What’s Actually in Chicken Chow Mein? The Complete Breakdown You’ve Been Craving

Have you ever ordered chicken chow mein at your favorite Chinese restaurant and wondered what exactly makes up this delicious dish? Maybe you’ve even wanted to recreate it at home but weren’t sure where to start. Well, I’m about to break down everything that goes into making authentic chicken chow mein, from the noodles to the sauce and everything in between!

As someone who’s been obsessed with Chinese food for years, I’ve spent way too much time researching what makes the perfect chow mein Let me tell you, there’s more to it than you might think! So grab your chopsticks and let’s dive in

The Confusing World of Chicken Chow Mein

First things first – chicken chow mein isn’t just one dish. It’s actually evolved into several different versions depending on where you’re eating it! This can be super confusing when you’re trying to figure out what should be in your homemade version.

The term “chow mein” comes from Cantonese and literally means “fried noodles” or “pan-fried noodles.” The dish originated in the Guangdong province of southern China and was brought to America by Cantonese immigrants in the mid-1800s.

There are basically three main types of chicken chow mein you might encounter:

1. American Chicken Chow Mein – Often served with rice and crispy noodles on top
2. Cantonese Gai See Chow Mein – Crispy noodle cake with chicken and vegetables in sauce on top
3. Dry Hong Kong-style Chicken Chow Mein – Stir-fried noodles with chicken and vegetables (no standing sauce)

I’ll be focusing mostly on the authentic Hong Kong-style version and the popular American adaptation, since these are what most people think of when they crave chicken chow mein.

The Foundation: Chow Mein Noodles

The heart of any chow mein dish is of course the noodles! Authentic chow mein uses specific noodles that give the dish its characteristic texture.

What Noodles Should You Use?

Traditional chow mein noodles are made from wheat flour and egg, giving them a thin, slightly yellow appearance. They’re different from lo mein noodles, which are thicker (more like spaghetti) and always served soft.

Your options include:

• Thin Hong Kong-style pan-fried noodles (fresh)
• Shanghai noodles (fresh)
• Dried chow mein noodles (great pantry staple)

The key to authentic chow mein is in how the noodles are prepared. They must first be boiled briefly (about 1 minute), drained, and then pan-fried or deep-fried until crispy and golden brown. This two-step cooking method is what gives chow mein its signature taste and texture.

The Protein: Chicken (Obviously)

The chicken in chicken chow mein is typically:

• Chicken breast or thigh meat, thinly sliced
• Marinated before cooking (a process often called “velveting”)

The velveting process is what makes Chinese restaurant chicken so tender! To do this at home, you’d massage the sliced chicken with:

• Water
• Oyster sauce
• Cornstarch
• Shaoxing wine (or dry cooking sherry)
• A bit of oil

This marinade helps the chicken absorb liquid and creates a protective coating that keeps the meat juicy when stir-fried.

The Veggies: Bringing Color and Crunch

The vegetables in chicken chow mein add nutrition, color, and texture. While recipes vary, common vegetables include:

• Cabbage (especially green cabbage) – Adds sweetness and bulk
• Bean sprouts – Provide that essential crunch
• Carrots – Usually julienned for color and sweetness
• Celery – Adds crispness and flavor
• Green onions – Used both in cooking and as garnish
• Mushrooms – Fresh or dried shiitake for umami flavor

Other vegetables you might find include:

• Snap peas or snow peas
• Water chestnuts
• Bamboo shoots
• Bok choy
• Bell peppers

The beauty of chow mein is that you can customize the veggies based on what you have available. Just remember that authentic versions typically keep it relatively simple with cabbage and bean sprouts as the stars.

The Aromatics: Building Flavor

No Chinese dish would be complete without aromatics that create its distinctive flavor profile:

• Garlic – Finely chopped or minced
• Ginger – Usually julienned or minced
• Green onions – The white parts are used in cooking, green parts for garnish

These aromatic ingredients are typically stir-fried briefly before adding other ingredients to release their flavors into the oil.

The Sauce: Bringing Everything Together

The sauce is where much of the flavor comes from, and it’s actually simpler than you might think! An authentic chow mein sauce typically includes:

• Soy sauce – Light soy sauce is common (low-sodium works too)
• Oyster sauce – Don’t worry, it doesn’t taste fishy! It adds richness and umami
• Sesame oil – Just a small amount for that nutty flavor
• Shaoxing wine – A Chinese rice wine that adds depth
• Sugar – Just a little to balance the saltiness
• White pepper – More common in Chinese cooking than black pepper
• Salt – Used sparingly since soy and oyster sauces are already salty

Some recipes also include:

• Cornstarch (to thicken)
• Chicken or vegetable stock
• Rice vinegar

The dry Hong Kong-style chow mein doesn’t have much standing sauce – it’s just enough to coat the noodles and ingredients, while the Cantonese restaurant style has more sauce that seeps into the crispy noodle cake.

Regional Variations: How Chicken Chow Mein Differs Across America

Like I mentioned earlier, chicken chow mein has evolved differently across the country. Here’s how it varies:

West Coast (California)

• Heavier sauce
• More vegetables (bean sprouts, celery, bell peppers)
• Often includes water chestnuts and bamboo shoots
• Softer noodles

Midwest (Chicago)

• Uses egg noodles rather than traditional chow mein noodles
• Noodles are soft, not crispy
• Thick gravy-like sauce
• Simple veggie mix (celery, onion, carrot)

East Coast (New York)

• Strong Cantonese influence
• Noodles are pan-fried into crunchy, lacy pieces
• Topped with stir-fried chicken, vegetables and sauce

Hawaii

• Japanese influence
• Uses soft yakisoba noodles
• Often includes chicken katsu
• Shoyu-based sauce

Canada

• Uses dark soy sauce (makes the dish darker)
• Bean sprouts and celery are common additions

Chow Mein vs. Lo Mein: Don’t Get Them Confused!

People often mix up chow mein and lo mein, but they’re actually quite different:

The literal translation of lo mein is “mixing/scooping noodles,” while chow mein means “fried noodles” – which perfectly describes how each is prepared!

How to Make Authentic Chicken Chow Mein at Home

Want to try making chicken chow mein yourself? Here’s a simplified step-by-step:

1. Velvet the chicken
   • Combine sliced chicken with water, oyster sauce, cornstarch, wine, and oil
   • Massage until chicken absorbs all the liquid
2. Pre-boil the noodles
   • Boil for just 1 minute
   • Drain, rinse with cold water, and spread out to drain further
3. Make the sauce mixture
   • Combine hot water, sugar, soy sauces, sesame oil, oyster sauce, wine, white pepper, and salt
4. Fry the noodles
   • Heat wok over medium-high heat with oil
   • Spread noodles in thin layer and cook until lightly crispy (about 2 minutes per side)
5. Sear the chicken
   • Quick-fry the chicken until about 80% cooked
   • Remove from wok
6. Stir-fry aromatics and vegetables
   • Cook ginger, garlic, mushrooms, and carrots
7. Combine everything
   • Add noodles, snap peas, and chicken back to wok
   • Drizzle sauce over top
   • Stir-fry to incorporate sauce
8. Finish with bean sprouts and scallions
   • Add at the very end for freshness and crunch
   • Cook just until scallions wilt

Tips for the Best Homemade Chicken Chow Mein

Wanna make sure your chow mein turns out amazing? Here’s some tips:

• Try to find authentic chow mein noodles at an Asian market rather than substituting spaghetti
• Cut chicken across the grain for shorter, more tender pieces
• Don’t overload your wok – cook in batches if needed to maintain high heat
• Add noodles to the hot wok at the last minute to prevent sticking
• A final dash of sesame oil adds amazing nutty flavor
• Let fried noodles drain on a rack or paper towels to stay crispy
• Serve immediately while everything is hot and the textures are perfect

Is Chicken Chow Mein Healthy?

Good news! Chicken chow mein can actually be a pretty healthy option, especially when made at home. It’s:

• Stir-fried lightly in oil (not deep-fried)
• Loaded with vegetables
• Contains lean protein from the chicken
• Relatively balanced in carbs, protein, and vegetables

Of course, restaurant versions might be higher in sodium and oil, but homemade versions can be adjusted to be quite nutritious!

The Final Bite

So there you have it – everything that goes into making delicious chicken chow mein! Whether you prefer the crispy noodle style of Hong Kong, the saucy Cantonese restaurant version, or the Americanized takeout classic, you now know exactly what should be in your chicken chow mein.

The beauty of this dish is in its flexibility. You can adjust the vegetables based on what’s in your fridge, swap the protein, or even make it vegetarian. But now you know the authentic ingredients and techniques that make a real chow mein special.

Next time you’re craving Chinese food, why not try making your own chicken chow mein at home? With these tips and ingredient knowledge, I bet you’ll surprise yourself with how authentic it tastes!

What’s your favorite style of chicken chow mein? Drop a comment below – I’d love to hear about your chow mein adventures!

Chicken Chow Mein ingredients generally include noodles, chicken, and a variety of vegetables like cabbage, carrots, and onions, along with aromatics like garlic and ginger. The dish is flavored with a sauce made from ingredients such as soy sauce, oyster sauce, sesame oil, and sugar.

Chicken chow mein features noodles that are stir-fried and often crispy, with a lighter, drier sauce, whereas chicken lo mein uses noodles that are boiled and then tossed with ingredients in a heavier, more abundant sauce, resulting in a softer, saucier, and chewier dish.

Chow mein ingredients include egg noodles, a variety of vegetables like cabbage, carrots, bean sprouts, and onions, a protein such as chicken, beef, or tofu, and a sauce made from soy sauce, oyster sauce, sesame oil, garlic, ginger, and often cornstarch and sugar.

Chicken chow mein can be healthy or unhealthy depending on the ingredients and preparation, but most restaurant versions are not healthy due to refined noodles, excessive fat, and high sodium. To make it healthier, opt for lean chicken, plenty of vegetables like broccoli, bean sprouts, and bell peppers, and a low-sodium sauce.