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Best Chicken Chow Mein Ever

This Chicken Chow Mein recipe delivers a restaurant-quality meal in your own kitchen, satisfying your takeout cravings. It features perfectly cooked noodles, tender chicken, and crisp vegetables coated in a flavorful sauce. You'll never need to order in again!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon soy sauce for marinade
  • 1 tablespoon cornstarch for marinade
  • 1 teaspoon sesame oil for marinade
  • 1/2 teaspoon ground ginger for marinade
  • 1/4 teaspoon white pepper for marinade
  • 1/4 cup soy sauce for sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil for sauce
  • 1 tablespoon cornstarch for sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1/2 cup chicken broth
  • 1/4 teaspoon white pepper for sauce
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 cup sliced cabbage
  • 1 cup sliced carrots
  • 1 cup bean sprouts
  • 1/2 cup sliced celery
  • 8 ounces chow mein noodles fresh or dried
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Equipment

  • Medium bowl
  • Small bowl
  • Large wok or skillet
  • Stirring utensils
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Colander (if using dried noodles)

Method
 

  1. In a medium bowl, combine the chicken pieces, soy sauce, cornstarch, sesame oil, ginger, and white pepper. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  2. In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, cornstarch, brown sugar, rice vinegar, chicken broth, and white pepper. Set aside.
  3. If using fresh chow mein noodles, loosen them up a bit. If using dried chow mein noodles, cook them according to the package directions until al dente. Drain well and set aside.
  4. Heat the vegetable oil in a large wok or skillet over high heat.
  5. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the wok and set aside.
  6. Add the onion, garlic, and ginger to the wok and stir-fry until fragrant, about 1 minute.
  7. Add the cabbage, carrots, and celery to the wok and stir-fry until slightly softened, about 3-5 minutes.
  8. Add the bean sprouts and stir-fry for another minute.
  9. Return the cooked chicken to the wok with the vegetables.
  10. Pour the chow mein sauce over the chicken and vegetables and stir-fry until the sauce thickens, about 1-2 minutes.
  11. Add the cooked chow mein noodles to the wok and toss everything together until the noodles are evenly coated with the sauce.
  12. Serve immediately, garnished with sesame seeds and chopped green onions, if desired.

Notes

Don't overcrowd the wok. Use high heat. Prep all ingredients in advance. Adjust the sauce to your liking. Try adding different vegetables like broccoli, bell peppers, snow peas, or mushrooms. Substitute the chicken with shrimp, beef, pork, or tofu. To store leftovers, refrigerate in an airtight container for up to 3-4 days. Reheat in a skillet or microwave with a splash of water or chicken broth.