Chicken Chow Mein is a popular Chinese takeout favorite that’s surprisingly simple to recreate at home.
With tender chicken, crisp vegetables, and stir-fried noodles, it’s all tied together by a flavorful chow mein sauce—a savory mix of soy sauce, oyster sauce, and sesame oil that delivers rich, umami goodness in every bite.
Perfect for a busy weeknight, this dish is a delicious way to satisfy your cravings in no time.
Ingredients
For the Chow Mein:
- 8 oz chow mein noodles (or thin egg noodles)
- 2 tablespoons neutral oil (vegetable, canola, or avocado), divided
- 1 lb chicken breast, thinly sliced
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1/2 cup sliced bell peppers (red or green)
- 1/2 cup sliced mushrooms
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch (for thickening)
- 1/2 cup chicken broth or water
- 1 teaspoon sugar or maple syrup
- 1/2 teaspoon white pepper (optional)
Instructions
1. Cook the Noodles:
- Bring a pot of water to a boil and cook the noodles according to package instructions until just tender.
- Drain, rinse with cold water to stop cooking, and toss with 1 tablespoon oil to prevent sticking. Set aside.
2. Make the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, chicken broth, sugar, and white pepper.
- Stir until cornstarch fully dissolves. Set aside.
3. Stir-Fry the Chicken:
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
- Add the chicken and stir-fry for 3–4 minutes until golden and cooked through. Remove and set aside.
4. Stir-Fry the Vegetables:
- In the same wok, add more oil if needed. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add cabbage, carrots, bell peppers, and mushrooms. Stir-fry for 2–3 minutes until crisp-tender.
5. Combine Everything:
- Return the chicken to the wok, followed by the noodles.
- Pour in the sauce and toss everything together to coat evenly.
- Stir-fry for 2–3 minutes until the sauce thickens and clings to the noodles.
6. Serve and Enjoy:
- Remove from heat, garnish with green onions, and serve hot.
Tips for the Best Chow Mein:
- Noodles: If chow mein noodles aren’t available, thin egg noodles or even spaghetti can work.
- Protein Variations: Try shrimp, beef, or tofu for a different twist.
- Extra Crunch: Add snap peas, baby corn, or bok choy for more texture and flavor.
Chicken Chow Mein with the Ultimate Chow Mein Sauce
Chicken Chow Mein with the perfect savory sauce is a quick, flavorful, and satisfying meal that comes together in no time. Tender chicken, crisp vegetables, and well-seasoned noodles create a dish the whole family will love. With its bold, takeout-style flavors, this homemade chow mein is an easy way to bring restaurant-quality taste to your kitchen!
Ingredients
For the Chow Mein:
- 8 oz chow mein noodles (or thin egg noodles)
- 2 tablespoons neutral oil (vegetable, canola, or avocado), divided
- 1 lb chicken breast, thinly sliced
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1/2 cup sliced bell peppers (red or green)
- 1/2 cup sliced mushrooms
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch (for thickening)
- 1/2 cup chicken broth or water
- 1 teaspoon sugar or maple syrup
- 1/2 teaspoon white pepper (optional)
Equipment:
- Large pot (for boiling noodles)
- Wok or large skillet
- Tongs or spatula
- Mixing bowls
- Whisk
Instructions
1. Cook the Noodles:
- Bring a pot of water to a boil and cook the noodles according to package instructions until just tender.
- Drain, rinse with cold water to stop cooking, and toss with 1 tablespoon oil to prevent sticking. Set aside.
2. Make the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, chicken broth, sugar, and white pepper.
- Stir until cornstarch fully dissolves. Set aside.
3. Stir-Fry the Chicken:
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
- Add the chicken and stir-fry for 3–4 minutes until golden and cooked through. Remove and set aside.
4. Stir-Fry the Vegetables:
- In the same wok, add more oil if needed. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add cabbage, carrots, bell peppers, and mushrooms. Stir-fry for 2–3 minutes until crisp-tender.
5. Combine Everything:
- Return the chicken to the wok, followed by the noodles.
- Pour in the sauce and toss everything together to coat evenly.
- Stir-fry for 2–3 minutes until the sauce thickens and clings to the noodles.
6. Serve and Enjoy:
- Remove from heat, garnish with green onions, and serve hot.