This Chicken Chow Mein with the Best Chow Mein Sauce recipe brings together tender, thinly sliced chicken and crisp stir-fried vegetables tossed with perfectly cooked chow mein noodles and a rich, savory sauce. The homemade chow mein sauce balances salty, sweet, and tangy flavors, making it a delicious and satisfying meal ready in under 30 minutes.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chow Mein:

2 boneless, skinless chicken breasts, thinly sliced (or thighs for more flavor)

1 tbsp vegetable oil (for stir-frying)

2 cups cabbage, shredded (green cabbage or napa)

1 medium carrot, julienned

1/2 cup bell pepper, sliced thinly

3–4 green onions, chopped (separate whites and greens)

3 cloves garlic, minced

4 oz chow mein noodles (or substitute with egg noodles or ramen noodles)

Sesame seeds (optional for garnish)

Crushed red pepper flakes (optional for heat)

For the Best Chow Mein Sauce:

1/4 cup soy sauce (or tamari for gluten-free)

2 tbsp oyster sauce (adds umami, but use a vegan alternative if needed)

1 tbsp hoisin sauce

1 tbsp rice vinegar or apple cider vinegar

1 tbsp brown sugar (or honey)

1/2 tsp sesame oil (for extra flavor)

1/4 tsp ground white pepper (or black pepper)

1/4 cup chicken broth (or vegetable broth)

1 tbsp cornstarch (optional, for thickening the sauce)

Directions

Cook the Noodles: Cook the chow mein noodles according to package instructions. Drain and set aside. If they stick together, toss them lightly in a bit of sesame oil to keep them separate.

Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, white pepper, and chicken broth. If you want a thicker sauce, whisk the cornstarch with a little water to make a slurry and add it to the sauce mixture. Set aside.

Cook the Chicken: Heat vegetable oil in a large pan or wok over medium-high heat. Add the sliced chicken and cook for 5–7 minutes, stirring occasionally, until cooked through and slightly golden. Remove chicken and set aside.

Stir-Fry the Veggies: In the same pan, add garlic and the white parts of the green onions. Stir-fry for 1–2 minutes until fragrant. Add cabbage, carrots, and bell pepper. Stir-fry for 3–4 minutes until veggies are slightly tender but still crisp.

Combine Everything: Add noodles and chicken back to the pan with the veggies. Pour the sauce over and toss to coat everything evenly. Stir-fry for another 2–3 minutes until heated through.

Serve: Sprinkle chopped green parts of green onions on top and garnish with sesame seeds and red pepper flakes if desired. Serve hot.

Servings and Timing

This recipe serves about 3-4 people. Prep and cooking time combined is approximately 25-30 minutes, making it a fast and flavorful meal option.

Variations

Vegetarian: Swap the chicken for tofu or a variety of veggies like mushrooms, zucchini, or broccoli.

Spicy: Add chili paste, sriracha, or fresh chopped chili to the sauce or stir-fry for a spicy kick.

Gluten-Free: Use gluten-free noodles and tamari instead of soy sauce. Make sure your hoisin and oyster sauces are gluten-free too.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pan over medium heat or microwave until heated through, adding a splash of water or broth if the noodles seem dry.

FAQs

What type of noodles work best for Chicken Chow Mein?

I usually go with chow mein noodles, but egg noodles or ramen noodles work great as substitutes and are easier to find in many stores.

Can I make this recipe ahead of time?

Absolutely. You can prep the sauce and chop the veggies in advance. Cook the chicken and noodles fresh for the best texture, but leftovers reheat well.

How can I make this recipe vegetarian or vegan?

Just replace the chicken with tofu or extra veggies and use vegan oyster sauce or mushroom sauce instead. Make sure to check that your hoisin sauce is vegan as well.

What’s the best way to avoid soggy noodles?

I toss the cooked noodles in a bit of sesame oil to keep them separated and stir-fry them quickly at the end. Avoid overcooking the noodles initially.

Can I freeze leftover Chicken Chow Mein?

I don’t recommend freezing chow mein as the noodles tend to get mushy after thawing. It’s better to enjoy leftovers within a few days refrigerated.

Conclusion

I find this Chicken Chow Mein recipe to be a wonderful balance of savory, fresh, and easy to prepare. The homemade sauce really elevates the dish, and the stir-fried veggies add a satisfying crunch. Whether it’s a busy weeknight or a casual weekend meal, this dish always hits the spot.

Recipe:

Chicken Chow Mein with the Best Chow Mein Sauce

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Author: Cheryl
Total Time: 25 minutes
Yield: 3-4 servings
Diet: Low Fat

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Description

Tender sliced chicken and crisp stir-fried vegetables tossed with chow mein noodles and a rich, savory homemade sauce, ready in under 30 minutes.

Instructions

Cook the chow mein noodles according to package instructions. Drain and toss lightly with sesame oil if sticking. Set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, vinegar, brown sugar, sesame oil, white pepper, and chicken broth. If thickening, whisk cornstarch with water and add to sauce. Set aside.
Heat vegetable oil in a large pan or wok over medium-high heat. Cook sliced chicken 5–7 minutes until cooked through and golden. Remove and set aside.
In the same pan, add garlic and white parts of green onions. Stir-fry 1–2 minutes until fragrant.
Add cabbage, carrots, and bell pepper. Stir-fry 3–4 minutes until slightly tender but still crisp.
Add noodles and cooked chicken back to the pan with veggies. Pour sauce over and toss to coat evenly.
Stir-fry everything together for 2–3 minutes until heated through.
Garnish with green parts of green onions, sesame seeds, and crushed red pepper flakes if desired. Serve hot.