Chicken Chow Mein


Chicken Chow Mein is a simple dish that everyone can prepare at home. This recipe makes delectable and nutritious chicken chow mein that rivals Chinese takeout!

Chicken Chow Mein is a Cantonese noodle dish with fried egg noodles and tender chicken chunks. It is a trendy and delectable noodle dish that everybody loves.

In this cooking instruction, you will learn how to make it the way Chinese restaurants serve it takeaway (takeout).

The following essential items are required for the recipe:

  • Egg Noodles – you may get fresh or dried egg noodles.
  • Poultry meat. I like skinless and boneless chicken breasts, although chicken thighs are great.
  • Cabbage, bean sprouts, and carrots
  • Sauce for chow mein

As a result, hurry to the grocery shop and start this meal tonight! You will not be sorry.

Chow mein sauce is produced using oyster sauce, dark soy sauce, sugar, sesame oil, and water. The sauce imparts a delectable savory flavor to the noodles.

Tenderize the chicken by coating it with corn starch. This ensures delicate and smooth chicken in Chinese restaurants.

For the most outstanding results, use a deep skillet or Chinese wok.

Preheat the utensil over a high heat source. Stir fry the chicken, veggies, and egg noodles by tossing and turning them back and forth with a spatula.

Use a pair of Chinese long wooden chopsticks instead of a spatula if you have them.

Chopsticks will prevent the noodles from disintegrating throughout the cooking process.

Lo Mein is a Chinese noodle meal in which the noodles are combined with the sauce rather than stir-fried.


  • 8 ounces (226 g) Fresh egg noodles for chow mein, steamed egg noodles for chow mein, or dried egg noodles for chow mein
  • 4 ounces (115 g) chicken breast, sliced
  • 3 tbsp oil
  • 3 garlic cloves, finely minced
  • 2 oz. (56 g) thinly chopped cabbage
  • 1/2 peeled and thinly sliced carrot
  • 1 tbsp sauce oyster
  • 1 tsp soy sauce
  • 1/4 teaspoon optional dark soy sauce for coloring
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 3 tbsp water
  • 3 sprigs freshly ground white pepper
  • 1 pinch sodium chloride
  • 4 oz. (56 g) washed and drained bean sprouts
  • 2 scallion stalks, sliced into 2-inch lengths


  • 1 teaspoon sesame oil
  • 1 teaspoon starch de maize


  1. Prepare the noodles by following the directions provided on the package.
  2. Using paper towels, dry the chicken through patting. Combine the chicken with soy sauce and corn starch. Stir thoroughly to coat and allow it to rest for 10 minutes.
  3. Over high heat, heat a wok or pan. When the wok/skillet is hot, add the oil. Stir-fry the garlic until fragrant, followed by the chicken. Stir-fry until the chicken is halfway done or the surface becomes opaque, then add the cabbage and carrots and continue to stir constantly. Combine the noodles, oyster sauce, soy sauce, black soy sauce, sugar, sesame oil, water, ground white pepper, and a sprinkle of salt in a wok/skillet. For approximately 1 minute, stir back and forth and toss the noodles. Stir in the bean sprouts until thoroughly combined. Once the bean sprouts are cooked, add the scallion, mix a couple more times, and immediately dish out and serve.

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