Chicken Chow Mein with the Best Chow Mein Sauce

Skip the takeout and make this Chicken Chow Mein at home! Tender chicken, crisp vegetables, and noodles tossed in a rich, savory chow mein sauce — all ready in about 30 minutes. This recipe delivers restaurant-quality flavor with simple pantry ingredients, making it a weeknight favorite that’s fast, fresh, and satisfying.

Why You’ll Love This Recipe

• Quick & easy: Ready in under 30 minutes.
• Flavor-packed sauce: Savory, slightly sweet, and umami-rich.
• Better than takeout: Fresher, lighter, and customizable.
• Versatile: Works with chicken, beef, shrimp, or just veggies.

Ingredients

For the Chow Mein Sauce

• ¼ cup low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• 1 tablespoon brown sugar
• ½ teaspoon ground ginger
• ½ cup chicken broth

For the Chow Mein

• 8 oz chow mein noodles (or thin egg noodles)
• 2 tablespoons vegetable oil
• 1 pound chicken breast, thinly sliced
• 2 garlic cloves, minced
• 1 small onion, sliced
• 1 cup shredded cabbage
• 1 cup carrots, julienned
• 1 cup bell pepper, sliced
• 2 green onions, chopped (for garnish)

Step-by-Step Instructions

Step 1: Make the Sauce

In a bowl, whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch slurry, brown sugar, ginger, and chicken broth until smooth. Set aside.

Step 2: Cook the Noodles

Cook chow mein noodles according to package directions. Drain and toss lightly with a little oil to prevent sticking.

Step 3: Cook the Chicken

1. Heat vegetable oil in a large wok or skillet over medium-high heat.
2. Add chicken slices, season lightly with salt and pepper, and stir-fry until golden and cooked through. Remove and set aside.

Step 4: Stir-Fry Vegetables

1. In the same pan, add garlic, onion, cabbage, carrots, and bell pepper.
2. Stir-fry for 3–4 minutes until crisp-tender.

Step 5: Bring It All Together

1. Add cooked noodles and chicken back into the pan.
2. Pour chow mein sauce over everything.
3. Toss until noodles are coated and sauce thickens slightly.

Step 6: Serve

Garnish with chopped green onions. Serve hot straight from the wok.

Tips for Success

• Slice chicken thinly: Helps it cook quickly and stay tender.
• High heat stir-fry: Gives that takeout-style smoky flavor.
• Don’t overcook veggies: Keep them crisp for the best texture.
• Use fresh noodles if possible: They cook faster and taste more authentic.

Variations

• Shrimp Chow Mein: Replace chicken with shrimp, cooking until pink.
• Vegetarian Version: Skip meat and add extra mushrooms, bok choy, or snap peas.
• Spicy Kick: Add a teaspoon of chili garlic sauce or sriracha to the chow mein sauce.
• Beef Chow Mein: Swap chicken for thinly sliced flank steak.

Why This Recipe Works

The sauce is the star here — a perfect balance of salty soy, sweet hoisin, nutty sesame, and the depth of oyster sauce. Cornstarch helps it cling to the noodles, coating every bite with flavor. By stir-frying everything quickly over high heat, you get that signature takeout-style taste in a fresher, healthier way.

✨ Quick, flavorful, and better than takeout — this Chicken Chow Mein with the Best Chow Mein Sauce is guaranteed to be a new family favorite.