By Jessica B. •
7 min read
Chicken shrimp chow mein is a delightful dish that brings the vibrant flavors of Hong Kong right to your kitchen. With its crispy pan-fried noodles topped with a savory sauce, this dish combines succulent shrimp and tender chicken with fresh veggies like carrots, cabbage, and mushrooms. It’s no wonder this popular chow mein variation is a staple in many Chinese restaurants and a favorite for takeout.
What sets this chow mein apart is the golden-brown, crispy noodles that create a satisfying crunch with every bite. Unlike traditional chow mein, where the noodles are stir-fried, this recipe elevates your meal with a rich, glossy sauce that clings to the noodles and enhances the overall flavor. Perfect for busy weeknights, I love whipping up this quick and easy dish in under 30 minutes, making it a fantastic option for a delicious family dinner.
Ingredients & Substitutes
In this section, I’ll provide the necessary ingredients for Chicken Shrimp Chow Mein, along with substitutes for those who may need them. This will ensure you can create this delectable dish without any hassle.
Chicken Marinade
- Regular Soy Sauce: You can substitute with low sodium soy sauce or light soy sauce. For gluten-free options, use tamari sauce, coconut aminos, or a gluten-free soy sauce.
- Shaoxing Wine: This is a Chinese rice cooking wine. If you don’t have it, you may substitute with Dry Sherry. For non-alcoholic or gluten-free versions, any broth works well.
- Cornstarch: Use potato starch as an alternative to lock in moisture in the chicken. Both thicken the marinade effectively.
- Baking Soda: This ingredient is crucial to velveting the chicken, making it incredibly tender. It raises the acidity which prevents protein bonds from toughening the meat. Do not skip this step! The amount used will not affect the flavor.
- Sesame Oil: This adds a wonderful nutty flavor to the dish. If you’re allergic, feel free to omit it without losing too much flavor.
- Oyster Sauce: If oysters are not your preference, substitute with vegetarian stir fry sauce. For gluten-free diets, look for a gluten-free version.
- Cornstarch: Again, you can use potato starch to thicken the slurry, giving your chow mein a great texture.
- Cold Water: This is essential for mixing with the starch to create a smooth slurry.
Note: Most Asian grocery stores will carry the Asian-specific ingredients needed for this recipe.
Instructions
- Prepare the Chicken and Shrimp
Cut 1 pound of boneless chicken breast into thin strips. Marinate the chicken in a bowl with 1 teaspoon of baking soda for 15 minutes. This will help tenderize the meat. Rinse the chicken under cold water and drain thoroughly. In another bowl, combine 1 pound of shrimp (peeled and deveined) with 1 tablespoon of soy sauce and set aside. - Cook the Noodles
Bring a large pot of water to a boil and cook 8 ounces of chow mein noodles according to package instructions. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside. - Sauté the Vegetables
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add 1 cup of sliced carrots, 1 cup of shredded cabbage, and 1 cup of sliced mushrooms. Stir-fry the vegetables for 2 to 3 minutes until they are tender but still crisp. - Cook the Chicken and Shrimp
Push the vegetables to the side of the pan and add the marinated chicken strips. Cook for 3 to 4 minutes until the chicken is browned and cooked through. Next, add the shrimp and cook for another 2 to 3 minutes until they turn pink. - Add Noodles and Sauce
Add the cooked chow mein noodles to the skillet with the chicken and shrimp. In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil. Pour the sauce over the mixture in the skillet. Toss everything together until the noodles are evenly coated, and cook for an additional 1 to 2 minutes. - Garnish and Serve
Remove the skillet from heat. Garnish with sliced green onions and sesame seeds if desired. Serve the Chicken Shrimp Chow Mein hot, either as a main dish or alongside your favorite sauces for extra flavor.
FAQ
What Can I Use Instead of Chow Mein Noodles?
If you can’t find chow mein noodles, you can substitute them with lo mein noodles or even rice noodles. Both will provide a similar texture and allow the sauce to adhere well.
How Do I Marinate the Chicken and Shrimp?
To marinate the chicken and shrimp, combine soy sauce baking soda and a dash of salt in a bowl. Add the chicken cut into bite-sized pieces and the shrimp. Let it marinate for at least 15 minutes to enhance the flavors and tenderize the proteins.
Can I Prepare This Dish in Advance?
While the dish is best enjoyed fresh, you can prep some components in advance. Marinate the chicken and shrimp a few hours ahead and chop the vegetables. Cooked chow mein can be stored in the refrigerator for up to two days and reheated on a skillet or in the microwave.
Is Chicken Shrimp Chow Mein Healthy?
This dish can be part of a healthy diet. I use lean chicken shrimp and plenty of fresh vegetables. You can modify the recipe by using low-sodium soy sauce and increasing the vegetable quantity to enhance the nutrient profile.
Can I Make This Dish Vegetarian?
Absolutely! To make a vegetarian version omit the chicken and shrimp. You can use tofu or tempeh for protein and add more vegetables like bell peppers snow peas and broccoli for a hearty meal.
What Sauce Can I Use for Extra Flavor?
Aside from the recommended sauce in the recipe, you can experiment with oyster sauce hoisin sauce or even a homemade teriyaki sauce. Each adds a unique flavor profile that complements the chow mein beautifully.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to revive the texture adding a splash of water or broth if needed to prevent sticking.
Delicious Chicken Shrimp Chow Mein Recipe in Under 30 Minutes
Ingredients
Chicken Marinade:
- 1 teaspoon regular soy sauce
- 1 teaspoon Shaoxing Cooking Wine or dry sherry or chicken/beef broth for non-alcoholic version
- ½ teaspoon cornstarch or potato starch
- 1 teaspoon sesame oil
- ¼ teaspoon baking soda (do not skip!)
Cornstarch Slurry:
- 3 tablespoons oyster sauce or vegetable stir fry sauce
- 1 tablespoon cornstarch or potato starch
- 1 cup cold water
Instructions
- Noodle Preparation:Bring a large pan filled with enough water to boil on medium-high heat. Blanch the chow mein noodles just until they are loosened for about 30 seconds. Be sure to strain them immediately as you do not want to rinse them with cold water.
- Frying the Noodles:Heat ¼ cup of vegetable oil in a dry large pan over medium heat. Carefully lower the blanched chow mein noodles into the pan, spreading them apart into a thin pancake. Fry the noodles until they are golden brown and crispy. Flip over the noodle pancake and add the remaining ¼ cup of vegetable oil around the edges. Once both sides are crispy brown, slide the fried noodle pancake onto a large serving plate.
- Cooking the Chicken and Shrimp:On medium-high heat, add 1 teaspoon of vegetable oil into the pan, and fry the marinated chicken until it is about 75% cooked. Add shrimp to the pan and fry until they turn mostly pink.
- Stir-Frying Vegetables:Toss in your choice of sliced vegetables and a splash of chicken stock. Stir-fry the mixture until the cabbage becomes softened. It's totally fine to have some liquid remaining in the pan.
Nutrition
I hope you’re excited to try making Chicken Shrimp Chow Mein at home. This dish not only brings vibrant flavors to your table but also offers a fun cooking experience. Whether you stick to the traditional ingredients or make your own substitutions the result will be a satisfying meal that everyone will love.
I’d love to hear how your version turns out. Did you add a personal twist or stick to the classic recipe? Share your thoughts and any tips you might have in the comments below. Happy cooking!
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