Chicken Chow Mein Stir Fry (Printable Version)
A satisfying Chinese noodle dish with tender chicken, crisp vegetables, and savory sauce ready in 35 minutes.
# What You 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, sliced
19 - 3.5 oz snow peas, trimmed
# How-To:
01 - Combine sliced chicken with soy sauce, cornstarch, and sesame oil in a bowl. Let stand for at least 10 minutes to absorb flavors.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, white pepper, and water in a small bowl until smooth and well combined.
03 - Prepare noodles according to package directions. Drain thoroughly, rinse under cold water, and toss with 1 teaspoon oil to prevent sticking.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry until just cooked through, approximately 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. Add carrot, bell pepper, and snow peas; stir-fry for 2 to 3 minutes until vegetables are just tender-crisp.
06 - Return chicken to the wok. Add cooked noodles, bean sprouts, and spring onions. Pour in the prepared sauce and toss everything over high heat for 2 to 3 minutes until well combined and heated through. Serve immediately.
# Expert Hints:
01 -
- The sauce strikes that perfect balance between salty and slightly sweet, just like your favorite restaurant version but better because you control everything
- Once you master the timing, this becomes a weeknight lifesaver that feels fancy enough for guests
02 -
- Never skip rinsing the cooked noodles under cold water, or they will clump together regardless of how much oil you use
- High heat and constant movement are non-negotiable for that restaurant-style texture home cooks struggle to achieve
03 -
- Cold wok, cold oil is the golden rule to prevent sticking and ensure proper searing
- Have everything measured and chopped before you start cooking because stir-frying moves fast