Copycat Chicken Chow Mein

Copycat Chicken Chow Mein


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Chow Mein is like a food-sister of Lo Mein. It's the same delicious combination of noodles, meat, vegetables all brought together with a soy-based sauce, but the key difference is chow mein is boiled slightly and then fried making it crispy and savory.

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Chicago, IL

Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1 pound Chinese egg noodles
  • 1 pound chicken thighs
  • 1 can water chestnuts
  • 1 tablespoon minced garlic
  • 2 bok choy
  • 1 Napa cabbage
  • 2 scallions
  • 1 tablespoon rice vinegar
  • 2 tablespoons oyster sauce
  • 2 1/2 tablespoons soy sauce
  • 1/4 cup peanut oil, divided

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Parboil the noodles for 4-5 minutes and then drain.

Chop the chicken into one inch chunks. In a small bowl, combine the rice vinegar, 1/2 tablespoon of soy sauce, and 1 tablespoon of peanut oil. Add the chicken pieces to the marinade and let it soak for at least 15 minutes.

While your chicken is marinading, chop the bok choy, cabbage, and scallions. Drain and chop the water chestnuts.

To a large skillet or wok, pour 1 tablespoon of the peanut oil over medium heat. Pan fry the chicken until fully cooked and then pour it into a separate bowl, reserving the oil.

Add the remaining oil and pan fry the garlic, chestnuts, bok choy, cabbage, and scallions. Cook for 3-4 minutes or until the vegetables are soft, and then pour in the noodles. Stir in the soy sauce and oyster sauce and cook for 1-2 minutes or until it thickens. Stir in the chicken and serve immediately.

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