Print

Easy 30-Minute Homemade Chicken Chow Mein with Restaurant-Style Sauce

A close-up of a generous serving of homemade chicken chow mein recipe, featuring noodles, chicken pieces, carrots, and cabbage.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy chicken chow mein recipe at home for a quick, flavorful dinner. You get tender chicken, crisp vegetables, and a savory sauce that tastes just like your favorite takeout, ready in 30 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon soy sauce (for marinating chicken)
  • 1 teaspoon cornstarch (for marinating chicken)
  • 8 ounces dried egg noodles (or fresh 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
  • 1 cup sliced bell peppers (any color)
  • 4 green onions, chopped (white and green parts separated)
  • 1/4 cup low sodium soy sauce (for sauce)
  • 2 tablespoons oyster sauce (optional, for authentic flavor)
  • 1 tablespoon dark soy sauce (for color)
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/2 cup chicken broth

Instructions

  1. Combine the chicken pieces with 1 tablespoon soy sauce and cornstarch. Let this marinate while you prepare the other ingredients.
  2. Cook the egg noodles according to package directions until al dente. Drain them well and toss with a tiny bit of oil to prevent sticking. Set aside.
  3. Prepare the savory chow mein sauce: In a small bowl, whisk together the low sodium soy sauce, oyster sauce (if using), dark soy sauce, sesame oil, sugar, and chicken broth. Set aside.
  4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the wok and set it aside.
  5. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onion, garlic, cabbage, carrots, and celery. Stir-fry for 3-4 minutes until the vegetables begin to soften but still have some crunch.
  6. Add the bell peppers and the white parts of the green onions to the wok. Stir-fry for 1 minute more.
  7. Return the cooked chicken to the wok. Add the cooked noodles.
  8. Pour the prepared savory chow mein sauce over everything. Toss quickly and continuously for 1-2 minutes until the noodles and vegetables are evenly coated and the sauce has thickened slightly.
  9. Stir in the green parts of the green onions just before serving. Serve your quick dinner immediately.

Notes

  • For the best texture, use fresh chow mein noodles if you can find them. If using dried noodles, ensure they are cooked perfectly al dente.
  • If you want a healthier chicken stir fry, use less oil or substitute half the oil with water or broth when stir-frying the vegetables.
  • This recipe is great for meal prepping your weeknight asian dinner.

Nutrition

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