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One-Pot Chicken Chow Mein

Seonkyoung Longest

With this easy way of making chow mein, you can enjoy delicious noodles for days.

One-pot Chicken Chow Mein


  • 1 boneless, skinless chicken breast, sliced into bite-size pieces

  • 1 teaspoon light soy sauce

  • 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry

  • 1/2 teaspoon Chinese five spice

  • 1/2 teaspoon baking soda

  • Pinch of black pepper

  • 3 tablespoons cooking oil

  • 3 cloves garlic

  • 1 ounce fresh ginger

  • 1 red chili

  • 2 cups chicken stock

  • 8 ounces spaghetti

  • 2 ounces shiitake mushrooms (approximately 2 large or 4 small size mushrooms)

  • 4 ounces bamboo shoots (approximately 1/4 cup)

  • 4 ounces baby bok choy (approximately 3 to 5)

  • 3 tablespoons oyster sauce

  • 3 green onions

  • 4 ounces bean sprouts

  • 1 teaspoon sesame oil

  • 1 teaspoon sesame seeds


  1. In a mixing bowl, add chicken, soy sauce, wine, Chinese five spice, baking soda and black pepper and mix well until chicken is evenly coated. Set aside.

  2. Meanwhile cut and prep vegetables.

  3. Heat a large, straight-sided skillet over high heat. Add 1 tablespoon oil and add chicken. Sear chicken until edges are golden brown, about 3-4 minutes. Remove chicken from skillet; set aside.

  4. Into the same skillet, add remaining oil, garlic, ginger and chili. Cook until you can smell all aromas, about 1 minute.

  5. Pour in chicken stock; add spaghetti, mushrooms, bamboo shoots and bok choy. Cover, bring to boil, then reduce heat to medium and simmer, turning noodles and vegetables frequently with tongs until moisture has nearly evaporated, about 9-10 minutes.

  6. Add chicken back to skillet along with oyster sauce, green onions and bean sprouts. Toss everything together until chicken is warmed up, about 1-2 minutes.

  7. Sprinkle with sesame oil and seeds to finish. Enjoy!

One-pot Chicken Chow Mein




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- I'm really excited for this recipe because when I tasted this recipe it was just amazing. I was so shocked. Never going back to stir fry chicken chow mein because it's so much easier. So first thing we need to do is marinate chicken breast with a little bit of soy sauce. And some Chinese cooking wine, Shaoxing cooking wine. Chinese five spice. It's really aromatic. It's cinnamon, clove, peppers, it's just really really good. And here's my secret coming up. Baking soda, this is the secret to make that tender, succulent texture of the meat in Chinese restaurant, you always wonder how to make it, this is it. Put a little bit of baking soda and just give a good toss just like so, a little pinch of black peppers. And just set aside. And another fragrant vegetables for chicken chow mein, one red chili. Slice. Just like that. And next let's cut up some bok choy, baby bok choy. So you have to wash the baby bok choy before you use because they contains a lot of dust inside of them. And just cut it into half or quarter. I have shiitake mushrooms. It's like shiitake boobs. Now we are going to remove the stem of shiitake mushroom because it's really really tough. And just slice. It's like almost like an umbrella. Alright. So the mushrooms are ready and another vegetable we're gonna add is some green onions. So green onions you wanna cut into half lengthwise. So all the vegetables will keep in the same shape like a long strip shape. Now it's time to turn on the heat and add some cooking oil. Let's talk about the pan because it's very important for this recipe. You want a large, large enough, this spaghetti can get into it straight, whole entire thing like this, so it should be as wide as this. And also make sure the pan is straight sided. That you can cover with a lid. That's the pan you wanna use. And let them cook about three to five minutes so about three quarter way to cook, and nicely seared both side. Beautifully, beautifully seared, golden brown. Perfect. We're gonna add a little bit more oil. And chopped garlic. Chopped ginger. And the red chili that we cut earlier. Mix them all together. Now. Before the garlic burns. We are going to add about two cups of chicken broth. So let's deglaze the pan a bit, and eight ounce of pasta, any pasta. Add into the broth. Add a bamboo shoot. And some bok choy. Shiitake mushrooms. And cover, bring it to boil, and then reduce the heat to medium and we are going to keep a simmer about nine to 10 minutes. Alright, my chicken, one pot chicken chow mein's been simmering away, all the liquid has been gone, perfectly cooked. We're gonna finish with adding some bean sprouts. Will add a nice crunch bite. And the chicken back to the pot. And the green onion we cut earlier. And in this point, you wanna increase the heat about medium high to high, and lastly three tablespoons of oyster sauce. Oyster sauce is really great when you're doing stir fry because it's savory, it's sweet, it has an umami flavor which is amazing, amazing, for stir frying. Now we just wanna mix everything together and toss this until the sauce is evenly coated with all the vegetables and noodles and the chicken is warmed through, all the way. Finish with some drizzle of sesame oil which brings all this beautiful beautiful flavor, and... Some sesame seeds. You serve this to your families and friends, how many people can guess this is a one pot chicken chow mein? I bet no one.

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