chicken chow mein recipe

For my reference, adapted from here.  Easier than I thought

  • 1 lb of fresh chow mein noodles
  • 1/4 cup, plus 2 tablespoons peanut oil
  • kosher salt
  • 1/2 cup chicken broth, homemade or low-sodium canned
  • 3 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch cornstarch
  • 1 teaspoon sugar
  • 1 lb of chicken thighs sliced or small cube (or breast or shrimp or pork)
  • 1/2 cup of carrots, small dice
  • 1 teaspoon sesame oil
  • 1 tablespoon minced ginger (out of tube or fresh)
  • 3 cloves garlic, minced
  • 1 scallion white and green minced
  • Freshly ground black pepper
  • 1/2 medium yellow onion, thinly sliced or 1 cup of leeks
  • 10 shittake mushrooms


Boil/cook the noodles, pat them dry.  Heat 1/4 cup of the peanut oil in a wok.  Fry the noodles until they're fried to your liking.  Transfer noodles to a paper towel-lined plate. Set aside. Discard any excess oil and wipe out the pan.

Mix the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the sesame oil, salt, and pepper, and set aside.

Heat the wok over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, carrots, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture.  Season generously to taste with pepper.

Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice.

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