Go Back
–+ servings
image of realistic top down mise en place shot showing fresh ingredients like chicken breast chow mein noodles soy sauce oyster sauce sesame oil ginger garlic carrots celery cabbage onions and green onions arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Authentic Chicken Chow Mein

Quick and delicious homemade Chicken Chow Mein that beats takeout! Crispy stir fry noodles, tender chicken, and crunchy vegetables come together in a savory, umami-packed sauce. Ready in under 30 minutes, this easy weeknight meal is healthy, budget-friendly, and kid-approved.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lb boneless skinless chicken thighs or breasts thinly sliced into bite-sized strips
  • 1 tsp soy sauce for marinating
  • 1 tsp cornstarch for velveting chicken
  • pinch baking soda for velveting chicken
Noodles
  • 12 oz chow mein noodles or yakisoba noodles, slightly undercooked
Vegetables
  • 3 cups shredded cabbage
  • 2 medium carrots julienned or thinly sliced
  • 1 cup bean sprouts
  • bok choy or snap peas optional, for extra greens
Aromatics
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 4 stalks green onions white and green parts separated
Sauce
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 2 tbsp cornstarch for thickening sauce
  • 1/2 cup water
For Cooking
  • 2 tbsp cooking oil divided, for searing chicken and stir frying
  • sesame seeds or chili oil for serving, optional

Equipment

  • Wok or Large Skillet
  • tongs
  • cutting board,
  • Chef's Knife

Method
 

  1. In a medium bowl, combine sliced chicken with 1 teaspoon soy sauce, 1 teaspoon cornstarch, and a pinch of baking soda. Let marinate for 10–15 minutes while prepping other ingredients.
  2. In a small bowl or jar, whisk together 1/4 cup soy sauce, oyster sauce, sesame oil, sugar, 2 tablespoons cornstarch, and water. Set aside.
  3. Cook chow mein noodles according to package directions, but undercook by 1 minute. Drain and toss with a little oil to prevent sticking.
  4. Heat wok or large skillet over high heat. Add 1 tablespoon oil and sear marinated chicken in a single layer for 1 minute undisturbed. Stir-fry until just cooked through, then remove and set aside.
  5. Add a bit more oil if needed. Sauté minced garlic, ginger, and white parts of green onions for 30 seconds until fragrant.
  6. Add shredded cabbage and sliced carrots. Stir-fry for 2 minutes until tender-crisp. Add bean sprouts and any other quick-cooking vegetables at the end.
  7. Return chicken and noodles to the wok. Pour sauce over everything and toss vigorously with tongs. Cook until sauce thickens and coats everything evenly.
  8. Stir in green parts of green onions. Remove from heat and serve immediately with sesame seeds or chili oil if desired.

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 28gFat: 9gSaturated Fat: 2gCholesterol: 75mgSodium: 860mgPotassium: 420mgFiber: 5gSugar: 8gVitamin A: 4500IUVitamin C: 30mgCalcium: 60mgIron: 2.5mg

Notes

For vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce. For gluten-free, use tamari and rice noodles. Leftovers store well in the fridge for 3–4 days and reheat beautifully in a skillet.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe