BEST CHICKEN CHOW MEIN EVER

Imagine twirling tender noodles coated in a savory sauce, dotted with juicy chicken and crisp-tender vegetables – that’s what awaits you with this Chicken Chow Mein recipe! Forget takeout tonight, because you’re about to create a restaurant-quality dish right in your own kitchen. I promise, this is the easiest and most delicious Chicken Chow Mein you’ll ever make!

Ingredients

For the Chicken Marinade:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper

For the Chow Mein Sauce:

• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 1 teaspoon rice vinegar
• 1/4 teaspoon white pepper

For the Chow Mein:

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup sliced cabbage
• 1 cup bean sprouts
• 4 oz fresh or dried Chow Mein noodles (or spaghetti, angel hair)
• Optional: sesame seeds and chopped green onions for garnish

Let’s Get Cooking: Your Step-by-Step Guide

Step 1: Marinate the Chicken

1. In a medium bowl, combine the chicken pieces, soy sauce, cornstarch, sesame oil, ginger, and white pepper.
2. Mix well to ensure the chicken is evenly coated.
3. Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. This tenderizes the chicken and infuses it with flavor!

Step 2: Prepare the Chow Mein Sauce

1. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, cornstarch, chicken broth, rice vinegar, and white pepper.
2. Set aside. This is your flavor bomb – trust me, it’s delicious!

Step 3: Cook the Noodles

1. Cook the Chow Mein noodles according to package directions. If using dried noodles, be careful not to overcook them – they should be al dente. If you’re using spaghetti or angel hair, cook until just tender.
2. Once cooked, drain the noodles and toss them with a little sesame oil to prevent sticking.

Step 4: Stir-Fry the Chicken and Vegetables

1. Heat the vegetable oil in a large wok or skillet over medium-high heat.
2. Add the marinated chicken and stir-fry until cooked through and lightly browned. This should take about 5-7 minutes. Remove the chicken from the wok and set aside.
3. Add the sliced onion to the wok and stir-fry until softened, about 2-3 minutes.
4. Add the minced garlic and grated ginger and stir-fry for another minute until fragrant.
5. Add the sliced carrots and celery and stir-fry for 3-4 minutes until slightly tender.
6. Add the sliced cabbage and bean sprouts and stir-fry for another 2-3 minutes until the cabbage is slightly wilted but still crisp.

Step 5: Combine Everything and Finish

1. Return the cooked chicken to the wok with the vegetables.
2. Pour the Chow Mein sauce over the chicken and vegetables and stir-fry until the sauce thickens, about 1-2 minutes.
3. Add the cooked noodles to the wok and toss everything together until the noodles are evenly coated with the sauce.
4. Continue to stir-fry for another minute or two until everything is heated through.

Step 6: Serve and Enjoy!

1. Serve the Chicken Chow Mein immediately.
2. Garnish with sesame seeds and chopped green onions, if desired.
3. Enjoy your delicious homemade Chicken Chow Mein!

Pro Tips and Troubleshooting

Noodle Know-How

Finding authentic Chow Mein noodles can sometimes be tricky. Don’t worry if you can’t find them! Spaghetti or even angel hair pasta make perfectly acceptable substitutes. Just remember not to overcook them!

Sauce Consistency

If your sauce isn’t thickening as much as you’d like, it might need a little extra cornstarch. Mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce while it’s simmering. Stir constantly until it thickens to your desired consistency.

Vegetable Variations

Feel free to customize the vegetables in your Chow Mein to your liking! Bell peppers, broccoli florets, snow peas, and mushrooms are all great additions. Just adjust the cooking time accordingly to ensure everything is cooked to perfection.

Making it Your Own: Flavor Variations

Spice it Up

If you like a little heat, add a pinch of red pepper flakes to the sauce or a drizzle of sriracha to your finished dish. You can also add a tablespoon of chili garlic sauce while stir-frying the vegetables.

Sweet and Savory

For a sweeter Chow Mein, add an extra tablespoon of brown sugar to the sauce. You could also add a splash of honey for a more complex sweetness.

Extra Protein

Want to add more protein? Shrimp, beef, or pork are all great additions to Chicken Chow Mein. Just cook them separately and add them to the wok along with the chicken.

Complete the Meal

Chicken Chow Mein is fantastic on its own, but it’s even better when paired with complementary dishes. Consider serving it with some Honey Garlic Chicken for a double dose of deliciousness. Or, if you’re in the mood for something spicier, Sweet Baby Ray’s Chicken would be a perfect contrast. For a convenient and flavorful option, try Sticky Chicken Rice Bowls. Craving something you can set and forget? Then Bbq Pulled Chicken Crockpot is the ideal dish. Alternatively, the Firecracker Chicken Bowls offer a zesty kick, or you could create Crockpot General Tso’s Chicken for an effortless, savory meal.

Storage and Reheating

Storing Leftovers

Leftover Chicken Chow Mein can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb some of the sauce over time, so it’s best to eat it as soon as possible.

Reheating Instructions

To reheat, you can microwave the Chow Mein for 1-2 minutes, or until heated through. For best results, reheat it in a skillet over medium heat with a splash of water or chicken broth to prevent it from drying out. Stir occasionally until heated through.

Why This Recipe Works

This Chicken Chow Mein recipe is a winner because it’s customizable, easy to make, and packed with flavor. The chicken marinade ensures tender and flavorful chicken, while the balanced sauce perfectly complements the noodles and vegetables. Plus, it’s a great way to use up leftover vegetables in your fridge!

So, are you ready to ditch the takeout menus and become a Chow Mein master? I know you can do it! This recipe is foolproof, and with a little practice, you’ll be making restaurant-quality Chicken Chow Mein in no time. Enjoy!

Best Chicken Chow Mein Ever

This Chicken Chow Mein recipe delivers restaurant-quality results in your own kitchen. With tender marinated chicken, crisp-tender vegetables, and flavorful noodles coated in a savory sauce, it’s a quick, customizable, and satisfying meal that’s better than takeout.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 1 teaspoon rice vinegar
• 1/4 teaspoon white pepper
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup sliced cabbage
• 1 cup bean sprouts
• 4 oz fresh or dried Chow Mein noodles or spaghetti, angel hair
• Sesame seeds optional, for garnish
• Chopped green onions optional, for garnish

Equipment

• Medium bowl
• Small bowl
• Large wok or skillet
• Pot
• Colander
• Measuring cups and spoons
• Knife
• Cutting board
• Grater
• Whisk
• Spatula

Method

 

1. In a medium bowl, combine the chicken pieces, soy sauce, cornstarch, sesame oil, ginger, and white pepper.
2. Mix well to ensure the chicken is evenly coated.
3. Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
4. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, cornstarch, chicken broth, rice vinegar, and white pepper. Set aside.
5. Cook the Chow Mein noodles according to package directions. If using dried noodles, be careful not to overcook them – they should be al dente. If you’re using spaghetti or angel hair, cook until just tender.
6. Once cooked, drain the noodles and toss them with a little sesame oil to prevent sticking.
7. Heat the vegetable oil in a large wok or skillet over medium-high heat.
8. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
9. Add the sliced onion to the wok and stir-fry until softened, about 2-3 minutes.
10. Add the minced garlic and grated ginger and stir-fry for another minute until fragrant.
11. Add the sliced carrots and celery and stir-fry for 3-4 minutes until slightly tender.
12. Add the sliced cabbage and bean sprouts and stir-fry for another 2-3 minutes until the cabbage is slightly wilted but still crisp.
13. Return the cooked chicken to the wok with the vegetables.
14. Pour the Chow Mein sauce over the chicken and vegetables and stir-fry until the sauce thickens, about 1-2 minutes.
15. Add the cooked noodles to the wok and toss everything together until the noodles are evenly coated with the sauce.
16. Continue to stir-fry for another minute or two until everything is heated through.
17. Serve immediately, garnished with sesame seeds and chopped green onions, if desired.

Notes

If you can’t find Chow Mein noodles, spaghetti or angel hair pasta are great substitutes. Don’t overcook the noodles! For a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce while simmering. Customize the vegetables to your liking – bell peppers, broccoli, snow peas, or mushrooms are all good additions. To spice it up, add red pepper flakes or sriracha. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or skillet with a splash of water or chicken broth.