How to Make Chicken Chow Mein at Home

This Chicken Chow Mein is a proper winner! Juicy chicken, crunchy veg, and noodles tossed in a rich, flavourful sauce. It’s quicker than the delivery bloke and far more satisfying! 

In this video, I’ll show you step by step how to make a classic chicken chow mein at home, including how to velvet the chicken so it’s extra tender, mix up a simple but tasty sauce, and cook everything perfectly so the noodles stay springy and never soggy.

Whether you’re new to wok cooking or just fancy an easy midweek meal, this chow mein recipe is quick, simple, and absolutely packed with flavour.

Watch The Recipe Video Below

How to Make Chicken Chow Mein at Home

Chicken Chow Mein (Homemade)

Serves: 2–3

Ingredients

For the chicken:

2 x Chicken Breasts (or thighs)

Pinch of Salt

¼ tsp x Bicarbonate of Soda

1 tsp x Garlic Powder

15g x  Cornflour

10ml x Light Soy Sauce

For the vegetables:

2 x Small Onions (or 1 large), thinly sliced

1 x Carrot, cut into matchsticks

4 x Spring Onions, white and green parts separated

150g x Bean Sprouts

For the sauce:

40ml x Light Soy Sauce

30ml x Dark Soy Sauce

40ml x Chinese Cooking Wine (Shaohsing wine)

Other:

200g x Egg Noodles (thin, medium, or thick)

30–40ml x Vegetable Oil for stir-frying

Method

Prepare the chicken:

Slice the chicken thinly and place in a bowl.

To velvet the chicken (make it tender and juicy), add a pinch of salt, bicarb, garlic powder, cornflour, and light soy sauce. Mix to coat thoroughly.

Cover and chill in the fridge for 20–30 minutes.

Prep the vegetables:

Peel and thinly slice the onions.

Peel and cut the carrot into thin matchsticks.

Trim the roots from the spring onions, then cut into batons and slice in half lengthways. Keep the white parts separate from the green parts.

Make the sauce:

In a small bowl, mix together light soy sauce, dark soy sauce, and Chinese cooking wine. Set aside.

Cook the noodles:

Bring a pan of water to the boil and cook the egg noodles for 3½–4 minutes.

Drain and rinse under cold water to stop cooking and remove excess starch. Drain thoroughly.

Cook the chicken and vegetables:

Heat a large frying pan or wok over high heat and add the oil.

Spread the chicken in the pan and allow it to sear without moving, until cooked and lightly golden.

Add the onions, carrots, and white parts of the spring onions with a pinch of salt. Stir-fry for 2–3 minutes until softened.

Combine noodles and sauce:

Add the drained noodles to the pan and toss with the chicken and vegetables.

Pour in the sauce and allow it to bubble and coat everything evenly.

Finish the dish:

Stir in the bean sprouts and the green parts of the spring onions. Cook for a further 2 minutes.

Remove from the heat and serve immediately.

Enjoy!