Chicken Chow Mein: Better Than Takeout!

I’ve cracked the code for making the most delicious Chicken Chow Mein. I’ll share with you all the tips and tricks, and common mistakes to avoid. This is better than takeout every single time. It’s healthier and tastier. And more importantly, it allows you to spend quality time with your friends and family while cooking it.

Chicken Chow Mein Recipe

Serving: 4
Prep time: 15 minutes
Marinate time: 15 minutes
Cook time: 10 minutes

For the chicken and marinade:
1/2 pound chicken breast, sliced
Pinch of salt
Pinch of white pepper
1 tablespoon rice wine
1 egg white
1 tablespoon cornstarch
1 tablespoon oil, for marinade
2 tablespoons oil, for stir-frying
3 cloves garlic, minced

For the sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
4 tablespoons water
Pinch of white pepper

For the chow mein:
1 package (12 oz) chow mein noodles
2 tablespoons oil, separated
½ medium onion, sliced
1 cup snap peas
5 shiitake mushrooms, thinly sliced
½ medium carrot, julienned
1 cup mung bean sprouts
2 stalks scallions

Chicken Chow Mein Instructions

1. Marinate the chicken:

• In a mixing bowl, place the chicken breast inside. Marinate it with salt, white pepper, rice wine, egg white, cornstarch, and 1 tablespoon of oil. Mix well.
• Marinate it for 15 minutes.

2. Cook the noodles:

• In a pot over high heat, bring water to a boil. Place the chow mein noodles inside, and cook for about 20 seconds until al dente. (Avoid overcooking the noodles – they would break easily when stir-frying them.)
• Rinse the noodles with cold water to stop cooking. Drain.

3. Make the sauce:

• In a bowl, mix together the soy sauce, dark soy sauce, oyster sauce, water, and white pepper.

4. Stir fry:

• In a wok over high heat, add about 2 tablespoons of oil, and place the chicken inside. Stir-fry the chicken for about 4 minutes until completely cooked through. Then add the garlic and stir-fry it for about 10 seconds. Remove.
• In the wok over high heat, add 1 tablespoon of oil. Followed by the onion, snap peas, shiitake mushrooms, and carrot. Stir fry until aromatic for about 1 minute. Remove.
• In the wok over high heat, add 1 tablespoon of oil. Place the chow mein noodles inside, and stir fry for about 1 minute until fragrant.
• Return the chicken, vegetables, mushrooms, and sauce. Mix everything together. Lastly, add the mung bean sprouts and scallions. Toss them together.

What are the differences between Chow Mein and Lo Mein?

• The chow mein noodles are thinner and chewier, while the Lo Mein noodles are thicker.
• Chow Mein means stir-fried noodles, while Lo Mein means mixed noodles. However, in the US, they are both cooked by stir-frying them.