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

    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 

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

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?

Q: Which noodles are best for chicken chow mein?

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

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

• Nyonya Prawn Curry with Pineapples
• Stir-fried Glutinous Rice
• Fried Wantons

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.

 

CANTONESE CHICKEN & CORN SOUP

     When I started living in Malaysia, I was overwhelmed by the variety of Noodles found in the market. Fresh ones, dried ones, Noodles made with Wheat, Rice, Mung Beans, Buck Wheat etc., & etc., I still spend some extra time while shopping for Noodles in the super market, pondering through the counters. I was awestruck when I saw people drying up Rice Noodles like how they dry up clothes in Vannarapettai (Laundry Land - hope my translation is good enough!!!😕). Likewise, my preconceptions about Chinese food & Chinese Cuisine went topsy-turvy with the initial scepticism for the food then slightly into, can bear with mode and then gradually... I'm loving it... mode. Now, I would say that's one best way of cooking technique, which retains the texture & nutrition of the ingredients and the mild seasonings is all that I love about Chinese cooking. Still to find what exactly it may taste it China.

    All my life, I thought, Fried Rice(a twist of Vegetable Pulao), Maggi Noodles, Chow Mein, Sweet Corn Chicken Soup, Chicken Manchurian & American Chop Suey(though with the name American) these food were Chayanese... I mean Chinese!. All seem to be some Indo-Chinese fusion cooking to appease the Indian Palate. Well, no complaints whatsoever... I love those recipes in their own way and cook the same with loads of sauces and with an Indian touch.

    Well, this recipe Cantonese Chicken & Corn Soup was one recipe which I tried from a cook Book - Soups, my hubby got fancied & bought, while I was pondering the book shop. Least I head towards the cooking book section. I can spend a whole day in the shop & my hubby is like when can I get ejected out of this place... But he keeps his patience when I shop for books which is the only place I take a long time to shop. When it comes to shopping, especially for clothing, jewellery, bags or sandals, even nail polishes, it is always like, my hubby chooses for me. He loves doing it & so no shopping time required for me.

    Have tried most of the Soups from the book which had numerous Soups from around the world. Starting from the ones which fancied me, I tried this Sweet Corn & Chicken Soup first and it was nothing like the one we usually order at restaurants back in India. In this recipe, we simmer shredded Chicken and Corn in a tasty broth made with traditional Chinese ingredients including ginger, spring onions, soy sauce and toasted sesame oil. This soup has a delicate golden colour and velvety smooth texture and is substantial enough to be eaten as a light meal.

Homemade/Store bought Ingredients

    And again, we can get easy with this soup by using canned creamed corn, which gets convenient when you want to whip up a quick meal with minimal preparation time. You can make this Soup in two ways. If you want to whip up the soup quickly, just head over to the grocery shop for a can of cream corn & a can of Chicken Stock. Alternatively, get your fresh Sweet Corn and prepare it from Scratch. Both ways the Soup taste fantastic.

   Though making it from scratch is a bit time consuming and if you can plan ahead then the job gets much easier. If you want to use home-made Chicken Stock like how I have used it in this recipe then make it ahead and store it in the refrigerator or freezer.

Shred the Chicken & Marinate

    Chicken and corn soup is best to make with Chicken breast meat. Some recipes suggest to mince the chicken meat, but I find that shredded Chicken pieces give a better texture & aesthetics to the soup. Whether you like to use minced meat or cut it into cubes or shred it, is your personal preference. And I prefer to marinate the Chicken, as we are using breast meat, it can get tough & tasteless once cooked. 

    Marinating helps to tenderize the meat and also helps the flavours get infused into it. So, I suggest marinating the Chicken breasts with Soy Sauce, White Pepper, Salt & Sugar & leave it aside for about 4-6 hours, preferably overnight. The chicken meat will taste better if you marinate it for a longer period.

For a detailed recipe on HOW TO MAKE CHICKEN STOCK, Click here...

Cuisine - Cantonese
Recipe Type - Soup
Spicy Level  - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 20 -30 Minutes

For more SOUP RECIPES, Click here...

HOW TO COOK CANTONESE  CHICKEN & CORN SOUP

CHICKEN LOLLIPOP

HOW TO COOK CHICKEN LOLLIPOPS

INGREDIENTS :

To Marinate :

For Egg-Flour Mixture:

To Dredge:

To Deep-Fry:

METHOD :

• Clean and wash the Chicken Wings, allow it to dry.
• Pat them dry with paper towels.
• Cut the wing part into 3 portions and start with frenching the wings.
• Discard the Wing tip and use the Drumstick and Drummette part for the Lollipops.
• Shape the Drumstick and Drummette to look like Lollipops.
• Marinate the Chicken Lollipops with Ginger-Garlic Paste, Lemon Juice, Salt and Pepper.
• Add Corn Starch/All Purpose Flour along with an Egg and mix well until the Chicken Lollipops are well coated with the marinade.
• Leave it aside for 3-4 Hours or refrigerate it overnight. 
• Just before frying, dip the Lollipops into the Breadcrumbs.
• Heat oil a deep pan, then deep fry the Chicken Lollipops on a medium flame until it turns into golden brown colour or until the sizzling sound stops.
• Remove from Oil and line the Chicken Lollipops in a paper towel until excess oil is absorbed.
• Serve with any preferred Sauce or Dip.
• Can serve Chicken Lollipops as an appetizer or as a side dish. 

NOTES :

• If you feel like spicing it up, add 1/2 Tspn of Paprika to the marinade.
• I use 1/2 the amount of powdered slightly sweet version of rusk and 1/2 the amount of bread crumbs.

*HOW TO FRENCH CHICKEN WINGS FOR CHICKEN LOLLOPOP:

FRENCHING CHICKEN WINGS

• Make a deep cut through the joints with a sharp knife. 
• Hold the wing tip, bend it forcefully, remove it and keep it aside.  
• What we are going to use for this recipe is just the two portions of a whole chicken wing, the drumstick and the drummette.
• Once the wing tip is removed, place the other portion of the wing on a cutting board and make a deep cut through the joints between the drumstick and the drummette. Bend the joints and separate them.
• Then gripping well on to the exposed bone of the drumstick, gently push and gather all the flesh to one end.
• Take the drummette and remove the smaller bone carefully, leaving the other bone intact.
• Holding on to the other bone, push all the flesh to one end.
• Follow the suit for all the other Chicken Wings.
• The Drumstick and Drummette are now ready to be marinated.