Chicken Chow Mein with the Best Chow Mein Sauce

Why You’ll Love This Recipe

I love this recipe because it’s customizable, fast, and family-friendly. The homemade sauce is savory, slightly sweet, and coats the noodles beautifully, making every bite irresistible. It’s a complete meal in one pan—protein, veggies, and carbs all together. Plus, it’s healthier than ordering takeout, and I can adjust the seasonings and vegetables based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless skinless chicken breast, cut into bite-sized pieces

• 3 tablespoons oil (vegetable or olive oil)

• 12 oz chow mein noodles, uncooked

• 2 cups shredded cabbage

• 1 large carrot, julienned

• ½ batch green onions, chopped (for garnish)

• 2 cloves garlic, minced

Sauce:

• 6 tablespoons oyster sauce

• 3 tablespoons low-sodium soy sauce

• 3 tablespoons light sesame oil (not toasted)

• ½ cup chicken broth

• 1 tablespoon cornstarch

• 1 tablespoon granulated sugar

Directions

1. In a small bowl, I whisk together the oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar until smooth. I set this aside.

2. I cook the chow mein noodles according to the package directions until al dente. I drain, rinse with cold water, and set aside.

3. In a large skillet or wok over high heat, I heat 3 tablespoons of oil. I add the chicken and garlic, cooking for 5–7 minutes until golden and cooked through. I remove the chicken and set it aside.

4. In the same skillet, I stir-fry the carrots and cabbage for 3–4 minutes, keeping them slightly crisp.

5. I add the cooked chicken and noodles back into the skillet, pour the sauce over everything, and toss well to coat. I cook for 2 more minutes until the flavors blend.

6. I garnish with chopped green onions and serve hot.

Servings and timing

This recipe makes 4 servings.

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Vegetarian version: I swap chicken for tofu or extra vegetables.

• Different proteins: Shrimp, pork, or beef all work well in place of chicken.

• Extra veggies: I sometimes add mushrooms, bell peppers, or snap peas.

• Spicy kick: I stir in chili garlic sauce or red pepper flakes to the sauce.

• Gluten-free: I use tamari instead of soy sauce and gluten-free noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat with a splash of chicken broth to loosen the sauce. The microwave works too, but reheating on the stove helps keep the noodles from getting too soft.

FAQs

Can I use spaghetti instead of chow mein noodles?

Yes, spaghetti or even ramen noodles work in a pinch, though chow mein noodles give the best texture.

Do I need a wok to make chow mein?

No, a large skillet works just fine, though a wok makes tossing the noodles easier.

Can I make the sauce ahead of time?

Yes, I often whisk the sauce together the night before and store it in the fridge until I’m ready to cook.

What’s the difference between chow mein and lo mein?

Chow mein typically uses stir-fried noodles that are slightly chewy, while lo mein uses softer boiled noodles tossed with sauce.

Can I freeze chicken chow mein?

I don’t recommend freezing it, since the noodles can become mushy. Fresh or refrigerated leftovers taste much better.

Conclusion

Chicken Chow Mein is one of those easy, flavorful dinners I know I can count on. The combination of tender chicken, crisp veggies, chewy noodles, and savory-sweet sauce always hits the spot. It’s faster than takeout, endlessly customizable, and sure to become a staple at my dinner table.

Print