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My weeknight dinner savior is this homemade chicken chow mein that gives you takeout quality taste in just half an hour. You'll love how the soft noodles, juicy chicken, and crunchy veggies come together for that real wok-cooked flavor that beats anything you'd order in.
When I taught my teen how to make this, I couldn't believe how quickly they got the hang of it. It's now what we turn to whenever we want Chinese food without waiting for delivery or spending too much money.
What You'll Need
- Chow mein noodles: They give you that must-have springy bite for the real deal
- Chicken thighs: Stay juicier and pack more taste than breast meat when cooked fast
- Bean sprouts: Add that needed snap and freshness to balance everything out
- Cabbage: Turns slightly sweet and adds bulk when quickly fried
- Celery: Brings mild fragrant notes and a nice bite
- Carrots: Add a touch of natural sweetness and bright color pop
- Green onions: Give that fresh kick that makes the whole dish pop
- Dark soy sauce: This is what gives your noodles that rich dark look
- Oyster sauce: The secret behind that deep umami flavor in restaurant versions
Cooking Method
- Get the Chicken Ready:
- Cut chicken thighs into thin strips across the grain so they stay tender. Mix them with soy sauce, cornstarch and cold water until they're fully covered. Let them sit for 10 minutes while you work on everything else - this makes them extra juicy.
- Mix Your Sauce:
- In a small bowl, stir together regular soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, cornstarch and chopped garlic with chicken stock. Stir well until there aren't any cornstarch lumps. This mix will coat your noodles perfectly.
- Fix the Noodles:
- Get water boiling in a big pot. Drop in your fresh chow mein noodles and stir right away so they don't stick together. Cook them for just 10-15 seconds until they loosen up but stay firm. Drain them fast and rinse with cold water to stop them cooking more.
- Cook Your Chicken:
- Get your oil hot in a wok or big pan until it's shimmering but not smoking. Spread your chicken out in one layer without cramming them together. Don't touch them for 30 seconds so they can brown nicely. Keep cooking until they're about 75% done with a tiny bit of pink still showing.
- Throw in Veggies:
- Start with carrots and celery since they need more time. Stir them around for 1 minute until they start to soften. Add cabbage and cook another minute until everything's crisp but still colorful.
- Put It All Together:
- Push everything to one side of your wok to clear a space. Add a bit more oil and then toss in your drained noodles with the sauce you mixed. Toss quickly to get them coated evenly. Then mix in your chicken and veggies. Toss in bean sprouts and green onions at the very end to keep them crunchy.
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Important Things to Remember
Once you start cooking, everything happens super fast. Get all your stuff ready before you turn on the heat. Always go for fresh noodles instead of dried for the right texture. And guess what? You can freeze this dish and it still tastes great later.
Prep Ahead Tips and Keeping Leftovers
This chow mein actually tastes even better the next day after sitting in the fridge. Keep it in a sealed container for up to 3 days. When you want to eat it again, add a little water before heating it in the microwave to make it moist again, or even better, toss it in a hot wok with a tiny bit of oil to make it crisp again.
Quick Swaps
Can't find fresh chow mein noodles? Try dried egg noodles or even linguine if you're stuck. Want to skip meat? Use firm tofu or just throw in more veggies instead of chicken. No oyster sauce around? Mix hoisin sauce with a dash of soy sauce for a similar taste.
Ways to Enjoy It
Bring this chow mein to the table in one big bowl for everyone to share. If you want to go all out, serve it with simple sides like garlic steamed broccoli, veggie spring rolls, or a light cucumber salad with rice vinegar dressing. Put a small bowl of chili oil on the table so everyone can make theirs as spicy as they want.
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Creating That Restaurant Feel
What makes amazing chow mein is that special 'wok hei' or wok breath that gives noodles those slightly charred edges. To get this at home, make sure your wok is super hot before throwing stuff in, and don't stir constantly. Let things touch the hot surface for short moments to get those yummy browned bits.
FAQs About the Recipe
- → Which noodles work best for chicken chow mein?
Go for fresh chow mein noodles if you can find them, but regular dried noodles dunked in hot water for a few minutes will work too.
- → Can I swap out the chicken thighs?
You bet! Chicken breast works fine, and so does pork or tofu if you want something different.
- → What other veggies can I throw in besides the ones mentioned?
You can toss in bell peppers, broccoli, sugar snap peas, or any crunchy veggies you've got in your fridge.
- → How do I make this dish without meat?
Just swap the chicken for tofu or tempeh and grab some vegetarian oyster sauce for your noodle mix.
- → What's a good stand-in for Shaoxing wine?
Try dry sherry, mirin, or even some chicken broth instead of Shaoxing wine.