Growing up in a busy household, quick dinners were our saving grace. But quick never meant boring – especially when this chicken chow mein made an appearance on our table. I still remember the first time I tried making it myself in my tiny apartment kitchen. The noodles stuck together in one giant clump, and I somehow managed to burn the garlic while simultaneously undercooking the chicken. What a disaster!
Fast forward a few years (and many, many attempts later), and this dish has become my go-to when friends drop by unexpectedly or when Tuesday evening feels particularly exhausting. The beauty of chow mein lies in its perfect balance – those slightly crispy noodles mingling with tender chicken and vibrant veggies, all wrapped up in a sauce that hits every note from salty to slightly sweet.
The best part? You don’t need to measure everything with scientific precision. This is one of those forgiving recipes where eyeballing ingredients works just fine. Sometimes I throw in whatever vegetables are threatening to wilt in my fridge drawer. Other times, I stick to the classics. Either way, it always turns out delicious.
Oh, and fair warning – you might want to make extra. The leftovers are absolutely fantastic for lunch the next day (if they even make it that long). I’ve been known to eat the cold leftovers straight from the container while standing in front of the open fridge. No judgment, please!
The Secret to Restaurant-Quality Chow Mein
I spent years wondering why my homemade chow mein never quite matched what I’d get at my favorite takeout spot. The turning point? Learning to cook in stages and cranking up the heat.
High heat is your friend here – it gives the ingredients that perfect sear without turning everything into a soggy mess. Just make sure your kitchen is well-ventilated, or you might set off the smoke alarm (been there, done that, apologized to the neighbors).
Another game-changer was discovering the power of cooking the noodles separately and then adding them at the end. This prevents them from getting mushy and helps them maintain that signature slight chewiness that makes chow mein so satisfying.
The sauce might seem simple, but it packs a punch. The combination of soy sauce, oyster sauce, and a touch of sesame oil creates magic in the pan. I’ve tried fancy variations with all sorts of additions, but honestly, sometimes the simplest approach yields the best results.
Making It Your Own
The beauty of this chicken chow mein is how adaptable it is. Not a fan of bell peppers? Leave them out! Got some mushrooms that need using? Throw them in! The recipe below is my go-to version, but consider it a starting point for your own culinary creativity.
Some nights I add a sprinkle of crushed red pepper flakes when I’m craving heat. Other times, I throw in a handful of cashews for extra crunch. The dish evolves with my mood and what’s available in my pantry.
One constant, though, is the joy of twirling those noodles around my fork (or chopsticks when I’m feeling particularly coordinated) and savoring that perfect bite of chicken, vegetables, and noodles all coated in that irresistible sauce.
So without further ado, here’s my tried-and-true chicken chow mein recipe. It might not be exactly what your favorite Chinese restaurant serves, but it’s become our household favorite – and I hope it becomes yours too!
Chicken Chow Mein Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the sauce:
- 3 tablespoons soy sauce (low-sodium works great if you’re watching salt intake)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons chicken broth (or water in a pinch)
For the chow mein:
- 8 oz chow mein noodles (or substitute with thin spaghetti if you can’t find them)
- 2 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, julienned
- 2 carrots, julienned or cut into matchsticks
- 2 cups cabbage, thinly sliced
- 1 cup bean sprouts (optional, but they add a lovely crunch)
- 3 green onions, sliced diagonally
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Cook the noodles according to package instructions until just al dente (they’ll cook a bit more in the pan later). Drain, rinse with cold water to stop the cooking, and set aside. If they start sticking together while you prep other ingredients, toss with a tiny splash of oil.
- While the noodles are cooking, whisk together all the sauce ingredients in a small bowl until the sugar dissolves. Set aside.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat. When the oil is shimmering hot (but not smoking), add the chicken pieces. Season with a pinch of salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove to a plate and set aside.
- Add the remaining tablespoon of oil to the same pan. Add the onions and cook for about 2 minutes until they start to soften. Toss in the garlic and ginger, stirring constantly for about 30 seconds until fragrant. Be careful not to burn the garlic! (source: Ineskohl.info)
- Add the bell pepper and carrots to the pan. Stir-fry for about 2 minutes until they start to soften but still maintain some crunch.
- Toss in the cabbage and continue stir-frying for another minute until it just starts to wilt.
- Return the cooked chicken to the pan, along with any accumulated juices. Give everything a good stir to combine.
- Add the noodles to the pan. Pour the sauce over everything and toss continuously using tongs or two wooden spoons until all ingredients are well coated and heated through, about 2 minutes.
- Add the bean sprouts (if using) and green onions. Toss for another 30 seconds just to warm them through – they should stay crisp!
- Taste and adjust seasoning if needed. Serve immediately while hot.
Tips for Chow Mein Success
Getting this dish right is all about timing and preparation. Here are some lessons I’ve learned the hard way:
- Prep everything before you start cooking. Once you turn on that stove, things move quickly! Having all your ingredients chopped, sliced, and ready to go makes the process so much smoother.
- Don’t overcook the noodles. They should still have a bit of bite when you drain them since they’ll continue cooking when added to the stir-fry.
- Keep things moving in the pan. Stir-frying is an active cooking method – constant movement prevents burning and ensures even cooking.
- Cook in batches if needed. If your pan isn’t large enough, it’s better to cook in batches than to crowd the pan. Overcrowding leads to steaming instead of stir-frying, and you’ll lose that wonderful texture.
- Adjust the sauce to your taste. Like it saltier? Add a splash more soy sauce. Prefer more sweetness? Increase the sugar slightly. The beauty of home cooking is making it exactly how you like it.
Variations to Try
Once you’ve mastered the basic recipe, why not experiment with some variations? Here are a few ideas that have worked well in my kitchen:
- Protein swap: Replace chicken with thinly sliced beef, shrimp, or tofu for a vegetarian option.
- Veggie mix-up: Try adding snow peas, broccoli florets, mushrooms, or water chestnuts for different textures and flavors.
- Spice it up: Add a drizzle of sriracha or a pinch of red pepper flakes if you like heat.
- Nutty finish: Sprinkle with toasted sesame seeds or chopped peanuts for extra crunch and flavor.
Serving Suggestions
This chicken chow mein is a complete meal on its own, but if you’re feeding a hungry crowd or want to create a feast, consider serving it alongside:
- Simple vegetable spring rolls
- A light cucumber salad dressed with rice vinegar
- Steamed dumplings
- Hot and sour soup
I love setting everything out family-style and letting everyone help themselves. There’s something so convivial about passing dishes around the table, chopsticks clicking against plates, and the inevitable “Can you pass the chow mein again?”
Whether you’re cooking for yourself after a long day or hosting friends for a casual dinner, this chicken chow mein delivers comfort, flavor, and satisfaction in every bite. It’s become my kitchen standby for good reason – and I have a feeling it might become yours too.
Now, go ahead and heat up that wok – dinner’s about to get delicious!
