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Easy 30-Minute Homemade Chicken Chow Mein with Takeout-Style Sauce

A close-up of a bowl filled with glistening chicken chow mein recipe, topped with fresh green onions.
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Make this quick chicken chow mein at home in 30 minutes. You get tender chicken, crisp vegetables, and a savory sauce that tastes just like your favorite Chinese takeout.

Ingredients

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  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1 tablespoon soy sauce (for marinating chicken)
  • 1 teaspoon cornstarch (for marinating chicken)
  • 8 ounces dried egg noodles or fresh chow mein noodles
  • 2 tablespoons vegetable oil, divided
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup shredded cabbage
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup sliced bell pepper (any color)
  • 2 green onions, chopped (for garnish)
  • 1 teaspoon sesame oil
  • For the Savory Chow Mein Sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional, substitute with more soy sauce for vegetarian/vegan)
  • 1 tablespoon dark soy sauce (for color)
  • 1 teaspoon sugar
  • 1 teaspoon white pepper
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Prepare the chicken: In a bowl, toss the chicken pieces with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside while you prepare other ingredients.
  2. Cook the noodles: Cook the egg noodles according to package directions until tender but still slightly firm (al dente). Drain them well and toss with 1 teaspoon of vegetable oil to prevent sticking. Set aside.
  3. Mix the sauce: In a small bowl, whisk together the 3 tablespoons soy sauce, oyster sauce (if using), dark soy sauce, sugar, white pepper, and chicken broth. Set aside.
  4. Stir-fry the chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the wok and set it aside.
  5. Stir-fry the vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the onion, garlic, cabbage, carrots, celery, and bell pepper. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  6. Combine everything: Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce mixture over the chicken and vegetables. Bring the sauce to a simmer.
  7. Thicken the sauce: Stir the cornstarch slurry one more time and pour it into the simmering sauce. Stir constantly until the sauce thickens enough to coat the ingredients, about 1 minute.
  8. Add noodles: Add the cooked noodles to the wok. Toss everything gently but thoroughly until the noodles are evenly coated with the savory sauce. Cook for 1-2 minutes to heat the noodles through.
  9. Finish and serve: Remove the wok from the heat. Drizzle with sesame oil and toss one last time. Garnish with chopped green onions before serving immediately for the best flavor.

Notes

  • For the best takeout style chicken chow mein, do not overcook the noodles initially; they will continue to cook slightly when stir-fried with the sauce.
  • If you prefer a less saucy dish, reduce the chicken broth in the sauce mixture by 1/4 cup.
  • You can substitute the chicken with shrimp or thinly sliced beef for a different flavor profile.

Nutrition

Find it online: https://spoonsprout.com/chicken-chow-mein-home/