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Chicken Chow (Lo) Mein

May 13, 2010

I haven’t posted a recipe in awhile since my perfectionist side wants to wait for better photos. But I’m going ahead and posting something I made and photographed a couple of years ago. Here’s to rebelliousness. *clink*

I haven’t tried any other chow mein (or lo mein, as some call it.. I’m still confused about all of that, but it might be a regional thing) recipes that I can recall, so I don’t actually know how this stacks up against others, but I thought it was good. The original recipe is here, but here’s what I did:


4 skinless, boneless chicken breast halves – cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
1/2 cup soy sauce, divided (you may want to use low salt, as this meal comes out borderline too salty, but it depends on your taste)
1 1/4 cups chicken broth
1 teaspoon sesame oil
1 T peanut oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 package of Japanese noodles (Chuka Soba is a name that’s used for these noodles, or sometimes the package will say they are used for chow mein. I tried a second brand later and found them disappointing, so the noodles really make all the difference. Now if only I can remember which brand was the good one!)
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
6 green onions, sliced diagonally into 1/2 inch pieces
1-2 cups chopped cabbage (I just used coleslaw mix that has shredded carrots, too)
1 cup bean sprouts
1 can of sliced water chestnuts


1. In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 T garlic, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

2. In another medium bowl, combine the chicken broth, water, peanut oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

3. Cook the noodles according to package directions, drain and stir a bit of oil in to help them not stick together. I used sesame, but peanut or olive would be fine too. Set the noodles aside.

4. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

5. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles, cabbage, chestnuts and sprouts and toss gently, coating everything well with the sauce.

Now I’m so in the mood to make this! And if I do, I’ll be switching out this photo for sure.


From → recipes

  1. That looks good! I might have to try it…. if I ever start cooking, again – ha! 😉

  2. Kimberly – thanks so much! That was very nice of you. Now that I read that, I remember it but I guess it had slipped my mind.

    Also, I don't know why my “white balance” search didn't turn up any results on her blog, but I know it was having weird issues earlier so maybe that's why.

  3. Anonymous permalink

    This looks good! I'm glad you like to cook. I'm not a big chow mein fan (don't like bean sprouts), but I'd eat that. I'm totally hooked on a local restaurant's chow mei fun lately with tiny rice noodles. I like lo mein, too, but I think it doesn't have bean sprouts AND usually has wide flat noodles, in comparison with what you use for chow mein. -R

  4. Man I really need to try that! I've been bad about cooking and especially trying anything new lately. And that looks so tasty!

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