Chicken Chow Mein Stir-Fry (Printable)
Tender chicken and crisp vegetables tossed with egg noodles in a rich, savory sauce for a classic Chinese favorite.
# What You'll Need:
→ For the Chicken
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ For the Sauce
05 - 3 tbsp soy sauce
06 - 1 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tsp sugar
09 - 1/2 tsp ground white pepper
10 - 2 tbsp water
→ For the Noodles & Stir-Fry
11 - 9 oz chow mein or egg noodles
12 - 2 tbsp vegetable oil, divided
13 - 2 garlic cloves, minced
14 - 1 medium onion, thinly sliced
15 - 1 large carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 oz bean sprouts
18 - 4 spring onions (scallions), sliced
19 - 3.5 oz snow peas, trimmed
# How to Make It:
01 - Combine sliced chicken with soy sauce, cornstarch, and sesame oil in a bowl. Let marinate for at least 10 minutes to tenderize and infuse flavor.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, white pepper, and water in a small bowl until smooth and fully incorporated. Set aside for later use.
03 - Prepare noodles according to package directions until al dente. Drain thoroughly and rinse under cold water to stop cooking. Toss with 1 teaspoon oil to prevent sticking.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat until shimmering. Add marinated chicken and stir-fry until just cooked through, about 3 to 4 minutes. Remove from wok and set aside.
05 - Add remaining 1 tablespoon oil to the wok. Sauté garlic and onion for 1 minute until fragrant. Add carrot, bell pepper, and snow peas; stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
06 - Return chicken to the wok. Add cooked noodles, bean sprouts, and spring onions. Pour in prepared sauce and toss everything together over high heat for 2 to 3 minutes until well combined and heated through. Serve immediately.
# Expert Suggestions:
01 -
- The sauce strikes that perfect balance between salty, sweet, and umami that makes restaurant noodles so addictive
- Everything comes together in one wok, meaning less cleanup and more time eating
02 -
- Have everything chopped and measured before you turn on the stove, stir-frying waits for no one
- High heat is non-negotiable, that sear is what gives the dish its signature wok flavor
03 -
- Leftovers reheat beautifully in a hot skillet with just a tiny splash of water to refresh the sauce
- Set the table before you start cooking, this dish is best eaten piping hot