Recipe Index

Chinese | Chicken Chow Mein

Revised on March 6, 2012

This is a great way to use the boy choy and/or cabbage from the farm. I like using leftover roasted chicken as well. I usually increase the boy choy/cabbage, mushrooms, and bean sprouts for a big veggie dish. We think it is even better pan-fried the next day. I pan-fry it in a Scanpan without oil.

chicken chow mein


6 ounces (1/2 package) Annie Chun's Chow Mein Noodles

2 tablespoons grapeseed oil (or vegetable oil)

2 cloves garlic, minced

1/2 teaspoon fresh grated ginger

8 ounces boneless skinless chicken breasts (pre-cooked or raw), thinly sliced

2 cups bok choy or Chinese cabbage or a mix of each, thinly sliced

1 cup mushrooms, thinly sliced

3 green onions, bias sliced

1 cup bean sprouts



3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon sake or rice wine

freshly ground pepper, to taste

1/2 cup low-sodium chicken stock



Cook noodles following package instructions. Drain, rinse in cold water, and set aside.

Combine sauce ingredients, set aside.

In wok, heat oil over medium-high heat. Add garlic, ginger and chicken (if using raw) and stir fry until chicken is cooked, hold off on chicken if using pre-cooked chicken. Add bok choy/cabbage, mushrooms, green onions and bean sprouts. Cook until vegetables are just cooked. Add cooked chicken here. Add in sauce and noodles. Mix well.


(Ref. Annie Chun's "Chicken Chow Mein with Shiitake Mushrooms" recipe.)