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CHINESE CHICKEN CHOW MEIN The Best Take Out Restaurant Recipe
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Apr 14, 2025
CHINESE CHICKEN CHOW MEIN The Best Take Out Restaurant Made at Home Recipe with tender chicken & noodles, savory but sweet sauce, delicious vegetables for a yummy Asian cuisine. Today's Recipe https://catherinesplates.com/chinese-chicken-chow-mein/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:01
the best Chinese chicken chowine make it
0:05
at home a restaurant copycat crispy
0:11
chicken saucy noodles savory with a
0:14
little bit of sweetness to it some
0:16
crunchy vegetables look at
0:20
this let's make it we're going to
0:23
marinade the chicken first it takes
0:26
about 10 to 15 minutes to have it
0:29
marinated while that's happening then we
0:31
can get the other ingredients ready so
0:34
you're going to start off with two
0:35
chicken breast these are boneless
0:37
skinless and if you want to use thigh
0:40
meat you can use that
0:43
also now I'm going to cut down the
0:46
chicken
0:50
lengthwise that'll give us small pieces
0:53
and then I'm going to cut them very
1:01
thin that way they cook
1:04
fast so that's what we're looking for
1:06
right here i'm going to finish slicing
1:09
up the rest of it very thinly and bring
1:12
you
1:22
back all right we're going to get a
1:24
medium
1:25
bowl we're going to place our chicken
1:32
in to our bowl we're going to add one
1:36
tablespoon of corn
1:40
starch and then we're going to add in
1:42
one tablespoon of soy
1:48
sauce we're just going to mix this
1:50
together until well coated
1:54
we're going to set this aside for 10
1:56
minutes and we're going to start on the
1:59
sauce we're going to use a small
2:02
bowl this sauce is going to give the
2:04
dish a nice savory flavor to it with a
2:08
little sweetness we're going to start
2:10
off with soy sauce 1/4 cup
2:23
3 tablespoons of hoen
2:27
sauce now you can replace this with
2:29
oyster sauce
2:35
also
2:38
two and three
2:46
one tablespoon of sesame
2:52
oil one teaspoon of honey just going to
2:56
drizzle it in if you don't have honey
2:59
you can put regular granulated
3:02
sugar that's going to give the
3:06
sweetness 1/4 cup chicken
3:09
broth black pepper about 1/4 of a
3:12
teaspoon
3:15
and then we're going to add in one
3:17
tablespoon of corn
3:20
starch it'll be the
3:23
thickener take a whisk blend it all
3:29
together all right give that a taste
3:32
because you know this is what's going to
3:33
flavor our
3:37
dish oo that's delicious i think maybe a
3:40
little bit more honey and we're good to
3:42
go so we're going to set this off to the
3:44
side we're going to move this out of the
3:46
way and let's start talking about the
3:50
veggies y'all get the yummiest veggies
3:52
you can
3:53
find i've got a cabbage i've got green
3:57
onions i've got a yellow onion i'm going
4:00
to show you what we're going to do with
4:01
that now I've got some bean sprouts
4:05
fresh and we've got some matchick
4:08
carrots sort of or you can shred your
4:10
carrots whatever you want to do with it
4:13
what we're going to do
4:15
is let's get our cabbage ready we want
4:18
to have it nice and sliced so I'm going
4:20
to just use a quarter of the cabbage
4:22
here so I'm going to go
4:26
down we're going to see how well that
4:30
does so just turn it over take your
4:33
sharp knife this is my husband's knife
4:36
so I'm going to use that for my veggies
4:39
and we're just going to
4:42
thinly slice the
4:44
cabbage we want everything to cook fast
4:48
i think this is going to be enough right
4:55
here we're going to get all our veggies
4:57
ready cuz this dish comes together
5:00
pretty quickly got my green onions here
5:03
now I've already washed my green onions
5:04
and I've taken off that outer layer on
5:07
the whites right here here I'm just
5:08
going to cut off the
5:11
ends boop boop we like green onions
5:14
especially in Chinese food right mhm so
5:17
what I'm going to do is come back over
5:19
here cut these
5:22
off yeah I have that extra pair of hands
5:25
in the kitchen today everybody say hello
5:27
to Thomas hey so what I'm going to do is
5:30
take the green onions let's take the
5:31
cabbage off and then I want to kind of
5:33
come at an angle with it that'll look
5:36
pretty cool
5:38
right here we
5:46
go now I think I'm going to go right
5:48
there and we can use this for a salad
5:50
later in the week mhm yeah here we go
5:54
and take my yellow
5:56
onion take off the deep am I not
6:00
speaking
6:01
today take off both ends
6:05
and that outer
6:12
layer what are y'all putting in yours
6:15
there you can put bell peppers in it if
6:16
you want to do that i don't have a bell
6:18
pepper today but that's okay we got a
6:20
lot of good
6:22
stuff now what I'm going to
6:25
do is quarter the
6:31
onion i'm gonna have wedges
6:35
here there we
6:43
go these will soften down so I'm not
6:47
worried about the size of
6:48
them and they'll break apart as they're
6:53
cooking we want big wedges
6:57
though all right here's our vegetables
6:59
ready to go
7:01
my bean sprouts and my carrots y'all
7:06
let's start sautéing down our chicken
7:09
woo y'all grab your biggest walk or a
7:12
large deep skillet we're going to put it
7:15
over mediumigh heat on our large
7:23
burner woo i'm going to add two
7:26
tablespoons of a cooking oil we use
7:29
avocado oil but you can use whatever you
7:34
got one and
7:38
two we're going to heat that up till
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it's nice and hot all right I've got my
7:43
marinated chicken we're going to place
7:45
it
7:47
in very
7:51
carefully i hear it
7:54
sizzling okay I'm going to break it up
7:57
it's already got the soy sauce in there
7:59
for the salt i'm going to add a little
8:00
cracked black pepper you always want to
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flavor every layer but I'm not going to
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add any
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salt this will take about 5 to 6 minutes
8:11
to get nice and cooked through nice and
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brown we've got a big pot of water back
8:22
here i brought it to a boil we're going
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to cook these right here this is a
8:27
chowine stir fry noodles 8
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oz that's what they look like right
8:34
there we're going to cook these it only
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takes 3
8:40
minutes now if you don't find the
8:42
chowine noodles you can use a thin
8:46
spaghetti or even a thin egg noodle will
8:49
work for this
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i'm going to turn my timer on for 3
8:56
minutes we don't want to over cook these
8:59
they'll start breaking apart just like
9:01
that look at that i did not put any oil
9:04
in there no salt in there this is just
9:06
the way it's going to be okay our
9:08
chicken is done it's nice and golden
9:10
brown and cooked through we're going to
9:12
remove it and place it on a
9:17
plate okay
9:25
i'm going to drain it i'm going to add
9:28
one more tablespoon of cooking oil get
9:32
that nice and
9:34
hot we're going to add the
9:37
onion that's the yellow onion and then
9:40
we're going to add to that about 2
9:43
teaspoon of minced garlic i'm going to
9:45
use whatever I have left in this jar
9:47
here we're going to cook this down for
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one
9:53
minute break those onions up there we
9:59
go now I've already got my chowine
10:02
noodles drained setting off to the side
10:05
let's go ahead now and add our
10:10
cabbage the
10:14
carrots the bean
10:17
sprouts we'll get those
10:20
going this will all soften
10:24
down will look really nice in our
10:27
chowine when it starts wilting we're
10:30
going to add the green onions in
10:34
get those going it'll take about another
10:36
two
10:38
minutes you have your vegetables all
10:41
ready and they're small like this and
10:43
very thin they'll cook
10:46
fast that looks really good let's go
10:50
ahead now and add our cooked
10:56
chicken stir that all in we can heat our
10:58
chicken back up
11:02
okay I'm going to break up my chowine a
11:04
little bit here loosen them
11:07
up then we're going to add that to our
11:10
vegetables and the
11:17
chicken grab your sauce we're going to
11:19
pour that
11:22
in take your tongs and we're going to
11:24
blend this all together get it all mixed
11:29
in y'all look at this why do Chinese
11:34
food
11:35
out make your own right
11:41
there i'm going to serve it up you know
11:44
I'm going to give it a try for
11:48
you all right you guys look at that
12:03
wow it's savory a little sweetness to it
12:07
i love the crunch of the vegetables and
12:10
those noodles getting all that sauce in
12:12
there and the chicken oh my goodness
12:16
that chicken it's so thin
12:21
m nice and
12:23
tender and remember we flavored it first
12:25
before it even went into anything all
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right you
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guys let me know what you think of my
12:30
Chinese chicken cow mane it's an Asian
12:34
cuisine make it at home look how much
12:36
that made and we still have this right
12:38
here you can double this recipe if you
12:40
want but it makes a lot give me a thumbs
12:43
up i'll see y'all on the next episode
12:46
bye
12:49
oh
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