Chicken Chow Mein with The Best Chow Mein Sauce

Chicken Chow Mein with The Best Chow Mein Sauce

Posted on February 6, 2025
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Takeout at home has never been easier or more delicious! This Chicken Chow Mein recipe is packed with juicy chicken, crisp vegetables, and tender noodles, all tossed in a bold, flavorful chow mein sauce. The sauce is the star of the dish—savory, slightly sweet, with the perfect umami balance. Ready in under 30 minutes, this one-pan meal is perfect for busy weeknights and tastes even better than your favorite restaurant version!

Ingredients

For the Chow Mein Sauce:

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon dark soy sauce (for richer color and flavor)
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon cornstarch (to thicken)
  • ½ teaspoon white pepper (or black pepper)

For the Chicken Chow Mein:

  • 8 ounces chow mein noodles (or thin egg noodles)
  • 2 tablespoons vegetable oil (or peanut oil)
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons cornstarch
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 cup shredded cabbage
  • 1 cup carrots, julienned
  • ½ cup bell pepper, thinly sliced
  • ½ cup bean sprouts (optional)
  • 2 green onions, sliced

Optional Garnishes:

  • Extra sesame oil drizzle
  • Toasted sesame seeds
  • Extra green onions

Instructions

Step 1: Prepare the Sauce

  1. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, dark soy sauce, brown sugar, sesame oil, rice vinegar, cornstarch, and white pepper.
  2. Set aside while you prepare the rest of the dish.

Step 2: Cook the Noodles

  1. Bring a large pot of water to a boil and cook the chow mein noodles according to the package instructions (usually 3–4 minutes).
  2. Drain, rinse under cold water, and toss with a teaspoon of oil to prevent sticking.

Step 3: Cook the Chicken

  1. In a bowl, toss the sliced chicken with salt, black pepper, and cornstarch.
  2. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
  3. Add the chicken and cook for 4–5 minutes, stirring frequently, until browned and fully cooked.
  4. Transfer to a plate and set aside.

Step 4: Stir-Fry the Vegetables

  1. In the same skillet, add the remaining 1 tablespoon of oil.
  2. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
  3. Toss in the cabbage, carrots, and bell pepper, and stir-fry for 2–3 minutes until slightly softened.
  4. Add the bean sprouts and green onions, and cook for another 30 seconds.

Step 5: Combine Everything

  1. Return the chicken to the skillet.
  2. Add the cooked noodles and pour in the prepared sauce.
  3. Toss everything together for 2–3 minutes, ensuring the sauce coats the noodles and everything is heated through.

Step 6: Serve and Enjoy

  1. Plate the chow mein and garnish with toasted sesame seeds and extra green onions.
  2. Serve hot and enjoy your homemade Chicken Chow Mein!

Tips for the Best Chicken Chow Mein

  1. Use Fresh Chow Mein Noodles: Fresh Chinese egg noodles give the best texture, but dried chow mein noodles work too.
  2. Prep Everything First: Stir-frying happens fast! Have all ingredients chopped and ready before you start cooking.
  3. Cornstarch Trick for Tender Chicken: Tossing chicken with cornstarch before cooking helps keep it juicy and tender.
  4. High Heat is Key: Stir-fry over high heat to get that authentic, slightly smoky “wok hei” flavor.
  5. No Dark Soy Sauce? Use regular soy sauce, but add a little extra hoisin for depth.

Storage Instructions

  1. Refrigeration: Store leftovers in an airtight container for up to 3 days.
  2. Reheating: Reheat in a skillet over medium heat with a splash of water or soy sauce to refresh the flavors.
  3. Freezing: Not recommended, as noodles can become mushy when thawed.

Variations

  1. Spicy Chicken Chow Mein: Add ½ teaspoon chili flakes or a drizzle of sriracha.
  2. Shrimp Chow Mein: Swap chicken for shrimp, cooking them for just 2–3 minutes.
  3. Vegetarian Version: Omit chicken and add extra mushrooms, tofu, or baby corn.
  4. Low-Carb Option: Replace noodles with zucchini noodles or shredded cabbage.
  5. Beef Chow Mein: Use thinly sliced flank steak instead of chicken.

Nutrition Details (Per Serving, Based on 4 Servings)

  • Calories: 420
  • Protein: 35g
  • Carbohydrates: 48g
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 85mg
  • Sodium: 850mg
  • Fiber: 5g
  • Sugar: 7g

FAQ

1. Can I use spaghetti instead of chow mein noodles?
Yes! Spaghetti or even ramen noodles work as a substitute.

2. How do I get restaurant-style crispy noodles?
Use less sauce and fry the noodles in a little oil before adding them to the stir-fry.

3. What’s the difference between lo mein and chow mein?
Chow mein noodles are stir-fried for a firmer texture, while lo mein noodles are boiled and tossed in sauce.

4. Can I use frozen stir-fry vegetables?
Yes, but thaw and pat them dry to avoid excess water in the dish.

5. What if I don’t have oyster sauce?
You can replace it with extra soy sauce and a dash of Worcestershire sauce for a similar umami flavor.