Chicken Chow Mein with the Best Chow Mein Sauce
This homemade chicken chow mein is loaded with tender chicken, crisp veggies, chewy noodles, and the best savory sauce. A quick and easy takeout-style dinner ready in just 35 minutes!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner / Main Course
- Method: Stir-Fry / Wok Cooking
- Cuisine: Asian / Chinese
Ingredients
1 lb boneless skinless chicken breast, cut into bite-sized pieces
3 tbsp vegetable oil (or olive oil)
12 oz chow mein noodles, uncooked
2 cups shredded cabbage
1 large carrot, julienned
2 cloves garlic, minced
1/2 bunch green onions, chopped (for garnish)
Chow Mein Sauce:
6 tbsp oyster sauce
3 tbsp low-sodium soy sauce
3 tbsp light sesame oil (not toasted)
1/2 cup chicken broth
1 tbsp cornstarch
1 tbsp granulated sugar
Instructions
Make the sauce: In a bowl, whisk together oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar until smooth. Set aside.
Cook noodles: Prepare chow mein noodles according to package directions until al dente. Drain, rinse with cold water, and set aside.
Cook chicken: Heat 3 tbsp oil in a large skillet or wok over high heat. Add chicken and garlic. Stir-fry 5–7 minutes, until golden and cooked through. Remove and set aside.
Stir-fry vegetables: In the same skillet, add carrots and cabbage (plus extra garlic if desired). Stir-fry 3–4 minutes until tender-crisp.
Combine: Add chicken and noodles back to skillet. Pour sauce over everything and toss well to coat. Stir-fry 2 more minutes.
Serve: Garnish with green onions and serve hot.
Notes
Add toasted sesame seeds for extra flavor and crunch.
Swap chicken for shrimp, beef, or tofu for variety.
For extra veggies, add bean sprouts, bell peppers, or snow peas.
Leftovers reheat best in a skillet with a splash of broth.
