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Chicken Chow Mein with The Best Chow Mein Sauce

Chicken Chow Mein

This Chicken Chow Mein recipe is a go-to for recreating the takeout experience at home, but even better. It combines tender chicken, crisp-tender vegetables, and soft noodles in a balanced, savory sauce. It's an impressive but quick dish that's perfect for anyone wanting to make delicious homemade Chinese food.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken breast, boneless and skinless, cut into bite-sized strips
  • 3 tbsp oil, divided (canola, vegetable, or avocado oil work well)
  • 12 oz chow mein noodles (uncooked)
  • 2 cups cabbage, thinly shredded
  • 1 large carrot, julienned or cut into matchsticks
  • ½ batch green onions, chopped
  • 2 garlic cloves, minced
  • 6 tbsp oyster sauce
  • 3 tbsp low-sodium soy sauce
  • 3 tbsp light sesame oil (not the toasted kind)
  • ½ cup chicken broth
  • 1 tbsp cornstarch
  • 1 tbsp granulated sugar

Equipment

  • Wok or large heavy-bottomed skillet
  • Pot
  • Small bowl
  • Tongs

Method
 

Instructions
  1. Prepare the Sauce: This is the flavor base of your entire dish, so give it a good whisk! In a small bowl, combine the oyster sauce, granulated sugar, light sesame oil, soy sauce, chicken broth, and cornstarch. Whisk until the cornstarch and sugar are fully dissolved and the sauce is smooth. Set it aside for later; having it ready is key for a fast stir-fry.
  2. Cook the Noodles: Bring a pot of water to a boil and cook your chow mein noodles according to the package directions. They usually cook very quickly. As soon as they’re done, drain them immediately and rinse them under cold water. This stops the cooking process and prevents them from becoming mushy and sticking together. Set them aside.
  3. Cook the Chicken: Get your wok or a large, heavy-bottomed skillet nice and hot over medium-high heat. Add 2 tablespoons of the oil. Once it shimmers, add your chicken strips in a single layer. Let them cook without moving for a couple of minutes to get a nice golden-brown sear. Continue cooking for another 3-5 minutes, stirring occasionally, until cooked through. Remove the chicken from the pan and set it on a plate.
  4. Sauté the Vegetables: Add the last tablespoon of oil to the same pan. Add the julienned carrots, shredded cabbage, and minced garlic. Stir-fry for about 3-4 minutes. You want the vegetables to soften slightly but still have a bit of a crisp bite. The cabbage should look a little translucent at the edges. This is a key step in many Chinese Cooking Recipes.
  5. Combine and Cook: Now it’s time to bring it all together. Add the cooked chicken and the drained noodles back into the wok with the vegetables. Give your sauce one more quick whisk (the cornstarch can settle) and pour it all over everything in the pan. Use tongs to toss and stir everything together, coating every noodle and piece of chicken. Let it cook for another 2 minutes, stirring constantly, until the sauce thickens and everything is heated through.
  6. Garnish and Serve: Turn off the heat. Sprinkle the chopped green onions over the top for a fresh, sharp finish. Give it one last toss and serve it immediately while it’s hot and sizzling.

Notes

For best results, have all ingredients prepped before starting (mise en place). Avoid overcrowding the pan; cook in batches if needed to get a good sear. To prevent mushy noodles, cook them al dente and rinse with cold water immediately after draining. You can substitute chicken with beef, pork, shrimp, or tofu. Other vegetables like broccoli, bell peppers, or bok choy work well. For a gluten-free version, use tamari, gluten-free noodles, and certified gluten-free oyster sauce and chicken broth.