Chicken and Bok Choy Chow Mein
Chicken and Bok Choy Chow Mein is a medium Chinese recipe that serves 4. 460 calories per serving. Recipe by Cook! Stacey Cook on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $11.64 total, $2.91 per serving
Ingredients
- 1 pound Skinless Chicken Breast or Thighs (cut into thin slices)
- 6 cloves Garlic (finely minced)
- 6 stalks Green Onions (separate stems and leafy parts)
- 1 pound Baby Bok Choy (halved lengthwise; rinse and drain)
- 8 ounces Fresh Thick Chow Mein Noodles (Chia Noodles) (refrigerated section)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Oyster Sauce
- 1/4 teaspoon White Pepper Powder
- 1 teaspoon Granulated Sugar (plus extra for oil seasoning)
- 1/4 teaspoon Baking Soda
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for marinate)
- 1 teaspoon Sesame Oil (adds aroma)
- 4 tablespoons Vegetable Oil (for stir‑frying; divided)
- 2 tablespoons Shaoxing Rice Wine (divided; optional substitute water)
- 1/2 cup Unsalted Chicken Broth
- Pinch Salt (used with sugar in oil)
Instructions
Prepare Aromatics
Finely mince the six garlic cloves. Trim the green onions, slice the stems into 1‑inch pieces and separate the leafy tops; set stems and leaves aside in two bowls.
Time: PT5M
Cut Bok Choy
If using baby bok choy, halve each head lengthwise; for larger heads quarter them. Rinse under cold water and let drain in a colander.
Time: PT3M
Slice Chicken & Marinate
Slice the chicken into thin strips (about 1/4‑inch wide). In a mixing bowl combine light soy sauce, dark soy sauce, oyster sauce, white pepper, 1 tsp sugar, baking soda, cornstarch, and water. Add the chicken strips, toss to coat, then drizzle sesame oil and 1 tbsp vegetable oil. Mix evenly and let sit while you prep the noodles (no more than 10 minutes).
Time: PT5M
Boil Noodles
Bring a pot of water to a rolling boil. Add the fresh chow mein noodles and cook 7 minutes (or according to package) without covering. Drain in a colander and set aside.
Time: PT12M
Temperature: Boiling
Stir‑Fry Bok Choy
Heat 1 tbsp vegetable oil in the wok over medium‑high heat. Add a pinch of salt and a pinch of sugar to the oil, then immediately add the bok choy pieces. Stir‑fry for 40 seconds, splash 1/2 tbsp rice wine (or water), and continue for another 30 seconds. Remove and set aside.
Time: PT2M
Temperature: Medium‑high
Cook Chicken
Add another 1 tbsp oil if needed. Spread the marinated chicken in a single layer, add one‑third of the minced garlic, and stir‑fry until about 50% done (≈3 minutes). Add 1/2 tbsp rice wine, let the alcohol evaporate, then drizzle dark soy sauce and continue stir‑frying until the chicken is uniformly colored. Pour in 2‑3 tbsp unsalted chicken broth and cook until the liquid reduces.
Time: PT5M
Temperature: Medium‑high
Flavor Base with Green Onion Stems & Garlic
Add a splash of oil if the pan is dry. Toss the green onion stems and quickly sauté for 30 seconds. Add the remaining minced garlic and stir until fragrant, about 30 seconds.
Time: PT1M
Temperature: Medium
Combine Noodles and Season
Add the boiled noodles to the wok. Stir‑fry, mixing the noodles with the aromatics. Season with 1 tbsp light soy sauce, 1 tbsp dark soy sauce, and 1 tsp sugar. Continue tossing until the noodles are evenly coated and the color is uniform.
Time: PT5M
Temperature: Medium‑high
Steam Noodles with Broth
Pour 1/4 cup unsalted chicken broth over the noodles, cover the wok with a lid, reduce heat to medium‑low, and let steam for 1 minute.
Time: PT1M
Temperature: Medium‑low
Final Assembly
Uncover, raise heat to medium‑high, give the noodles a quick toss, then return the cooked chicken and bok choy to the wok. Add the leafy green onion tops. Toss everything together for another minute until heated through and well mixed.
Time: PT2M
Temperature: Medium‑high
Serve
Transfer the chicken and bok choy chow mein to a serving platter or bowls. Garnish with extra green onion leaves if desired. Serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 28g
- Carbohydrates
- 55g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Contains soy, Contains gluten, Contains shellfish
Allergens: Soy, Wheat (noodles), Shellfish (oyster sauce)
Ingredient Substitutions
- Instead of Skinless Chicken Breast or Thighs: Tofu for vegetarian
- Instead of Baby Bok Choy: Regular bok choy
- Instead of Fresh Thick Chow Mein Noodles (Chia Noodles): Egg noodles
- Instead of Light Soy Sauce: Tamari (gluten‑free)
- Instead of Oyster Sauce: Mushroom soy sauce for vegetarian
- Instead of Vegetable Oil: Canola oil
- Instead of Shaoxing Rice Wine: Dry sherry, water
- Instead of Unsalted Chicken Broth: Low‑sodium vegetable broth
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Large Pot
- Colander
- Wok or Large Skillet
- Spatula or Tongs
- Measuring Spoons
- Lid (for wok)
- Timer (optional)
Critical Steps — Do Not Skip
- Marinating the chicken correctly (balance of soy, oyster sauce, baking soda, and cornstarch)
- Cooking bok choy just long enough to stay crisp
- Ensuring noodles are boiled al‑dente and not over‑soaked
- Reducing the chicken broth so the sauce clings to the noodles
Chef Tips from the Video
- Use a wok that’s pre‑heated; high heat gives the characteristic “sear” and keeps vegetables crisp
- Add a splash of Shaoxing wine to deglaze the pan and lift caramelized bits for deeper flavor
- If you prefer a richer sauce, increase the broth to 3/4 cup and finish with a drizzle of sesame oil
Troubleshooting
Noodles become mushy
Boil noodles al‑dente and rinse quickly with cold water; avoid over‑cooking and do not let them sit in water.
Bok choy turns soggy
Stir‑fry bok choy only 1‑2 minutes on high heat; remove immediately and re‑add at the end.
Chicken is dry
Do not fully cook the chicken in step 6; finish cooking with the noodles and broth so it stays juicy.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Can freeze cooked chicken and bok choy separately for up to 2 months; reheat and combine with freshly cooked noodles
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Mince garlic and slice green onions up to 24 hours ahead and store in the fridge
- Marinate chicken and keep refrigerated; you can also pre‑boil noodles and rinse under cold water
- Prepare the broth and measure sauces in small bowls for quick access
Frequently Asked Questions
What is the cultural significance and history of Chicken and Bok Choy Chow Mein in Chinese cuisine?
Chicken and bok choy chow mein is a classic Cantonese‑style stir‑fry that evolved from street‑food noodle dishes in Southern China. It showcases the balance of protein, leafy greens, and chewy noodles, reflecting the Chinese principle of harmony between textures and flavors.
What are the traditional regional variations of chicken chow mein with bok choy in Chinese cuisine?
In Guangdong, the dish uses light soy and oyster sauce with a high‑heat wok sear. In Shanghai, a sweeter soy glaze is common, while Sichuan versions may add chili oil and peppercorns for heat. The core ingredients—chicken, bok choy, and noodles—remain consistent across regions.
How is Chicken and Bok Choy Chow Mein traditionally served in China?
It is typically served hot, directly from the wok, on a large platter for family style sharing. The noodles are tossed just before serving so they stay glossy, and the dish is often accompanied by a side of pickled vegetables or a light soup.
What occasions or celebrations is Chicken and Bok Choy Chow Mein associated with in Chinese culture?
While not a ceremonial dish, it is a staple for family gatherings, birthday banquets, and Lunar New Year meals because it is quick, satisfying, and symbolizes prosperity through its golden‑brown color and abundant ingredients.
What makes Chicken and Bok Choy Chow Mein special in Chinese stir‑fry cuisine?
The combination of tender chicken, crisp bok choy, and chewy fresh noodles creates a textural contrast that is prized in Chinese cooking. The use of both light and dark soy sauces, oyster sauce, and a splash of Shaoxing wine adds depth and umami that set it apart from simple noodle stir‑fries.
What are the most common mistakes to avoid when making Chicken and Bok Choy Chow Mein?
Overcooking the bok choy, letting the noodles sit in water too long, and fully cooking the chicken before adding the noodles are the biggest pitfalls. Keep the wok hot, work quickly, and finish cooking the chicken with the noodles to retain juiciness.
Why does this recipe use both light soy sauce and dark soy sauce instead of just one?
Light soy sauce provides salty seasoning without darkening the dish, while dark soy sauce adds a rich, caramelized color and a subtle sweetness. Together they create a balanced flavor and the glossy appearance typical of authentic chow mein.
Can I make Chicken and Bok Choy Chow Mein ahead of time and how should I store it?
Yes. Marinate the chicken and pre‑cook the noodles up to 24 hours ahead, storing each in airtight containers in the refrigerator. Reheat in a hot wok with a splash of broth; add fresh bok choy at the end to keep it crisp.
What texture and appearance should I look for when the noodles are done?
The noodles should be glossy, slightly firm to the bite (al‑dente), and evenly coated with a thin soy‑oyster glaze. They should not be soggy or clumped together; a quick toss in the hot wok ensures they stay separate.
How do I know when the chicken is done cooking in this chow mein?
The chicken will turn from pink to a uniform golden‑brown color and will be no longer translucent. Because it finishes cooking with the noodles, it should feel firm but still juicy when you cut a piece after the final toss.
What does the YouTube channel Cook! Stacey Cook specialize in?
The YouTube channel Cook! Stacey Cook focuses on approachable, step‑by‑step home cooking tutorials, often featuring quick Asian-inspired dishes, comfort foods, and practical kitchen tips for everyday home cooks.
How does the YouTube channel Cook! Stacey Cook's approach to Chinese cooking differ from other Chinese cooking channels?
Cook! Stacey Cook emphasizes simplicity and uses readily available ingredients, breaking down each step with clear visuals and timing cues, whereas many Chinese cooking channels may assume more advanced techniques or specialty ingredients.
Last updated: August 20, 2026
