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    You are in: Home / Recipes / Chicken Chow Mein Recipe
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    Chicken Chow Mein

    1/1 Photo of Chicken Chow Mein

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    mersaydees's Note:

    Based on a recipe from my Chinese Cooking Class Cookbook. Since this recipe has you removing the skin and bones from the chicken breasts, you can probably get away with using boneless skinless breasts versus the whole breasts; I often find the whole breasts cheaper so I use them. NOTE: preparation and cooking times do not include the 2-3 hours that the noodles need to dry nor the 1 hour that the chicken and pork marinate in the refrigerator before cooking.

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    Units: US | Metric


    • 8 ounces chinese-style thin egg noodles
    • salt
    • vegetable oil (for frying)



    1. 1
    2. 2
      Cook noodles according to package directions until tender yet still firm, about 2 to 3 minutes; drain. Rinse under cold water and drain again.
    3. 3
      Prepare jelly-roll pan or cookie sheets by placing several layers of paper towels on. Spread cooked noodles over paper towels; allow to dry 2 to 3 hours.
    4. 4
      Heat oil in wok or large skillet over medium-high heat to 375°F . With slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook until golden brown, about 30 seconds.
    5. 5
      Drain noodles on paper towels. Repeat until all noodles are fried.
    6. 6
      CHOW MEIN:.
    7. 7
      Remove skin and bones from chicken breasts.
    8. 8
      Cut chicken and pork into 1-inch pieces.
    9. 9
      In large bowl, combine 1 teaspoon cornstarch, 1 ½ teaspoons sherry and 1 ½ teaspoons soy sauce. Add chicken and pork, tossing to coat well. Cover and refrigerate 1 hour.
    10. 10
      Combine remaining 2 teaspoons cornstarch, 2 tablespoons sherry, 1 ½ tablespoons soy sauce, water and bouillon granules in small bowl; set aside.
    11. 11
      Heat oil in wok or large skillet over high heat. Toss in ginger and garlic, stir-frying 1 minute. Add chicken and pork; stir-fry until cooked through and no longer pink in center, about 5 minutes. Add shrimp; stir-fry until shrimp turns pink, about 3 minutes.
    12. 12
      Toss veggies into wok; stir-fry until crisp-tender, 3 to 5 minutes. Add bouillon-soy sauce mixture. Cook and stir until sauce boils and thickens; cook and stir an additional minute.
    13. 13
      Arrange Fried Noodles on serving plate; top with chicken mixture and enjoy!

    Ratings & Reviews:

    • on October 02, 2010


      This was a HUGE hit at my house! That says a lot - since some of the kiddos tend to be picky. I opted to forgo the fried noodles. I felt like the recipe didn't even need it for the overall finish. We thoroughly enjoyed this with brown rice. The only other change was uping the shrimp to 2 lbs (we love our shrimp!) and I don't cook with alcohol of any kind so subbed apple juice for the dry sherry. We will be making this again soon! Thanks so much for posting an amazing chow mein! I've been on the search for one for some time. Made for the September 2010 Aussie/NZ recipe swap. I will post pics later.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Chow Mein

    Serving Size: 1 (359 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 513.1
    Calories from Fat 193
    Total Fat 21.5 g
    Saturated Fat 5.7 g
    Cholesterol 167.1 mg
    Sodium 1043.5 mg
    Total Carbohydrate 37.2 g
    Dietary Fiber 3.5 g
    Sugars 4.5 g
    Protein 40.1 g

    The following items or measurements are not included:

    fresh ginger

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