# Chicken Chow Mein

A cheap and easy chicken chow mein recipe that serves as a complete meal.

- Servings: 6 servings
- Cuisine: Chinese
- Category: Dinner
- Language: en

## Ingredients

- 38 g Soy Sauce
- 22 g Rice Vinegar
- 40 g Hoisin Sauce
- 4 g Toasted Sesame Oil
- 5 g Corn Starch
- Vegetable Oil
- 400 g Chow Mein Noodles
- 42 g Vegetable Oil
- 340 g Boneless Skinless Chicken Thighs
- 7 cloves Garlic Cloves
- 1 whole Carrot
- 2 ribs Celery
- 2 Green Onions
- 315 g Napa Cabbage
- 85 g Bean Sprouts
- 30 g Water

## Instructions

1. Combine 2 1/2 tablespoons of soy sauce, 1 1/2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, and 1 teaspoon of toasted sesame oil in a small bowl and whisk.
2. Whisk in 2 teaspoons of corn starch until completely combined.
3. Season a wok with vegetable oil by adding just enough to make a small puddle, heating over medium-high heat, swirling to coat the edges until it smokes, discarding the oil, and wiping out the pan with a paper towel.
4. Boil a large pot of water over medium-high heat.
5. Add 400g of fresh chow mein or stir-fried noodles to the boiling water.
6. Boil the noodles for about 10-20 seconds, or according to package directions, then immediately drain and rinse with cold water to stop the cooking process.
7. Add 3 tablespoons of vegetable oil to the wok and heat over medium-high heat until hot.
8. Add 340g of boneless, skinless chicken thighs, cut into half-inch cubes, to the wok in two batches to avoid overcrowding.
9. Cook the chicken until every piece is cooked through and has a nice brown color.
10. Finely chop 7 cloves of garlic and set aside.
11. Julienne 1 whole carrot.
12. Finely dice 2 ribs of celery.
13. Cut 2 green onions into 1-inch segments.
14. Slice 315g of Napa cabbage nice and thin.
15. Remove the cooked chicken from the wok and set aside.
16. Add the green onions to the wok and stir-fry for about 30 seconds until wilted and starting to char.
17. Add three-quarters of the finely chopped garlic to the wok and stir-fry until the garlic turns a toasted golden brown.
18. Add the celery and carrots to the wok and stir-fry for 2 minutes or until softened.
19. Add the cabbage to the wok, crank the heat to high, and stir-fry for 2 minutes or until wilted and slightly charred.
20. Turn the heat to medium-high, add the chicken back to the wok, and stir-fry for about 30 seconds until the chicken is hot again.
21. Add 85g of bean sprouts to the wok.
22. Add the noodles to the wok and stir-fry for about 45 seconds.
23. Pour all of the chow mein sauce into the wok and stir-fry and toss until completely coated.
24. Add 2 tablespoons of water to the wok and stir-fry and toss repeatedly for about 1 minute, or until the noodles are beautifully glazed and coated.
25. Cut the heat and finish by tossing with the remaining garlic.
26. Add additional soy sauce to taste, if needed.
27. Serve in the pan or dish up individually with green onions on top.

## Equipment

- Wok
- Small bowl
- Whisk
- Large pot
- Strainer
- Cutting board
- Knife
- Pinch bowl
- Vegetable peeler

## Tips

- You can use a pan instead of a wok if you don't have one.
- Make sure to pre-prep all vegetables before stir-frying.
- Searing chicken in two batches helps avoid overcrowding and ensures even cooking.
- Adding raw garlic at the end perfuses the dish with a spicy, garlicky kick.
- Optional additions include chili oil or a fried egg.

## Source

- Original video: https://www.facebook.com/share/v/1BiemaSnbP/
- Recipe page: https://www.cliprecipe.com/recipe/b945272b-456c-4b5f-91d3-2acfb5457b1e
- Extracted: 2025-11-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt