Chicken Chow Mein is a classic Chinese takeout dish that’s easy to make at home. Featuring tender chicken, crisp vegetables, and perfectly stir-fried noodles, this dish is brought together by the ultimate chow mein sauce—a savory blend of soy sauce, oyster sauce, and sesame oil that coats every bite in rich, umami flavor. Perfect for a quick weeknight dinner, this Chicken Chow Mein is sure to satisfy your cravings.

Equipment:

Large pot (for boiling noodles)
Wok or large skillet
Tongs or spatula
Mixing bowls
Whisk

Ingredients:

For the Chicken Chow Mein:

8 oz chow mein noodles (or thin egg noodles)
2 tablespoons vegetable oil, 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 Ultimate Chow Mein Sauce:

1/4 cup soy sauce (low sodium)
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon cornstarch (for thickening)
1/2 cup chicken broth or water
1 teaspoon sugar
1/2 teaspoon white pepper (optional)

Instructions:

Cook the Noodles:
- Bring a large pot of water to a boil. Add the chow mein noodles and cook according to package instructions until al dente.
- Drain the noodles and rinse them under cold water to stop the cooking process. Toss with 1 tablespoon of vegetable oil to prevent sticking and set aside.
Prepare the Ultimate Chow Mein Sauce:
- In a mixing bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, chicken broth (or water), sugar, and white pepper (if using). Make sure the cornstarch is fully dissolved to avoid lumps. Set the sauce aside.
Stir-Fry the Chicken:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the sliced chicken and stir-fry for 3-4 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set it aside.
Stir-Fry the Vegetables:
- In the same wok, add another splash of oil if needed. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.
- Add the cabbage, carrots, bell peppers, and mushrooms. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
Combine and Cook:
- Return the cooked chicken to the wok with the vegetables.
- Add the cooked noodles to the wok, then pour the chow mein sauce over the top.
- Use tongs or a spatula to toss everything together, ensuring that the noodles and vegetables are evenly coated with the sauce.
- Stir-fry for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
Garnish and Serve:
- Remove from heat and garnish with sliced green onions.
- Serve the Chicken Chow Mein hot, straight from the wok, and enjoy!

Tips:

Noodles: If you can’t find chow mein noodles, you can substitute with other thin egg noodles or even spaghetti in a pinch.
Protein: Feel free to swap the chicken for beef, shrimp, or tofu to suit your taste.
Vegetables: Add in other vegetables like snap peas, baby corn, or bok choy for extra crunch and variety.

Chicken Chow Mein with the Ultimate Chow Mein Sauce is a delicious, quick, and satisfying meal that you can whip up in no time. The combination of tender chicken, crisp vegetables, and perfectly seasoned noodles makes this dish a family favorite. With its rich, savory sauce, this homemade chow mein is the perfect way to enjoy takeout-style flavors right in your own kitchen!

Chicken Chow Mein with the Ultimate Chow Mein Sauce Recipe

Print Recipe Pin Recipe

Equipment

Large pot (for boiling noodles)
Wok or large skillet
Tongs or spatula
Mixing bowls
Whisk

Ingredients

For the Chicken Chow Mein:
8 oz chow mein noodles or thin egg noodles
2 tablespoons vegetable oil 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 Ultimate Chow Mein Sauce:
1/4 cup soy sauce low sodium
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon cornstarch for thickening
1/2 cup chicken broth or water
1 teaspoon sugar
1/2 teaspoon white pepper optional

Instructions

Cook the Noodles:
Bring a large pot of water to a boil. Add the chow mein noodles and cook according to package instructions until al dente.
Drain the noodles and rinse them under cold water to stop the cooking process. Toss with 1 tablespoon of vegetable oil to prevent sticking and set aside.
Prepare the Ultimate Chow Mein Sauce:
In a mixing bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, chicken broth (or water), sugar, and white pepper (if using). Make sure the cornstarch is fully dissolved to avoid lumps. Set the sauce aside.
Stir-Fry the Chicken:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
Add the sliced chicken and stir-fry for 3-4 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set it aside.
Stir-Fry the Vegetables:
In the same wok, add another splash of oil if needed. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the cabbage, carrots, bell peppers, and mushrooms. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
Combine and Cook:
Return the cooked chicken to the wok with the vegetables.
Add the cooked noodles to the wok, then pour the chow mein sauce over the top.
Use tongs or a spatula to toss everything together, ensuring that the noodles and vegetables are evenly coated with the sauce.
Stir-fry for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
Garnish and Serve:
Remove from heat and garnish with sliced green onions.
Serve the Chicken Chow Mein hot, straight from the wok, and enjoy!