I love this Authentic Chicken Chow Mein recipe that brings a refreshing twist to my weeknight meals. I meld tender chicken with vibrant bell peppers, carrots, and snap peas in a harmonious blend. With garlic, ginger, and just the right balance of soy, oyster, and hoisin sauce, it becomes a true culinary highlight.

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I recently discovered that nothing beats a homemade Chicken Chow Mein compared to the usual takeout. I love making this one-pan dinner because it’s simple, flavorful, and really fun to prepare.

I start with 1 lb boneless, skinless chicken breasts, thinly sliced into strips and marinating them in soy sauce and cornstarch, which is a game changer. Then I toss in 8 oz chow mein noodles, red and green bell peppers, 1 cup shredded carrots, and 1 cup snow peas.

I always add 3 cloves garlic and 1 tbsp fresh ginger to boost the flavor, and finish it off with a mix of oyster sauce, hoisin sauce, extra soy sauce, and a pinch of sesame oil. It’s pretty amazing how these ingredients come together so effortlessly in a quick stir fry that’s both authentic and healthy.

I promise, if you try my Chicken Chow Mein recipe, you’ll never go back to takeout again.

Why I Like this Recipe

I love this recipe because it’s super simple and doesn’t take forever to prep and cook. I can throw everything into one pan and clean up is a breeze which makes my life way easier on busy nights. I also like that the sauce is a total game-changer – it mixes that perfect tangy and sweet flavor that makes homemade chow mein taste so much better than takeout. Another thing i really enjoy is that i get to load it up with fresh veggies that still have a nice crunch which gives the dish both flavor and a bit of healthy goodness. Plus, the marinated chicken turns out amazingly tender and it makes me feel like i’m cooking something really special in my own kitchen.

Ingredients

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Chicken: A lean protein that builds muscle and adds a hearty flavor to your meal
Bell Peppers: Red and green ones bring crunch and vitamins that help boost your health
Noodles: Chow mein noodles pack the perfect amount of satisfying carbohydrates to soak up the sauce
Vegetables: Carrots, snow peas and bean sprouts each give a burst of fiber and freshness
Herbs: Garlic and ginger bring a punch of aroma and a touch of spice that enliven the dish
Sauces: Oyster and hoisin sauces mix savory with a slight naturally sweet kick

Ingredient Quantities

1 lb boneless, skinless chicken breasts, thinly sliced into strips

8 oz chow mein noodles (or egg noodles)

2 tbsp soy sauce (for marinating the chicken)

1 tbsp cornstarch (for the chicken marinade)

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 cup shredded carrots

1 cup snow peas (or snap peas)

1 cup bean sprouts

3 cloves garlic, minced

1 tbsp fresh ginger, grated

3 green onions, chopped (both white and green parts)

2 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp soy sauce (for the sauce)

1/2 cup chicken broth

1/2 tsp sugar

1 tbsp cornstarch (mixed into the sauce to thicken)

1 tsp sesame oil

2-3 tbsp vegetable oil (for stir-frying)

Salt and pepper to taste

How to Make this

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1. First, toss the thinly sliced chicken with 2 tbsp soy sauce and 1 tbsp cornstarch then let it marinate for about 15 minutes.

2. Meanwhile, cook the chow mein noodles or egg noodles in a large pot of boiling water until they are al dente; drain and set aside.

3. In a small bowl, mix 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp soy sauce, 1/2 cup chicken broth, 1/2 tsp sugar, 1 tbsp cornstarch, and 1 tsp sesame oil to make the chow mein sauce.

4. Heat 2-3 tbsp vegetable oil in a big pan over medium-high heat, then add the chicken and stir-fry until it’s nearly cooked through; remove it from the pan.

5. In the same pan, add the minced garlic (3 cloves) and grated fresh ginger (1 tbsp) to the remaining oil and stir-fry for about 30 seconds.

6. Add the sliced red and green bell peppers, 1 cup shredded carrots, and 1 cup snow peas and stir-fry for about 2-3 minutes until they start to soften.

7. Stir in the bean sprouts and chopped green onions (both white and green parts) then add the cooked noodles and the chicken back into the pan.

8. Pour in the prepared sauce and toss everything together so all the ingredients get evenly coated.

9. Continue to stir-fry for another couple of minutes until the sauce thickens up and the chicken is cooked properly.

10. Taste and season with salt and pepper if needed then serve your homemade Chicken Chow Mein hot and enjoy!

Equipment Needed

1. Large pot for boiling noodles
2. Colander for draining noodles
3. Mixing bowl for marinating the chicken
4. Small bowl for whisking together the sauce ingredients
5. Wok or large frying pan for stir-frying
6. Spatula for tossing and stir-frying the ingredients
7. Cutting board for slicing vegetables and chicken
8. Sharp knife for cutting the chicken, peppers, and carrots
9. Measuring spoons and cups for accurate ingredient amounts
10. Grater for the fresh ginger

These are the main things needed to prep and cook Chicken Chow Mein.

FAQ

Q: How do I marinate the chicken?

A: Just mix your chicken with 2 tbsp of soy sauce and 1 tbsp cornstarch, then let it sit for about 15 minutes. This helps the chicken stay tender.

Q: Do I need to precook the noodles?

A: Yes, cook the chow mein (or egg noodles) as per the package instructions and rinse them in cold water so they dont overcook during stir-frying.

Q: Can I swap out some veggies?

A: For sure, you can use frozen veggies or any other fresh ones you like, though fresh bell peppers, carrots, and snow peas really make it pop.

Q: How can i make the sauce thicker or thinner?

A: The sauce naturally thickens thanks to the cornstarch mixed in, but if you want it thinner, just add a little more chicken broth, and vice versa.

Q: What if I want a little extra kick in the recipe?

A: If you like it spicy, try adding a pinch of red pepper flakes while stir-frying. Adjust to your taste.

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

Instead of chicken breasts, you can use boneless, skinless chicken thighs for a juicier taste or even tofu as a veggie option
If you dont have chow mein noodles, regular spaghetti or rice noodles work pretty well
Oyster sauce can be swapped with mushroom sauce if you have shellfish allergies
You can replace chicken broth with vegetable broth or even water if the broth is out of stock
If you dont have vegetable oil, peanut oil or canola oil will do the trick

Pro Tips

1. Try to prep and organize all your veggies and ingredients before you start stir-frying so nothing gets overcooked waiting in the pan.
2. Make sure your pan and oil are really hot before adding the chicken; if they’re too cold the chicken will end up stewing instead of getting that nice sear.
3. Don’t overcrowd the pan when stir-frying. If there’s too much in there, the ingredients can turn soggy and not cook evenly.
4. Taste as you go along and adjust the seasoning a bit. Sometimes the sauces can be too salty or not sweet enough so a little tweak can make a big difference.

Chicken Chow Mein With Best Chow Mein Sauce! Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Large pot for boiling noodles
2. Colander for draining noodles
3. Mixing bowl for marinating the chicken
4. Small bowl for whisking together the sauce ingredients
5. Wok or large frying pan for stir-frying
6. Spatula for tossing and stir-frying the ingredients
7. Cutting board for slicing vegetables and chicken
8. Sharp knife for cutting the chicken, peppers, and carrots
9. Measuring spoons and cups for accurate ingredient amounts
10. Grater for the fresh ginger

These are the main things needed to prep and cook Chicken Chow Mein.

Ingredients

1 lb boneless, skinless chicken breasts, thinly sliced into strips
8 oz chow mein noodles (or egg noodles)
2 tbsp soy sauce (for marinating the chicken)
1 tbsp cornstarch (for the chicken marinade)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup shredded carrots
1 cup snow peas (or snap peas)
1 cup bean sprouts
3 cloves garlic, minced
1 tbsp fresh ginger, grated
3 green onions, chopped (both white and green parts)
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp soy sauce (for the sauce)
1/2 cup chicken broth
1/2 tsp sugar
1 tbsp cornstarch (mixed into the sauce to thicken)
1 tsp sesame oil
2-3 tbsp vegetable oil (for stir-frying)
Salt and pepper to taste

Directions

First, toss the thinly sliced chicken with 2 tbsp soy sauce and 1 tbsp cornstarch then let it marinate for about 15 minutes.
Meanwhile, cook the chow mein noodles or egg noodles in a large pot of boiling water until they are al dente; drain and set aside.
In a small bowl, mix 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp soy sauce, 1/2 cup chicken broth, 1/2 tsp sugar, 1 tbsp cornstarch, and 1 tsp sesame oil to make the chow mein sauce.
Heat 2-3 tbsp vegetable oil in a big pan over medium-high heat, then add the chicken and stir-fry until it's nearly cooked through; remove it from the pan.
In the same pan, add the minced garlic (3 cloves) and grated fresh ginger (1 tbsp) to the remaining oil and stir-fry for about 30 seconds.
Add the sliced red and green bell peppers, 1 cup shredded carrots, and 1 cup snow peas and stir-fry for about 2-3 minutes until they start to soften.
Stir in the bean sprouts and chopped green onions (both white and green parts) then add the cooked noodles and the chicken back into the pan.
Pour in the prepared sauce and toss everything together so all the ingredients get evenly coated.
Continue to stir-fry for another couple of minutes until the sauce thickens up and the chicken is cooked properly.
Taste and season with salt and pepper if needed then serve your homemade Chicken Chow Mein hot and enjoy!

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.