Chicken Chow Mein
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This chicken chow mein recipe is my family’s favorite takeout fakeout dinner. It features chicken, veggies, and noodles tossed in the most delicious chow mein sauce.
My family’s takeout-style chow mein recipe.
I’m not going to lie; I love ordering Chinese takeout. Even coming from a half-Chinese background, it’s still my favorite. My dad’s chicken chow mein recipe, though, is such a winner that I’d happily skip takeout any day for it!
This family favorite chow mein makes such a delicious, budget-friendly dinner. It’s full of flavor, easy to customize, and SO quick to make. We love it on its own, but you can complete the meal with potstickers.
Arman’s tips before starting
Work fast. A wok is designed to cook what’s on the bottom at high heat for a short amount of time. As more ingredients get added, the cooked ingredients rise to the top, so work quickly once you start cooking.
Don’t overcook the noodles. I like to cook them until they’re just al dente, since they’ll finish cooking in the sauce and vegetables.
Use cold broth. Cornstarch needs a cold or room-temperature liquid to dissolve properly, so make sure your chicken broth (or water) isn’t hot before whisking it into the sauce. I find this helps it thicken smoothly without clumping.
Don’t change the heat. Once the sauce is added, toss everything together over high heat for the final minute. It helps the noodles absorb the sauce, and my dad says it’s what gives the chow mein that classic restaurant-style flavor.
Key Ingredients
- Chicken. I prefer using boneless, skinless chicken breasts, sliced or diced into bite-sized pieces. If you don’t have chicken breast fillets on hand, swap them out for boneless chicken thighs or even tenderloins.
- Noodles. Preferably chow mein noodles, though spaghetti noodles will work as well (I know, how cross-cultural!).
- Oil. For sautéeing garlic and veggies. I like to use peanut oil, but anything works!
- Garlic and ginger. Two must-have aromatics for any stir-fried noodles dish.
- Cabbage, carrot, and spring onions. My go-to veggies for this noodle dish.
- Sesame seeds. For garnish.
For the chow mein sauce:
- Chicken soup (or broth). My dad’s secret ingredient is clear chicken soup, which adds an extra layer of flavor. Regular chicken or vegetable broth will also work.
- Oyster sauce and soy sauce. For the sweet and salty flavors.
- Sesame oil. Just a pinch to balance out the rich flavors.
- Shaoxing cooking wine. Adds complexity and a slightly sweet flavor. For a non-alcoholic option, you can use rice vinegar with 1/2 a teaspoon of sugar. I typically find this cooking wine at mainstream grocery stores, and Asian grocery stores also stock it.
- Corn starch. To thicken the sauce.
- Brown sugar. Adds a hint of sweetness that balances the umami-forward flavors.
- White pepper. More subtle than black pepper and, according to my dad, the signature spice for chow mein.
Recipe variations
Switch up the protein. This recipe is called chicken chow mein, but you can easily swap the chicken for pork, beef, shrimp, or tofu.
Switch up the vegetables. Toss in some broccoli, green beans, snow peas, and bell peppers, or top the final dish with bean sprouts.
Make it spicy. Add red chili flakes, chili sauce, or Sriracha to make the dish as spicy as you’d like.
How to make chicken chow mein
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the sauce. Begin by combining the sauce ingredients in a large bowl and mix well to combine.
Step 2- Marinate. Then mix the diced chicken with ¼ of the sauce and let it marinate for 10 minutes.
Step 3- cook the noodles. Prepare the noodles per the package instructions. When done, drain and set them aside.
Step 4- Pan fry chicken. Heat the oil in a wok and cook the garlic for 10 seconds. Then, add the chicken and cook until golden brown. Stir often to prevent burning.
Step 5- Pan fry the vegetables. Add the cabbage, carrot, and spring onion. Let this cook for 2-3 minutes until the cabbage becomes tender.
Step 6- Combine. Add the noodles along with the rest of the chow mein sauce and cook until the chicken is fully warmed and the sauce has thickened.
More Asian takeout-inspired dinners
Chicken Chow Mein
Video
Ingredients
- 1/4 cup chicken broth or water
- 1/4 cup oyster sauce
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons Shaoxing wine or rice vinegar + 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1/4 teaspoon white pepper
- 10 ounces chicken breast cubed
- 5 ounces chow mein noodles uncooked
- 3 tablespoons oil
- 2 cloves garlic minced
- 2 cups cabbage shredded
- 1 large carrot sliced into strips
- 3 green onions chopped
Instructions
- Combine the chicken broth, oyster sauce, soy sauce, sesame oil, Shaoxing wine, corn starch, sugar, and pepper, and mix well.
- Mix the chicken with ¼ of the sauce and leave to marinate for 10 minutes.
- Prepare the chow mein noodles per package instructions, drain, and set aside.
- Heat the oil in a wok and cook garlic for 10 seconds. Add chicken and cook until it is no longer pink, stirring regularly.
- Add cabbage, carrot, and spring onion. Cook for 2-3 minutes until the cabbage softens.
- Add noodles and the rest of the sauce and cook until the chicken cooks through.
Notes
Nutrition
Originally published March 2023
Interesting recipe. Chinese. But all ingredients can get..
So glad you enjoyed the recipe, Mario. The photos you shared on Instagram looked great- I appreciate you making it.
This was sooo delicious! My husband and I made this today for lunch and I had to come here and post how delicious it is. And my hubby is Asian and gives 100% 5 star approval 🫶🏼Thank You Arman for everything you do.
What a wonderful comment, Barbara- I’m so glad you and your husband both enjoyed it. You are so welcome!
Another great recipe! I kicked it up a notch and added some crushed red pepper and added some ginger preserves. We love your recipes and use them often.
Thank you, Pisco!
This was the best Chow Mein recipe I have made and I have made many. I used brown rice Ramen I also added mushrooms and broccoli. It will be the only one I make from now on.
Love thise additions!
That is really, really delicious 😋
Great to hear that, Anna!
Wow like your recipes
Love your recipes
Cool
Could you please tell me what kind of chicken soup? Creamed soup, chicken noodle broth etc. thank you
This looks delicious
Hi! A simple chicken broth based one is fine. If you can’t find any just chicken broth works.
Hello,
We thought about going out to eat but wanted to see the basketball finals so we decided to make this instead!!
So yummy!!!
Thank you we enjoyed it a lot.
Ahh I love that- Thanks for the feedback 🙂
What do you mean by chicken soup?
Pre-made chicken soup mix. You can also use chicken broth 🙂
Is premade chicken soup mix the powder Lipton type then mix with water?
Yes or canned chicken soup works too.
Thank you!
Want to try this. What brand and kind of noodle do you use? Are these dry or wet noodles? I watch your recipes and make a lot of homemade healthy meals. Thanks much.
Hello Lari! These are dry noodles, the welpec brand.
Great. I will look for those. Thanks for replying.
Is there a low carb version for this recipe? 38g is really high for one serving
I’m sure you can make some low carb swaps with it.