I make this chicken chow mein when I want glossy noodles, juicy chicken, crisp veggies, and a rich brown sauce that beats takeout. One pan, big flavor, and not a single bland bite in sight.
I’m obsessed with Chicken Chow Mein because it hits that takeout craving without tasting flat or greasy. I love the bite of springy chow mein noodles tangled with juicy chicken, crisp bits, and that glossy brown sauce that clings to everything like it knows its job.
But the real pull for me is the contrast: savory, slightly sweet, super fragrant, with enough crunch to keep every forkful interesting. And yes, I always go back for the scrappy little pieces at the bottom of the pan.
Best part. This is the kind of dinner I crave when I want big flavor.
Ingredients
- Chicken breast keeps it lean, filling, and weeknight-friendly without feeling heavy.
- Soy sauce in the marinade brings salty depth right into the chicken.
- Cornstarch helps the chicken stay tender, not dry or rubbery.
- Sesame oil adds that cozy takeout smell you’ll notice right away.
- Chow mein noodles are the chewy base that makes this actually satisfying.
- Garlic and ginger bring the punchy, fresh flavor that wakes everything up.
- Green onions add bite, color, and that little fresh finish.
- Carrots, celery, bell pepper, and cabbage give crunch without trying too hard.
- Bean sprouts keep it light, crisp, and kind of fun to eat.
- Light and dark soy sauce add salt, color, and classic chow mein vibes.
- Oyster sauce makes it savory, glossy, and honestly way better.
- Shaoxing wine adds warmth, while sugar keeps the sauce balanced.
- Chicken broth helps everything coat the noodles instead of drying out.
- Basically, the slurry makes the sauce clingy in the best way.
- Plus, white pepper, sesame oil, and sesame seeds finish it with personality.
Ingredient Quantities
- 1 pound boneless skinless chicken breast, thinly sliced
- 1 tablespoon soy sauce for chicken marinade
- 1 teaspoon cornstarch for chicken marinade
- 1 teaspoon sesame oil for chicken marinade
- 8 ounces fresh or dried chow mein or thin egg noodles
- 2 tablespoons vegetable oil for cooking
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, sliced into 1 inch pieces, separate whites and greens
- 2 medium carrots, julienned or thinly sliced
- 2 celery stalks, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup shredded cabbage (green or napa)
- 1 to 1 1/2 cups bean sprouts, rinsed and drained
- 3 tablespoons light soy sauce for sauce
- 1 tablespoon dark soy sauce for color
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon granulated sugar
- 1/2 cup low sodium chicken broth
- 1 tablespoon cornstarch for sauce slurry mixed with 2 tablespoons water
- Salt to taste
- White pepper, a pinch
- 1 teaspoon toasted sesame oil for finishing
- Optional garnish: sesame seeds
How to Make this
1. Slice chicken thinly and toss with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil; let marinate 10 to 15 minutes.
2. Cook 8 ounces chow mein or thin egg noodles according to package directions until just tender, drain, rinse under cold water, toss with a little oil to prevent sticking, set aside.
3. Whisk sauce: combine 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon sugar, and 1/2 cup chicken broth.
4. Mix 1 tablespoon cornstarch with 2 tablespoons water to make the slurry and keep ready.
5. Heat a large wok or skillet over high heat, add 2 tablespoons vegetable oil, then stir fry marinated chicken until just cooked and lightly browned; remove and set aside.
6. In the same pan, add a touch more oil if needed, stir fry minced garlic and minced ginger quickly until fragrant, then add sliced white parts of green onions, julienned carrots, sliced celery, and red bell pepper; cook until vegetables begin to soften but remain crisp.
7. Add shredded cabbage and bean sprouts, toss briefly, then return the cooked chicken to the pan.
8. Pour the prepared sauce over the chicken and vegetables, bring to a simmer, then stir in the cornstarch slurry to thicken until sauce is glossy and coats the ingredients; season with salt and a pinch of white pepper to taste.
9. Add the cooked noodles and sliced green parts of the green onions, toss thoroughly to combine and heat through so noodles absorb the sauce.
10. Finish with 1 teaspoon toasted sesame oil, toss once more, then serve immediately with optional sesame seeds sprinkled on top.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Mixing bowls (for marinade and sauce)
4. Large pot (for boiling noodles)
5. Colander or fine mesh strainer
6. Wok or large heavy skillet
7. Spatula or wok spatula
8. Measuring spoons and measuring cup
FAQ
Chicken Chow Mein (鸡肉炒面) Recipe Substitutions and Variations
- Chicken breast: boneless skinless chicken thigh (juicier), firm tofu (vegetarian), peeled shrimp (seafood), seitan (vegan, wheat protein)
- Chow mein or thin egg noodles: lo mein or ramen noodles, thin spaghetti, rice vermicelli, flat rice noodles (adjust cook time)
- Oyster sauce: hoisin sauce (sweeter), vegetarian mushroom oyster sauce, soy sauce plus a touch of sugar, fish sauce for umami (use sparingly)
- Shaoxing wine: dry sherry, sake, mirin (sweeter), dry white wine
Pro Tips
– Marinate the chicken at room temperature for the full 10 to 15 minutes if you can. It helps the cornstarch form a silky coating so the meat stays juicy and the sauce clings better.
– Use the hottest pan you can safely manage and make sure it is dry and well oiled before the chicken. That quick sear gives color and slightly crisp edges without overcooking.
– Cook the noodles just shy of done so they finish absorbing the sauce in the wok. Toss them with a little neutral oil after rinsing to prevent clumping.
– Keep vegetables slightly undercooked so they stay bright and crisp when you add the sauce and noodles. Add softer items last, and avoid overcrowding the pan.
– Taste and adjust at the end. If it needs brightness, a splash of rice vinegar or a squeeze of lime lifts the flavors; if it needs depth, a few drops more dark soy or a pinch of sugar balances things.
Chicken Chow Mein (鸡肉炒面) Recipe
I make this chicken chow mein when I want glossy noodles, juicy chicken, crisp veggies, and a rich brown sauce that beats takeout. One pan, big flavor, and not a single bland bite in sight.
4
servings
512
kcal
Equipment: 1. Cutting board
2. Chef’s knife
3. Mixing bowls (for marinade and sauce)
4. Large pot (for boiling noodles)
5. Colander or fine mesh strainer
6. Wok or large heavy skillet
7. Spatula or wok spatula
8. Measuring spoons and measuring cup
Ingredients
1 pound boneless skinless chicken breast, thinly sliced
1 tablespoon soy sauce for chicken marinade
1 teaspoon cornstarch for chicken marinade
1 teaspoon sesame oil for chicken marinade
8 ounces fresh or dried chow mein or thin egg noodles
2 tablespoons vegetable oil for cooking
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 green onions, sliced into 1 inch pieces, separate whites and greens
2 medium carrots, julienned or thinly sliced
2 celery stalks, thinly sliced
1 red bell pepper, thinly sliced
1 cup shredded cabbage (green or napa)
1 to 1 1/2 cups bean sprouts, rinsed and drained
3 tablespoons light soy sauce for sauce
1 tablespoon dark soy sauce for color
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon granulated sugar
1/2 cup low sodium chicken broth
1 tablespoon cornstarch for sauce slurry mixed with 2 tablespoons water
Salt to taste
White pepper, a pinch
1 teaspoon toasted sesame oil for finishing
Optional garnish: sesame seeds
Directions
- Slice chicken thinly and toss with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil; let marinate 10 to 15 minutes.
- Cook 8 ounces chow mein or thin egg noodles according to package directions until just tender, drain, rinse under cold water, toss with a little oil to prevent sticking, set aside.
- Whisk sauce: combine 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon sugar, and 1/2 cup chicken broth.
- Mix 1 tablespoon cornstarch with 2 tablespoons water to make the slurry and keep ready.
- Heat a large wok or skillet over high heat, add 2 tablespoons vegetable oil, then stir fry marinated chicken until just cooked and lightly browned; remove and set aside.
- In the same pan, add a touch more oil if needed, stir fry minced garlic and minced ginger quickly until fragrant, then add sliced white parts of green onions, julienned carrots, sliced celery, and red bell pepper; cook until vegetables begin to soften but remain crisp.
- Add shredded cabbage and bean sprouts, toss briefly, then return the cooked chicken to the pan.
- Pour the prepared sauce over the chicken and vegetables, bring to a simmer, then stir in the cornstarch slurry to thicken until sauce is glossy and coats the ingredients; season with salt and a pinch of white pepper to taste.
- Add the cooked noodles and sliced green parts of the green onions, toss thoroughly to combine and heat through so noodles absorb the sauce.
- Finish with 1 teaspoon toasted sesame oil, toss once more, then serve immediately with optional sesame seeds sprinkled on top.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 345g
- Total number of serves: 4
- Calories: 512kcal
- Fat: 17.4g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Polyunsaturated: 5g
- Monounsaturated: 8.9g
- Cholesterol: 83mg
- Sodium: 1450mg
- Potassium: 458mg
- Carbohydrates: 51g
- Fiber: 5g
- Sugar: 6g
- Protein: 42g
- Vitamin A: 2500IU
- Vitamin C: 30mg
- Calcium: 80mg
- Iron: 3mg
