Takeout-Style Chicken Chow Mein

Introduction

Craving delicious takeout-style chicken chow mein at home? This easy recipe combines tender, flavorful chicken thighs with perfectly stir-fried noodles, crunchy red bell pepper, onion, and fresh basil.

The chicken is lightly marinated with soy sauce, rice wine, garlic, black pepper, and cornstarch, giving it a savory flavor and tender texture. The noodles are then tossed with a simple stir-fry sauce made with light soy sauce, dark soy sauce, oyster sauce, and black pepper.

It’s a quick and satisfying meal that works perfectly for an easy lunch or dinner. Once you try making chow mein at home, you may find yourself craving it regularly!

 

 

Ingredients

Chicken Chow Mein

• 280 g boneless, skinless chicken thighs
• 200 g dried noodles
• ½ red bell pepper
• ⅓ onion
• A little fresh basil

Chicken Marinade

• 1 tsp light soy sauce
• 2 tsp rice wine
• ⅛ tsp salt
• ¼ tsp ground black pepper
• ¼ tsp garlic powder
• 1 tsp cornstarch

Chow Mein Sauce

• 2 tsp light soy sauce
• ¼ tsp dark soy sauce
• 1 tsp oyster sauce
• ¼ tsp ground black pepper
• 50 ml water

 

 

Other

• Cooking oil
• Paprika, optional, for stir-frying the noodles

How to Make Chicken Chow Mein

1. Marinate the Chicken

Cut the chicken thighs into bite-sized pieces. Combine them with light soy sauce, rice wine, salt, black pepper, garlic powder, and cornstarch. Mix well so the chicken is evenly coated and set aside to marinate.

2. Prepare the Noodles

Cook the dried noodles according to the package instructions. Drain well and set aside.

3. Prepare the Sauce

Mix together the light soy sauce, dark soy sauce, oyster sauce, black pepper, and water. Keep the sauce ready for stir-frying.

4. Stir-Fry the Chicken

Heat a little cooking oil in a large wok or frying pan over medium-high heat. Add the marinated chicken and stir-fry until golden and cooked through.

 

 

5. Add the Vegetables

Add the sliced red bell pepper and onion. Stir-fry until they are slightly tender but still retain some crunch.

6. Add the Noodles

Add the cooked noodles to the wok. Toss everything together over medium-high heat.

If desired, add a little paprika while stir-frying the noodles for extra color and flavor.

7. Add the Sauce

Pour the prepared sauce over the noodles and toss well. Continue stir-frying until the sauce is evenly distributed and the noodles are hot and flavorful.

Add a little fresh basil at the end and give everything one final toss.

Serve immediately and enjoy your homemade takeout-style chicken chow mein!

Tips for the Best Chicken Chow Mein

• Use chicken thighs: They stay juicy and tender during stir-frying.
• Don’t overcook the noodles: Slightly firm noodles are easier to stir-fry without becoming mushy.
• Drain the noodles well: Excess water can make the chow mein soggy.
• Use high heat: Stir-frying over medium-high to high heat helps create better flavor and texture.
• Prepare everything beforehand: Chow mein cooks quickly, so have the chicken, vegetables, noodles, and sauce ready before you start.

 

• Don’t overcrowd the pan: If your wok or pan is small, cook in batches for better browning.
• Adjust the vegetables: You can add other vegetables you enjoy, such as cabbage, carrots, or bean sprouts.
• Serve immediately: Chow mein tastes best while it’s hot and freshly stir-fried.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

Yes. Chicken breast can be used instead of thighs, although chicken thighs tend to stay more tender and juicy when stir-fried.

Can I use fresh noodles?

Yes, fresh noodles can be used. Adjust the cooking time according to the type of noodles you choose.

Can I make this recipe without oyster sauce?

You can omit the oyster sauce, although it adds a rich savory flavor to the sauce. If you leave it out, the final flavor will be slightly different.

What noodles are best for chow mein?

Dried chow mein noodles are ideal, but other wheat-based noodles can also work well depending on what is available.

 

 

Can I add more vegetables?

Absolutely. Cabbage, carrots, bean sprouts, mushrooms, and green onions are all good additions to homemade chow mein.

How do I prevent the noodles from becoming soggy?

Avoid overcooking the noodles and drain them thoroughly before stir-frying. Also, make sure your pan is hot enough so the noodles fry rather than steam.

Can I prepare chicken chow mein ahead of time?

Yes, but it is best served immediately after cooking for the best texture. Leftovers can be refrigerated and reheated thoroughly before serving.

Is paprika necessary?

No. Paprika is listed as optional and can be used to add extra color and a subtle flavor to the noodles.