Have you ever wanted to recreate your favorite Chinese takeout dishes at home? This delicious Chicken Chow Mein recipe is a great place to start! If you’re a fan of this classic dish, you’ll love this easy-to-follow recipe that you can make right in the comfort of your kitchen.
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Better Than Takeout
Recreating restaurant dishes at home is both fun and challenging! With a bit of trial and error, you can often get pretty close to the real thing! My Panda Express kung pao chicken, Mongolian beef, and chicken pad Thai are all inspired by meals I’ve had while eating at restaurants.
This chicken chow mein recipe is a satisfying meal that you can cook up in the comfort of your own home! The recipe is easy enough for beginners, yet your family will be beyond impressed by how tasty it is!
What is Chicken Chow Mein?
You’ve probably seen chow mein noodles on almost every Chinese restaurant menu and now with this recipe, you can enjoy the delicious mouthwatering flavors at home!
The dish features stir-fried thin noodles that are topped with a mix of chicken and vegetables and tossed in a rich savory sauce. It has a lot of great textures going on from the tender chow mein noodles to the crunchy vegetables and you can customize the veggies you use and the spice level to your tastes.
It’s also healthier than ordering takeout and probably more budget-friendly too!
Ingredients for Chow Mein
Chinese-inspired recipes often have a lot of ingredients, but don’t let that stop you! A lot of the items last a long time so you can buy them once and stash them in your fridge or pantry to use over and over again.
Find the full printable recipe with specific measurements below.
- A package of stir fry rice noodles: If you want to make a more authentic dish, purchase chow mein noodles from an Asian store. I prefer to use the stir fry rice noodles (which are gluten-free).
- Chicken breast: I used a pound of boneless, skinless chicken breast cut into bite-sized strips.
- Veggies: I used a classic combination of green cabbage, carrots, bean sprouts, and green onions (the last two are optional).
- Oil: I used olive oil because we’re not cooking this dish at a high temperature, but you could also use vegetable or peanut oils if you’re worried about the oil smoking. Both of those oils can withstand higher heat.
Chow Mein Sauce
Made from a combination of oyster sauce, sesame oil, soy sauce, and cornstarch for a salty umami and nutty sauce. It won’t make your dish taste like oysters but the oyster sauce adds a salty, savory depth of flavor. If you’d prefer not to use oyster sauce, you can substitute it with hoisin sauce. Hoisin sauce has a salty tangy flavor that will complement this dish just as well.
- If you’d prefer to omit the meat, you can add cubes of tofu instead or just make it with extra veggies.
- Boneless chicken thighs can be used instead of chicken breast for a bit of extra flavor from the dark meat. Or, for a totally different protein, make it with shrimp or pork. Ham fried rice has a great smoky and salty combination.
- This is a great dish to add in more vegetables. You can double the cabbage and carrots if preferred. You can also add in bell peppers (cook a few minutes before adding cabbage), bok choy, snow peas, scallions, and mushrooms.
- You can also use ramen noodles or even angel hair pasta.
How to Make Chicken Chow Mein
This dish comes together quickly, so make sure to have your ingredients prepped and ready to go!
- Cook the noodles. Follow the directions on the package for al dente (for stir fry noodles this is about 4 minutes). Be careful not to overcook the noodles or they will end up mushy. Drain them and rinse them in cold water to stop them from cooking further.
- How to make the sauce. Combine the sauce ingredients in a small bowl and mix until the sugar is dissolved.
- Cook the chicken. Stir-fry the chicken in a wok or skillet over medium heat until the edges are golden brown, and the center is no longer pink. Transfer to a plate.
- Stir fry the veggies. Stir-fry the veggies for 1 – 2 minutes. Make sure to stir them constantly while cooking.
- Add the noodles and sauce. Stir in the cooked noodles and sauce and toss everything until combined. Next, stir in the cooked chicken.
- Finish. Top the noodles with sliced green onions and serve the dish while it’s hot. Some even like to sprinkle some sesame seeds on top before digging in.
- Spices: If you’d like to take the heat up a notch add in a splash of sriracha sauce and red pepper flakes.
- Don’t overcook the noodles. Stick to the instructions on the package. Overcooking the noodles can result in a mushy dish.
- If the sauce is too thin: Add a bit more cornstarch and water to thicken up your sauce.
- If the sauce is too thick: Thin it out with a splash of chicken broth or water.
It is a favorite on many Chinese takeout menus. It’s a dish of stir-fried noodles, vegetables, and sometimes a protein like chicken or tofu.
These dishes may seem similar but the main difference is in how they are prepared. Chow mein noodles are stir-fried or sometimes even deep-fried, whereas lo mein noodles are often boiled and then mixed with vegetables and sauce.
While it’s traditional to use chow mein noodles which are like thin egg noodles, you can also use rice noodles, angel hair pasta, or even spaghetti.
Yes! You can make this stir fry in advance. I recommend preparing the sauce and the stir fry and then storing them separately in the fridge. You can combine them when you’re reheating everything to serve.
Let any leftovers cool to room temperature and then put them into an airtight container. Store the container in the refrigerator for up to 3 days.
The easiest way to reheat the leftovers is in the microwave. Put them into a microwave-safe dish and heat on full power for one minute, then stir. Continue heating in 30-second intervals until the noodles are heated through. If they seem a bit dry, add a splash of water before microwaving.
You can also put the chicken chow mein into a skillet or wok and reheat over medium-high heat, stirring frequently as it warms up.
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Chicken Chow Mein
- 1 large skillet or wok
- 1 (12-ounce) package stir fry rice noodles , chow mein noodles or angel hair pasta
Chow Mein Sauce
- ¼ cup oyster sauce
- ¼ cup low sodium soy sauce
- 1-2 Tablespoons sesame oil
- ½ cup chicken broth or vegetable broth, plus more as needed
- 1-2 Tablespoons granulated sugar
- 1 Tablespoon cornstarch
- 2-3 Tablespoons olive oil , divided, plus more if needed
- 1 pound boneless, skinless chicken breast , sliced into bite-sized strips
- Kosher salt , to taste
- Ground black pepper , to taste
- 2-3 cups chopped green cabbage
- 2 large carrots , julienned
- 3 garlic cloves , minced
- 1 cup bean sprouts , optional
For garnish: Sliced green onions
- Cook noodles al dente according to package instructions (about 4 minutes). Be careful not to overcook. Drain and rinse in cool water.
Chow Mein Sauce
- In a small bowl, whisk the oyster sauce, soy sauce, sesame oil, broth, sugar, and cornstarch until the sugar is dissolved.
- In a large skillet or wok, heat 1 Tablespoon oil over medium heat. Add the chicken and season with salt and pepper. Cook until the edges are golden brown and the center is no longer pink. Transfer to a plate.
- Add 1 Tablespoon, or more if needed, oil to the skillet. Stir in the cabbage and carrots. Cook 4 minutes and add garlic. Cook, stirring frequently, 1 to 2 minutes more.
- Stir in the noodles and the sauce. Toss until combined. Stir in the cooked chicken.
- Top with sliced green onions, if desired. Serve while hot.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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