Chicken Chow Mein with the Best Chow Mein Sauce (Quick Takeout-Style) Ingredients: For the Chow Mein: 2 chicken breasts, thinly sliced 8 oz chow mein noodles (or thin spaghetti) 2 cups shredded cabbage 1 cup julienned carrots

 

If you're craving an easy, delicious, and satisfying meal that mimics the taste of your favorite takeout chicken chow mein, then this recipe is for you! This Chicken Chow Mein is not only quick and simple but also packed with flavor, making it perfect for busy weeknights, meal prep, or any time you need a comforting, homemade version of your favorite Chinese dish.

The beauty of chow mein lies in its versatility and how quickly it comes together. With just a handful of fresh ingredients, a few pantry staples, and an incredibly flavorful sauce, you’ll be able to recreate a restaurant-quality dish in your own kitchen in less than 40 minutes.

What is Chicken Chow Mein?

Chow Mein is a popular Chinese dish consisting of stir-fried noodles, vegetables, and a protein—typically chicken, beef, or shrimp. The dish is known for its crisp-tender noodles, a delicious balance of savory flavors, and that slightly smoky, wok-cooked char. "Chow Mein" literally translates to "stir-fried noodles" in Chinese, and the dish varies from region to region. In this recipe, we’ll focus on the classic takeout-style chicken chow mein.

The secret to the perfect chow mein is in the sauce. A well-balanced sauce ties together all the ingredients and provides that signature flavor. Our chow mein sauce is a combination of savory, slightly sweet, and umami-rich ingredients that will elevate your stir-fry and leave your taste buds dancing.

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Ingredients for Chicken Chow Mein

For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs) – Chicken breasts are commonly used in chow mein, but chicken thighs will add more flavor and tenderness. You can use pre-cooked chicken if you're in a rush, but freshly cooked chicken will give the best flavor and texture.

• 1 tablespoon soy sauce – This helps marinate the chicken and infuses it with umami.

• 1 tablespoon cornstarch – To help tenderize the chicken and create a slightly crispy texture when stir-fried.

• 1 tablespoon vegetable oil – For stir-frying the chicken.

For the Chow Mein Vegetables:

• 2 tablespoons vegetable oil – For stir-frying.

• 1 small onion, thinly sliced – Adds sweetness and depth to the dish.

• 2 cloves garlic, minced – For aromatic flavor.

• 1 bell pepper, julienned (any color) – Adds color and crunch.

• 1 small carrot, julienned – For texture and a natural sweetness.

• 1 ½ cups cabbage (green or napa), thinly sliced – A key ingredient in chow mein for crunch and freshness.

• 4-5 green onions, sliced – For garnish and added flavor.

• 1 cup bean sprouts – Optional, but they add great texture and freshness to the dish.

For the Chow Mein Noodles:

• 8 oz chow mein noodles – If you can’t find chow mein noodles, you can substitute with lo mein or yakisoba noodles. Fresh noodles are preferred, but dried noodles work too.

• 2 tablespoons vegetable oil – For stir-frying the noodles.

For the Chow Mein Sauce:

• 3 tablespoons soy sauce – The base of your sauce. Use low-sodium soy sauce if you're watching your sodium intake.

• 1 tablespoon oyster sauce – For a rich, umami-packed flavor that brings the dish to life.

• 2 tablespoons hoisin sauce – Adds sweetness and complexity.

• 1 tablespoon rice vinegar – Balances out the richness with a slight acidity.

• 1 tablespoon sesame oil – For a nutty, aromatic flavor.

• 1 tablespoon brown sugar – Adds sweetness and helps balance the savory elements.

• 1 teaspoon cornstarch – To thicken the sauce slightly, giving it a glossy finish that coats the noodles perfectly.

• 1/4 cup chicken broth – Adds moisture to the sauce and helps it coat the noodles.

• 1 teaspoon grated ginger – Adds a fresh, spicy kick to the dish.

• 1 teaspoon chili sauce or sriracha – Optional, if you prefer a little heat.

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Instructions: How to Make Chicken Chow Mein with the Best Chow Mein Sauce

Step 1: Marinate the Chicken

To start, marinate the chicken to infuse it with flavor and ensure it’s tender and juicy when stir-fried.

1. Slice the Chicken: Cut the chicken into thin strips or bite-sized pieces. This ensures that the chicken cooks evenly and absorbs the marinade flavors.

2. Marinate the Chicken: In a medium bowl, combine the sliced chicken, 1 tablespoon soy sauce, and 1 tablespoon cornstarch. Toss to coat the chicken evenly. Let the chicken marinate for about 10 minutes while you prepare the rest of the ingredients.

Step 2: Cook the Chow Mein Noodles

While the chicken is marinating, cook the noodles.

1. Boil the Noodles: Bring a large pot of water to a boil. Once boiling, add the chow mein noodles and cook according to the package instructions (usually about 3-4 minutes for fresh noodles or 6-7 minutes for dried). The noodles should be al dente.

2. Drain and Rinse: Drain the noodles in a colander and rinse them under cold water to stop the cooking process and remove excess starch. Drizzling a bit of vegetable oil over the noodles and tossing them helps prevent them from sticking together.

Step 3: Make the Chow Mein Sauce

This simple, flavorful sauce ties everything together, so it’s worth taking a moment to prepare it in advance.

1. Combine the Sauce Ingredients: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and chicken broth.

2. Thicken the Sauce: In a separate small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add this to the sauce mixture and whisk until combined. This will help thicken the sauce to coat the noodles perfectly.

3. Add Flavor: Stir in the grated ginger and chili sauce (if using) for an added depth of flavor and a slight kick of heat.

Step 4: Stir-Fry the Chicken

Now it’s time to cook the chicken.

1. Heat the Oil: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is hot, add the marinated chicken in a single layer.

2. Cook the Chicken: Stir-fry the chicken for about 3-5 minutes until it’s fully cooked and browned on all sides. You’ll want the chicken to be crispy on the outside but juicy inside.

3. Remove and Set Aside: Once the chicken is cooked, remove it from the pan and set it aside. We’ll add it back in later.

Step 5: Stir-Fry the Vegetables

Now, let’s cook the vegetables to give them a slight char and a crisp-tender texture.

1. Heat the Oil: In the same wok or skillet, add another 1 tablespoon of vegetable oil.

2. Cook the Vegetables: Add the onions, garlic, bell pepper, carrots, and cabbage. Stir-fry for about 3-4 minutes, or until the vegetables have softened slightly but are still crisp. Be careful not to overcook them, as you want them to maintain their freshness and crunch.

3. Add the Bean Sprouts: If you’re using bean sprouts, add them to the pan in the last minute of cooking.

Step 6: Combine the Noodles, Chicken, and Vegetables

This is where everything comes together in a delicious, savory stir-fry.

1. Add the Noodles: Once the vegetables are cooked to your liking, add the cooked noodles to the pan. Use tongs or a spatula to toss the noodles with the vegetables.

2. Add the Sauce: Pour the prepared chow mein sauce over the noodles and vegetables. Stir everything together, making sure the noodles are evenly coated in the sauce. Let everything cook for another 2-3 minutes, allowing the sauce to thicken and the noodles to absorb the flavors.

3. Return the Chicken: Add the cooked chicken back to the pan and toss again to combine. Ensure the chicken is well-coated with the sauce and mixed with the noodles and vegetables.

Step 7: Garnish and Serve

Now that your chicken chow mein is ready, it’s time to serve it up!

1. Garnish: Sprinkle the dish with sliced green onions and any other garnishes you like (such as sesame seeds, chili flakes, or a squeeze of fresh lime).

2. Serve: Serve your homemade chicken chow mein hot and enjoy the flavorful, satisfying dish!

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Pro Tips for the Perfect Chicken Chow Mein

1. Use Fresh Noodles: Fresh chow mein noodles (or lo mein) are preferred for their texture and ability to absorb the sauce. If you use dried noodles, make sure to cook them al dente and