One Pot Chicken Chow Mein

A wok filled with chicken chow mein - stir-fried noodles, sliced chicken, carrots, green onions, and other vegetables, garnished with chopped green onions on top.

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Skip the takeout — this homemade One Pot Chicken Chow Mein is ready in under 30 minutes. Stir-fried vegetables, tender chicken, noodles and a savory sauce come together for a satisfying meal packed with flavor.

Prep Time10

Cook Time20

Marinating (while you prep!)15

Total Time35

Course: Main Course

Cuisine: Chinese

Keyword: Chicken Chow Mein

Servings:

Calories: 577kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the sauce

⅓ cup (80ml) light soy sauce or tamari
2 tbsp oyster sauce
2 tbsp Chinese Cooking wine or mirin
2 tsp fresh grated ginger
3 cloves garlic , minced
1 tbsp sesame oil
2 tsp chicken powder , optional! See Note 1
2 tsp sugar
½ tsp white pepper
1 tbsp cornstarch (= cornflour)
¼ tsp red pepper flakes

For the chicken

3 large chicken breasts , sliced into thin strips
1 tsp baking soda (= bicarbonate of soda)
2 tbsp neutral oil peanut, canola / rapeseed

For the Chow Mein

1 white onion , julienned
3 carrots , julienned
2 stalks celery , julienned
1 cup (100g) fine green beans , halved
2 ½ cups (250g) green cabbage , shredded
4 green onions (spring onions) , sliced
10 ½ oz (300g) fresh chow mein noodles See Note 2
¼ cup (4 tbsp) water , or as needed

To serve

sliced green onions
crisp chili oil to taste (optional - for a bit of heat)

Instructions

Make the sauce / marinade: combine all the marinade ingredients in a bowl and stir well to combine.
⅓ cup (80ml) light soy sauce, 2 tbsp oyster sauce, 2 tbsp Chinese Cooking wine, 2 tsp fresh grated ginger, 3 cloves garlic, 1 tbsp sesame oil, 2 tsp chicken powder, 2 tsp sugar, ½ tsp white pepper, ¼ tsp red pepper flakes, 1 tbsp cornstarch
Marinate the chicken: Slice the chicken breast into thin strips and place in a bowl. Add the baking soda and two tablespoons of the sauce, stir well, cover and chill for an hour or marinate at room temperature for 15 minutes if you are in a hurry.
3 large chicken breasts, 1 tsp baking soda
Prepare the vegetables: Cut the onion, carrot, celery and cabbage into thin strips the width of a matchstick and about three inches in length (this technique is called “julienne”). Top and tail the green beans and cut in half. Slice the green onions, keeping the green and white parts separate.
1 white onion, 3 carrots, 2 stalks celery, 1 cup (100g) fine green beans, 2 ½ cups (250g) green cabbage, 4 green onions (spring onions)
Fry the chicken: Heat the wok, add neutral oil and fry the chicken strips over high heat for about a minute until they start coloring.
2 tbsp neutral oil
Add the veggies: In go the julienned vegetables (onions, carrot, celery, cabbage, carrots), green beans and white part of the onions. Stir fry for 2-3 minutes or until the cabbage cooks down.
Time for the sauce: Add the sauce and water, stir to combine and bring to a simmer. Add the noodles and green part of the scallions and toss everything together until the noodles are coated in the sauce.
10 ½ oz (300g) fresh chow mein noodles , ¼ cup (4 tbsp) water
Serve! Garnish with extra sliced green onions and serve with a drizzle of chili crisp if you like it spicy.
sliced green onions, crisp chili oil

Video

Notes

Note 1: Chicken powder is widely used in Chinese cooking. This seasoning is made from dehydrated chicken combined with salt, sugar and flavor enhancers like MSG. There's a lot of controversy associated with MSG and some people prefer to avoid it even though if it's generally considered safe. Feel free to add or skip as you see fit.
Note 2: Fresh Chow Mein noodles that can be added straight to the wok without boiling first can be found in the fridge or freezer section of Asian supermarkets. In the UK cooked "straight to wok" noodles are widely available. If you can’t get hold of these, dried egg noodles or ramen are a great choice, cooked separately for best texture.

Nutrition