Chicken Chow Mein Stir Fry (Printable)

Tender chicken and crisp vegetables stir-fried with egg noodles in a savory Asian sauce

# 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

# Steps:

01 - Combine sliced chicken with soy sauce, cornstarch, and sesame oil in a bowl. Let sit 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 fully blended. Set aside for later use.
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 cooked through, approximately 3-4 minutes. Remove from wok and set aside.
05 - Add remaining 1 tablespoon oil to the wok. Stir-fry garlic and onion for 1 minute. Add carrot, bell pepper, and snow peas; cook for 2-3 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 2-3 minutes until well combined and heated through. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making it perfect for those weeknight evenings when you want something restaurant quality but cannot wait for takeout
  • The sauce hits every flavor note and coats every strand of noodle evenly, so you never get those frustrating dry bites
  • You can customize the vegetables based on what is languishing in your crisper drawer, which I have learned is the secret to actually using up produce
02 -
  • Always have all ingredients prepped and measured before you turn on the heat, because stir frying happens too fast for chopping mid cook
  • Your wok must be smoking hot before adding ingredients, otherwise you will end up steaming instead of frying, which makes everything soggy
  • Rinsing the noodles under cold water after cooking is non negotiable, it stops the cooking process and washes away excess starch so they do not turn into a gummy mess
03 -
  • If you want extra smoky flavor, cook your chicken in two batches rather than crowding the pan, which gives each piece more contact with the hot metal surface
  • Leftovers actually reheat beautifully if you warm them in a hot skillet with a splash of water, which helps steam the noodles back to their original texture

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