro Tip: | The sugar helps the vegetables retain their vibrant colour against the dark sauces.

Step 5: The Final Toss

Pour in your prepared Chow Mein sauce. Let it bubble for 30 seconds until it begins to thicken and look glossy.
Add your cooked noodles. Using tongs or two spatulas, toss vigorously on high heat so every strand is coated.
Fold in the shredded cabbage at the very last second—we want it wilted but still crunchy!
Sprinkle with white pepper, garnish with spring onions, and serve immediately.

Pro Tips and Notes

The "Wok Hei" Secret: Don't overcrowd the pan. If you're doubling the recipe, cook in two batches to keep the heat high and avoid "stewing" the meat.
Noodle Swap: Any variety of Noodles can be used for the recipe. If you can't find egg noodles, spaghetti works in a pinch, though the texture will be slightly different.
Vegetable Crunch: Always add your "soft" greens (like cabbage or bok choy) at the very end to maintain texture.

Serving Suggestions

Chicken Chow Mein is best served hot, straight from the wok. It pairs well with simple sides like Kung Pao Chicken, Cauliflower Manchurian, or even a Cantonese Chicken Corn Soup. A drizzle of Chilli Oil or a dash of soy sauce on top can elevate the flavours further.

Storage Suggestions

Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a pan with a splash of water or stock to loosen the noodles.

FAQs

Q: Can I make chicken chow mein without oyster sauce?

Yes, the recipe still works well without oyster sauce. You can adjust the soy sauce and other seasonings to balance the flavour.

Q: Which noodles are best for chicken chow mein?

Egg noodles are most commonly used as they hold the texture well and give an authentic bite.

Q: Can I use instant noodles for chicken chow mein?

Yes, but cook them briefly and avoid over-softening, as they can turn mushy during stir-frying.

Q: How do I prevent chow mein from becoming soggy?

Cook the noodles just until soft and stir-fry everything on high heat without overcrowding the pan.

Q: Can I use other meats instead of chicken?

Yes, beef, prawns, or even tofu can be used as substitutes.

Q: Is chicken chow mein spicy?

This version is mildly spiced, but you can increase the heat by adding chilli oil or sauces.

Recipes You Might Like

If you enjoy simple, home-style recipes like this, do explore more from Essence of Life - Food where flavours are kept honest and cooking stays uncomplicated.

There you have it—a bowl of comfort that proves homemade is always heartier! Whether you're a chopstick pro or a "fork-and-hope" kind of eater, this Chicken Chow Mein is bound to become a weekly staple.

PALAKKADAN ERACHI KUMBALANGA CURRY

This recipe is a typical Palakkadan style Chicken or Mutton Curry cooked with Ash Gourd alias Kumbalanga. This Nadan Erachi Curry/Palakkad(Kerala) style Mutton Curry prepared along with Ash Gourd has a tradition of its own. It is colloquially called "Eracheem Kumbalangyum". This curry is mostly prepared with Free Range Chicken.

It is one of our family recipes, followed for more than three generations. This recipe is the same as my Dad's special curry "Achante Erachi Curry" - Dad's Mutton Curry. An authentic native style of Palaghat region, Mutton Curry prepared with freshly sautéed and ground spices marinated & slow cooked which gives a wonderful aroma and flavour to this curry. The base of the Curry is a thick gravy and once cooked they add Ash Gourd and ground coconut to the curry which makes it slightly runny. I have seen this type of curry served in almost all of our relative's household in Palaghat.

I have always loved this curry, and it was one extra curry made on Sundays, with a portion of Erachi Curry made as a star stopper every week. Whatsoever be it, Chicken or Mutton, the recipe is the same at home. I still remember our Monday Lunch during primary school, which were always this leftover Erachi Curry and Erachi Kumbalanga Curry. Lunch at home, listening to AIR afternoon News by Saroj Narayanaswami followed by a set of Mellisai, a non movie based songs. And it would be time for us to go back to school for our afternoon session. In the midst of this short time, I would even shuffle my bag and transfer the books according to the timetable and carry just the ones needed for the afternoon session. Nostalgia hitting me - the wonderful days of childhood, the taste & memories which tightly holds the moments deep in our mind. Reliving it, Re-livening it at a hint of a smell or a taste.

Though I make Achante Erachi Curry often, I have made this Erachi Kumbalanga Curry just a few times & it could easily be numbered out. At home, It is always Chicken/Mutton/Beef mostly cooked along with Potatoes. And in my in-law's side of the family, they are experts when it comes to cooking meats with tubers (starting with Potatoes, Tapiocas, Chinese Potato(Koorka) etc.) My MIL regards this curry with abhor, a kind of regional discrimination loaded with loyalty to the region from where she is from, and says it is a watery curry.

Well, in my opinion every region has its own speciality unique to the tradition and style. And I hate to discriminate it in any sense. As said, it is absolutely nothing like a watery Curry. But if you are new to combining water based vegetable along with meat, you may feel it to be a weird combination. But trust me, the Ash Gourds in hot and spicy curry does total justice. And it is prepared with the whole idea of balancing the heat of the spicy curry and meat, especially chicken. These types of curries are quite common in Palaghat and Trissur region and are also served during a non-vegetarian feast.

PALAKKADAN ERACHI KUMBALANGA CURRY

What makes this Palakkaddan Erachi Kumbalanga Curry special is the freshly sautéed & ground ingredients marinated and slow cooked to perfection. My Dad uses whole Dry Chillies & Coriander Seeds, which has to be fried on a low flame perfectly until aromatic. I have used Red Chilli Powder and Coriander Powder in this recipe to ease up the process. The former ingredients give out much better flavour and texture to the curry. But I have started to strictly follow the style recently, i.e. using whole spices. This is a spicy curry and the addition of Ash Gourd and Coconut lightens it up.

The colour, flavour & texture of this Eracheem Kumbalgyum curry totally reflects the regional preference. The same recipe can be prepared with Chicken/Beef too. Traditionally, this Curry is served along with steamed Rice or Palakkadan Matta Rice. But it is one best combination when served with Appam/Vellayappam, Idiyappam, Dosa, Idli etc.,

For more PALAKKADAN RECIPES, Click here...

Cuisine - Palaghat, Kerala
Recipe Type - Curry
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes

For more MUTTON Recipes, Click here...