Chicken Chow Mein with the Best Chow Mein Sauce

Introduction

Let me tell you—Chicken Chow Mein is one of those dishes that takes me back. As a kid, I’d get giddy when that red-and-white takeout box landed on our dinner table. You know, the one where you’d dig through crispy noodles, tender chicken, and those snappy veggies, all soaking up that savory sauce? Yeah, that one.

Now, imagine you can make that magic at home, better than the takeout, and in under 30 minutes. This version is simple, packed with flavor, and totally customizable. If you’ve got noodles, a few veggies, and a pan, you’re in business.

Asian Chicken Rice for a one-pan flavor-packed meal

What is Chicken Chow Mein?

Chow Mein translates to “fried noodles” in Cantonese. It’s a dish that’s evolved from its Chinese roots into an international staple. In the U.S., it’s a stir-fry of noodles, chicken, and vegetables in a sauce that hits all the right notes—salty, sweet, umami, and just a bit tangy.

Here’s what makes it special:

• Noodles: Slightly crisped in the pan for texture.
  
• Chicken: Sliced thin and sautéed till juicy.
  
• Veggies: Bell peppers, carrots, cabbage, onions—fresh and colorful.
  
• Sauce: The MVP. A blend of soy sauce, oyster sauce, sesame oil, and a little sweet-and-sour balance.

Ingredients

A. For Chicken Chow Mein

• 1 lb boneless chicken breast or thighs, sliced thin
  
• 8 oz chow mein noodles (or spaghetti if you’re stuck)
  
• 2 tbsp vegetable oil
  
• 2 cups cabbage, shredded
  
• 1 bell pepper, thinly sliced
  
• 1 cup carrots, julienned
  
• 1 medium onion, sliced
  
• 2 cloves garlic, minced
  
• 1 tsp ginger, freshly grated
  
• 2 green onions, chopped (for garnish)

B. For the Best Chow Mein Sauce

• 3 tbsp soy sauce
  
• 2 tbsp oyster sauce
  
• 1 tbsp sesame oil
  
• 1 tbsp rice vinegar
  
• 1 tbsp brown sugar
  
• 1 tsp cornstarch
  
• 1/4 cup water

the perfect homemade chow mein sauce

Instructions: How to Make Chicken Chow Mein

1. Prep Everything First (Mise en Place is Key)

Start by getting all your ingredients prepped and ready—this dish moves fast once the heat hits.

• Noodles: Boil according to the package, just until al dente. Rinse under cold water to stop cooking and keep them from sticking. Lightly toss with oil if needed.
  
• Chicken: Slice thinly against the grain for tenderness. Optional but highly recommended: marinate in 1 tsp soy sauce and 1/2 tsp cornstarch for extra moisture and flavor.
  
• Veggies: Julienne your carrots, slice the onions and peppers, shred the cabbage. Everything should be bite-sized and cook quickly.
  
• Sauce: Whisk soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, cornstarch, and water in a bowl. Stir again just before using—cornstarch settles.

2. Sear the Chicken Right

Heat 1 tbsp oil in a large wok or skillet over medium-high. When the oil’s shimmering, add the chicken in a single layer.

Don’t overcrowd—cook in two batches if needed. You want browning, not steaming. Let it sear undisturbed for about 30 seconds, then stir-fry until fully cooked and lightly golden. Remove and set aside.

3. Stir-Fry Your Vegetables

Add another tablespoon of oil to the same pan. Toss in garlic and ginger first—give them 30 seconds to wake up and smell amazing.

Then add onions, carrots, and bell pepper. Stir-fry 2–3 minutes until just tender. Cabbage goes in last—cook for another minute until it wilts but stays vibrant. Don’t overdo it; you want texture here.

4. Bring It All Together

Return the chicken to the pan. Add in the drained noodles.

Give your sauce one last whisk and pour it over everything. Now toss and stir-fry like your life depends on it. The sauce will thicken and coat everything beautifully in about 2 minutes. Look for glossy noodles and that telltale sizzle.

5. Serve and Garnish

Turn off the heat. Hit it with freshly chopped green onions. Optional: a sprinkle of sesame seeds or a quick drizzle of chili oil if you want some heat.

Plate it up, serve immediately, and enjoy your better-than-takeout masterpiece.

Why This Recipe Works

• Flavor Harmony: The sauce balances umami from soy/oyster, sweetness from sugar, and zing from vinegar.
  
• Flexible: Sub in tofu, shrimp, or beef. Add mushrooms or bok choy.
  
• Homemade Rules: No MSG, no mystery—just clean, fast food.

Tips for Success

• Use fresh noodles if possible—they fry better.
  
• Don’t crowd the pan. It should sizzle, not steam.
  
• Adjust sauce to taste—more vinegar for tang, more sugar for sweet.
  
• Marinate your chicken in a bit of soy and cornstarch—helps tenderness.

parmesan-crusted chicken recipe with a crispy twist

Chicken Chow Mein with the Best Chow Mein Sauce

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• Author: Emilio
• Total Time: 25 minutes
• Yield: 4 servings 1x

Print Recipe

Description

This better-than-takeout Chicken Chow Mein brings crispy noodles, juicy chicken, and vibrant veggies together in a bold umami sauce—all ready in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 1 lb boneless chicken breast or thighs, sliced thin
• 8 oz chow mein noodles (or spaghetti)
• 2 tbsp vegetable oil
• 2 cups cabbage, shredded
• 1 bell pepper, thinly sliced
• 1 cup carrots, julienned
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 2 green onions, chopped (for garnish)
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp cornstarch
• 1/4 cup water

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Instructions

1. Boil noodles until al dente, rinse with cold water, and toss with a bit of oil.
2. Marinate chicken in 1 tsp soy sauce and 1/2 tsp cornstarch (optional).
3. Whisk sauce ingredients: soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, cornstarch, and water.
4. Heat 1 tbsp oil in a wok or skillet, sear chicken until browned and cooked through, then set aside.
5. Add 1 tbsp oil, stir-fry garlic and ginger for 30 seconds.
6. Add onion, bell pepper, and carrots. Stir-fry 2–3 minutes.
7. Add cabbage and stir-fry for 1 more minute.
8. Return chicken and noodles to the pan, pour sauce, and stir-fry until sauce thickens and coats everything.
9. Garnish with chopped green onions, sesame seeds, or chili oil if desired.

Notes

Use fresh noodles if you can, and don’t overcrowd the pan for the best stir-fry texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir Fry
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 430 kcal
• Sugar: 6g
• Sodium: 890mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 65mg

Keywords: chicken chow mein, noodles, stir fry, takeout, Asian dinner

Nutrition Information (Per Serving)

(Based on 4 servings; values are approximate)

Chicken Chow Mein FAQs: Your Questions Answered

Serving and Storage Tips

To Serve:

• Garnish with green onions, sesame seeds, or cilantro.
• Great with egg rolls or miso soup.

To Store:

• Fridge: Up to 3 days in an airtight container.
  
• Freezer: Up to 2–3 months.
  
• Reheat in a skillet with a splash of water or broth.
  
• Extra sauce? Store up to a week in the fridge.

Let’s Cook Together

Tried it? Share your version! Tag your photos, follow me on Pinterest, and drop a comment below—I’d love to see how it turned out. Hungry for more? Check out my Beef Lo Mein and Spicy Garlic Tofu recipes.

This right here? This is the Chicken Chow Mein I want to eat.