I love making this Chicken Chow Mein when I’m craving a flavorful, takeout-style meal at home. The noodles are perfectly coated in a savory sauce, the chicken stays tender, and the vegetables add just the right amount of crunch.
Why You’ll Love This Recipe
I enjoy this recipe because it’s quick, satisfying, and packed with flavor. The sauce is the real star, bringing everything together with a perfect balance of savory and slightly sweet notes. I also like how flexible it is, since I can swap vegetables or adjust the sauce to my taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
chow mein noodles or spaghetti
boneless, skinless chicken breast
vegetable oil
garlic cloves, minced
ginger, grated
cabbage, shredded
carrots, julienned
green onions
soy sauce
oyster sauce
hoisin sauce
sesame oil
cornstarch
chicken broth
sugar
black pepper
Directions
I start by cooking the noodles according to package directions, then drain them and set them aside.
I slice the chicken into thin strips and heat vegetable oil in a large pan or wok over medium-high heat. I cook the chicken until it’s lightly browned and cooked through, then remove it from the pan.
In the same pan, I add a little more oil if needed and sauté the garlic and ginger until fragrant. I add the cabbage and carrots and cook them just until slightly tender but still crisp.
In a small bowl, I whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, chicken broth, sugar, cornstarch, and black pepper to make the chow mein sauce.
I return the chicken to the pan, add the cooked noodles, and pour the sauce over everything. I toss it all together until the noodles are evenly coated and the sauce thickens. I finish by stirring in sliced green onions before serving.
Servings and Timing
I usually get about 4 servings from this recipe.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
I sometimes add bell peppers, mushrooms, or bean sprouts for extra texture. When I want more heat, I add chili paste or red pepper flakes to the sauce. I also enjoy using shrimp or beef instead of chicken.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a skillet or microwave, adding a splash of water or broth to loosen the sauce if needed.
FAQs
What noodles work best for chow mein?
I prefer chow mein noodles, but spaghetti works well when that’s what I have.
Can I make the sauce ahead of time?
I often mix the sauce in advance and store it in the refrigerator until I’m ready to cook.
How do I keep the noodles from sticking?
I toss them lightly with oil after draining and add them to the pan while they’re still warm.
Can I make this gluten-free?
I use gluten-free soy sauce and check that the other sauces are gluten-free.
Is this recipe very saucy?
I find it nicely coated, but I can easily double the sauce if I want it extra saucy.
Conclusion
I enjoy this Chicken Chow Mein with the Best Chow Mein Sauce because it’s fast, flavorful, and better than takeout at home. It’s a go-to recipe I like making when I want a comforting noodle dish that’s packed with savory flavor.
PrintChicken Chow Mein with the Best Chow Mein Sauce
A fast, flavorful Chicken Chow Mein with tender chicken, crisp vegetables, and noodles perfectly coated in a savory, slightly sweet chow mein sauce that tastes better than takeout.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 12 oz chow mein noodles or spaghetti
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 cups cabbage, shredded
- 1 cup carrots, julienned
- 3 green onions, sliced
- 0.25 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 0.5 cup chicken broth
- 1 tsp sugar
- 0.25 tsp black pepper
Instructions
- Cook noodles according to package directions. Drain and set aside.
- Heat 1 tbsp vegetable oil in a large pan or wok over medium-high heat.
- Add sliced chicken and cook until lightly browned and cooked through. Remove and set aside.
- Add remaining oil if needed, then sauté garlic and ginger until fragrant.
- Add cabbage and carrots and cook until slightly tender but still crisp.
- In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, chicken broth, sugar, cornstarch, and black pepper.
- Return chicken to the pan, add cooked noodles, and pour sauce over everything.
- Toss well and cook for 2–3 minutes until the sauce thickens and coats the noodles.
- Stir in green onions and serve hot.
Notes
- Spaghetti is a great substitute if chow mein noodles aren’t available.
- Add chili paste or red pepper flakes for heat.
- Toss noodles with a little oil after cooking to prevent sticking.
- Sauce can be mixed ahead and refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 95 mg
