Chicken Chow Mein Recipe

Prepare noodles

If using fresh chow mein noodles, separate gently and blanch in boiling water for 30–45 seconds until just pliable. If using dried noodles, cook according to package until al dente. Drain, toss with 1 teaspoon neutral oil to prevent sticking, and set aside.

Cut chicken

Trim chicken breast and slice thinly across the grain into 1/4-inch strips. Pat dry with paper towel.

Marinate chicken

In a bowl combine 1 tablespoon soy sauce and 1 teaspoon cornstarch (from sauce ingredients). Add the sliced chicken and toss to coat. Let rest 10 minutes while prepping vegetables.

Prep vegetables

Peel and thinly slice the onion. Trim and slice celery on the bias into 1/4-inch pieces. Julienne the carrots. Thinly slice cabbage. Rinse and drain bean sprouts. Slice scallions into 1/2-inch pieces, keeping white and green parts separate.

Aromatics

Mince garlic and ginger (already listed as ingredients).

Make sauce

In a bowl whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 cup chicken broth, 1 teaspoon sugar, 1 teaspoon cornstarch, 1 teaspoon white pepper, 1 teaspoon sesame oil, and 1/2 teaspoon salt. Stir until cornstarch is dissolved and set aside.

Heat a large wok or wide skillet over high heat until hot. Add 2 tablespoons neutral oil and swirl to coat.

When oil is shimmering, add the marinated chicken in a single layer. Let cook undisturbed 30–40 seconds to get color, then stir-fry 2–3 minutes until the chicken is just cooked through and lightly browned. Remove chicken to a plate and set aside.

Add the remaining 1 tablespoon oil to the wok. Add white parts of scallions, sliced onion, celery, and carrots. Stir-fry 2 minutes until vegetables begin to soften but still have crunch.

Add garlic and ginger and stir-fry 20–30 seconds until fragrant (do not burn).

Return the cooked chicken to the wok along with sliced cabbage and bean sprouts. Pour the prepared sauce over everything and stir to combine. Bring the mixture to a simmer; the sauce will thicken slightly from the cornstarch. Cook 1–2 minutes until cabbage begins to wilt but still has texture.

Add the drained noodles to the wok. Using tongs or two spatulas, toss the noodles with the sauce, vegetables, and chicken to coat evenly. If the mixture seems dry, add 1–2 tablespoons of water or chicken broth to loosen. Continue tossing and pressing gently so noodles pick up sauce and get a little caramelization at the edges—about 2–3 minutes.

Taste and adjust seasoning with additional soy sauce or salt if needed. Turn off heat and drizzle remaining 1/2 teaspoon sesame oil over the noodles. Toss once more.

Transfer to a serving platter, garnish with green parts of scallions, toasted sesame seeds, and red pepper flakes if using.