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Easy Takeout-Style Chicken Chow Mein Ready in 30 Minutes

Close-up of a plate piled high with homemade chicken chow mein recipe, featuring noodles, chicken pieces, carrots, and cabbage.
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Make this easy chicken chow mein at home for a quick, flavorful dinner. You get tender chicken, crisp vegetables, and a savory homemade sauce that tastes just like your favorite Chinese takeout.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast or thighs, 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 large carrot, thinly sliced or julienned
  • 1 red bell pepper, thinly sliced
  • 2 cups bean sprouts
  • 3 green onions, chopped (white and green parts separated)
  • For the Savory Sauce:
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce (for color)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon ground ginger
  • 1/4 cup chicken broth
  • 1 tablespoon cornstarch (for sauce slurry)

Instructions

  1. Prepare the chicken: In a bowl, toss the cut chicken pieces with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside for 10 minutes.
  2. Cook the noodles: Cook the egg noodles according to package directions until tender but still firm (al dente). Drain them well and toss with a small amount of oil to prevent sticking. Set aside.
  3. Make the sauce: In a small bowl, whisk together the low sodium soy sauce, oyster sauce, dark soy sauce, rice vinegar, sesame oil, sugar, ground ginger, chicken broth, and 1 tablespoon cornstarch until the cornstarch is dissolved. Set the best chow mein sauce aside.
  4. Stir-fry the chicken: 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. Sauté aromatics and vegetables: Add the remaining 1 tablespoon of oil to the wok. Add the sliced onion and cook for 1 minute until softened. Add the minced garlic and the white parts of the green onions, cooking for 30 seconds until fragrant.
  6. Add the crisp vegetables: Add the cabbage, carrots, and bell pepper to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Do not overcook; you want them to retain some crunch.
  7. Combine everything: Return the cooked chicken to the wok. Add the cooked noodles. Pour the prepared savory sauce mixture over the noodles and chicken.
  8. Toss and finish: Toss everything together quickly and continuously over medium-high heat until the sauce thickens and evenly coats the noodles and ingredients, about 1-2 minutes. Stir in the bean sprouts and the green parts of the green onions during the last 30 seconds of cooking.
  9. Serve immediately for a delicious Chinese takeout at home experience.

Notes

  • For the best results and to keep your vegetables crisp, cook the ingredients in batches if your wok is small.
  • If you cannot find egg noodles, spaghetti or ramen noodles work as substitutes in this quick Asian stir fry.
  • Dark soy sauce is optional but gives your homemade chow mein that deep, authentic takeout color.

Nutrition

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