Go Back
Close-up of a generous serving of Chicken Chow Mein with tender chicken, crisp vegetables, and noodles, being picked up by chopsticks.
Reda

Authentic Chicken Chow Mein (Better Than Takeout)

Skip the takeout! This authentic Chicken Chow Mein recipe is packed with tender chicken, crisp vegetables, and savory noodles, all tossed in a delicious homemade sauce. It's a quick, easy, and satisfying meal perfect for any weeknight.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Marinade
  • 1 lb boneless, skinless chicken breasts thinly sliced into bite-sized pieces
  • 1 tbsp soy sauce low sodium recommended
  • 1 tsp cornstarch
  • 1/2 tsp sesame oil toasted
  • 1/4 tsp white pepper
For the Chow Mein Sauce
  • 3 tbsp soy sauce low sodium
  • 2 tbsp oyster sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp sesame oil toasted
  • 1 tsp sugar
  • 1/2 tsp cornstarch
  • 1/4 cup chicken broth low sodium
For the Stir-Fry
  • 8 oz chow mein noodles fresh or dried egg noodles
  • 2 tbsp vegetable oil divided
  • 2 cloves garlic minced
  • 1 tsp ginger freshly grated
  • 1 small onion thinly sliced
  • 1 cup carrots julienned
  • 1 cup celery thinly sliced on a diagonal
  • 4 oz shiitake mushrooms sliced
  • 1.5 cups bean sprouts fresh
  • 2 green onions cut into 2-inch pieces

Equipment

  • Wok or Large Skillet
  • Large Pot
  • Mixing Bowls
  • Cutting board

Method
 

Marinate Chicken & Prepare Sauce
  1. In a medium bowl, combine the thinly sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, 1/2 tsp sesame oil, and white pepper. Mix well to coat the chicken evenly and set aside to marinate for at least 15 minutes.
  2. In a separate small bowl, whisk together all the sauce ingredients: 3 tbsp soy sauce, oyster sauce, Shaoxing wine, 1 tsp sesame oil, sugar, 1/2 tsp cornstarch, and chicken broth. Set aside.
Cook Noodles & Vegetables
  1. Cook the chow mein noodles according to the package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
  2. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat until it shimmers. Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the wok and set aside on a plate.
  3. Add the remaining 1 tbsp of oil to the hot wok. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Add the sliced onion, julienned carrots, and celery. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  4. Add the sliced mushrooms and cook for another 2 minutes until they have softened and released their moisture.
Assemble the Chow Mein
  1. Return the cooked chicken and the drained noodles to the wok with the vegetables.
  2. Give the sauce a final quick stir to recombine the cornstarch, then pour it over everything in the wok. Add the fresh bean sprouts and green onions.
  3. Using tongs, toss everything together continuously for 1-2 minutes until the sauce has thickened slightly and everything is well-coated and heated through. Serve immediately.

Notes

For extra crispy noodles, pan-fry the cooked and drained noodles in a little oil until golden brown on both sides before adding them to the stir-fry at the final step. Feel free to substitute vegetables based on what you have on hand; bell peppers, broccoli florets, and bok choy are all great additions. Store leftovers in an airtight container in the refrigerator for up to 3 days.