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Quick and Flavorful Homemade Chicken Chow Mein

A close-up of a white plate filled with savory chicken chow mein recipe, featuring noodles, chicken pieces, and shredded carrots.
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Make restaurant-quality chicken chow mein at home in under 30 minutes using a simple, savory homemade sauce. This recipe features tender chicken, crisp vegetables, and perfectly cooked noodles for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 8 ounces dried egg noodles (or 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
  • 4 green onions, cut into 2-inch pieces
  • For the Sauce:
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce (for color)
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • 1/4 cup chicken broth
  • 1 tablespoon cornstarch

Instructions

  1. Cook the noodles according to package directions until tender but still firm. Drain them well and set aside.
  2. In a small bowl, whisk together all the sauce ingredients: low sodium soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, white pepper, chicken broth, and cornstarch. Set the sauce aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Add the remaining 1 tablespoon of oil to the skillet. Add the sliced onion, garlic, cabbage, carrots, and celery. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
  5. Return the cooked chicken to the skillet. Pour the prepared sauce mixture over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything evenly, about 1-2 minutes.
  6. Add the cooked noodles and the green onions to the skillet. Toss everything together quickly until the noodles are hot and well combined with the sauce, about 1 minute.
  7. Serve immediately.

Notes

  • For extra tender chicken, toss the raw chicken pieces with 1 teaspoon of cornstarch and 1 teaspoon of soy sauce before cooking. This technique locks in moisture.
  • If you do not have egg noodles, use spaghetti or linguine, but cook them slightly less than al dente.
  • You can substitute chicken broth with water if needed, but broth adds more flavor to the sauce.

Nutrition

Find it online: https://kitchenslang.com/chicken-chow-mein-recipe/