{"id":994,"date":"2018-02-28T09:05:06","date_gmt":"2018-02-28T14:05:06","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/chicken-chow-mein\/"},"modified":"2026-08-07T14:55:11","modified_gmt":"2026-08-07T18:55:11","slug":"chicken-chow-mein","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/chicken-chow-mein\/","title":{"rendered":"Chicken chow mein"},"content":{"rendered":"<h3>\ud83e\udd62 The homemade chow mein that beats take-out<\/h3>\n<p>Hold onto your chopsticks, because this <strong>chicken chow mein<\/strong> recipe might just become your new obsession. Perfectly stir-fried noodles, tender juicy chicken, crunchy vegetables and an umami sauce that coats it all. The kind of dish that makes you want to chuck your take-out out the window and become the chef of your own wok. This chow mein lives in my Asian top tier alongside my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/authentic-pad-thai-with-chicken-and-shrimp\/\" target=\"_blank\" rel=\"noopener noreferrer\">authentic pad thai<\/a>, my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/chicken-pad-see-ew\/\" target=\"_blank\" rel=\"noopener noreferrer\">chicken pad see ew<\/a> and my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/singapore-noodles\/\" target=\"_blank\" rel=\"noopener noreferrer\">Singapore noodles<\/a>.<\/p>\n<h3>\ud83d\udd25 The wok technique: high heat and NEVER overload<\/h3>\n<p>The secret to a real Chinese-restaurant chow mein is high-heat wok cooking with everything prepped in advance. Once it starts, it goes in minutes. Mistake number one people make: <strong>overloading the wok<\/strong>. Too many ingredients at once = the wok cools down, you steam instead of sear, and you end up with a wet, sad stir-fry. Cook in batches if needed. It&#8217;s just 30 extra seconds for a result that&#8217;s 10 times better.<\/p>\n<h3>\ud83c\udf36\ufe0f The ultra-versatile weeknight dish<\/h3>\n<p>My <strong>homemade chow mein<\/strong> comes together in about an hour (45 min prep + 20 min cook) and it&#8217;s practically foolproof once the sauce is dialed in. You can swap the chicken for shrimp, beef, pork or tofu. The sauce stays the same, only the protein changes. For veggies, use what&#8217;s in the fridge: carrots, peppers, mushrooms, cabbage, bean sprouts, bok choy, gai lan, Chinese broccoli, snap peas. Once you make it once, you&#8217;ll be making it weekly because it&#8217;s better than take-out and you control everything in it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd62 The homemade chow mein that beats take-out Hold onto your chopsticks, because this chicken chow mein recipe might just become your new obsession. Perfectly stir-fried noodles, tender juicy chicken, crunchy vegetables and an umami sauce that coats it all. The kind of dish that makes you want to chuck &hellip;<\/p>\n","protected":false},"featured_media":19065,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Crispy Chicken Chow Mein Recipe","_yoast_wpseo_metadesc":"This crispy chicken chow mein recipe is saucy, packed with flavor, and better than takeout. 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