Authentic Chicken Chow Mein LBC: Master the Secret Restaurant Technique

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When I think of comfort food that brings everyone to the table with eager appetites, Chicken Chow Mein instantly comes to mind. This LBC-style (Long Beach City) version stands out with its perfectly balanced flavors and incredibly tender meat. I remember the first time I made this dish at home—it was a rainy evening, and the kids were craving takeout. I wanted something warm, savory, and satisfying, but with the love and care of a homemade meal.

What makes this Chicken Chow Mein LBC so special isn’t just the stir-fried noodles or the tender chicken—it’s the perfectly balanced sauce and the secret “velveting” technique that Chinese restaurants use. This simple method transforms ordinary chicken into melt-in-your-mouth tender meat that rivals any restaurant. Whether it’s a quick weeknight dinner or a special weekend treat, this chow mein is sure to become a staple in your home too.

Why You’ll Love This Chicken Chow Mein LBC Recipe

  • Restaurant-Quality Results: The secret velveting technique gives you that authentic Chinese restaurant texture.
  • Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
  • Family-Friendly: Loved by kids and adults alike, with adjustable spice levels.
  • Better Than Takeout: No MSG, less oil, and full flavor that you control.
  • Budget-Friendly: Uses affordable pantry staples and stretches a small amount of meat.
Ingredients for Chicken Chow Mein LBC laid out on a kitchen counter

The Secret Velveting Technique for Perfect Chicken

What sets restaurant-quality Chicken Chow Mein LBC apart from homemade versions is a simple Chinese cooking technique called “velveting.” This method is the reason why the little strips of meat in Chinese restaurants are always melt-in-your-mouth tender, and it’s surprisingly easy to do at home.

The velveting technique creates a protective coating around each piece of meat that prevents it from overcooking. When the marinated meat hits the hot oil, the cornstarch mixture quickly cooks and forms barriers against the direct heat of the pan. This allows the meat’s natural juices to be locked inside, creating that super soft bite that seems impossible to replicate at home.

While many home cooks focus only on the sauce, mastering this technique will instantly elevate your Chinese cooking to restaurant quality. The best part? It requires no fancy equipment or expensive ingredients—just cornstarch, egg white, and a little bit of time.

Demonstration of the velveting technique with chicken in a bowl

Chef’s Tip: For best results, slice your chicken against the grain into thin, uniform pieces about 1/4 inch thick. This ensures even cooking and maximum tenderness after velveting.

Ingredients You’ll Need for Chicken Chow Mein LBC

For the Chicken and Velveting:

  • 200g (about 7 oz) boneless, skinless chicken breast – thinly sliced
  • 1 egg white
  • 2 tsp cornstarch (cornflour)
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 2 tbsp vegetable oil for frying

For the Noodles and Vegetables:

  • 200g (7 oz) chow mein noodles or thin egg noodles
  • 1 cup shredded green cabbage
  • 1 medium carrot – julienned
  • 1/2 red bell pepper – thinly sliced
  • 3 green onions – chopped (white and green parts separated)
  • 2 cloves garlic – minced
  • 1 tsp fresh ginger – grated

For the Authentic LBC Sauce:

  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp sugar
  • 1/4 cup chicken broth or water

Sauce ingredients for Chicken Chow Mein LBC in small bowls

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Download our printable recipe card with measurements, instructions, and chef’s notes to keep in your kitchen.

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Step-by-Step Cooking Instructions

1. Velvet the Chicken

  • Slice the chicken breast against the grain into thin strips about 1/4 inch thick.
  • In a bowl, lightly beat the egg white until just frothy.
  • Add the cornstarch, soy sauce, and a pinch of salt to the egg white. Mix until smooth.
  • Add the chicken strips to the mixture, ensuring each piece is well coated.
  • Cover and refrigerate for 30 minutes (or at least 15 minutes if you’re short on time).

2. Prepare the Noodles and Sauce

  • Cook the noodles according to package instructions, but undercook them slightly as they’ll finish cooking in the wok. Drain and rinse with cold water to stop the cooking process.
  • Mix all sauce ingredients in a bowl and set aside.
  • Prepare all vegetables and have them ready beside your cooking area.
Cooking noodles for Chicken Chow Mein LBC

3. Cook the Velveted Chicken

  • Heat a wok or large frying pan over high heat until very hot.
  • Add 1 tablespoon of oil and swirl to coat the surface.
  • Add the marinated chicken pieces one by one, spreading them out.
  • Let them cook undisturbed for 1 minute until the outside turns white.
  • Stir-fry for another 2 minutes until just cooked through. Remove and set aside.

4. Stir-Fry the Vegetables

  • In the same wok, add the remaining oil.
  • Add the white parts of green onions, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
  • Add cabbage, carrots, and bell pepper. Stir-fry for 2-3 minutes until vegetables begin to soften but remain crisp.

5. Combine Everything

  • Return the cooked chicken to the wok.
  • Add the noodles and toss everything together.
  • Pour the sauce over and toss well to coat everything evenly.
  • Stir-fry for 2 minutes more until everything is hot and well combined.
  • Add the green parts of the green onions and toss briefly.
Stir-frying vegetables for Chicken Chow Mein LBC

6. Serve

Transfer to a serving plate and garnish with additional green onions. For an authentic restaurant presentation, you can shape the noodles into a neat mound. Serve immediately while hot.

Final plated Chicken Chow Mein LBC ready to serve

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Expert Tips and Variations

Pro Tips for Perfect Results

  • Prep everything first: Stir-frying happens quickly, so have all ingredients ready before you start cooking.
  • High heat is essential: A very hot wok or pan is crucial for authentic flavor and to prevent soggy noodles.
  • Don’t overcrowd the pan: Cook in batches if needed to maintain high heat.
  • Taste and adjust: Everyone’s preference for saltiness and sweetness varies, so taste your sauce before adding.
  • Undercook the noodles slightly: They’ll continue cooking when added to the wok.

Delicious Variations

  • Protein swap: Try this velveting technique with beef, pork, or shrimp instead of chicken.
  • Vegetarian option: Use tofu and mushrooms with vegetarian oyster sauce.
  • Extra vegetables: Add bean sprouts, snow peas, or water chestnuts for more crunch.
  • Spicy version: Add sriracha or chili oil to the sauce for heat.
  • Gluten-free: Use rice noodles and tamari instead of soy sauce.

Various protein options for Chicken Chow Mein LBC

“The secret to restaurant-quality Chinese food isn’t exotic ingredients—it’s mastering techniques like velveting that transform ordinary ingredients into extraordinary dishes.”

— Chef Ming, 30-year veteran of Chinese cuisine

Common Mistakes to Avoid

What Makes It Work

  • Velveting the meat properly (don’t skip this step!)
  • Using high heat throughout the cooking process
  • Cooking vegetables until crisp-tender, not soft
  • Balancing the sauce flavors before adding
  • Keeping ingredients moving in the wok

What Ruins The Dish

  • Overcooking the noodles until mushy
  • Using low heat (creates soggy, steamed results)
  • Overcrowding the pan with too many ingredients
  • Not preparing ingredients before starting to cook
  • Adding sauce too early (it should go in last)

Side-by-side comparison of properly and improperly cooked Chicken Chow Mein LBC

Storage and Reheating Tips

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Not recommended as the noodles and vegetables will become mushy when thawed.
  • Best reheating method: Use a wok or skillet with a splash of oil over medium-high heat. Stir-fry until hot throughout (about 3-4 minutes).
  • Microwave alternative: If you must use a microwave, add a splash of water, cover loosely, and heat in 30-second intervals, stirring between each.
Properly stored Chicken Chow Mein LBC in containers

Frequently Asked Questions

What makes LBC-style Chicken Chow Mein unique?

LBC (Long Beach City) style Chicken Chow Mein is known for its perfect balance of flavors and textures. It typically features slightly thicker noodles than Hong Kong style, a savory-sweet sauce that’s less salty than other regional variations, and a generous amount of vegetables. The defining characteristic is the velveting technique used on the chicken, which creates exceptionally tender meat pieces throughout the dish.

Why did my noodles turn out mushy?

Mushy noodles usually result from one of three issues: overcooking them initially, not rinsing them with cold water after boiling, or cooking them too long in the sauce. For perfect texture, slightly undercook the noodles (they should still have a bite), rinse immediately with cold water to stop the cooking process, and add them to the wok last, tossing quickly to just heat through and absorb the sauce.

Can I prepare components of this dish ahead of time?

Yes! To make weeknight cooking easier, you can: velvet the chicken and refrigerate for up to 24 hours; prepare the sauce and store in a jar for up to 3 days; chop all vegetables and store in airtight containers for up to 2 days; and even cook the noodles, toss with a little oil to prevent sticking, and refrigerate for up to 2 days. Final stir-frying will take just minutes with all components ready.

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Final Thoughts

Mastering Chicken Chow Mein LBC at home is truly a game-changer for anyone who loves Chinese takeout but wants to save money without sacrificing flavor. The secret velveting technique we’ve shared is what separates good homemade Chinese food from great, restaurant-quality dishes that will impress family and friends.

Remember that practice makes perfect with stir-frying. Your first attempt might not be flawless, but each time you make this dish, you’ll get more comfortable with the timing and techniques. Soon, you’ll be customizing the recipe to your family’s preferences and wondering why you ever ordered takeout in the first place!

We’d love to hear how your Chicken Chow Mein LBC turns out. Share your results, questions, or variations in the comments below, and don’t forget to download our printable recipe card to keep in your kitchen for easy reference.

Family enjoying Chicken Chow Mein LBC meal together at dining table

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