Chicken Chow Mein the way I like it!

Chicken Chow Mein My Way

This is a non-traditional recipe done my way… hence me starting my own food blog to show YOU what I like to eat. I make good food that I enjoy and there might be a few hundred thousand others who enjoy it the same way… so the recipe police can happily take a back seat and let me get on with it. Here are some recipe notes to start off with…

If you’re vegetarian then I’d substitute the chicken for a meat substitute of your choice and the chicken stock with vegetable stock – it’s as easy as that and it would honestly be just as tasty! You have the option of adding more crushed chilies if you’d like a bit more spice as well as other veggies like thinly sliced carrots and/or cabbage. This is honestly the base and you can play around with it!

Lastly, this is the BEST kind of leftover – just saying!

Chicken Chow Mein the way I like it

  • Servings: 4-6 Servings
  • Difficulty: Easy
  • Print


  • 4 tbsp olive oil, separated
  • 2 chicken breasts
  • 2 tbsp garlic, freshly diced
  • 1 tbsp ginger, freshly diced
  • 1-2 tsp crushed chilies
  • 3/4 cup soy sauce, low sodium
  • 4 tbsp oyster sauce
  • 3 tbsp sesame oil
  • 1 tbsp black sesame seeds, optional
  • 1 tbsp white sesame seeds, toasted
  • 2 tbsp light brown sugar
  • 1 tbsp chicken stock
  • 2 medium green peppers, cored and sliced
  • 1 large white onion, sliced
  • 500g egg noodles
  • chopped spring onion, garnishing


  1. Cook the 2 chicken breasts in a nonstick pan with 1 tbsp olive oil on a high-med heat until browned on both sides and cooked through but not overcooked. Set aside until you reach Step #5.
  2. Add 3 tbsp olive oil to a large non-stick pan. Add the ginger, garlic, and crushed chilies and sauté on med-high heat until golden brown.
  3. Add the soy sauce, oyster sauce, sesame oil, black sesame seeds, toasted sesame seeds, light brown sugar, and chicken stock. Sauté for 2 mins. <strong>NOTE:</strong> I enjoy adding a lot of sesame seeds to this dish but if you don’t want to add a tbsp of both the white and the black sesame seeds then I’d recommend you at least at the white sesame seeds that have been lightly toasted as this adds great flavour and texture.
  4. Add 1 cup of boiling water and cook for another 2mins. Add the chopped green pepper and white onion and sauté on med-high heat for 5mins. Add boiling water to a pot with a tsp salt and cook the noodles as per the packet instructions (usually 5mins or so). Boil your noodles while the veggies are sautéing. Remember that you don’t want to overcook your veggies – they should still have a bite to them when serving.
  5. Turn off the heat. Slice the chicken breast and add to the vegetables – only add the chicken once the noodles are done as you don’t want to overcook the chicken.
  6. Add your cooked noodles and mix through until the noodles have soaked up most of the liquid. The residual heat will be enough to help the noodles soak up the sauce as well as preventing the veggies and chicken from overcooking.
  7. Allow the chow mein to stand for 5mins before serving. Add freshly sliced spring onion before serving or/and some additional sesame seeds.
  8. Enjoy!

Leave a Reply