Make our Chinese Restaurant-Style Chicken Chow Mein Recipe at home tonight for your family. This favorite dish can be found on the menus of many Chinese Restaurants and Take Outs and is just as delicious made at home.

Photo by Herman Saksono

Chicken Chow Mein Chinese Restaurant-Style Recipe

A Chinese Restaurant-Style Copycat Recipe

Although this recipe does not come from a specific restaurant, it will be instantly familiar to many of you from dishes you have enjoyed at your local favorite Chinese Restaurant or Take Out.

Print Pin Recipe

Chinese Restaurant-Style Chicken Chow Mein Recipe

Make our Chinese Restaurant-Style Chicken Chow Mein Recipe at home tonight for your family. This favorite dish can be found on the menus of many Chinese Restaurants and Take Outs and is just as delicious made at home.

Prep Time20 minutes mins

Active Time30 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: Chinese

Keyword: Chinese Restaurant, Chinese Restaurant-Style Recipe

Ingredients

• 12 ounces Chinese Egg Noodles
• 8 ounces boneless, skinless Chicken Breasts or Thighs
• 3 tablespoons Soy Sauce divided
• 1 tablespoon Rice Wine or Dry Sherry
• 1 tablespoon Dark Sesame Oil
• 4 tablespoons Peanut Oil divided
• 2 Baby Bok Choy sliced into 1-inch strips
• 2 cloves Garlic finely chopped
• 1/2 teaspoon minced peeled fresh ginger
• 1 Carrot cut into matchsticks
• 2 ounces Snow Seas ends removed
• 4 ounces Mung Bean Sprouts
• 2 ounces Ham finely shredded
• 10 dried Shittake Mushrooms rehydrated, drained and thinly sliced
• 3 tablespoons Oyster Sauce
• 4 Scallions finely chopped
• Salt and freshly ground Black Pepper to taste
• 2 tablespoons Chow Mein Noodles to serve

Instructions

• Cook the egg noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.
• In a medium bowl, combine 2 teaspoons soy sauce, rice wine or sherry and sesame oil. Mix well.
• Slice the chicken into fine, 2-inch shreds. Add to soy sauce mixture. Set aside to marinate for about 10 minutes.
• Heat 1/2 of the peanut oil in a wok or large frying pan over a high heat.
• When oil is very hot, but not smoking, add the chicken mixture. Stir-fry for about 2 minutes. Transfer chicken to a plate, and keep warm.
• Wipe the wok clean with a paper towel.
• Add remaining peanut oil and heat.
• Add bok choy, garlic, ginger, carrots, snow peas, bean sprouts, ham and mushrooms. Stir-fry for another minute or so.
• Add in the noodles, oyster sauce, scallions and remaining soy sauce, to taste. Continue to stir-fry until the noodles are heated through.
• Taste. Add salt and pepper, to taste.
• Add chicken and any juices to the noodle mixture. Bring to a boil, and stir to coat the chow mein mixture.
• Transfer mixture to a serving bowl or plate and sprinkle with chow mein noodles.
• Serve hot.

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Photo of Beef Chow Mein, Hong Kong Eatery is by Herman Saksono and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Herman. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is traditional. Additional Information Courtesy of Wikipedia and is used by permission.