I love trying an Easy Chicken Chow Mein Recipe Stir Fry because it brings together tender chicken, fresh cabbage, and julienned carrots with chow mein noodles in a rich, savory blend. The mix of garlic, ginger, and vibrant red bell pepper creates a memorable flavor profile that lures me back every time.

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I’ve been experimenting in my kitchen lately and stumbled on a recipe that’s quickly become one of my favs, Chicken Chow Mein With Best Chow Mein Sauce! I decided to toss together boneless chicken breast, thinly sliced, and chow mein noodles in a one-pan stir fry that’s both healthy and super satisfying.

I start with sizzling garlic, ginger, and onion before adding in crisp vegetables like shredded cabbage, carrots, and red bell pepper. A splash of vegetable oil helps set the stage for the perfect stir fry, mixing in bean sprouts near the end to keep things fresh.

The secret is definitely in the sauce though — a mix of low-sodium soy sauce, chicken broth, oyster sauce, sugar, cornstarch, and a hint of sesame oil that ties all the flavors together. This is a recipe that makes homemade Chinese food feel authentic and adventurous, making it a must-try for anyone craving fresh, real taste.

Why I Like this Recipe

I like this recipe because I can really taste that everything is made fresh from scratch, and the sauce has the perfect balance of sweet and savory that makes each bite awesome. I enjoy how quick and easy it is to cook up a full meal in one pan, so I don’t have to spend hours in the kitchen. Plus, I love that the dish keeps a good mix of crunchy veggies and tender chicken which makes it way more satisfying than any takeout option out there. Lastly, the noodles soak up the sauce so well that every mouthful is packed with flavor.

Homemade Chicken Chow Mein is so much better than takeout because it makes you feel like you really made a meal from scratch. Its a one pan dinner where you get juicy chicken, lots of fresh vegetables, and perfectly cooked noodles all mixed together in a really tasty sauce that you made yourself. This dish is not only quick to whip up but also gives you those comforting home-cooked flavors that you just cant get from ordering in. It’s messy sometimes and might not look perfect every time but thats what makes it feel so real and satisfying. Enjoy cookin this yummy meal and feel proud of what you accomplished.

Ingredients

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Boneless chicken delivers lean protein, boosting muscle repair and rich flavor in this dish.
Chow mein noodles provide carbohydrates for energy, contributing to the meal’s satisfying texture.
Cabbage is rich in fiber and vitamins, enhancing digestion and adding crunch to the dish.
Carrots contribute natural sweetness and vital nutrients while their crunch adds bright color.
Red bell peppers offer a refreshing sweetness, abundant vitamin C, and eye catching vivid color.
Garlic and ginger blend for a robust, zesty punch while benefiting overall health naturally.
Bean sprouts contribute crisp texture with vitamins and fiber, balancing the dish perfectly.

Ingredient Quantities

1 lb boneless chicken breast, thinly sliced

8 oz chow mein noodles

1 medium onion, sliced thin

2 cups shredded cabbage

1 cup julienned carrots

1 red bell pepper, sliced

1 cup bean sprouts

3 cloves garlic, minced

1 inch piece ginger, grated

2 tbsp vegetable oil (divided)

For the sauce: 1/4 cup low-sodium soy sauce

For the sauce: 1/4 cup chicken broth

For the sauce: 2 tbsp oyster sauce

For the sauce: 1 tbsp cornstarch

For the sauce: 1 tbsp sugar

For the sauce: 1 tsp sesame oil

For garnish: 2 green onions, chopped

How to Make this

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1. Cook the chow mein noodles in a pot of boiling water according to the package instructions, drain, and set them aside.

2. In a small bowl, mix together 1/4 cup low-sodium soy sauce, 1/4 cup chicken broth, 2 tbsp oyster sauce, 1 tbsp cornstarch, 1 tbsp sugar, and 1 tsp sesame oil until smooth.

3. Heat 1 tbsp vegetable oil in a large pan over medium-high heat; add the thinly sliced chicken breast and cook until it’s just browned, then remove the chicken and keep it aside.

4. In the same pan, add the remaining 1 tbsp oil and throw in the minced garlic and grated ginger. Stir them for about 30 seconds until fragrant.

5. Add the sliced onion, julienned carrots, and red bell pepper to the pan and cook for about 2-3 minutes until the veggies start to soften.

6. Toss in the shredded cabbage and bean sprouts and cook for another minute or so, just until they are slightly wilted.

7. Return the chicken to the pan and stir to combine with the vegetables.

8. Now, add the cooked noodles and pour in the prepared sauce. Stir everything together to make sure all ingredints are nicely coated.

9. Continue stirring for a couple of minutes, letting the sauce simmer and thicken a bit as it melds the flavors.

10. Finally, top with the chopped green onions and serve hot while its fresh. Enjoy your homemade Chicken Chow Mein!

Equipment Needed

1. Large pot for boiling the noodles
2. Colander for draining the noodles
3. Small bowl for mixing the sauce
4. Large pan or wok for stir-frying the chicken and veggies
5. Knife and cutting board for slicing the chicken and vegetables
6. Measuring cups and spoons for the sauce ingredients
7. Spatula or wooden spoon for stirring the food

FAQ

What kind of noodles work best for this recipe? The recipe calls for chow mein noodles, but you can use egg noodles if you cant find them, they work okay too.

Do I need to marinate the chicken before cooking? You dont have to marinate it really, but tossing it with a little soy sauce and garlic can give it a good boost of flavor.

Can I substitute vegetables if I dont have these exact ones? Yep, feel free to swap out veggies, like using broccoli or snap peas if you want a different crunch.

How can I keep the vegetables crunchy? Make sure to stir-fry them on high heat and dont overcook them, that way they stay crisp and fresh.

Can I prep this ahead of time? You can prep the sauce and chop the veggies ahead but its best to cook everything fresh so the noodles dont get soggy.

Chicken Chow Mein With Best Chow Mein Sauce! Recipe Substitutions and Variations

If you’re out of chicken breast, you could use boneless chicken thighs or even tofu for a plant-based twist.
Don’t have chow mein noodles? Egg noodles or rice noodles work ok as a substitute.
If you can’t find shredded cabbage, try using a pre-made coleslaw mix instead.
When you’re short on fresh garlic, a dash of garlic powder (about 1/2 teaspoon) can do the trick.
If fresh ginger isn’t available, a little ground ginger (about 1/4 teaspoon) will work just fine.

Pro Tips

1. Try marinating the chicken for like 10 minutes in a little soy sauce and cornstarch before cooking it so that it stays extra tender and tasty.
2. Make sure your pan is really hot before adding the veggies so they sear rather than steam. This helps them keep that nice crispness instead of turning all mushy.
3. When you stir-fry, keep moving everything around quickly. If you let stuff sit too long, the garlic and ginger can burn and turn bitter, which ruins the flavor.
4. Give the sauce a quick taste before you finish cooking and adjust it if needed. Sometimes a little extra soy sauce or chicken broth can really elevate the overall flavor.

Chicken Chow Mein With Best Chow Mein Sauce! Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Large pot for boiling the noodles
2. Colander for draining the noodles
3. Small bowl for mixing the sauce
4. Large pan or wok for stir-frying the chicken and veggies
5. Knife and cutting board for slicing the chicken and vegetables
6. Measuring cups and spoons for the sauce ingredients
7. Spatula or wooden spoon for stirring the food

Ingredients

1 lb boneless chicken breast, thinly sliced
8 oz chow mein noodles
1 medium onion, sliced thin
2 cups shredded cabbage
1 cup julienned carrots
1 red bell pepper, sliced
1 cup bean sprouts
3 cloves garlic, minced
1 inch piece ginger, grated
2 tbsp vegetable oil (divided)
For the sauce: 1/4 cup low-sodium soy sauce
For the sauce: 1/4 cup chicken broth
For the sauce: 2 tbsp oyster sauce
For the sauce: 1 tbsp cornstarch
For the sauce: 1 tbsp sugar
For the sauce: 1 tsp sesame oil
For garnish: 2 green onions, chopped

Directions

Cook the chow mein noodles in a pot of boiling water according to the package instructions, drain, and set them aside.
In a small bowl, mix together 1/4 cup low-sodium soy sauce, 1/4 cup chicken broth, 2 tbsp oyster sauce, 1 tbsp cornstarch, 1 tbsp sugar, and 1 tsp sesame oil until smooth.
Heat 1 tbsp vegetable oil in a large pan over medium-high heat; add the thinly sliced chicken breast and cook until it's just browned, then remove the chicken and keep it aside.
In the same pan, add the remaining 1 tbsp oil and throw in the minced garlic and grated ginger. Stir them for about 30 seconds until fragrant.
Add the sliced onion, julienned carrots, and red bell pepper to the pan and cook for about 2-3 minutes until the veggies start to soften.
Toss in the shredded cabbage and bean sprouts and cook for another minute or so, just until they are slightly wilted.
Return the chicken to the pan and stir to combine with the vegetables.
Now, add the cooked noodles and pour in the prepared sauce. Stir everything together to make sure all ingredints are nicely coated.
Continue stirring for a couple of minutes, letting the sauce simmer and thicken a bit as it melds the flavors.
Finally, top with the chopped green onions and serve hot while its fresh. Enjoy your homemade Chicken Chow Mein!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.