One-Pot Chicken Chow Mein


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

Time: 30 minutes


  • 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


  • 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.
  • Meanwhile cut and prep vegetables.
  • 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.
  • Into the same skillet, add remaining oil, garlic, ginger and chili. Cook until you can smell all aromas, about 1
  • minute.
  • 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.
  • 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.
  • Sprinkle with sesame oil and seeds to finish. Enjoy!