Chicken Chow Mein with The Best Chow Mein Sauce

Name: Chicken Chow Mein with The Best Chow Mein Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 8 oz chow mein noodles; 1 lb chicken breast or thighs, thinly sliced; 2 tbsp vegetable oil; 2 garlic cloves, minced; 1 small onion, sliced; 1 cup shredded carrots; 2 cups shredded cabbage or bok choy; 1/2 cup bean sprouts (optional); 2 green onions, sliced; 1/4 cup soy sauce; 2 tbsp oyster sauce; 1 tbsp hoisin sauce (optional); 1 tbsp sesame oil; 1 tbsp cornstarch; 1 tsp brown sugar; 1/4 cup water or chicken broth

Jump to Recipe

The first time I tried Chicken Chow Mein was during my early days of learning to cook. I wanted something that felt like takeout but wouldn’t overwhelm me in the kitchen. What I discovered was more than just a dish—it was a gateway to understanding the joy of combining simple ingredients into something flavorful, colorful, and satisfying. Since then, this easy sheet pan dinner-style stir-fry has become my go-to for busy weeknights.

This Chicken Chow Mein with The Best Chow Mein Sauce. It’s fast, forgiving, and full of vibrant veggies and tender chicken tossed in a delicious lemon herb-style chow mein sauce. With pantry-friendly ingredients and a cooking process that takes under 30 minutes, it’s the perfect recipe for anyone who wants to start building confidence in the kitchen while enjoying quick and healthy meals.

Why This Recipe is Special

Chicken Chow Mein with The Best Chow Mein Sauce is one of those dishes that looks complex but is surprisingly simple once you understand the basics. This particular version is beginner-friendly for three reasons: it uses common ingredients, the cooking method is straightforward, and it results in a restaurant-style dish that you can proudly serve. The sauce is the secret weapon—balanced, savory, and easily adjustable to your taste. Plus, you don’t need a wok or fancy gear; a regular frying pan will do just fine.

Ingredients and Preparation

Chicken: Use breast or thigh meat sliced thinly for quick, even cooking. Chicken adds lean protein and soaks up the rich chow mein sauce beautifully.

Chow Mein Noodles: These are soft, slightly chewy egg noodles perfect for stir-fries. If you can’t find them, use spaghetti, lo mein, or even udon noodles.

Vegetables: Classic choices include cabbage, carrots, and onions, but feel free to throw in snap peas, mushrooms, or bell peppers. They provide crunch, color, and nutrients.

Garlic and Ginger: These aromatics build the foundation of the dish, adding warmth and depth.

Green Onions: A final flourish for freshness and a bit of bite.

Oils (Vegetable/Sesame): Neutral oils work for stir-frying, while sesame oil adds a nutty aroma and rich finish.

The Sauce Ingredients:

Soy Sauce: Salty and savory; the backbone of most Asian stir-fry sauces.
Oyster Sauce: Brings deep umami and a hint of sweetness.
Hoisin Sauce (optional): For richness and color.

Rice Vinegar: Adds light acidity to balance the saltiness.
Brown Sugar: A touch of sweetness to round out the flavors.
Cornstarch: Thickens the sauce for a glossy coat.

Water or Chicken Broth: Helps blend and stretch the sauce without diluting the flavor.

Ingredient Swaps:

Use tofu or shrimp instead of chicken for a different twist.

Add chili flakes or sriracha for spice.
Substitute soy sauce with tamari or coconut aminos for a gluten-free option.

Step-by-Step Instructions

Step 1: Begin by slicing your chicken into thin strips and preparing your vegetables by chopping them into bite-sized pieces for even cooking.

Step 2: Cook your noodles according to the package directions, then rinse under cool water to prevent clumping and set aside.

Step 3: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, sesame oil, and water until smooth; this is your chow mein sauce.

Step 4: Heat a large pan over medium-high heat, add a splash of oil, and stir-fry the chicken for 5–6 minutes until golden and fully cooked, then remove from the pan and set aside.

Step 5: In the same pan, add garlic and ginger, followed by your chopped vegetables; stir-fry for 2–3 minutes until tender-crisp, adding a little more oil if needed.

Step 6: Return the chicken to the pan, add the noodles, and pour in the sauce; toss everything together for a few minutes until the sauce thickens and coats every strand of noodle.

Step 7: Garnish with chopped green onions and serve immediately while hot and steamy.

Beginner Tips and Notes

Preventing Overcooked Veggies: Keep an eye on your vegetables—remove them from the heat while still slightly crisp, as they’ll continue to cook a bit from residual heat.
Chicken Too Brown?: Lower the heat slightly and stir more frequently; cutting chicken into uniform sizes helps cook it evenly.
Efficient Prep: Chop all your ingredients before turning on the stove—stir-frying happens fast.

No Wok? No Problem: A large skillet with high sides works great for this dish.

Serving Suggestions

Serve your Chicken Chow Mein with The Best Chow Mein Sauce alongside a light cucumber salad or steamed edamame for a well-balanced meal. For sauces, chili oil or a drizzle of lime adds brightness. Pair with jasmine rice if you want to stretch the meal further.

Storage Tips:

Leftovers: Store in an airtight container in the fridge for up to 3 days.
Freezer-Friendly: Cool completely and freeze for up to 2 months. Reheat in a pan with a splash of water or broth to loosen the sauce.

Conclusion

Whether you’re cooking for one or feeding the whole family, this Chicken Chow Mein with The Best Chow Mein Sauce is a fantastic way to bring bold, comforting flavors to your table—fast. It’s a great confidence-builder for beginners and a customizable meal you’ll return to again and again. Give it a try, and don’t forget to share how it went in the comments below. I’d love to hear your spin on this quick and healthy meal!

FAQ About Chicken Chow Mein with The Best Chow Mein Sauce

Q1: Can I use different proteins besides chicken?

Yes, you can substitute chicken with shrimp, beef, pork, or tofu. Just adjust the cooking time—shrimp cooks faster, while beef may need slightly longer.

Q2: What type of noodles work best for Chicken Chow Mein?

Traditional chow mein noodles are ideal, but lo mein, spaghetti, or udon noodles can also work well if you can’t find the authentic variety.

Q3: How do I prevent the noodles from getting mushy?

Cook the noodles just until tender (al dente) and rinse them under cold water after draining to stop the cooking process and prevent sticking.

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