Quick & Flavorful Chicken Chow Mein with Savory Stir-Fry Sauce (Better Than Takeout!)

The Ultimate Homemade Chicken Chow Mein
If you love ordering chicken chow mein from your favorite Chinese restaurant, you’ll love this homemade version even more. It’s faster than takeout and brimming with fresh, flavorful ingredients. The star is the sauce — a rich, perfectly balanced mix of umami, sweetness, and a hint of sesame that clings to every strand of noodle.

Chicken Chow Mein Recipe with the Best Chow Mein Sauce (Quick Takeout-Style)
Ingredients:
For the Chow Mein Sauce:

• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 2 tsp sugar
• 1/4 cup chicken broth
• 1 tsp cornstarch
• For the Noodles:
• 8 oz chow mein noodles (fresh or dried)

For the Chicken and Vegetables:

• 1 lb boneless chicken breast or thighs, thinly sliced
• 2 tbsp vegetable oil
• 2 cups shredded cabbage
• 1 cup julienned carrots
• 1/2 cup sliced bell peppers
• 3 green onions, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:
1. Cook the Noodles: Boil noodles according to package instructions. Drain and rinse under cold water. Set aside.

2. Make the Sauce: In a bowl, whisk together all sauce ingredients. Set aside.

3. Stir-Fry the Chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken, season lightly with salt and pepper, and stir-fry until browned and cooked through. Remove from pan.

4. Cook the Vegetables: In the same pan, add the remaining oil. Sauté garlic for 30 seconds, then add cabbage, carrots, and bell peppers. Stir-fry for 2–3 minutes until tender-crisp.

5. Combine Everything: Return chicken to the pan, add cooked noodles and sauce. Toss everything together for 2–3 minutes until heated through and evenly coated.

6. Finish and Serve: Stir in green onions and serve hot.

Ingredients You’ll Need
For the Sauce:

• Oyster sauce, soy sauce, hoisin sauce, and dark soy sauce create the deep umami base.
• Sesame oil and sugar round out the flavor.
• Chicken broth adds depth, while a little cornstarch helps the sauce cling to noodles.

For the Chow Mein:

• Noodles: Use chow mein noodles or thin egg noodles.
• Chicken: Boneless breasts or thighs, sliced thin.
• Vegetables: A colorful mix of cabbage, carrots, and bell peppers.
• Aromatics: Garlic and green onions for bold flavor.

Step-by-Step Instructions
1. Cook the Noodles:
Bring water to a boil and cook noodles until just tender. Drain, rinse in cold water to prevent sticking, and set aside.

2. Whisk the Sauce Together:
In a bowl, combine oyster sauce, both soy sauces, hoisin sauce, sesame oil, sugar, chicken broth, and cornstarch. Set aside.

3. Sear the Chicken:
In a hot wok or large skillet, heat 1 tablespoon oil. Stir-fry chicken with a pinch of salt and pepper until browned and cooked through. Transfer to a plate.

4. Stir-Fry the Veggies:
Add remaining oil to the pan. Sauté garlic, then add cabbage, carrots, and bell peppers. Stir-fry until just tender.

5. Combine and Toss:
Return chicken to the pan, add the noodles and pour in the sauce. Stir-fry for 2–3 minutes, tossing well to coat everything evenly.

6. Garnish and Serve:
Add chopped green onions, give one final toss, and serve immediately for the best texture and flavor.

Tips for Better-Than-Takeout Results

• Use high heat for the perfect stir-fry texture.
• Slice chicken thinly for quicker cooking.
• Don’t overcook the noodles — they’ll continue cooking slightly when mixed in the pan.
• Add a splash of chili oil if you like it spicy.

Customizations and Variations

• Swap chicken for shrimp, beef, or tofu.
• Add mushrooms, bean sprouts, or snap peas for more veggie crunch.
• Use low-sodium sauces if you’re watching salt.
• Try it with rice noodles for a gluten-free option.

Make It a Meal
Pair your chow mein with homemade egg rolls, wonton soup, or a simple cucumber salad to round out your takeout-style dinner night at home.