This Chicken Chow Mein is an easy, at-home recipe that’s better than any Chinese takeout! It’s simple, and so crave-worthy!
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Let’s talk noodles…
Where to find Fresh Chinese Egg Noodles:
- I have seen fresh Chinese egg noodles at many grocery stores in the states. They are chilled, and usually in the produce section.
- If you know where to find fresh Chinese egg noodles in your area, then please leave a comment below with the store. I’m sure it will help someone else!
Fresh Chinese Egg Noodles Substitutions:
If you are unable to find fresh egg noodles, then you can use the follow instead:
- dried chow mein noodles
- ramen noodles (obviously discard the flavor pack inside the package)
- wheat vermicelli (looks for it on the pasta aisle).
- DO NOT use the flat, dry, somewhat curly egg noodles that you find on the pasta aisle for this chicken chow mein. They simply will not work.
Cook’s Note – Chicken Chow Mein:
- If you’re feeling adventurous, then try a spicy garlic (chili garlic sauce) or sesame oil blend to add a little kick to these chicken chow mein noodles!
- Leftover noodles will keep, in an airtight container in the refrigerator, for up to 3 days.
- I ALWAYS make a double batch of chicken chow mein so we have leftovers, because trust me, you’ll be craving them the next day!
- While this recipe is simple, it does take some careful attention to detail. Make sure you read the whole recipe before starting, and make sure you have all of your bowls ready!
- The chicken will go through a 2-step soaking process before it hits the skillet. As a result, this will make the chicken super tender and moist!
Cook’s Tools and Ingredients – Chicken Chow Mein:
- large pot
- mixing bowls
- 12-inch nonstick skillet
- soy sauce
- oyster sauce
- Chinese rice wine
- white pepper
- 9 ounce package fresh Chinese egg noodles
- 1 Tablespoon sesame oil
- 1 teaspoon baking soda
- 8 ounces boneless, skinless chicken breasts, trimmed and cut crosswise into ¼-inch-thick slices
- 3 Tablespoons Chinese rice wine or dry sherry
- 1 Tablespoon cornstarch
- ½ cup chicken broth
- 3 Tablespoons soy sauce
- 3 Tablespoons oyster sauce
- ¼ teaspoon white pepper
- 2 Tablespoons vegetable oil
- 6 ounces shiitake mushrooms, stemmed and sliced thin
- 1 large carrot, peeled and cut into 2-inch matchsticks
- 2 celery ribs, cut on bias into ¼-inch-thick slices
- 4 scallions, white and green parts separated and sliced thin
- 3 large garlic cloves, minced
- 1 Tablespoon grated fresh ginger
- 2 cups mung bean sprouts
- In large pot, bring 4 quarts of water to boil. Add noodles to boiling water and cook until tender, 2-4 minutes. Drain and rinse noodles with cold water, and then drain again. In medium bowl add noodles and toss with sesame oil; set aside.
- In another bowl dissolve baking soda and ½ cup cold water. Add chicken and let sit for 15 minutes. Drain and rinse chicken with cold water, and then drain again. Use paper towels to pat chicken dry. In now empty bowl, combine 1 tablespoon rice wine, 2 teaspoons cornstarch, and chicken; set aside.
- In another bowl whisk together broth, soy sauce, oyster sauce, pepper, remaining 2 tablespoons rice wine, and remaining 1 teaspoon cornstarch; set aside.
- Heat oil in 12-inch nonstick skillet over high heat until oil just begins to smoke. Add chicken and cook, stirring often, until opaque, about 2-3 minutes. Add celery and cook until tender but still crisp, about 1 minutes. Finally, add scallion whites, garlic, and ginger and cook until fragrant, about 30-60 seconds.
- Give broth mixture a quick whisk to recombine, and then add to skillet and cook until thickened and chicken is cooked through, about 2 minutes. Stir in bean sprouts and noodles and toss to combine and evenly coat everything in sauce, about 1 minute. Transfer chicken chow mein to platter, sprinkle with scallion greens, and serve.