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Chicken Chow Mein

Restaurant-quality Chicken Chow Mein with a savory, glossy, and perfectly balanced homemade sauce. This easy 30-minute recipe delivers tender chicken, crisp vegetables, and springy noodles with authentic flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese-American
Calories: 520

Ingredients
  

Chicken & Marinade
  • 1 lb boneless, skinless chicken breasts or thighs thinly sliced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp cornstarch
  • 0.5 tsp sesame oil
Chow Mein Sauce
  • 0.33 cup low-sodium chicken broth
  • 0.25 cup soy sauce regular
  • 3 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp dark soy sauce for color
  • 2 tsp sesame oil
  • 2 tsp granulated sugar
  • 1 tsp fresh ginger grated
  • 2 garlic cloves minced
  • 1 tbsp cornstarch
Stir-Fry
  • 12 oz fresh chow mein noodles
  • 3 tbsp neutral oil divided
  • 2 carrots julienned
  • 1 bell pepper thinly sliced
  • 2 cups shredded cabbage
  • 1 cup bean sprouts
  • 4 green onions cut into 1-inch pieces

Equipment

  • Wok or Large Skillet
  • Mixing bowls
  • Whisk
  • Tongs or spatulas
  • Colander

Method
 

  1. Cook noodles according to package directions until al dente. Drain, toss with 1 tsp oil, and set aside.
  2. Combine chicken with marinade ingredients. Let marinate for 15+ minutes.
  3. Whisk together all sauce ingredients (except the 1 tbsp cornstarch for slurry) in a bowl. In a small dish, mix the 1 tbsp cornstarch with 2 tbsp water to make a smooth slurry. Set both aside.
  4. Heat 1 tbsp oil in a wok over high heat. Sear chicken until cooked through, about 3-4 minutes. Remove to a plate.
  5. Add another 1 tbsp oil to the wok. Stir-fry carrots and bell pepper for 2 minutes. Add cabbage and stir-fry 1-2 minutes more. Push veggies to the side.
  6. Add final 1 tbsp oil to the cleared space. Add cooked noodles and bean sprouts. Pour the prepared sauce over top. Toss everything together for 1-2 minutes.
  7. Return chicken to wok. Stir the cornstarch slurry and drizzle it over the stir-fry. Toss constantly for 30-60 seconds until sauce thickens and glazes everything. Add green onions and toss.
  8. Serve immediately, garnished with extra green onions and sesame seeds.

Notes

For a gluten-free version, use tamari instead of soy sauce, gluten-free hoisin and oyster sauce. Dark soy sauce is primarily for color and can be omitted. Fresh noodles are preferred, but dried work well—just slightly undercook them.