Chicken Chow Mein

Smoky, savory stir-fried noodles tossed with tender chicken strips, crunchy bean sprouts, and crisp cabbage in a light soy-ginger sauce. A fast, satisfying weeknight classic with real wok flavor.

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Servings

4 servings

Calories

520

Ingredients

• 8 oz (225 g) chow mein noodles or thin egg noodles
• 1 lb (450 g) boneless skinless chicken thighs, sliced into thin strips
• 2 tablespoons soy sauce, divided
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 small head Napa cabbage (about 2 cups), shredded
• 1 cup bean sprouts
• 4 scallions, cut into 2-inch pieces
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper

Instructions

1. Bring a large pot of water to a boil and cook the noodles according to the package directions until just al dente. Drain, rinse under cold water, and toss with the sesame oil; set aside.
2. In a bowl, toss the chicken strips with 1 tablespoon of the soy sauce and the cornstarch. Let stand for 10 minutes while you prepare the vegetables.
3. Stir together the remaining 1 tablespoon soy sauce, the oyster sauce, sugar, and white pepper in a small bowl to make the sauce; set aside.
4. Heat 1 tablespoon of the vegetable oil in a large wok over high heat until smoking. Add the chicken in a single layer and sear for 3-4 minutes until golden and cooked through. Remove to a plate.
5. Add the remaining 1 tablespoon oil to the wok. Stir-fry the garlic and ginger for 20 seconds, then add the cabbage and cook 1 minute until slightly wilted. Add the noodles, bean sprouts, and scallions.
6. Pour the sauce over everything, return the chicken to the wok, and toss vigorously for 2 minutes until the noodles are evenly coated and heated through. Serve immediately.

Pro tips

• A ripping-hot wok is essential for chow mein — the noodles should sizzle loudly when they hit the oil, which gives them that smoky flavor.
• Cook the noodles just shy of done; they finish cooking in the wok and will turn mushy if fully cooked first.
• Keep everything prepped before the wok gets hot — chow mein cooks in minutes and there is no time to chop mid-stir-fry.
• Day-old cooked noodles straight from the fridge actually fry up better than fresh, so this is a great way to use leftovers.

Frequently asked questions