The combination of fresh chow mein noodles, tender chicken, and a variety of crisp vegetables ensures a balanced and nutritious meal. The lemon sauce is the star of this dish, offering a bright and tangy flavor that complements the savory notes of the chicken and vegetables. The use of peanut oil adds a subtle nutty aroma, while garlic and ginger provide depth and warmth.

Chow Mein Lemon Chicken Remixing

One of the best things about this chow mein lemon chicken recipe is its flexibility. You can easily alter the recipe to include your favorite vegetables or to use different types of noodles. Here are some ideas to get you started.

Vegetables for Chow Mein Chicken

• Bell Peppers. Add some color and crunch with red, yellow, or green bell peppers. Slice them thinly and stir-fry with the other vegetables.
• Broccoli. Cut into small florets and add to the wok along with the cabbage and carrots. Broccoli adds a nice bite and pairs well with the lemon sauce.
• Mushrooms. Thinly sliced mushrooms, such as shiitake or button, can enhance the umami flavor of the dish.
• Baby Corn. These tiny, tender corn cobs add a delightful texture and sweetness.
• Bok Choy. Another type of Chinese cabbage, bok choy can be used in place of or in addition to wombok for a slightly different texture.

Chow Mein Alternative Noodles

While fresh chow mein noodles are ideal for this recipe, you can experiment with different types of noodles to see what you like best:

• Rice Noodles. These gluten-free noodles are lighter and have a delicate texture that absorbs the lemon sauce beautifully.
• Udon Noodles. Thick and chewy, udon noodles add a hearty element to the dish.
• Soba Noodles. Made from buckwheat, soba noodles have a unique flavor and are also a gluten-free option.
• Egg Noodles. These are similar to chow mein noodles but slightly thicker and more robust.

Tips for Perfect Chow Mein Lemon Chicken

1. Prep Ahead: Have all your ingredients prepped and ready to go before you start cooking. Stir-frying is a quick process, and you want to be able to add ingredients swiftly.
2. High Heat: Stir-frying requires high heat to quickly cook the ingredients while retaining their texture and flavor. Make sure your wok or pan is hot before adding the oil and ingredients.
3. Batch Cooking: When cooking the chicken, do it in batches to avoid overcrowding the wok. This ensures the chicken browns evenly and doesn’t steam.
4. Fresh Ingredients: Use fresh vegetables and chicken for the best flavor and texture. Frozen vegetables can be used in a pinch but may release more water and affect the stir-frying process.
5. Taste and Adjust: Once the dish is combined, taste and adjust the seasoning as needed. You might want to add a bit more soy sauce for saltiness or more lemon juice for extra tang.

This chow mein lemon chicken recipe is a delightful twist on a classic dish, offering a perfect balance of flavors and textures. The bright and tangy lemon sauce elevates the dish, making it a refreshing and satisfying meal for any occasion. Whether you stick to the basic recipe or customize it with additional vegetables and different noodles, you’re sure to end up with a delicious dish that will impress your family and friends.

So, next time you’re looking for a quick and flavorful dinner idea, give this chow mein lemon chicken a try. It’s a wonderful way to enjoy a classic dish with a zesty twist, and it’s sure to become a favorite in your household. Happy cooking!

Print Recipe

Chow Mein Chicken

Prep Time20 minutes mins

Cook Time15 minutes mins

Servings: 4 people

Ingredients

• 10 oz (280g) packet fresh chow mein noodles
• 1 tbs peanut oil
• 1.1 lb (500g) chicken breast or thighs cut into bite sized strips
• 4 oz (120g) Chinese cabbage (wombok) shredded
• 3.5 oz (100g) carrot shredded
• 5 oz (150g) snow peas thinly sliced lengthways
• 2 green onions sliced diagonally
• #### Lemon Sauce ####
• 2 tbs peanut oil
• 2 garlic cloves finely chopped
• 2 tsp ginger finely chopped
• 1/2 cup chicken stock
• 1/4 cup (60ml) fresh lemon juice
• 2 tbs Chinese cooking wine
• 2 tbs light soy sauce
• 1/4 cup (55g) sugar caster or brown sugar
• 1 tsp cornstarch or flour

Instructions

• **Cook the Noodles**
• Bring a large saucepan of water to a boil. Add the noodles and bring to a boil. Cook, stirring, for 2 minutes. Drain and refresh under cold running water. Drain again.
• **Make the Lemon Sauce**
• Heat the oil in a wok over medium heat. Add the garlic and ginger. Cook, stirring, for 30 seconds or until aromatic. Add the stock, lemon juice, wine, soy sauce, sugar, and cornstarch. Cook, stirring, for 2 minutes or until the mixture thickens. Transfer to a jug. Rinse and dry the wok.
• **Cook the Chicken and Veggies**
• Heat the oil in the wok over high heat. Cook the chicken in 2 batches, tossing for 3 minutes or until golden. Transfer to a plate.
• Add the Chinese cabbage and carrot to the wok and cook, stirring, for 3 minutes or until the cabbage is wilted.
• Add the lemon sauce, noodles, snow peas, chicken, and half the green onions. Use tongs to toss until well combined.
• **Serve**
• Sprinkle with the remaining green onions and serve immediately.