How to Make Perfect Chicken Chow Mein in 30 Minutes

Chicken Chow Mein is a beloved dish, cherished for its balance of savory flavors, crunchy vegetables, and perfectly cooked noodles. This 30-minute version captures the essence of the classic Cantonese dish, with crispy noodles, juicy chicken, and fresh veggies tossed in a delicious stir-fry sauce. Whether you’re new to making Asian dishes at home or a seasoned cook looking for a quick weeknight dinner, this Chicken Chow Mein recipe is a must-try.

But before diving into the recipe, let’s break down the essential elements of what makes this dish truly iconic, clearing up any confusion about its various forms. In this article, we’ll provide you with all the tips, variations, and a comprehensive step-by-step guide for a flawless Chicken Chow Mein experience.

Understanding Chicken Chow Mein

The term “Chow Mein” (pronounced “chow meen”) originates from Cantonese cuisine, where it translates to “fried noodles” or “pan-fried noodles.” This dish typically features noodles stir-fried with various proteins and vegetables in a savory sauce.

However, over time, Chicken Chow Mein has evolved, and there are various versions of the dish. While the core ingredients remain similar, different cultures and regions add their unique twist to the dish.

Key Versions of Chicken Chow Mein

1. American Chicken Chow Mein:

   • Where it’s found: Chinese-American takeout joints.
   • Key Features: Stir-fried vegetables like onions, celery, mushrooms, and canned ingredients like bamboo shoots and water chestnuts. Served with crispy noodles on top, often over steamed rice.
   • Notes: This Americanized version of Chow Mein is not strictly a noodle dish, as it uses crispy noodles more as a garnish than a main component.

2. Cantonese Gai See Chow Mein:

   • Where it’s found: Traditional Cantonese and Dim Sum restaurants.
   • Key Features: Pan-fried noodles arranged in a crispy cake, topped with stir-fried chicken, vegetables, and sauce. The crispy and saucy contrast makes this dish a fan favorite.
   • Notes: Commonly served as part of a Dim Sum spread.

3. Hong Kong-Style Chicken Chow Mein:

   • Where it’s found: Home kitchens or restaurants offering a more traditional take on Chow Mein.
   • Key Features: Noodles are fried until crispy, mixed with stir-fried chicken and vegetables, and a light sauce.
   • Notes: This version avoids heavy sauces and instead uses the noodles’ natural texture for a dry stir-fry.

Ingredients for Chicken Chow Mein (30 Minutes)

Here’s everything you need to make this mouthwatering dish:

For the Stir-Fry Sauce:

• 2 tbsp soy sauce (light or regular)
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional for extra sweetness)
• 1 tsp sesame oil
• 1 tbsp rice vinegar (for a slight tang)
• 1 tsp sugar (to balance flavors)
• 1/2 cup chicken broth (or water)

For the Chow Mein:

• 200g chicken breast, thinly sliced
• 200g chow mein noodles (or Hong Kong-style egg noodles)
• 1 medium onion, thinly sliced
• 1 bell pepper, julienned
• 1 carrot, julienned
• 1 cup cabbage, shredded
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp vegetable oil (for stir-frying)
• Salt and pepper to taste
• 1/4 cup spring onions (scallions), chopped (for garnish)

Step-by-Step Guide to Making Chicken Chow Mein (30 Minutes)

1. Prepare the Noodles

• Boil the noodles: Bring a large pot of salted water to a boil. Add the chow mein noodles and cook for 3-4 minutes, or until al dente. Drain and set aside.
• Tip: For extra crispy noodles, toss them lightly with a bit of oil and set them aside to air-dry for a few minutes.

2. Make the Stir-Fry Sauce

• In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, sugar, and chicken broth. Set aside.

3. Cook the Chicken

• Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the sliced chicken breast and cook for 3-4 minutes, until lightly browned and fully cooked. Remove the chicken from the pan and set aside.

4. Stir-Fry Vegetables

• In the same pan, add the remaining tablespoon of oil. Add the onion, bell pepper, and carrot. Stir-fry for 2-3 minutes, until the vegetables are tender but still crisp.
• Add the shredded cabbage, garlic, and ginger, and stir-fry for another 2 minutes.

5. Combine Noodles, Chicken, and Sauce

• Add the cooked noodles to the pan, along with the cooked chicken.
• Pour the stir-fry sauce over the ingredients and toss everything together, ensuring the noodles are evenly coated with the sauce.
• Stir-fry for an additional 2-3 minutes, allowing the noodles to crisp up slightly and absorb the sauce.

6. Final Touches

• Season with salt and pepper to taste.
• Garnish with chopped spring onions for a fresh, crunchy contrast.

7. Serve and Enjoy

• Serve the Chicken Chow Mein hot, with additional spring onions on top for garnish if desired.

Tips for the Perfect Chicken Chow Mein

• Noodles: Always opt for chow mein noodles, which are designed to hold up during stir-frying. If you can’t find them, you can substitute with other thin egg noodles, but avoid softer lo-mein noodles.
• Vegetables: Feel free to add your favorite vegetables like mushrooms, baby corn, or snow peas. Adjust the cooking time based on the texture you prefer for each vegetable.
• Crispy Noodles: If you like crispy noodles, you can pan-fry the noodles before adding them to the stir-fry. Simply heat some oil in a pan and fry the noodles until golden and crispy, then add them to the stir-fried chicken and vegetables.
• Protein Variations: This recipe works well with other proteins like shrimp, beef, or tofu. Just make sure to adjust the cooking time accordingly.

Nutritional Information (Per Serving)

Variations of Chicken Chow Mein

1. Vegetable Chow Mein:

   • Ingredients: A vegetarian version with no meat, just a mix of vegetables such as bell peppers, carrots, onions, bok choy, mushrooms, and bean sprouts.
   • Flavor: It uses the same savory sauces but focuses on the fresh, vibrant taste of the vegetables.

2. Shrimp Chow Mein:

   • Ingredients: Swap the chicken for shrimp, and add additional seafood like squid or crab for a more seafood-centric dish.
   • Flavor: Shrimp adds a delicate sweetness that pairs well with the soy-based sauces.

3. Beef Chow Mein:

   • Ingredients: Tender strips of beef (like flank steak or sirloin) replace chicken, offering a heartier and richer version of chow mein.
   • Flavor: The beef version often includes a touch of hoisin sauce or oyster sauce to enhance the savory flavors.

4. Pork Chow Mein:

   • Ingredients: Sliced pork tenderloin or ground pork can be used, adding a slightly sweeter and fattier element to the dish.
   • Flavor: Pork pairs beautifully with ginger and garlic, making it a popular choice for chow mein.

5. Spicy Chicken Chow Mein:

   • Ingredients: Add sliced chilies, chili paste, or sriracha sauce to give it a spicy kick.
   • Flavor: This variation gives the dish an extra layer of heat that balances the rich umami flavor from the soy and oyster sauce.

6. Hong Kong-Style Chow Mein:

   • Ingredients: A more authentic variation with crispy fried noodles and a minimal amount of sauce.
   • Flavor: The crispy texture of the noodles adds a crunch that contrasts with the softer vegetables and tender chicken.

7. Americanized Chicken Chow Mein:

   • Ingredients: Often found in American Chinese restaurants, this version may use canned vegetables like bamboo shoots or water chestnuts, and a more syrupy sauce.
   • Flavor: It’s slightly sweeter and less salty compared to traditional versions, often served over crispy noodles or with soft noodles.

Storage of Chicken Chow Mein

1. Refrigeration:

   • How to store: Allow the chicken chow mein to cool down completely before storing. Place it in an airtight container to keep the flavors fresh.
   • Shelf life: It will last in the refrigerator for 3 to 4 days.
   • Best practice: Store noodles and stir-fried chicken separately from the sauce, if possible, to avoid the noodles becoming too soggy.

2. Freezing:

   • How to store: Place the chicken chow mein in a freezer-safe, airtight container or heavy-duty freezer bag. Make sure to remove as much air as possible.
   • Shelf life: It can be stored in the freezer for up to 3 months.
   • Tip: It’s best to freeze the dish without the crispy noodles if you plan to store it for longer periods, as the noodles can lose their texture when reheated.

Reheating Chicken Chow Mein

1. Stovetop:

   • How to reheat: Heat a little oil in a pan or wok over medium heat. Add the leftover chow mein and stir-fry for about 3–5 minutes, making sure it’s heated evenly.
   • Tip: Add a splash of water or broth to loosen up the noodles if they’ve dried out a bit during storage.

2. Microwave:

   • How to reheat: Place the chow mein in a microwave-safe container and cover it with a damp paper towel. Heat for 1–2 minutes, stir, and continue microwaving in 30-second intervals until fully heated.
   • Tip: Microwaving may make the noodles soft, so if you want to maintain a slightly crispy texture, it’s better to reheat them on the stovetop.

3. Oven:

   • How to reheat: Preheat the oven to 350°F (175°C). Spread the chow mein evenly on a baking sheet and cover with aluminum foil. Bake for about 10–15 minutes until it’s heated through.
   • Tip: If reheating frozen chow mein, it’s best to thaw it overnight in the refrigerator for more even reheating.

Additional Tips for Best Results:

• Texture Considerations: Chow mein noodles tend to lose their crispiness after refrigeration, so when reheating, don’t expect them to retain the same texture as when freshly made.
• Adjusting Flavors: If the chow mein tastes a little bland after storing, simply add a dash of soy sauce or hoisin sauce when reheating to bring back the flavors.

FAQs about Chicken Chow Mein:

1. What are the ingredients in chow mein?

Chow mein typically consists of the following ingredients:

• Noodles (usually chow mein or lo mein noodles)
• Protein (chicken, beef, pork, shrimp, or tofu)
• Vegetables (carrots, bell peppers, onions, cabbage, bok choy, mushrooms, bean sprouts)
• Sauces (soy sauce, oyster sauce, hoisin sauce, and sometimes sesame oil or a bit of sugar)
• Seasonings (garlic, ginger, and sometimes chili for heat)
• Oil for stir-frying, typically vegetable or sesame oil.

2. What does chicken chow mein contain?

Chicken Chow Mein contains:

• Chicken (typically boneless chicken breast or thighs, cut into strips or cubes)
• Chow mein noodles (pan-fried noodles)
• Vegetables (usually cabbage, carrots, onions, bell peppers, and mushrooms)
• Sauces (a combination of soy sauce, oyster sauce, and sometimes hoisin sauce)
• Aromatics (garlic and ginger)
• Seasonings (soy sauce, sugar, and a pinch of white pepper)
• Oil for stir-frying the chicken and vegetables.

3. Which noodles are used in chow mein?

The noodles used in chow mein are typically chow mein noodles, which are a type of Chinese wheat noodle. They can either be:

• Fresh chow mein noodles (which are slightly softer and usually found in Chinese grocery stores).
• Dried chow mein noodles (which are boiled before stir-frying).
• Lo mein noodles (sometimes used as a substitute, although they are softer compared to chow mein noodles).

4. Is chicken chow mein wet or dry?

Chicken Chow Mein is typically considered dry, meaning the stir-fried noodles do not have a sauce coating them. However, the dish does contain a small amount of seasoning and sauces, giving the noodles a slight glossy finish, but it is not “wet” like a stir-fried noodle dish with a thick sauce.

If the dish includes more sauce, it may lean towards a “wet” version, but traditionally, dry is the more common preparation style, especially in Hong Kong-style chicken chow mein.

Chicken Chow Mein Recipe Card

Ingredients:

• For the Chow Mein Noodles:

  • 200g Chow Mein noodles (or Hong Kong-style egg noodles)
  • 2 tablespoons vegetable oil (for frying noodles)

• For the Chicken & Vegetables:

  • 300g boneless chicken breast, thinly sliced
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 1 bell pepper, julienned
  • 1 carrot, julienned
  • 1 cup cabbage, shredded
  • 2 garlic cloves, minced
  • 2 teaspoons fresh ginger, minced
  • 1/2 cup bean sprouts (optional)

• For the Sauce:

  • 3 tablespoons soy sauce (light)
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce (optional)
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar (optional)
  • 1/4 cup chicken broth or water
  • Salt and pepper, to taste
  • 1/2 teaspoon red pepper flakes (optional, for spice)

Instructions:

1. Cook the Noodles:

   • Bring a large pot of water to a boil and cook the chow mein noodles according to package instructions (about 3-4 minutes). Drain and set aside.

2. Prepare the Sauce:

   • In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, brown sugar, and chicken broth. Stir well and set aside.

3. Stir-Fry Chicken & Vegetables:

   • Heat 1 tablespoon of vegetable oil in a wok or large pan over medium-high heat. Add the sliced chicken and stir-fry for 4-5 minutes until cooked through. Remove chicken and set aside.
   • In the same pan, add the remaining oil and stir-fry the onions, bell peppers, carrots, and cabbage for 3-4 minutes, or until vegetables are tender but still crisp.

4. Combine the Noodles and Sauce:

   • Add the cooked noodles back into the pan with the vegetables. Pour the sauce over the noodles and toss everything together. Add the cooked chicken and mix well.
   • Stir-fry for another 2-3 minutes until everything is well coated and heated through.

5. Serve:

   • Garnish with bean sprouts (optional) and red pepper flakes if desired. Serve immediately.

Notes:

• Protein Option: You can substitute the chicken with shrimp, beef, or tofu for a different version.
• Veggies: Feel free to add other vegetables like broccoli, snow peas, or mushrooms.
• Crispy Noodles: If you prefer crispy noodles, pan-fry the noodles separately until golden and then top with the chicken and vegetables.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove for best texture.
• Spicy Variation: Add more chili flakes or a splash of chili sauce for extra heat.

Nutritional Facts (Per Serving – based on 4 servings):

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Method: Stir-fry

Cuisine: Chinese, Asian