Chicken Chow Mein
Chicken Chow Mein is a quick noodle stir fry made with chicken, Chinese egg noodles, vegetables, scallions, sesame seeds, and a savory homemade sauce.
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Servings: 4
Ingredients
For the Chow Mein
- 16 oz fresh Chinese egg noodles
- 1 lb chicken breast or chicken thigh cut into bite-size pieces
- 1 tbsp vegetable oil
- 2 1/2 cups stir fry vegetables sliced 1/4 inch thick
- 1 stalk scallion chopped
- 2 tsp toasted white sesame seeds for garnish
Optional Noodle Substitutions
- Dried lo mein noodles
- Spaghetti
- Linguine
- Fettuccine
For the Lo Mein Sauce
- 1/2 cup chicken stock
- 2 tbsp oyster sauce
- 1 1/2 tbsp dark soy sauce
- 1 1/2 tbsp low sodium soy sauce
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
- 1 tsp brown sugar
- 1 tsp grated ginger
- 3 cloves garlic minced
- Optional Spicy Add-Ins
Optional Spicy Add-Ins (Choose one, if desired:)
- 1 tsp chili garlic sauce
- 1 tsp Lao Gan Ma spicy chili crisp
- 1 tsp Thai chili pepper flakes
Instructions
- Place the chicken stock, oyster sauce, dark soy sauce, low sodium soy sauce, cornstarch, toasted sesame oil, brown sugar, grated ginger, and minced garlic in a medium mixing bowl.
- Stir the sauce mixture until the brown sugar dissolves and the cornstarch is fully incorporated.
- If preparing a spicy version, add chili garlic sauce, Lao Gan Ma spicy chili crisp, or Thai chili pepper flakes to the sauce mixture.
- Place the chicken pieces in a separate bowl.
- Add 1 tbsp of the prepared sauce to the chicken.
- Toss until the chicken is lightly coated.
- Allow the chicken to marinate briefly while preparing the vegetables and noodles.
- Bring a pot of water to a boil.
- Cook the noodles until al dente, approximately 1 to 2 minutes less than the package instructions.
- Drain the noodles.
- Rinse the noodles under cold water to stop the cooking process.
- Drizzle the noodles with a very small amount of oil and toss gently to prevent sticking.
- If using pre-cooked fresh yellow egg noodles, rinse them under hot water until the strands separate, then drain well.
- Heat a wok or large skillet over medium-high heat.
- Add the vegetable oil.
- Add the marinated chicken pieces to the hot pan.
- Cook the chicken until fully cooked through, stirring as needed.
- Remove the cooked chicken from the pan and set it aside.
- Add the sliced stir fry vegetables to the same pan.
- Stir fry the vegetables for 2 to 3 minutes, or until tender but still crisp.
- Add the prepared noodles to the pan with the vegetables.
- Pour the remaining sauce over the noodles and vegetables.
- Toss continuously for 1 to 2 minutes, or until the sauce becomes glossy, slightly thickened, and evenly coats the noodles.
- Return the cooked chicken to the pan.
- Toss until the chicken, noodles, vegetables, and sauce are fully combined and heated through.
- Remove the pan from the heat.
- Garnish with chopped scallion and toasted white sesame seeds.
- Serve immediately while warm.
Notes
To make this Chicken Chow Mein gluten free, replace the fresh Chinese egg noodles with certified gluten-free noodles, such as gluten-free spaghetti, rice noodles, or gluten-free lo mein-style noodles.
Use certified gluten-free chicken stock, oyster sauce, dark soy sauce, low sodium soy sauce, chili garlic sauce, chili crisp, and sesame oil when necessary.
Replace regular soy sauce with gluten-free tamari or certified gluten-free soy sauce.
Confirm that the cornstarch, brown sugar, garlic, ginger, vegetables, scallions, sesame seeds, chicken, and vegetable oil are gluten free.
If using oyster sauce, choose a certified gluten-free oyster sauce or a gluten-free vegetarian oyster sauce.
Prepare the dish with clean cookware, cutting boards, knives, utensils, bowls, and tongs to prevent gluten cross-contact.