Chicken chow mein is one of those dishes that looks impressive but is surprisingly easy to make at home. In fact, this recipe comes together in under 30 minutes, making it perfect for busy weeknights. The beauty of chow mein is its flexibility: you can use whatever vegetables you already have in the fridge, and it will still turn out delicious.
In my latest video, I shared how I made this version with carrot and cabbage since that’s what I had on hand. But honestly, you can get creative here. Celery, bean sprouts, Chinese broccoli, bell peppers... all of these make excellent additions!
In a bowl, combine chicken with cornstarch, baking soda, soy sauce, rice wine, oil, and white pepper. Mix well and let it marinate for 15 minutes. This quick step tenderizes the chicken and makes it silky smooth once cooked.
In a small bowl, mix together the garlic, soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and fish sauce. Set aside.
While the chicken is marinating, julienne the carrot and chop the cabbage into rough bite-size pieces.
Heat a wok or large skillet over high heat until hot. Add the oil, then stir-fry the chicken until it’s about 80% cooked. Add the carrot and cabbage, tossing quickly until just softened. Add the noodles and pour in the sauce. Stir-fry everything together for another 1–2 minutes until evenly coated.
Plate up your chicken chow mein and serve immediately. A sprinkle of sesame seeds or chopped scallions on top makes it extra tasty.