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Chicken Chow Mein (VIDEO) – Authentic Restaurant Style!

Chicken Chow Mein (VIDEO) – Authentic Restaurant Style!

Make authentic Chicken Chow Mein with crispy noodles at home, just like in restaurants!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 330 kcal

Equipment

  • Large Pan
  • Bowl

Ingredients
  

Chicken

  • 1 lb chicken thigh cut into 2" long thin slices (¼" thick)
  • ½ tablespoon light soy sauce low sodium
  • ¼ teaspoon white pepper
  • ½ teaspoon kosher salt
  • ½ tablespoon cornstarch

Vegetables & Noodles

  • 1 lb fresh chow mein noodles or 12 oz if using dry noodles
  • 2 cups baby bok choy
  • 5 oz mushrooms I used oyster, seafood, and beech
  • ¼ cup onion sliced
  • 2 count scallions cut to 2" pieces
  • 3 oz carrot cut into 1" disks
  • 5 cloves garlic minced
  • 1 inch ginger minced

Sauce

  • 2 cups high quality chicken stock
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce low sodium
  • 1 teaspoon sesame oil
  • ½ teaspoon white pepper
  • ½ teaspoon MSG optional
  • 1 teaspoon sugar
  • 1 tablespoon shaoxing wine

Cornstarch slurry

  • 1 tablespoon cornstarch
  • ½ cup water

Instructions
 

Preparation

  • Slice chicken thigh into ¼" thick slices about 2" long. Marinate with soy sauce, white pepper, kosher salt, and cornstarch for 20 minutes.
  • Chop the other vegetables and set aside.
  • Mix sauce by combining chicken stock, oyster sauce, light soy sauce, sesame oil, white pepper, MSG, sugar, and shaoxing wine. Separately, mix the cornstarch slurry in a small bowl and set aside.
  • Blanch the chow mein noodles in boiling water for about 10 seconds then drain, rinse and pat dry.

Cooking

  • In a large pan, add 3 tablespoon of neutral oil over medium high heat and evenly spread the noodles across the pan. Pan fry for 2-3 minutes per side until golden brown, adding more oil as necessary. Remove and drain excess oil on a paper towel.
  • Add 1 tablespoon of oil to the pan on high, then sauté the chicken thigh for 2 minutes per side until golden brown. Add the garlic, ginger, and scallions and sauté for 30 seconds and remove.
  • Add 1 tablespoon of oil to the pan on high, then sauté vegetables for 2 minutes. Add the mixed sauce, the chicken & aromatics, and mix. Bring to a boil then add the cornstarch slurry and mix until sauce has thickened.
  • Serve over the crispy chow mein noodles and enjoy!

Notes

Pre-mix the sauce for a quick cooking process. Have all ingredients prepped and ready to go for best results. Blanch noodles and pat dry to ensure crispy texture.

Nutrition

Serving: 1servingCalories: 330kcalCarbohydrates: 14gProtein: 22gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 975mgPotassium: 485mgFiber: 3gSugar: 5gVitamin A: 8965IUVitamin C: 58mgCalcium: 166mgIron: 2mg
Keyword Cantonese, Chicken Chow Mein, Noodles, Quick Recipe, stir fry
Tried this recipe?Let us know how it was!