Chicken chow mein is one of those classic Chinese take-out dishes that just about everybody enjoys.
This is a great dish that’s easy to make and tastes so delicious you’ll swear it was takeout!
When I was a kid, my mother would order from the popular “Cathy’s Chinese Restaurant” back home in New Brunswick in the nearby town of Sussex. If you’re not familiar with Sussex, it’s a beautiful little dairy farming town filled with lots of friendly people and gorgeous scenery.
Whenever we were in town, we’d stop in to grab some take-out and it became sort of a family tradition whenever we went to Sussex. We all loved that place and I have so many happy memories associated with the restaurant. 🙂
While my version of chow mein isn’t exactly like Cathy’s version, it’s almost as good and I know you'll enjoy it too!
This recipe for chicken chow mein is really simple to make. Basically, all you have to do is get your ingredients chopped up and ready beforehand and follow the steps in the recipe below.
Mix up the sauce in a measuring cup and be sure to have your noodles prepared before you start. For this recipe, I used a package of classic Chinese chow mein noodles but if you don’t have those, you can also use any medium thick long pasta. I personally prefer the Chinese noodles for authenticity, but the recipe tastes just as good if you use regular pasta.
The slices of chicken in this recipe cook in a little bit of oil with some garlic and fresh ginger creating such a delicious fragrance throughout the whole house.
A great shortcut for making chow mein is to use a bag of shredded coleslaw and carrot mix. The stuff is already cut up and prewashed so it’s a great way to save time. If you’d rather cut up your own cabbage and carrot mix, you could definitely do that as well.
This recipe makes for a great meal and is awesome served with egg rolls or any other Chinese side dish that you’d like.
I hope you enjoy this recipe!
- 14 oz package prepared chow mein noodles, set aside (any medium thickness noodles are fine though but the Asian ones are best)
- 1 lb chicken breasts, thinly sliced
- Small bag of pre-cut cole slaw mix (containing cabbage, carrots,etc) - don't worry about the exact size of the bag - more or less won't hurt the recipe 🙂
- 2 stalks of celery, chopped
- 5 green onions, chopped (set aside about ¼ of them for garnish)
- ¾ inch piece of fresh ginger, minced
- 2 cloves of garlic, minced
- ½ cup water
- ¼ cup reduced sodium soy sauce
- 2 tbsps + 2 tsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp rice wine vinegar
- 2 tsp sesame oil
- 4 cups bean sprouts, rinced
- Vegetable oil
- Heat the oil in a large wok for a couple minutes at medium heat.
- Add the garlic and ginger to the oil and stir. Cook for about 1 minute until fragrant.
- Add the chicken to the wok and cook on medium. Cook until they are no longer pink. Remove from the pan and set aside.
- Combine water, soy sauce, oyster sauce, brown sugar, rice wine vinegar in a measuring cup and set it aside so it's handy.
- Add a tiny bit more oil to the wok if needed and add the cole slaw mix and celery. Add a small amount of the sauce that was set aside and cook for about 5 minutes. The veggies should be softened.
- Add the chicken back to the wok and pour in the remaining sauce.
- Add the bean sprouts and ¾ of the green onions. Cook for a little over 1 minute then turn down the heat to LOW.
- Add the noodles to the wok and stir everything around so the sauce coats everything.
- Turn off the heat.
- Add the sesame oil to the wok and toss the noodles. I find that using a set of tongs helps when tossing the noodles and combining everything.
- Serve right away and garnish with additional green onion slices.
I'd love to hear from you so please feel free to leave a comment in the comment section below! 🙂