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A delicious plate of Chicken Chow Mein is shown as the featured image for this recipe.

Easy Chicken Chow Mein

This recipe provides a guide to making restaurant-quality Chicken Chow Mein at home. With simple steps and a balance of savory, sweet, and umami flavors, you can create this classic takeout dish easily. The recipe includes a flavorful marinade, a vegetable medley, perfectly cooked noodles, and an umami-rich sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon rice wine vinegar or dry sherry
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1 tablespoon vegetable oil or canola oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms shiitake, button, or your favorite
  • 1 cup shredded carrots
  • 1 cup sliced celery
  • 1 cup bean sprouts optional
  • 4 cups cooked chow mein noodles
  • 2 green onions, thinly sliced
  • 1/4 cup soy sauce low sodium
  • 2 tablespoons oyster sauce optional
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 1 teaspoon rice wine vinegar or dry sherry
  • 1/4 teaspoon white pepper optional

Equipment

  • Medium bowl
  • Large Wok or Skillet
  • small bowl
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • Spatula or tongs

Method
 

  1. In a medium bowl, combine the chicken pieces, soy sauce, rice wine vinegar, cornstarch, sesame oil, ginger, and garlic powder. Mix well and marinate for at least 15 minutes, or up to an hour.
  2. Cook the chow mein noodles according to package instructions. Undercook slightly. Rinse with cold water and set aside.
  3. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove from the wok and set aside.
  4. Add the onion and garlic to the wok and stir-fry for about 1 minute, until fragrant. Add the mushrooms, carrots, and celery. Stir-fry for another 3-5 minutes, until the vegetables are crisp-tender. If using bean sprouts, add them in the last minute.
  5. Return the cooked chicken to the wok with the vegetables. In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, brown sugar, cornstarch, chicken broth, rice wine vinegar, and white pepper (if using).
  6. Pour the sauce over the chicken and vegetables and bring to a simmer. Cook for 1-2 minutes, until the sauce has thickened slightly.
  7. Add the cooked noodles to the wok and toss everything together until the noodles are evenly coated with the sauce. Cook for another 1-2 minutes, allowing the noodles to absorb the flavors of the sauce.
  8. Remove from heat and garnish with sliced green onions. Serve immediately.

Notes

Noodle selection is key; choose fresh or dried chow mein noodles. Prep all ingredients before starting. Adjust the sauce to your liking, adding more brown sugar for sweetness or soy sauce for saltiness. Feel free to add other vegetables like snow peas, bell peppers, or broccoli. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.