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40 mins
Chicken Chow Mein Recipe

Chicken Chow Mein

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again

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In southern China from where this recipe originates, the words Chow Mein literally mean "stir-fried noodles" and it has become a very popular dish worldwide. It is a quick, versatile and a tasty way to cook egg noodles (which are readily available in the shops). In fact, with Chow Mein, you can add almost any ingredient you want, such as vegetables, fish, meat or poultry.

There are lots of Chow Mein recipes out there, but this is how I like to make it. It's as good as any you'll get in a top Chinese restaurant. I call for chicken here, but use whatever protein you like- or none at all!

      Preparation Time: 30 Minutes

      Cooking Time: 10 Minutes

Ingredients for Chicken Chow Mein

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
8 oz
dried egg noodles
1 large
boneless chicken breast
2 tablespoons
groundnut oil *
3 tablespoons
light soy sauce
2 tablespoons
dry sherry
1 clove
2 oz
mange-tout **
2 rashers (slices)
smoked bacon
½ teaspoon
spring onions (a.k.a. scallions or salad onions)
1 teaspoon
sesame oil


How to Cook Chicken Chow Mein

  1. Cook the dried noodles according to the instructions on the packet (usually boiled for about 4-5 minutes) then drain the water from the pan and replace it with cold water. The noodles will keep this way for several hours.
  2. Remove any skin from the chicken breast then slice it into fine shreds about 2" (5cm) long. Mix the chicken with 2 teaspoons of the light soy sauce and the dry sherry together in a small bowl and leave to marinate for at least 10 minutes (longer f possible). Meanwhile, trim the ends ff the mange-tout, finely chop the spring onions, cut the bacon rashers (slices) into thin strips and finely chop the garlic.
  3. Heat a large frying pan, add 1 tablespoon of the groundnut oil and then the chicken shreds. Stir fry for about two minutes then remove the chicken from the pan with a slotted spoon and place into a sieve (strainer) or colander to drain.
  4. Drain the noodles, shaking off as much excess water as possible. Add another tablespoon of groundnut oil to the pan then reheat it and add the chopped garlic. Stir fry for about 10 seconds, add the mange-tout and the bacon strips. Stir fry for a further 1 minute then add the noodles, the remaining teaspoon of soy sauce, sugar and spring onions. Continue to stir fry for about 2 minutes then add the chicken to the mixture.
  5. Continue to stir-fry for about 3-4 minutes to thoroughly cook the ingredients, add the sesame oil and give the whole mixture a few final stirs. Turn this into a warmed dish and serve with Chicken with Sesame Seeds.
  6. * Groundnut oil enhances the flavour of any stir-fried food. You can, however, substitute corn oil if necessary.
  7. ** Whilst I have suggested mange-tout in this recipe, in fact, almost any finely-sliced green bean would be just as good.

As with almost all Chinese cooking, there are many ingredients so you will find it useful to have everything already prepared and at hand when you begin cooking.
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Reviews of Chicken Chow Mein

Rating 4 out of 5 - Many cooks will make this recipe again February 24 2015
My family loves this recipe. I have made it several times and it is quickly becoming a favorite with the kids. I have always had trouble with chinese cooking but this one goes pretty smoothly! We enjoy this recipe on a regular basis now with only minor modifications to personal taste. Highly recommend it!
(7 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again October 31 2014
This is a wonderful recipe. I didn't change a thing and it turned out beautifully. My husband and I enjoy Chinese food and this dish is definitely a keeper. An added bonus us that it is healthy!
(4 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again July 07 2014
First try, better than any restaurant Chinese version, prep was a little lengthy, doubled the recipe, added a pound of fresh jumbo shrimp, tofu, bamboo shoots, and baby corn, but was worth the labor. It was a hit with the pickiest of eaters in my family. Well done for a great recipe
(4 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again March 14 2014
Very tasty sauce but a bit too little chicken for 4 people unless you add other dishes to it and use it as a "background". I would use double the chicken next time. Prep is everything when you are making this dish. Make sure everything is ready before starting. More veggies is also a good idea - baby corn, bok choy or celery. I was looking for a recipe to approximate the chow mein I had as a youg girl in NY - this one is better than any I have had in recent years.
(2 reviews)

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