Chicken chow mein is one of those dishes that feels instantly familiar and endlessly comforting. It’s the kind of meal that shows up in white takeout boxes on busy nights, eaten straight from the carton with chopsticks while the steam fogs up the lid. But once you make it at home—especially with the best chow mein sauce—you realize just how much flavor and freshness you’ve been missing.

This homemade chicken chow mein delivers everything you want: springy noodles, juicy chicken, crisp-tender vegetables, and a glossy sauce that clings to every strand. The sauce is truly the star here. It’s savory, slightly sweet, deeply umami, and balanced just right—not greasy, not overly salty, and never bland. Once you learn this sauce, you’ll want to use it on everything from shrimp chow mein to veggie stir-fries.

What makes this recipe special is how approachable it is. You don’t need a wok the size of a bathtub or obscure ingredients from a specialty store. Everything here is easy to find, and the cooking process is fast, making this perfect for weeknights when you want something satisfying but don’t want to wait on delivery.

The sauce comes together in minutes and is built on classic pantry staples like soy sauce, oyster sauce, sesame oil, and a touch of sugar for balance. Cornstarch gives it that restaurant-style sheen, thickening it just enough to coat the noodles without turning gloopy. Ginger and garlic add warmth and depth, creating that unmistakable “Chinese takeout” aroma as soon as they hit the pan.

Another reason this chicken chow mein works so well is texture. The chicken stays tender thanks to quick cooking over high heat, while the vegetables keep a bit of crunch, offering contrast to the soft noodles. Every bite is balanced, comforting, and packed with flavor.

If you’ve ever been disappointed by bland noodles or watery stir-fries at home, this recipe will change that. Once you taste this chow mein sauce, you’ll understand why it’s worth making from scratch. It’s bold, savory, and incredibly addictive—and it turns a simple noodle dish into something truly crave-worthy.

Ingredients:

Chow mein noodles or egg noodles
Chicken breast, thinly sliced
Green cabbage, shredded
Carrots, julienned
Bean sprouts
Green onions, sliced
Garlic cloves, minced
Fresh ginger, grated
Vegetable oil

For the Best Chow Mein Sauce:

Soy sauce
Oyster sauce
Sesame oil
Granulated sugar
Chicken broth or water
Cornstarch
White pepper or black pepper

Instructions:

Cook chow mein noodles according to package instructions until just tender. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, chicken broth, cornstarch, and pepper. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and stir-fry for 3–4 minutes until cooked through and lightly golden. Remove from the pan and set aside.
Add a bit more oil if needed, then stir in garlic and ginger. Cook for 30 seconds until fragrant.
Add cabbage and carrots, stir-frying for 2–3 minutes until slightly softened but still crisp.
Return the chicken to the pan along with bean sprouts and cooked noodles.
Pour the chow mein sauce over everything and toss continuously for 2–3 minutes until the sauce thickens and evenly coats the noodles.
Stir in green onions, remove from heat, and serve immediately.

Chicken Chow Mein

A classic chicken chow mein with tender noodles, crisp vegetables, and the best savory homemade chow mein sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main

Cuisine: Asian, Chinese

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Chow Mein

12 oz chow mein noodles cooked
1 lb chicken breast thinly sliced
2 cups green cabbage shredded
1 cup carrots julienned
1 cup bean sprouts

Equipment

Large skillet or wok
Mixing bowl
Tongs
Knife

Method

Cook noodles according to package directions and set aside.
Whisk together all chow mein sauce ingredients.
Stir-fry chicken until cooked through and remove from pan.
Cook garlic, ginger, and vegetables until crisp-tender.
Add noodles, chicken, sauce, and toss until coated and thickened.

Notes

For extra flavor, use dark soy sauce for deeper color.

Tips & Tricks

Slice chicken thinly against the grain for maximum tenderness.
Don’t overcook the noodles—they’ll soften more once tossed with the sauce.
Cook on high heat to avoid soggy vegetables.

Variations

Swap chicken for shrimp, beef, or tofu.
Add bell peppers, snow peas, or mushrooms.
Make it spicy with chili garlic sauce or crushed red pepper.

Serving Suggestions

Serve with egg rolls or dumplings for a full takeout-style meal.
Pair with hot and sour soup or wonton soup.
Garnish with extra green onions or sesame seeds.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce.

FAQ

Can I use spaghetti instead of chow mein noodles? Yes, in a pinch—cook al dente.
Is chow mein sauce the same as lo mein sauce? Similar, but chow mein sauce is usually slightly lighter and glossier.

History / Fun Facts

“Chow mein” comes from the Cantonese words meaning “fried noodles.”
The dish has countless regional variations across China and Western Chinese cuisine

Chicken Chow Mein with the Best Chow Mein Sauce (Better Than Takeout!)