Chicken Chow Mein – Stir-Fried Goodness with Tender Chicken & Crunchy Veggies
Introduction
Few things hit the spot like a good plate of chicken chow mein. Crispy vegetables, tender chicken, bouncy noodles—all tossed in a bold, savory sauce that clings to every bite. This recipe is a no-fail weeknight winner, and the best part? It’s totally customizable with the veggies you have on hand.
Why I Love This Recipe
This chow mein is the perfect balance of sweet, salty, and umami with just enough heat to make things interesting. It’s an easy, affordable way to turn simple pantry ingredients into something that tastes like it came from your favorite takeout spot. And if you love flexible dinners like these, you’ll also enjoy the simplicity of our Mexican Chicken and Rice Casserole or these melty Chicken Sliders.
Ingredients
For the Chicken Marinade:
- 150g chicken breast, cut into strips
- ¼ tsp salt
- ¼ tsp sugar
- ¼ tsp black pepper
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- ½ tbsp cornflour
For the Stir-Fry:
- 1 small onion, sliced
- 50g each of capsicum, cabbage, broccoli, zucchini
- 2 mushrooms, sliced
- 5 dried red chilies
- 1 tbsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp salt
- 1 tsp black pepper
- 150g Hakka noodles (boiled as per packet instructions)
- 3 spring onion greens, chopped
- 2–3 tbsp crushed peanuts
For the Chow Mein Sauce:
- ½ tbsp dark soy sauce
- ½ tbsp vinegar
- ½ tbsp sugar
- ½ tbsp hoisin sauce
- 1 tsp chili flakes
- 1 tsp smoked paprika
- 1 tsp chicken powder
- ¼ cup water
Step-by-Step Instructions
1. Marinate the Chicken
Mix chicken with salt, sugar, black pepper, dark soy sauce, sesame oil, and cornflour. Let it sit for 30 minutes.
2. Cook the Chicken
Stir-fry marinated chicken on high heat for 3 minutes. Set aside.
3. Prep the Noodles and Sauce
Boil noodles according to package directions. Drain and set aside. Mix all sauce ingredients in a bowl and set aside.
4. Stir-Fry the Veggies
In a wok, heat oil. Add dried red chilies, garlic, and ginger. Stir-fry for 30 seconds. Add onions, capsicum, cabbage, mushrooms, broccoli, and zucchini. Season with salt and pepper and cook on high heat for 3–4 minutes.
5. Bring It All Together
Add cooked noodles and chicken to the wok. Pour in the prepared sauce and toss everything together on high heat for 3 minutes.
6. Garnish and Serve
Top with spring onion greens and crushed peanuts. Serve hot!
Tips for Success
- High heat is key: Stir-fry fast to keep the veggies crisp and vibrant.
- Customize your veggies: Use whatever’s in your fridge—snap peas, carrots, or baby corn all work great.
- Prep ahead: Marinate the chicken and chop the veggies in advance for an ultra-fast meal.
Serving Suggestions & Pairings
Pair this with:
- A crisp cucumber salad or chilled spring rolls
- A tall glass of iced green tea or Thai iced tea
- Or, if you’re going fusion, serve it with a side of Cajun Chicken Sausage Gumbo for a bold combo dinner
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or microwave. Add a splash of water or soy sauce to loosen it up.
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Final Thoughts
This Chicken Chow Mein is a must-have for your stir-fry rotation. With its bold flavors and unbeatable texture, it’s just the kind of meal that turns a regular dinner into something special.
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