Chicken Chow Mein Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Chicken Chow Mein stir-fries tender chicken, crisp cabbage, carrots, and chow mein noodles in glossy oyster-soy sauce for authentic takeout flavor. This 25-minute one-wok wonder serves 4 with restaurant-quality wok hei using pantry staples.

This dish is hearty, gluten-adaptable, and perfect for weeknight Chinese cravings. Velveted chicken stays juicy while veggies retain crunch.

Why This Recipe Works

Velveting technique tenderizes chicken perfectly. Oyster sauce delivers instant umami depth. High-heat wok creates smoky flavor. Cornstarch sauce clings to noodles without sogginess. Balanced veggies provide texture contrast.

Ingredients & Prep

Chicken:

• 1 lb chicken breast/thigh, thinly sliced
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil

Sauce:

• ¼ cup oyster sauce
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine or dry sherry
• 1 tbsp hoisin sauce
• ½ cup chicken broth
• 1 tsp sugar
• 1 tsp cornstarch + 2 tbsp water

Stir-fry:

• 8 oz chow mein or yakisoba noodles
• 2 cups shredded cabbage
• 1 carrot, julienned
• 3 green onions, sliced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil

Step-by-Step Instructions

1. Marinate chicken with cornstarch, soy, and sesame oil 15 minutes. Cook noodles; drain.
2. Mix sauce ingredients; set aside cornstarch slurry.
3. Heat wok on high; add 1 tbsp oil. Stir-fry chicken 2 minutes until 80% cooked; remove.
4. Add remaining oil, garlic, ginger; stir 15 seconds. Add cabbage, carrot 2 minutes.
5. Return chicken; add sauce. Toss 1 minute until simmering.
6. Add slurry; thicken 30 seconds. Toss in noodles and green onions. Serve immediately.

Flavor Variations

Storage Tips

Refrigerate 2 days; reheat wok-hot. Noodles crisp in skillet.

FAQs

Noodles mushy?
Undercook slightly; high-heat finish.

Sauce thin?
More cornstarch slurry; reduce longer.

No wok?
Large nonstick skillet on highest heat.

Conclusion

Chicken Chow Mein delivers glossy takeout perfection wok magic.

Chicken Chow Mein Recipe

Print Recipe

A classic chicken chow mein made with tender chicken, crisp vegetables, and soft noodles tossed in a savory homemade sauce. Better than takeout and ready in minutes.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stir-Fry
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

• 8 oz chow mein noodles or spaghetti
• 1 lb chicken breast, thinly sliced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 cup shredded cabbage
• 1 cup bean sprouts
• 1/2 cup carrots, julienned
• 1/2 cup sliced bell pepper
• 3 green onions, sliced
•  
• Sauce:
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tbsp cornstarch
• 1/4 cup chicken broth

Instructions

• 1. Cook noodles according to package directions; drain and set aside.
• 2. In a small bowl, whisk together all sauce ingredients and set aside.
• 3. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
• 4. Add chicken and cook until lightly browned and cooked through; remove and set aside.
• 5. Add remaining oil to the skillet, then sauté garlic and ginger until fragrant.
• 6. Add cabbage, carrots, bell pepper, and bean sprouts; stir-fry 2–3 minutes until slightly tender.
• 7. Return chicken to the pan and add cooked noodles.
• 8. Pour sauce over everything and toss until well coated and thickened.
• 9. Stir in green onions and serve immediately.

Notes

• Swap chicken for shrimp or beef if desired.
• Add mushrooms or snow peas for extra veggies.
• Use low-sodium soy sauce to control salt.

Nutrition

• Serving Size: 1 bowl
• Calories: 430
• Sugar: 6g
• Sodium: 720mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 85mg

Keywords: chicken chow mein, homemade chow mein, noodle stir fry