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A large skillet filled with homemade Chicken Chow Mein, tossed with chicken, cabbage, carrots, and topped with green onions.

Savory Chicken Chow Mein

This classic Chicken Chow Mein recipe features tender marinated chicken and crisp, vibrant vegetables tossed with perfectly chewy noodles in a rich, savory sauce. It's a quick and satisfying stir-fry, perfect for a weeknight meal or a flavorful weekend feast.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb boneless, skinless chicken breast cut into 1/2-inch strips
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 1/4 tsp white pepper
For the Chow Mein Sauce
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce for color
  • 2 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 1/2 tsp sesame oil
  • 1/2 cup chicken broth low sodium
  • 1 tbsp cornstarch
For the Noodles
  • 12 oz fresh chow mein noodles or dried egg noodles, cooked al dente
  • 1 tbsp vegetable oil for tossing noodles
For the Stir-fry
  • 2 tbsp vegetable oil divided
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/2 medium yellow onion thinly sliced
  • 1 medium carrot julienned
  • 2 stalks celery thinly sliced diagonally
  • 3 cups shredded green cabbage
  • 1 cup fresh bean sprouts
  • 3 green onions chopped (for garnish and stir-fry)

Equipment

  • Wok (or large heavy-bottomed skillet)
  • Large Pot
  • Mixing bowls

Method
 

  1. In a medium bowl, combine chicken strips with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp cornstarch, and 1/4 tsp white pepper. Mix well and let marinate at room temperature for at least 15 minutes while you prepare other ingredients.
  2. In a small bowl, whisk together 3 tbsp soy sauce, dark soy sauce, oyster sauce, sugar, 1/2 tsp sesame oil, chicken broth, and 1 tbsp cornstarch until smooth. Set aside.
  3. Bring a large pot of water to a rolling boil. Add chow mein noodles and cook according to package directions, typically 2-3 minutes for fresh noodles, until al dente. Drain well, rinse briefly with cold water to prevent sticking, then toss with 1 tbsp vegetable oil. Set aside.
  4. Heat 1 tbsp vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add marinated chicken in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove chicken from the wok and set aside.
  5. Add the remaining 1 tbsp vegetable oil to the wok. Add minced garlic, grated ginger, and sliced onion. Stir-fry for 1 minute until fragrant. Add julienned carrots and sliced celery. Stir-fry for 2-3 minutes until slightly tender-crisp.
  6. Add shredded cabbage and half of the chopped green onions (reserve the rest for garnish). Stir-fry for another 2-3 minutes until the cabbage is slightly wilted but still has a bite. Add bean sprouts and stir-fry for 1 minute.
  7. Return the cooked chicken to the wok with the vegetables. Add the cooked noodles. Give the prepared Chow Mein Sauce a quick whisk (cornstarch may settle) and pour it over the noodles and vegetables. Toss everything together continuously for 1-2 minutes until the sauce thickens and coats all ingredients evenly.
  8. Transfer the Chicken Chow Mein to serving plates. Garnish with the remaining fresh green onions. Serve immediately.

Notes

For extra heat, add a pinch of red pepper flakes with the garlic and ginger. If using dried egg noodles, cook them according to package directions, ensuring they are firm enough to withstand stir-frying without breaking apart. Ensure your wok or skillet is very hot before adding ingredients for the best stir-fry results. Cook in batches if your pan isn't large enough to prevent overcrowding.