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A vibrant close-up shot of delicious Chicken Chow Mein, showcasing the stir-fried noodles, tender chicken, and colorful vegetables.

Best Chicken Chow Mein Ever

Avatar photoAmelia Chen-Morrison
This homemade Chicken Chow Mein recipe delivers savory noodles, tender chicken, and crisp vegetables, surpassing takeout quality. It's a flavor explosion that's easy to customize and perfect for a quick and satisfying meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese-American
Servings 4
Calories 550 kcal

Equipment

  • Medium bowl
  • Small bowl
  • Large wok or skillet
  • Pot or saucepan (for noodles)
  • Colander
  • Measuring cups and spoons
  • Cutting board
  • Knife

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon soy sauce for marinade
  • 1 tablespoon cornstarch for marinade
  • 1 teaspoon sesame oil for marinade
  • ½ teaspoon ground ginger for marinade
  • ¼ teaspoon white pepper for marinade
  • ¼ cup soy sauce for sauce
  • 2 tablespoons oyster sauce for sauce
  • 1 tablespoon dark soy sauce optional, for color in sauce
  • 1 tablespoon sesame oil for sauce
  • 1 tablespoon rice vinegar for sauce
  • 1 tablespoon brown sugar for sauce
  • 1 teaspoon cornstarch for sauce
  • ¼ cup chicken broth for sauce
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup sliced cabbage
  • 1 cup bean sprouts
  • 4 oz fresh or dried chow mein noodles or spaghetti
  • Optional: sliced green onions, for garnish
  • Optional: sesame seeds, for garnish

Instructions
 

  • In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, sesame oil, ginger, and white pepper.
  • Mix well to ensure the chicken is evenly coated.
  • Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  • In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), sesame oil, rice vinegar, brown sugar, cornstarch, and chicken broth.
  • Set aside the sauce.
  • Cook the chow mein noodles according to package directions until al dente. Drain well and set aside.
  • Heat vegetable oil in a large wok or skillet over medium-high heat.
  • Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
  • Add the sliced onion, carrots, and celery to the wok. Stir-fry for 2-3 minutes until slightly softened.
  • Add the minced garlic and cabbage. Stir-fry for another minute until fragrant.
  • Add the bean sprouts and cooked chicken back to the wok.
  • Pour the chow mein sauce over the chicken and vegetables. Stir well to coat everything evenly.
  • Bring the sauce to a simmer and cook for 1-2 minutes until the sauce thickens slightly.
  • Add the cooked noodles to the wok and toss everything together until the noodles are well coated with the sauce.
  • Serve immediately, garnished with sliced green onions and sesame seeds, if desired.

Notes

Don't overcrowd the wok; cook in batches if needed. Use high heat for stir-frying. Prep all ingredients before starting. Taste and adjust the sauce as needed. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water or stir-fry in a pan with a little oil. For variations, use shrimp, tofu, or other vegetables. Add red pepper flakes or sriracha for a spicy kick.