Chicken Chow Mein

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I love Chicken Chow Mein and have found that each restaurant has it's own take on the recipe. Therefore, I have tried to compile my own favorite. This was originally from the Food Network Kitchens but it is now from Diane's Kitchen. Don't let the long laundry list frighten you, you have to get it all ready before hand and then it goes like a breeze. Most of the ingredients are seasonings and items you find in your pantry.

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Ingredients [?]

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  • add   freshly ground coarse black pepper
  • add   2 tablespoons peanut oil
  • add   1 tablespoon minced peeled fresh ginger
  • add   1 stalk celery
  • add   2 teaspoons cornstarch
  • add   1 teaspoon sugar
  • add   1 teaspoon dark sesame oil
  • add   1/3 cup thinly sliced canned water chestnuts
  • add   3 cups cooked white rice
  • add   2 boneless skinless chicken breasts
  • add   dark soy sauce
  • add   1/2 medium yellow onion
  • add   2 ounces fresh snow peas
  • add   4 ounces mushrooms
  • add   3 tablespoons oyster sauce
  • add   3 garlic cloves
  • add   kosher salt
  • add   1 tablespoon dark soy sauce
  • add   3 ounces dried soba noodles or other chinese noodles (fresh or produce dept)
  • add   3/4 cup cashews
  • add   1/4 cup peanut oil
  • add   8-10 ounces bean sprouts
  • add   1 scallion
  • add   1/2 cup chicken broth, homemade or canned low sodium chicken broth


  1. Boil the noodles according to package instructions.
  2. Drain in colander in the sink and rinse under cold tunning water.
  3. Shake the colander to drain off excess water and pat noodles dry with a towel.
  4. Heat 1/4 cup peanut oil in large seasoned wok or non-stick skillet over high heat.
  5. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of cooking).
  6. Transfer noodles to a paper towel-lined plate and season with salt to taste.
  7. Set aside.
  8. Discard any excess oil and wipe out the pan.
  9. *Can use bought chow mein noodles, instead*.
  10. Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch and sugar in a small bowl, and set aside.
  11. Season the chicken with the dark sesame oil, salt, and pepper, & set aside.
  12. Heat the skillet over high heat.
  13. Heat the remaining 2 Tablespoons peanut oil until very hot.
  14. Add the ginger, garlic and scallion and stir-fry, until fragrant, about 30 seconds.
  15. Add the chicken and stir-fry, until lightly browned, about 1-1/2 minutes.
  16. Add the onion, celery and mushrooms, and stir-fry, until crisp-tender, about 2 minutes.
  17. Add the water chestnuts.
  18. Spread the ingredients to the outside of the pan to form a well in the center.
  19. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture.
  20. Stir in the bean sprouts and snow peas.
  21. Sprinkle with cashew pieces.
  22. Season generously to taste with pepper.
  23. Serve over white rice and serve the chow mein noodles on the side.
  24. Enjoy!