Chicken Chow Mein with The Best Chow Mein Sauce
I learned this Chicken Chow Mein early in my weeknight rotation — it’s fast, saucy, and somehow crowd-pleasing every time. Tender strips of chicken, crisp-tender cabbage and carrots, and springy chow mein noodles tossed in a glossy oyster-soy sauce make it perfect when you want restaurant-style comfort at home without the wait. If you like bold yet balanced Asian flavors, this version — with a cornstarch-thickened “best chow mein sauce” — delivers every time. For another easy chicken idea to pair alongside, try the creamy garlic sauce recipe I use for grilled bites: creamy garlic sauce for grilled chicken bites.
Why you’ll love this dish
This chow mein is a weeknight hero: ready in under 30 minutes, budget-friendly, and flexible — swap proteins or veg with what’s in the fridge. The sauce is the real star: oyster sauce brings savory depth, light sesame oil gives fragrance without overpowering, and a touch of sugar balances the salt. Kids love the noodles and mild sweetness; adults appreciate the savory finish and crisp vegetables.
“Exactly the right balance of savory and sweet — restaurant-quality at home and ready in a flash.” — a regular weeknight dinner convert
It’s also forgiving for batch cooking. If you make extra chicken or noodles, the flavors hold up when reheated. If you want another family-friendly oven option to rotate into your meal plan, this easy chicken bake is a must-try: easy chicken bake.
Step-by-step overview
Before you start, here’s the simple workflow so you know what to expect:
- Whisk the sauce so it’s lump-free.
- Cook and rinse the noodles to stop them from sticking.
- Quickly sear bite-sized chicken until golden.
- Stir-fry the veg until just tender.
- Toss chicken, noodles, and sauce together until glossy and heated through.
For tips on searing and timing with other chicken dishes, this Peruvian grilled chicken write-up has useful timing notes: Peruvian grilled chicken with creamy green sauce.
What you’ll need
- 1 lb boneless, skinless chicken breast — cut into bite-sized strips (sub: thighs for more fat and flavor)
- 3 tbsp oil (vegetable, canola, or light olive oil)
- 12 oz chow mein noodles (uncooked) — or fresh chow mein/wonton noodles
- 2 cups cabbage, shredded (green or a mix)
- 1 large carrot, julienned or thinly sliced
- ½ batch green onions, chopped (about 2–3 stalks)
- 2 garlic cloves, minced
- 6 tbsp oyster sauce
- 3 tbsp low-sodium soy sauce (use reduced-sodium to control salt)
- 3 tbsp light sesame oil (not toasted) — gives nutty aroma without bitterness
- ½ cup chicken broth (or water + ½ tsp bouillon)
- 1 tbsp cornstarch (for thickening)
- 1 tbsp granulated sugar (balances savory)
Notes/substitutions: For vegetarian chow mein, swap chicken for firm tofu and use mushroom or vegetable broth. If you only have toasted sesame oil, cut quantity to 1 tsp and add a neutral oil to replace the rest.
Step-by-step instructions
- Prepare the sauce: Whisk oyster sauce, sugar, light sesame oil, soy sauce, chicken broth, and cornstarch in a small bowl until smooth. Set aside.
- Cook the noodles: Boil chow mein noodles following package directions. Drain and rinse under cold water to stop cooking and remove excess starch. Shake dry and set aside.
- Cook the chicken: Heat 2 tbsp oil in a large wok or skillet over medium-high heat. Season the chicken lightly with salt and pepper. Add chicken strips in a single layer and cook, stirring occasionally, until golden and cooked through, about 5–7 minutes. Remove chicken to a plate.
- Sauté the vegetables: Add the remaining 1 tbsp oil to the pan. Add carrots, shredded cabbage, and minced garlic. Stir-fry 3–4 minutes until the carrots soften slightly and cabbage becomes translucent but still has crunch.
- Combine everything: Return the chicken and noodles to the pan. Pour the prepared sauce over the top. Toss or stir quickly to coat everything evenly.
- Finish cooking: Continue to stir for 1–2 minutes until the sauce thickens and everything is hot. Taste and adjust seasoning (a splash more soy for salt, a pinch more sugar if too sharp).
- Garnish and serve: Remove from heat, sprinkle chopped green onions on top, and serve immediately.
Best ways to enjoy it
- Plate it on a warmed shallow bowl and garnish with sliced green onions and a few toasted sesame seeds.
- Serve with quick sides like steamed edamame, cucumber salad, or simple miso soup.
- For a heartier meal, add a side of pan-fried dumplings or spring rolls.
- Turn it into a family-style tray: pass chili oil, extra soy sauce, and white pepper so everyone customizes their bowl.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwaving is OK — cover and heat in 30–45 second bursts, stirring between.
- Freezing: You can freeze chow mein, but vegetables like cabbage change texture. If freezing, store in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.
- Food safety: Cool leftovers to room temperature no longer than 2 hours before refrigerating. Reheat to at least 165°F (74°C) before eating.
Pro chef tips
- Pat chicken dry before cooking; it browns better and prevents steaming.
- Use a hot pan and don’t overcrowd the chicken — sear in batches if needed.
- Rinse noodles after boiling to stop carryover cooking and reduce stickiness.
- Mix the cornstarch with the cold broth first to avoid lumps — then whisk into the sauce.
- Lightly toss noodles with a tiny bit of oil after rinsing to prevent clumping.
- If you prefer a thinner sauce, use 1/3 cup broth; for thicker, reduce broth by 2 tbsp or add a little more cornstarch slurry.
Creative twists
- Spicy Szechuan: Add 1 tsp chili crisp or 1 tbsp doubanjiang to the sauce for heat and depth.
- Seafood swap: Replace chicken with shrimp (cook 2–3 minutes per side until pink).
- Low-carb: Use cauliflower rice or spiralized zucchini instead of noodles.
- Extra veg: Bell peppers, snow peas, or baby corn make colorful additions.
- Gluten-free: Use tamari or coconut aminos and gluten-free oyster sauce alternatives.
Your questions answered
Q: How long does this take from start to finish?
A: Plan for about 25–30 minutes total: 5–10 minutes prep and 15–20 minutes cooking.
Q: Can I use leftover cooked chicken?
A: Yes — add diced cooked chicken in the final step to warm through for 2–3 minutes. Reduce total cooking time so noodles don’t overcook.
Q: Is oyster sauce necessary?
A: Oyster sauce gives the characteristic savory-sweet backbone. For vegetarians, try mushroom-based oyster sauce or a mix of hoisin and soy with a touch of mushroom broth.
Q: How do I prevent soggy noodles?
A: Rinse under cold water and drain well after cooking. Toss with a teaspoon of oil and add to the wok just before saucing.
Q: Can I make the sauce ahead?
A: Absolutely — make the sauce and keep refrigerated for up to 2 days. Whisk again before using.
Conclusion
This Chicken Chow Mein with The Best Chow Mein Sauce is a reliable, fast, and flavorful weeknight meal that scales easily for families or meal prep. If you like a very similar, well-tested version from a popular food blogger, check out Chicken Chow Mein with Best Chow Mein Sauce! – NatashasKitchen for an alternative technique and extra tips. For another trusted take and helpful troubleshooting on texture and noodle choice, read the guide at Chow Mein – RecipeTin Eats.
Chicken Chow Mein
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast — cut into bite-sized strips Substitute thighs for more fat and flavor
- 12 oz chow mein noodles (uncooked) Or fresh chow mein/wonton noodles
- 2 cups cabbage, shredded Green or a mix
- 1 large carrot, julienned or thinly sliced
- ½ batch green onions, chopped (about 2–3 stalks)
- 2 cloves garlic, minced
- ½ cup chicken broth Or water + ½ tsp bouillon
Sauce Ingredients
- 6 tbsp oyster sauce
- 3 tbsp low-sodium soy sauce Use reduced-sodium to control salt
- 3 tbsp light sesame oil (not toasted) Gives nutty aroma without bitterness
- 1 tbsp cornstarch For thickening
- 1 tbsp granulated sugar Balances savory
- 3 tbsp oil (vegetable, canola, or light olive oil) For cooking
Instructions
Preparation
- Prepare the sauce: Whisk oyster sauce, sugar, light sesame oil, soy sauce, chicken broth, and cornstarch in a small bowl until smooth. Set aside.
- Cook the noodles: Boil chow mein noodles following package directions. Drain and rinse under cold water to stop cooking and remove excess starch. Shake dry and set aside.
Cooking
- Heat 2 tbsp oil in a large wok or skillet over medium-high heat. Season the chicken lightly with salt and pepper. Add chicken strips in a single layer and cook, stirring occasionally, until golden and cooked through, about 5–7 minutes. Remove chicken to a plate.
- Add the remaining 1 tbsp oil to the pan. Add carrots, shredded cabbage, and minced garlic. Stir-fry 3–4 minutes until the carrots soften slightly and cabbage becomes translucent but still has crunch.
- Return the chicken and noodles to the pan. Pour the prepared sauce over the top. Toss or stir quickly to coat everything evenly.
- Continue to stir for 1–2 minutes until the sauce thickens and everything is hot. Taste and adjust seasoning (a splash more soy for salt, a pinch more sugar if too sharp).
- Remove from heat, sprinkle chopped green onions on top, and serve immediately.
