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Take Out at Home: Chicken and Broccoli Chow Mein Recipe

Posted October 30, 2017 by Stephanie
chicken and broccoli chow mein recipe - www.iamafoodblog.com

Crispy chow mein is one of my go-to orders when getting take out Chinese. I remember when I was a kid, I would always be SO happy when it was takeout night and there were crispy noodles. It’s easy to make these noodles at home – all you need to do is prep all your ingredients before hand, then it’s just a quick fry and you’re in noodle heaven!

chicken and broccoli chow mein recipe - www.iamafoodblog.com chicken and broccoli chow mein recipe - www.iamafoodblog.com

You don’t even need a wok to make these, a large frying pan will do. The most important part is frying the noodles into a crispy cake. We’re going to use a fry and steam method: first you heat up a bit of oil and crisp up the noodles, then you add water, cover and steam, then lift off the lid and continue to crisp. After your noodles are crispy, all you need to do is cook the chicken and broccoli in a chicken-y oyster sauce gravy. The gravy softens up the noodles in some parts so you have the best of both noodles, crispy and saucy! Crispy saucy noodles, perfectly cooked chicken, tender broccoli and a savory sesame oyster soy gravy? SO GOOD.

chicken and broccoli chow mein recipe - www.iamafoodblog.com

Chicken and Broccoli Chow Mein Recipe
serves 4-6


  • 2 cups chicken stock
  • 2 tablespoons oyster sauce
  • 2 tablespoon sweet soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • neutral oil, to fry
  • 16 oz fresh chow mein noodles
  • 3 cloves garlic, minced
  • 4 boneless, skinless chicken thighs, cut into bite sized pieces.
  • 2-3 cups chopped broccoli

In a small bowl, whisk together the chicken stock, oyster sauce, soy sauce, toasted sesame oil and white pepper. Set aside.

In another small bowl, whisk together the cornstarch and water to create a slurry. Set aside.

Heat up a thin coating of oil in a wok or non-stick pan over medium heat. Spread out the noodles in an even layer and fry until golden brown and crispy, about 3-5 minutes. Flip and add 1/4 cup water to the pan, cover and steam, 1-2 minutes. Take the lid off and continue to cook, until the bottom of the noodles are golden and crispy. When crispy, remove from the wok and place on a large plate.

Over medium-high heat, heat up a bit of oil and add the garlic. Cook, stirring for a minute, until fragrant, but not brown. Add the chicken pieces and cook, stirring occasionally, until golden. Stir in the chicken stock mix and bring to a boil. Give the cornstarch slurry a quick mix and when the chicken and chicken stock mix is boiling, add the cornstarch slurry. Mix well.

Add the broccoli and cook, stirring occasionally, until tender-crisp, 1-2 minutes. Remove from the heat, taste and adjust the seasoning if needed. Scoop the hot chicken and broccoli sauce over the crispy noodles and enjoy immediately!

chicken and broccoli chow mein recipe - www.iamafoodblog.com

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