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A delicious plate of Chicken Chow Mein, ready to be enjoyed as a satisfying meal.

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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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.