Go Back
Chicken Chow Mein with Best Chow Mein Sauce!

Chicken Chow Mein with Best Chow Mein Sauce

Chicken chow mein might just be the dish I make most when I'm craving something that feels like takeout but tastes even better. It comes together in one pan with juicy chicken, crisp vegetables, chewy egg noodles, and a from-scratch sauce that ties everything together beautifully. Oh, and it's a whole lot lighter than anything showing up at your door in a paper bag.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

Ingredients
  

  • 1 lb chicken breast boneless, skinless
  • 3 Tbsp oil
  • 12 oz chow mein noodles (uncooked noodles)
  • 2 cups cabbage
  • 1 large carrot julienned
  • ½ batch green onions
  • 2 garlic cloves

Chow Mein Sauce

  • 4 Tbsp oyster sauce or added to taste*
  • 3 Tbsp low sodium soy sauce
  • 3 Tbsp light sesame oil (not toasted)
  • ½ cup chicken broth
  • 1 Tbsp corn starch
  • 1 Tbsp granulated sugar

Instructions
 

  • In a small bowl, whisk together the oyster sauce, sugar, sesame oil, soy sauce, chicken broth, and cornstarch until the mixture is smooth. Set the sauce aside while you prepare the rest of the ingredients.
  • Cook the noodles according to the package directions. Drain them well, rinse with cold water to stop the cooking, and set them aside.
  • Heat the olive oil in a large wok or skillet over medium heat. Slice the chicken into bite-sized strips, then cook until lightly golden and cooked through. Transfer the chicken to a plate and set aside.
  • In the same pan, add the carrots, cabbage, and garlic. Sauté for 3–4 minutes, stirring often, until the vegetables begin to soften and the cabbage turns tender.
  • Return the cooked chicken and noodles to the pan, then pour the prepared sauce over everything. Toss well to coat and cook for another 2 minutes, allowing the sauce to thicken slightly and coat the noodles.
  • Finish with a sprinkle of chopped green onions and serve immediately while the chow mein is hot and fresh.

Notes

 
  • Noodles can be cooked ahead of time and stored in the fridge for up to a day — just toss with a tiny bit of oil to prevent sticking.
  • For a shortcut, look for pre-cooked chow mein noodles in the refrigerated section of the Asian foods aisle. They go straight into the pan.
  • Don't overcrowd the pan when cooking the chicken — cook in batches if needed so it browns rather than steams.
  • This recipe is easy to customize: swap the chicken for shrimp, beef, or tofu, and use whatever vegetables you have on hand.
  • Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a small splash of water to loosen the sauce.
 

Nutrition Facts

 
  • Calories: ~320 kcal
  • Total Fat: 9g
  • Saturated Fat: 1.5g
  • Cholesterol: 55mg
  • Sodium: 620mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 3g
  • Total Sugars: 4g
  • Protein: 22g