Chicken Chow Mein with Chow Mein Sauce Recipe Everyone Wants

Chicken chow mein with chow mein sauce recipe brings authentic takeout flavors right to your kitchen any night of the week.

Crispy noodles meet tender chicken in a savory coating that satisfies cravings without the delivery fee.

This beloved dish works perfectly for busy weeknights when you want something filling yet simple to prepare.

Familiar flavors come together in under 30 minutes, making it ideal for families on the go.

Leftovers taste just as good the next day, so you can enjoy it twice.

The recipe proves that homemade versions can rival your favorite restaurant without complicated techniques.

Make tonight special with a meal that checks every box for comfort and convenience.

Why This Chicken Chow Mein Stands Out

• One-Pan Cooking: Everything comes together in a single skillet, which means less cleanup and fewer dishes to wash at the end of the meal.
• Restaurant-Quality Sauce: The balanced combination of oyster sauce, soy sauce, and sesame oil creates that authentic chow mein flavor that tastes like it came from your favorite takeout spot.
• Family-Friendly Meal: Chicken and vegetables mixed with noodles makes this dish satisfying for kids and adults alike, and it comes together without any complicated techniques.
• Flexible Ingredients: Carrots and cabbage work great, but I swap in whatever vegetables are in my fridge – broccoli, snap peas, or bell peppers work just as well and keep the dish fresh.

Chicken Chow Mein with Chow Mein Sauce Full Ingredient Overview

• 1 lb boneless skinless chicken breast: Cut into bite-sized pieces for even cooking throughout the dish.
• 12 oz chow mein noodles: Cook according to package directions until al dente, then drain and rinse with cold water.

• 2 cups shredded cabbage: Adds a tender crunch to the finished dish.
• 1 large carrot: Julienne it into thin matchsticks so it cooks quickly with the other vegetables.
• 1/2 batch green onions: Chop these for garnish at the end.
• 2 cloves garlic: Mince finely to distribute flavor throughout the stir-fry.

• 3 tbsp vegetable or olive oil: Heats in the skillet for cooking the chicken and vegetables.
• 6 tbsp oyster sauce, 3 tbsp low sodium soy sauce, 3 tbsp light sesame oil, 1/2 cup chicken broth, 1 tbsp cornstarch, 1 tbsp granulated sugar: Whisk these together in a small bowl until smooth before adding to the dish; the cornstarch will thicken the sauce while the sugar balances the salty flavors.

Chicken Chow Mein Tools to Have

• Small Mixing Bowl: This is where you’ll combine the sauce ingredients before cooking. A 2-cup bowl works perfectly for whisking together the oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar.
• Whisk: A simple tool for blending the sauce ingredients until smooth and lump-free.
• Large Skillet Or Wok: This 12-14 inch pan is essential for cooking the chicken and vegetables over high heat. A wok distributes heat evenly for proper stir-frying, though a large skillet does the job just fine.
• Wooden Spoon Or Spatula: Use this for stirring and tossing the chicken, vegetables, and noodles throughout cooking.
• Colander: A strainer with holes allows you to drain the cooked noodles and rinse them with cold water quickly.
• Cutting Board And Knife: These help prepare the julienned carrots, shredded cabbage, minced garlic, and green onions for garnish.
• Measuring Spoons: Accurate measurements of oil, soy sauce, oyster sauce, sesame oil, and other seasonings ensure consistent results.

Guided Steps For Chicken Chow Mein With Sauce

How Can You Improve Chicken Chow Mein

• Whisk The Sauce First: Combining oyster sauce, soy sauce, sesame oil, broth, cornstarch, and sugar ahead of time means everything comes together smoothly when it’s time to toss.
• Cook Noodles Al Dente: Drain and rinse the chow mein noodles with cold water so they stay separate and don’t clump together in the final dish.
• Get The Wok Really Hot: High heat is essential for browning the chicken properly and keeping vegetables crisp rather than soggy.
• Don’t Overcrowd The Pan: Cooking chicken in batches if needed prevents steaming and ensures each piece gets golden and cooked through.
• Toss Everything Together At The End: Adding noodles, chicken, and vegetables to the sauce at once lets you coat everything evenly in just 2 minutes, keeping textures from getting mushy.

Fresh Ideas to Change Up Chicken Chow Mein

• Vegetarian Chow Mein: Skip the chicken and add extra vegetables like broccoli florets, snap peas, and mushrooms instead – stir-fry them together for about 5 minutes until tender, then toss with the noodles and sauce the same way.
• Shrimp Version: Replace the chicken with 1 pound of peeled shrimp and cook for just 2-3 minutes until they turn pink, which keeps them tender and prevents overcooking.
• Gluten-Free Option: Use gluten-free chow mein noodles or rice noodles, and swap the regular soy sauce for tamari or coconut aminos to keep the sauce completely gluten-free.
• Spicy Kick: Mix 1-2 teaspoons of sriracha or chili paste into the sauce, or sprinkle red pepper flakes over the finished dish for heat without changing the core flavors.

Fresh Ideas to Present Chicken Chow Mein with Sauce

• Serve Four People Comfortably: One batch feeds about four as a main course with rice on the side, or stretch it to six servings if paired with soup or appetizers.
• Pair With A Simple Green Salad: Crisp greens with a light vinaigrette balance the richness of the sauce and give the meal freshness.
• Add White Rice On The Side: Extra rice soaks up the flavors nicely and makes the dish more filling for hungrier appetites.
• Garnish With Sesame Seeds And Extra Green Onions: These toppings add texture and brightness that finish the dish off right.

Where And How To Store Chicken Chow Mein with Sauce

• Keep the sauce in an airtight container in the refrigerator for up to 4 days; it thickens as it cools, so thin it with a splash of broth when reheating if needed.
• Store cooked noodles separately from the sauce and vegetables to prevent them from becoming soggy, placing them in a sealed container for up to 3 days.
• Refrigerate the cooked chicken in its own container so it stays moist and doesn’t absorb flavors from other components, lasting about 3 days this way.
• Reheat the dish gently in a skillet over medium heat with a little extra oil, tossing frequently to warm everything evenly without drying out the noodles.

FAQs

Chicken Chow Mein with Chow Mein Sauce Recipe

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4.9 from 36 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Chicken chow mein with the best chow mein sauce brings that savory, takeout-style noodle comfort into a version that feels fresh and easy to make at home. The sauce gives everything a glossy finish that makes the whole dish feel especially satisfying without much extra effort.

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Ingredients

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Protein:

• 1 pound boneless skinless chicken breast

Noodles and Aromatics:

• 12 ounces chow mein noodles
• 2 cloves garlic

Vegetables:

• 2 cups shredded cabbage
• 1 large carrot
• 1/2 batch green onions

Sauce:

• 3 tablespoons vegetable oil
• 6 tablespoons oyster sauce
• 3 tablespoons low sodium soy sauce
• 3 tablespoons light sesame oil
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon granulated sugar

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Instructions

1. Combine 6 tbsp oyster sauce, 3 tbsp soy sauce, 3 tbsp sesame oil, 1/2 cup chicken broth, 1 tbsp cornstarch, and 1 tbsp sugar in a small bowl, whisking until the mixture turns smooth and lump-free.
2. Boil 12 oz chow mein noodles following the package timing until they reach an al dente texture, then drain and rinse them under cold water to stop cooking.
3. Pour 3 tbsp oil into your skillet or wok and get it heating over high heat until it shimmers.
4. Once your pan reaches temperature, add your 1 lb chicken pieces and 2 minced garlic cloves, letting them cook for 5 to 7 minutes at high heat until the chicken turns golden and cooks through completely.
5. Transfer your cooked chicken to a plate.
6. In that same skillet, place your 1 large julienned carrot and 2 cups shredded cabbage, stir-frying them at high heat for 3 to 4 minutes until they soften slightly but keep a bit of crunch.
7. Return your chicken to the skillet along with the cooked noodles.
8. Pour your prepared sauce over everything in the skillet and toss everything together for 2 minutes at high heat so the flavors meld.
9. Sprinkle 1/2 batch of chopped green onions over the top and serve right away while everything stays hot.

Notes

• Cook your noodles just until al dente and rinse them with cold water so they don’t stick together or turn mushy when tossed with the sauce.
• Make your sauce ahead of time and whisk it thoroughly until the cornstarch dissolves completely, which prevents lumps from forming when it hits the hot pan.
• Keep the heat high throughout cooking so the chicken browns properly and the vegetables stay crisp instead of becoming soft and watery.
• For a vegetarian version, replace the chicken with firm tofu or extra vegetables like snap peas and mushrooms, and swap the oyster sauce for soy sauce or hoisin sauce to maintain that savory depth.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Sautéed Chicken
• Method: Sautéing
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 438 kcal
• Sugar: 5 g
• Sodium: 580 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 33 g
• Cholesterol: 70 mg