Name: Easy Chicken Chow Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb boneless, skinless chicken breast or thighs (thinly sliced); 1 tbsp soy sauce; 1 tsp cornstarch; 0.5 tsp sesame oil; 0.33 cup low-sodium soy sauce; 3 tbsp oyster sauce; 1 tbsp hoisin sauce; 1 tsp granulated sugar; 0.5 cup chicken broth; 1 tbsp cornstarch; 8 oz chow mein noodles; 2 tbsp vegetable oil (divided); 3 cloves garlic (minced); 1 tsp fresh ginger (grated); 1 medium onion (thinly sliced); 2 celery stalks (sliced on the diagonal); 1 large carrot (julienned); 1 medium bell pepper (thinly sliced); 2 cups shredded napa cabbage; 2 green onions (sliced, for garnish); 1 tsp toasted sesame oil (for finishing)

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There’s a certain magic to a truly great stir-fry. It’s a dance of heat, flavor, and texture that comes together in a flash, delivering a restaurant-quality meal right to your dinner table. This Easy Chicken Chow Mein is the epitome of that magic. We’re not just tossing noodles with soy sauce; we’re creating a symphony of tender chicken, crisp-tender vegetables, and springy noodles, all coated in a deeply flavorful, glossy homemade sauce that is so good, you’ll never reach for a takeout menu again.

For too long, “chow mein” has been synonymous with greasy, limp noodles from a cardboard container. But at its heart, chow mein (炒面, chǎomiàn) simply means “stir-fried noodles.” It’s a celebration of the wok’s high heat, which imparts that coveted “wok hei” or “breath of the wok”—a slightly smoky, intensely savory flavor that is notoriously difficult to replicate at home. This recipe is designed to get you as close as possible, using standard kitchen equipment and a sauce so perfectly balanced between salty, sweet, and umami, it will become your new secret weapon.

What sets this recipe apart is its commitment to both ease and authenticity of flavor. The sauce is quick to whisk together, yet it has a complexity that belies its simplicity. The vegetables add color and crunch, and the entire dish comes together in less time than it takes for delivery to arrive. This is the kind of reliable, crowd-pleasing recipe that will earn a permanent spot in your weekly rotation.

Unlocking the Secrets of the Perfect Chow Mein Sauce

The soul of any chow mein lies in its sauce. While a simple splash of soy sauce can work, the transformative power of a well-crafted sauce cannot be overstated. Our homemade chow mein sauce is a masterful blend of five key components:

The Salty Base: We use a combination of soy sauce and oyster sauce. Soy sauce provides the foundational saltiness, while oyster sauce contributes a thick, rich, and uniquely savory-sweet depth that is essential to Cantonese cooking.
The Sweet Balance: A touch of hoisin sauce and a bit of granulated sugar counteract the saltiness, creating a rounded, caramel-like flavor that glazes the noodles beautifully.
The Umami Punch: Toasted sesame oil is our flavor bomb, added at the end to preserve its aromatic qualities. It infuses the entire dish with its nutty essence.
The Thickening Agent: Cornstarch is the key to that glossy, professional-looking coating. It allows the sauce to cling to every strand of noodle and piece of chicken, rather than pooling at the bottom of the bowl.
The Liquid Component: Chicken broth (or water) thins the sauce to a pourable consistency, ensuring it distributes evenly throughout the stir-fry.

This combination creates a multi-dimensional sauce that is far greater than the sum of its parts. It’s the kind of sauce you’ll be tempted to eat with a spoon.

The Art of the Stir-Fry: A Method for Success

Stir-frying is a fast-paced cooking technique, and success hinges on preparation. The French have a term for this: mise en place—”everything in its place.” Before you even turn on the heat, every ingredient should be chopped, measured, and within arm’s reach. The actual cooking process is too rapid to stop and mince garlic or measure soy sauce.

Choosing Your Noodles:
The term “chow mein noodles” can be confusing. For this recipe, you have two excellent options:

Hong Kong-Style Pan Fry Noodles: These are thin, egg-based noodles that are often par-boiled. They have a wonderful springy texture and absorb sauce perfectly.
Dried Chow Mein Noodles: These are readily available in the international aisle of most supermarkets. Look for thin or medium-thin yellow egg noodles.
The key is to cook them al dente—they should be tender but still have a firm bite, as they will continue to cook slightly when stir-fried.

Ingredients

For the Chicken and Marinade:

1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon sesame oil

For the Homemade Chow Mein Sauce:

1/3 cup low-sodium soy sauce
3 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon granulated sugar
1/2 cup chicken broth
1 tablespoon cornstarch

For the Stir-Fry:

8 ounces chow mein noodles or Hong Kong-style pan fry noodles
2 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 medium onion, thinly sliced
2 celery stalks, sliced on the diagonal
1 large carrot, julienned or cut into matchsticks
1 medium bell pepper (any color), thinly sliced
2 cups shredded napa cabbage or coleslaw mix
2 green onions, sliced (for garnish)
1 teaspoon toasted sesame oil (for finishing)
Sesame seeds (for garnish)

Instructions

Prepare the Noodles: Cook the noodles according to package directions until al dente. Drain immediately and rinse with cold water to stop the cooking process. Toss with a tiny bit of oil to prevent sticking. Set aside.
Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of sesame oil. Mix well until the chicken is evenly coated and let it marinate for at least 15 minutes while you prep the other ingredients.
Make the Sauce: In a small bowl or a liquid measuring cup, whisk together the 1/3 cup soy sauce, oyster sauce, hoisin sauce, sugar, and chicken broth. Then, add the 1 tablespoon of cornstarch and whisk vigorously until the mixture is completely smooth and free of lumps. Set aside.
Stir-Fry the Chicken: Heat a large wok or a heavy-bottomed skillet over high heat until very hot. Add 1 tablespoon of vegetable oil and swirl to coat. Add the marinated chicken in a single layer and let it sear for 1 minute without moving. Then, stir-fry for 3-4 minutes, until the chicken is cooked through and slightly browned. Remove the chicken from the wok and set it aside on a clean plate.
Stir-Fry the Aromatics and Vegetables: Return the wok to high heat and add the remaining 1 tablespoon of oil. Add the minced garlic and grated ginger and stir-fry for just 30 seconds until fragrant—be careful not to burn them. Add the onion, celery, and carrot. Stir-fry for 2-3 minutes until they just begin to soften. Add the bell pepper and cabbage and continue to stir-fry for another 2 minutes. The vegetables should be crisp-tender and vibrant in color.
Combine and Sauce: Return the cooked chicken to the wok. Add the cooked, drained noodles. Give your prepared sauce another quick whisk (the cornstarch may have settled) and pour it over everything. Using tongs or two spatulas, quickly toss and stir everything together, ensuring the sauce coats every component. The sauce will begin to thicken and turn glossy within 1-2 minutes.
Finish and Serve: Once the sauce is thickened and clinging to the noodles, remove the wok from the heat. Drizzle with the 1 teaspoon of toasted sesame oil and toss one final time. Transfer to a serving platter and garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately.

Pro Tips for the Best Chicken Chow Mein

The High Heat is Non-Negotiable: Your wok or skillet needs to be screaming hot to achieve the proper sear on the chicken and vegetables. This prevents the ingredients from stewing in their own juices.
Don’t Crowd the Wok: Cook the chicken in batches if necessary. Overcrowding will steam the chicken instead of giving it a good sear, resulting in rubbery meat.
Velveting the Chicken (Restaurant Secret): For unbelievably tender chicken, try the Chinese “velveting” technique. After marinating, toss the chicken in one additional egg white and 1 more tablespoon of cornstarch. Blanch it in simmering oil or water for 1 minute before stir-frying. It’s a game-changer.
Customize Your Veggies: This recipe is incredibly flexible. Feel free to add mushrooms, snap peas, water chestnuts, or bean sprouts. Add delicate veggies like bean sprouts at the very end.

Serving Suggestions & Variations

This Easy Chicken Chow Mein is a complete meal in a bowl, but it pairs wonderfully with other dishes for a larger feast. Serve it alongside a simple egg drop soup or hot and sour soup to start. For a classic Chinese-American takeout spread, pair it with homemade egg rolls or crab rangoon.

Variations to Try:

Beef Chow Mein: Substitute the chicken with thinly sliced flank steak or sirloin.
Shrimp Chow Mein: Use medium-sized raw shrimp (peeled and deveined) in place of the chicken. They will cook even faster, so add them after the vegetables and cook just until pink and opaque.
Vegetarian Chow Mein: Omit the chicken and use vegetable broth. Add extra firm tofu (cubed and pan-fried) or a can of drained chickpeas for protein. Load up on additional vegetables like broccoli and baby corn.

A Note on Chow Mein vs. Lo Mein

It’s a common point of confusion! While both are Chinese noodle dishes, the difference is in the cooking method:

Chow Mein (炒面): Translates to “stir-fried noodles.” The noodles are typically par-cooked and then stir-fried with the other ingredients, resulting in a dish where the noodles are slightly crisped in spots from the high-heat frying.
Lo Mein (捞面): Translates to “tossed noodles.” The noodles are fully cooked and then simply tossed with a pre-made sauce and other ingredients. The texture is softer and saucier.

Our recipe is a classic chow mein, where the noodles get a chance to mingle with the hot wok and absorb the flavors of the sauce directly.

Storing and Reheating Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, the microwave is the easiest method, but for best results, reheat in a wok or skillet over medium heat with a tiny splash of water or chicken broth to loosen the sauce and refresh the noodles. Stir frequently until heated through.