Description
This easy chicken chow mein is the perfect weeknight dinner—quick, flavorful, and better than takeout! Made with tender marinated chicken, stir-fried vegetables, and chewy noodles tossed in a rich, savory sauce, this dish is ready in just 30 minutes.
Ingredients
For the Chicken Marinade
6 oz boneless chicken breast or thighs, thinly sliced
1 tbsp Shaoxing wine (or dry sherry)
2 tsp cornstarch
1/4 tsp salt
For the Sauce
1/4 cup chicken broth
2 tbsp Shaoxing wine (or dry sherry)
2 tbsp oyster sauce
1 tbsp soy sauce
2 tsp sugar
1/4 tsp white pepper (or ground black pepper)
1 tsp sesame oil
For the Stir-Fry
2 tbsp peanut oil (or vegetable oil)
4 cups shredded cabbage
2 cloves garlic, finely chopped
1 tbsp ginger, minced
10 oz fresh chow mein noodles (or 6 oz dried)
2 small carrots, julienned (yields about 1 cup)
1 Anaheim pepper or other mild hot pepper (optional), sliced
4 green onions, cut into 2” pieces, white part halved lengthwise
Instructions
In a medium bowl, mix the sliced chicken with Shaoxing wine, cornstarch, and salt. Let it marinate while you prep the other ingredients.
In a small bowl, whisk together all the sauce ingredients and set aside.
Cook the chow mein noodles according to package instructions (1 minute less than directed). If using fresh noodles, dip them in boiling water for 1 minute. Drain and set aside.
Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 30–45 seconds per side until just cooked through. Transfer to a plate.
In the same pan, add the remaining 1 tbsp oil, garlic, and ginger. Sauté for a few seconds until fragrant.
Add cabbage and carrots. Stir-fry for 1 minute until just starting to soften.
Add the noodles, cooked chicken, and sauce. Toss everything together using tongs until well mixed and heated through.
Add the Anaheim pepper (if using) and green onions. Stir again until the sauce is fully absorbed. Serve hot!
Notes
You can substitute the Anaheim pepper with bell peppers or skip it altogether if sensitive to spice.
Shaoxing wine adds authentic depth, but dry sherry or rice wine works in a pinch.
For extra protein, double the chicken or add a scrambled egg during step 5.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 plate (~350g)
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 990 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 55 mg