Chicken Chow Mein Ready in Only 20 Minutes

This quick, easy and cheap chicken chow mein is the perfect recipe for a busy lifestyle and for those who enjoy delicious-tasting food. This chow mein recipe has beautiful texture and colour, and the flavours work well together. Please enjoy.
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Ingredients -
Chow Mein Sauce -
2 Tbsp (40ml) - Dark Soy Sauce or Light Soy Sauce
2 Tbsp (60g) - Oyster Sauce
1 Tbsp (20ml) - Sesame Oil
2 Tbsp (40ml) - Shaoxing Wine
12g (0.4oz) - Granulated Sugar
Ground White Pepper To Taste
Chicken, Vegetables & Noodles -
2 Tbsp (40ml) - Peanut Oil
350g (12.3oz) - Chicken Thigh, Thinly Sliced
100g (3.5oz) - Swiss or Chestnut Mushrooms, Thinly Sliced
150g (5.2oz) - Green Cabbage, Thinly Sliced
2 - Carrots, Julienned
4 - Garlic Cloves, Roughly Chopped
4-5 - Large Spring Onions (Scallions), Roughly Chopped
250g (8.8oz) - Bean Sprouts (Optional)
350g (12.3oz) - Fresh Egg Noodles or Dried Noodles
#chowmein #noodles #chickenchowmeinrecipe

[@RumorHazi]

I love the recipe! I’ve found that you can add 1/2 teaspoon of baking soda to the chicken while it sits and it tenderizes it. I think they call it velveting. This one is a winner Jack!

[@ChefJackOvens]

I was very close to velveting this but decided against it for this recipe. The chicken is extremely tender

[@roygato3797]

Great recipe, as usual. Velveting chicken usually involves about a tablespoon of cornstarch mixed in with the seasoning for the amounts used here. In Chinese cuisine, baking soda is normally used in the marinade when stir frying tougher cuts of beef or sometimes pork but normally not chicken because it can give it a very strange texture. For thighs, like the video demonstrates, you really don't need to velvet it in any way, but you can use chicken breasts and do that and they will come out great.

[@RumorHazi]

@@roygato3797 Ok, that makes sense. I knew I had seen it used to tenderize stuff. I love to use thighs cause they are so much more tender and flavorful. Thanks for the tip!!

[@egroom53]

Actually baking soda doesn’t tenderize meat. It makes it juicier. Acidic liquids tenderize meats. Also corn starch works well.

[@alexdonger5816]

Made this a couple of times now and it is SPLENDID, I can highly recommend it!

[@adsaidler]

AMAZING recipe! Totally worth it ordering all the uncommon ingredients online

[@ChefJackOvens]

Glad you like it!

[@Sjf542]

Those are some competition-worthy spring onions! 😮

[@hieuhuynh3084]

Thanks for sharing. It looks yummy. I will try this recipe soon!

[@dannydavies8458]

Will deffo be making this. Have made so many of your dishes Jack. Always great and tasty. Thanks again for the continued content

[@BarracudaEmpire]

Hey Jack! I've been subscribed to you for a while but finally decided to take the plunge and make this as my first recipe from you. It turned out great! Keep up the good work, we new chefs all appreciate it!

[@rick_fortune]

Just bought a new wok. Looks like I have the perfect recipe to start with.

[@ChefJackOvens]

Perfect time! Please enjoy

[@smitajal9565]

Awesome...a full on loaded dish which looks so delicious 😋😋 Thank you Chef Jack

[@NoviceExpert]

Quick, easy, and cheap. My kind of meal!

[@dgjlo]

Made this today it was delicious. Took me longer than 20mins but I am no chef. Thank you for sharing. Subscribed😊

[@heartylara7843]

Looks yummy and i want to try this same your others recipes i tried thank u Chef. Stay safe

[@ChefJackOvens]

Thank you 🙏 please enjoy

[@heartylara7843]

Thanks chef.

[@uniquerod52]

I’m Chinese and I pre approve this guys cooking before even watching, most of his recipes suits our tastes 😂

[@uniquerod52]

First the stir fry pan/wok already got a PASSED😂 most people use flat pan which is not okay

[@ChefJackOvens]

🙏🙏

[@edschultz9551]

Really good meal. The kids liked it too.

[@ChefJackOvens]

Great to hear that

[@Menthaxpiperita]

I made this two times so far, both time it turned out nice❤

[@ryanfisher5569]

Buddy I’ve never seen a scallion that big in my life

[@ChefJackOvens]

Haha these were quite big

[@gunnarthompson6152]

Actually worked as shown. Simple and absolutely delicious 2/4/2014. I’ve Had a wok and a big burner for about 6 months. Self taught. Slowly getting better. Follow lots of KZbin videos. Now. I gotta say- simply put- Kristin actually said “ best one ever”. That’s a big deal. So simple and easy. Only a few ingredients- Only deduct: tell me in the beginning to get the noodles on- don’t mention an ingredient 75% through the video that takes 20 minutes just to be ready- It took about an hour but it was worth it.

[@shinjonmal8936]

Are you a time traveller?

[@crushbeast29]

@@shinjonmal8936 I think he's just schizophrenic.

[@ivansapto]

Hmmmm you make everything look so good and easy, lekker. 👌👌👌

[@ChefJackOvens]

Thank you 😋

[@DirtyVibe55]

would love to see you do a meal prep recipe using frozen basa fillets :)

[@Eatbeans6739]

Will try this. Thanks for the video.

[@omarqazizada873]

Hey Jack! Thanks for this recipe, it looks delicious I am ganna try. but I have question. Can I use shrimp instead of chicken thigh in this recipe? Please and Thank you.

[@ChefJackOvens]

Thank you 🙏 you can definitely use shrimp instead. That will be delicious

[@omarqazizada873]

@@ChefJackOvens Thank you very much.

[@kratcliffe5680]

Tip.....pour the sauce around the edge of the wok rather than in the middle and wok toss tge sauce through 😎👍

[@willienelsongonzalez4609]

Definitely gonna use this recipe to help with meal prep! I’ll be able to get three good meals out of this! Nice! 🤙🏾

[@SophiasOasis]

I will try to make this. Love your channel 🎉

[@ChefJackOvens]

Awesome! Thank you

[@alisonbrown5891]

Yum another great recipe,keep them coming Jack😋

[@ChefJackOvens]

Thank you! Will do!

[@stevemirks7043]

The carrot comment had me in stitches

[@ChefJackOvens]

Haha 😂 you’re only the second person to notice that 😉

[@Samuels691]

Just tried this. It’s real good! 😮

[@desgoulding7154]

Top dish mate. Looks great.

[@ChefJackOvens]

Thanks 👍

[@barrylarryharry7183]

Great video and it looks really good!!

[@snasser1860]

Do you have a video on where to buy kitchen equipment (pots/pans/knives/etc…)?

[@gbcii7625]

Great video. What burner do you use in the kitchen?

[@cruachan1191]

Love a stir fry, it was my staple as a student using whatever meat and veg was in the reduced to clear section of the supermarkets.

[@iamcarolline]

Ok.... This will be my lunch for today. I'm bout to start!😅

[@Skate2create]

Made it this evening, delicious. Top job Jack.

[@Kazzas73]

I can’t wait to try this! My stove never gets hot enough for stir fry. Do you recommend a certain table top gas cooker like the one you’ve used? Thanks

[@ryanpoulter6286]

Honestly, it's not authentic, but you can just cook all this stuff for longer at lower temp, and it'll still turn out delicious. One other option to get your oil up to really high temp is to cover the wok as it's heating.

[@stevenjordan6188]

I'd like to have a bowl of that. Looks delicious.

[@lleeggeenndd]

Hi Jack. Just wanted to ask what brand gas burner you are using?

[@njwtube]

Love your recipes Jack could you do your take on any slow cooked recipes ? I would love a new BBQ chicken thigh recipe

[@virginiaeriguel8738]

That looks delicious

[@alenbaltic]

Go to dish when I can’t be fucked thinking of what to make for the kids, they love it! Thank you!

[@markop.8854]

Great video man. Where can I get a similar wok burner?

[@ChefJackOvens]

I got mine on Amazon. I have a link for it on my website and there’s plenty of different ones out there

[@markop.8854]

Thank you very much for your answer. I really like the burner, but I don't know if it has enough heating power for a wok and such. As far as I can see, there must be very powerful burners for the wok. Until now, I've been using an induction hot plate and it's not ok, so I'm looking for a suitable wok burner.

[@kJ922-h3j]

Great recipe! That carrot joke too 😂

[@Toby_the_Glen]

Really enjoyed this, but can you include a calorie count?

[@RoyShouriMustango]

Lovely!

[@neilmunro6683]

Hi Jack I trained as a chef in the Scottish Highlands beside Lochness..I have purchased a luvel dehydrator based on your recommendations of other luvel products... This WAS and IS a great product.. Just asking from your own EXPERIANCE ...what has the luvel vacuum containers been like in longevity and vacuum sealing capacity say a year on!! I invested in another brand heavily but the containers developed micro cracks and the seals leaked the vacuum just over a year in ..I TRUST CHEFS MORE THAN MANUFACTURERS so needing to know your thoughts.. Kindness your Lochness Scottish Highlands..

[@ChefJackOvens]

In all honesty, I’ve not had a single problem with them. They’re very durable and I’ve even dropped them a couple times from quite a distance and they haven’t broke or cracked. That’s on wooden floor though. I get contacted by all sorts of companies but only choose to go with actual quality. I do recommend

[@neilmunro6683]

Thank-you for taking time to answer questions.. Kindness your way Lochness Scottish Highlands..

[@Iddy267]

Hard vegetables should be added before the soft ones b ecause they cook slower. Idk if it matters at all when you do batches but nice habit to pick up.

[@GeeVon-vm7zw]

Great Recipe!! 👏 Though I admit with this one I am one of those people who changes it 🤫 I add some Prawns (Shrimp) and thinly sliced Pork Belly to make it into a Chow Mein Combo

[@janetbr3024]

This actually worked! Tastes exactly like my local Chinese takeout

[@discopunjabi]

Love the recipe!

[@salmanbaloch2858]

That's awesome

[@Matji-jo9on]

Hey Jack, which gas cooker are you using?

[@BOHTOX93]

Will these last in the fridge for a few days?

[@ingridfoo7380]

The flying spring onions lol 😂

[@ChefJackOvens]

Haha

[@wendytitterton5004]

Is there a recipe to print? I have quite a lot of shredded cooked chicken from making chicken broth

[@urbn9t]

Light soya sauce and dark soya sauce are two very different things. Light is way more salty.

[@ChefJackOvens]

They’re both salty. I’d say dark has more sodium but it depends on the brand. They both work well. Of course, dark soy sauce will make the noodles darker

[@Fester_]

Very cool. Cheers.

[@ChefJackOvens]

Thank you!

[@Zenstation]

Where do you find large scallions like that in the UK? I can only find small ones at the veg shop or the supermarket

[@ChefJackOvens]

Not sure I’m in Australia

[@NanaCooking.]

i love it , thank you chef😘😘

[@ChefJackOvens]

My pleasure 😊

[@cookingwithkf]

Perfect ❤

[@BuJammy]

Can you do a two minute chow mein please?

[@helnbak9372]

Looks amazing ❤

[@ChefJackOvens]

Thank you 😋

[@akshaydeolia4639]

are the noodles soaked or boiled prior to putting in the wok? If so, please give some details, thanks

[@ChefJackOvens]

They’re fresh so only need to be cooked for a minute or so which is done in the pan. If you’re using dried. Cook them a minute less than the packet instructions

[@wildstylephotos6082]

awesome thank you :)

[@ChefJackOvens]

🙏🙏

[@shannarattan8963]

Yummy 😋

[@NineTeen89.]

Hi any chance you can do a noodle dish like this but using courgette/zucchini noodles for the low carb/keto peoples

[@137dylan]

Does anyone know what the name/brand is of the stove used?

[@mkozlh7970]

What is the wok that you use in this video?

[@rjv97]

Not really a fan of mushrooms. Any other veggies I can add instead?

[@ChefJackOvens]

You can add any veggies you like. As I said in the video I used them as I had them in the fridge. The choice is all yours 👌👌

[@KingGeneral21]

Looks great but oyster sauce and hoisin sauce are two very different things

[@bbviper3674]

What oil to use instead of peanut, for those allergic to peanuts?

[@ChefJackOvens]

Vegetable

[@mookyyzed2216]

I've been going thru your videos and noticed you haven't done much with shrimp or seafood. Not sure if you just don't like seafood, or maybe allergic? If not, could you do something along those lines?

[@ChefJackOvens]

Seafood is some of my favourite foods but unfortunately it doesn’t always do well on the channel. I’ll get some new stuff done and see how it goes

[@mookyyzed2216]

@@ChefJackOvens With the recent climb in your subs, hopefully that changes. Would really love to see your creations of some shrimp and pasta dishes. Hey, I appreciate the reply 👍. Cheers as always mate!

[@tudorbuliga9754]

Amazing recipe as always! My hidden trick is adding a bit of raw garlic towards the end. It gives an amazing taste!

[@ChefJackOvens]

👌👌

[@HamsterDK]

cutting the carrots will take me 18 minutes🤨

[@silenthillisawesome6163]

Same here! I can do them in about 5 minutes. But either way it takes me ages just to sort out the vegetables and chicken prep. Let alone the cooking!

[@15Lola]

can i sub the wine and use vinegar?

[@annalinekennedy1027]

Where can I get this recipe please

[@ernestpaul6444]

do yourself a solid and use bok choy instead of cabbage. amazing!

[@santaamanda9692]

Mmmmmm mniami😋❤

[@tomjack1000000]

What would you subsitute peanut oil with?

[@edschultz9551]

I just used vegetable oil. And olive oil instead of sesame oil.

[@tomjack1000000]

@@edschultz9551 Thanks mate

[@annalinekennedy1027]

Yummy

[@davidjones992]

I bought a $30 butane burner for picnics but you’d never do a stir fry on it, just not enough heat everything stews! Anyone know what this burner is or could recommend one please? I’d even use it at home as my electric stove top reaches heat then turns itself down, some sort of thermostat I guess?

[@mradix1523]

would it be totaly outlandish to eat this with rice instead of noodles?

[@ChefJackOvens]

Not at all

[@mradix1523]

@@ChefJackOvens very good - thank you. The thing with noodles is, that it doesn't keep me full for long. Rice does on the other hand. Definetly going to try this out then

[@foki_official]

Sesame oil or toasted sesame oil?

[@alanjagiello488]

It tasted great. However, I followed the recipe and video step by step twice and the sauce is extremely watery, so when I add it to the mix, it doesn't gain colour and the sticky texture. Maybe it's a problem with the ingredients. I try reducing it but then it barely covered the mix. No idea where it went wrong 🧐

[@preranabhatnagar6560]

Can you please put a link for the noodles and where to get them. Thank you.

[@ChefJackOvens]

Woolworths

[@SouperDuck1]

No MSG?

[@johnmc3862]

Shouldn't even take 20minutes! 😂

[@lordrangga1945]

Mie goreng jawa

[@shirleyburnham2782]

DELICIOUS 😋

[@ChefJackOvens]

So good

[@johan.svensson]

🤤🤤🤤

[@likhan.ghosh.]

It’s very dark….. Would it affect the taste if I use less soy sauce?

[@ChefJackOvens]

It’s because I use dark soy sauce. You can use regular and it will be a lot lighter

[@summs3424]

😎😎

[@jasonmart1081]

There is a big difference between light and dark soy sauce, they aren't simply inter-changeable. Similarly oyster sauce and hoisin sauce aren't the same thing. With the pan being so overcrowded you aren't exactly frying the noodles. I would call this meal a chicken and vegetable stir-fry with noodles.

[@ChefJackOvens]

There’s not that big of a difference between the two. They both can be used and hoisin and oyster can both be used. Regardless what way you go, the dish is delicious. After the noodles are added it will never fry that’s why the stir fry is created prior to adding them. The last bit is about piecing it all together. This is chow mein and how it’s made

[@rexlau175]

Not chinese way but it seems good

[@esthertorres-lo5ui]

did u not add salt in the recipe?

[@137dylan]

Are you sure the chicken was cooked that first time around? Didn't seem like enough time

[@ChefJackOvens]

It’s sliced very thin. It’s Cooked

[@tangfastic7075]

Adding the sauce that has been marinating the raw chicken and then cooking for only one more minute - is that enough time to get rid of potential bacteria of raw chicken? I think I'd rather add fresh sauce in.

[@ChefJackOvens]

None of that sauce has been in contact with the chicken. Only a small amount is added on the chicken at the beginning. It was explained in the video

[@Ryan_Nath]

My kitchen looks like a bomb's hit it after I've cooked a chow mein LOL

[@karenfindlater]

I'd have to say at your age, I could only get cantina take away. Lol. When can you start catering?

[@oldfarmshow]

👍

[@xclucvt]

How many servings is this, one?

[@ChefJackOvens]

Anywhere from 2-4 depending on portion size

[@xclucvt]

@@ChefJackOvens Ty