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side view of a beautifully plated dish of stir-fried chicken with Hong Kong-style noodles, garnished with vibrant snap peas, carrots, mushrooms, mung bean sprouts, and scallions. The noodles are golden and slightly crispy, glistening with soy sauce and sesame oil. The clean and simple presentation over a white marble countertop adds elegance to the vibrant and fresh-looking meal, ready to be served with cucumber salad or grapefruit crush.

Chicken Chow Mein Recipe

This Chicken Chow Mein is packed with juicy marinated chicken, crisp vegetables, and savory noodles tossed in a flavorful sauce. Quick to make, incredibly satisfying, and perfect for any weeknight dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 432 kcal

Equipment

  • Wok or Large Skillet
  • Sharp Knife
  • Cutting Board
  • Measuring spoons
  • Mixing bowls
  • Tongs or spatula

Ingredients
  

For the chicken & marinade:

  • 12 ounces boneless skinless chicken breast
  • or boneless skinless chicken thighs, thinly sliced
  • 1½ tablespoons water
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon Shaoxing wine or dry cooking sherry
  • 1 teaspoon neutral oil such as vegetable, canola, or avocado oil

For the rest of the dish:

  • 8 ounces fresh thin Hong-Kong-Style Pan-fried Noodles
  • 1 tablespoon hot water
  • ¼ teaspoon sugar
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • ½ teaspoon sesame oil
  • 1 tablespoon oyster sauce
  • 2 teaspoons Shaoxing wine
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon salt
  • 4 tablespoons neutral oil such as vegetable, canola, or avocado oil
  • 2 teaspoons fresh ginger finely julienned
  • 1 clove garlic chopped
  • ½ small carrot julienned
  • ⅔ cup fresh mushrooms or dried Shiitake mushrooms, soaked for 2 hours in hot water and sliced
  • 1 cup snap peas or snow peas
  • 1 cup mung bean sprouts
  • 2 scallions finely julienned

Instructions
 

  • Slice chicken thinly and marinate with oyster sauce, Shaoxing wine, cornstarch, and oil. Let it sit for 15 minutes.
    Top-down view of thinly sliced raw chicken breast marinating in a clear glass bowl with a blend of oyster sauce, Shaoxing wine, cornstarch, water, and neutral oil. Measuring spoons and small ingredient bowls are neatly placed around, showing a clean and organized setup on a white marble countertop. The chicken is coated evenly, soaking up the flavors as it rests for 15 minutes before cooking. The image highlights proper preparation and ingredient handling for a flavorful stir-fry.
  • Prepare all sauces and veggies in advance for quick cooking.
    Top-down view showing a well-organized cooking prep area with small clear bowls filled with sauces including light soy sauce, dark soy sauce, sesame oil, oyster sauce, Shaoxing wine, white pepper, salt, and sugar. Nearby, julienned carrots, snap peas, mung bean sprouts, scallions, and sliced mushrooms are placed on a ceramic tray. A cutting board and knife are visible in the background, emphasizing the importance of mise en place in quick stir-fry recipes.
  • Heat oil in a wok. Stir-fry chicken until just cooked and set aside.
    Top-down image of thinly sliced marinated chicken breast cooking in a black wok placed over a clean white marble cooktop. The chicken is turning light golden as it sizzles in hot oil, stirred with stainless steel tongs. Some marinade rests in a bowl beside the wok. This step is crucial to ensure the chicken is tender and juicy before being set aside for later mixing with vegetables and noodles.
  • In the same wok, sauté ginger and garlic until fragrant.
  • Add carrots, mushrooms, and snap peas; cook for 2–3 minutes.
    Top-down shot of finely julienned fresh ginger and chopped garlic being sautéed in neutral oil inside a black wok set over a white marble cooktop. The mixture is sizzling, releasing its fragrance into the air, setting the aromatic foundation of the dish. The golden-brown tones of the ginger and garlic signify the perfect sauté. This essential step builds flavor before the vegetables are added.
  • Add noodles and toss with soy sauces, sesame oil, and oyster sauce.
    Top-down image of thin Hong Kong-style pan-fried noodles being added into the black wok already filled with sautéed vegetables. A blend of light soy sauce, dark soy sauce, sesame oil, and oyster sauce is being poured in, coating the noodles. Stainless steel tongs are shown tossing the noodles and mixing them with the vegetables. All of this is done on a white marble cooktop, highlighting the richness and balance of the dish.
  • Return chicken to the wok. Add bean sprouts and scallions. Mix everything well.
  • Cook for another minute. Serve hot with cucumber salad or grapefruit crush.
    side view of a beautifully plated dish of stir-fried chicken with Hong Kong-style noodles, garnished with vibrant snap peas, carrots, mushrooms, mung bean sprouts, and scallions. The noodles are golden and slightly crispy, glistening with soy sauce and sesame oil. The clean and simple presentation over a white marble countertop adds elegance to the vibrant and fresh-looking meal, ready to be served with cucumber salad or grapefruit crush.