Chicken Chow Mein: How to Make the Best in 30 Minutes!
Crispy noodles, tender chicken, and a sauce that’ll make you lick the plate—this Chicken Chow Mein is your new weeknight hero!
Table of Contents
Introduction
Imagine this: crispy noodles tangled with juicy chicken, crunchy veggies, and a glossy, umami-packed sauce that clings to every bite. That’s Chicken Chow Mein in a nutshell—a dish so fast, flavorful, and foolproof that even takeout can’t compete!
Did you know the term “chow mein” translates to “fried noodles” in Cantonese? Legend has it that Chinese immigrants brought this dish to America during the Gold Rush, where it quickly became a diner staple. But here’s the kicker: our homemade version skips the greasy spoon and delivers restaurant-quality flavor in just 30 minutes.
Why should you ditch the delivery app? Because this recipe is cheaper, healthier, and tastier than anything you’ll find on a menu. It’s also endlessly customizable—swap veggies, proteins, or spice levels to please even the pickiest eaters. (Looking at you, kiddos who “hate cabbage” but magically love it here!)
If you’re a fan of our Sweet and Sour Chicken, you’ll adore this dish. Both recipes share that perfect balance of sweet, salty, and savory—but Chow Mein lets you play with texture in a way that’ll make your taste buds dance. Ready to wok and roll? Let’s dive in!
What Is Chicken Chow Mein?
Is it noodles? Is it a stir-fry? Is it a saucy, slurpable masterpiece? Yes, yes, and YES!
The name “Chow Mein” might sound fancy, but it’s basically the culinary equivalent of your favorite cozy sweater—comforting, reliable, and always hits the spot. Think of it as the lovechild of lo mein and chop suey: tender noodles fried until slightly crispy, then tossed with veggies, protein, and a sauce so good you’ll want to drink it with a straw.
Why “Chow Mein” and not “Stir-Fried Noodles”? Blame it on the Cantonese dialect! But let’s be real: the name isn’t nearly as important as the flavor. As the old saying goes, “the way to a man’s heart is through his stomach”—and this dish is basically Cupid’s arrow on a plate.
So, grab your wok (or skillet—no judgment here) and let’s turn your kitchen into a 5-star Chinese bistro. Trust us: your family will be chanting “Takeout? Never heard of her!” by the time they scrape their plates clean.
Why You’ll Love This Chicken Chow Mein
1. The Sauce. Ohhhh, THE SAUCE!
This isn’t just any sauce—it’s a golden elixir of soy sauce, oyster sauce, hoisin, and sesame oil, thickened to silky perfection with cornstarch. It’s savory, slightly sweet, and packs a punch of umami that’ll make you question every bland stir-fry you’ve ever suffered through.
2. Cheaper (and Healthier) Than Takeout
Let’s do the math: A $15 takeout order feeds two. This recipe? $8 total for four servings. Plus, you control the oil, sodium, and sneaky additives. (No mystery MSG here!)
3. Crunchy, Chewy, Crispy—All in One Bite
Shredded cabbage stays snappy, noodles get lightly charred, and chicken stays succulent. Add bean sprouts for extra crunch or bok choy for a peppery kick. It’s like a textural symphony!
Craving more stir-fry magic? Try our Beef and Broccoli next—it’s another wallet-friendly crowd-pleaser.
How to Make Chicken Chow Mein with The Best Chow Mein Sauce
Quick Overview
- Time: 30 minutes start-to-finish (yes, really!)
- Skill Level: Beginner-friendly (even if you burn toast)
- Key Perks: Customizable veggies/proteins, minimal cleanup, leftovers reheat like a dream
Key Ingredients for Chicken Chow Mein
For the Chow Mein Sauce:
- Soy Sauce: The salty backbone. Use low-sodium if you’re watching salt.
- Oyster Sauce: Adds depth and a hint of sweetness. (Vegetarian? Swap with mushroom sauce!)
- Hoisin Sauce: Sweet, tangy, and essential.
- Sesame Oil: A nutty finish that screams “authentic.”
- Cornstarch: Thickens the sauce into a glossy glaze.
For the Stir-Fry:
- Chow Mein Noodles: Look for dried or fresh in the Asian aisle. Spaghetti works in a pinch!
- Chicken: Breast for lean, thighs for juiciness.
- Veggies: Onion, garlic, carrots, cabbage—the holy grail of crunch.
Step-by-Step Instructions
1. Prep the Sauce (5 Minutes)
Whisk all sauce ingredients in a bowl. Pro Tip: Dissolve the cornstarch completely to avoid lumps!
2. Cook the Noodles (7 Minutes)
Boil noodles until al dente. Rinse under cold water to stop cooking, then toss with a drizzle of oil to prevent sticking.
3. Sear the Chicken (6 Minutes)
Heat oil in a wok until smoking. Add chicken in a single layer—don’t stir! Let it caramelize for that golden-brown crust.
4. Stir-Fry the Veggies (4 Minutes)
Garlic and onion first (hello, aroma!), then harder veggies (carrots), followed by cabbage. Keep the heat HIGH to avoid soggy veggies.
5. Bring It All Together (3 Minutes)
Return chicken, add noodles, and pour sauce over everything. Toss like you’re flipping pancakes until everything is coated.
6. Garnish and Serve (1 Minute)
Green onions for color, extra sesame seeds for crunch. Optional: A drizzle of chili oil for heat lovers.
What to Serve With Chicken Chow Mein
- Appetizers: Egg rolls, dumplings, or a simple Asian Cucumber Salad.
- Sides: Steamed jasmine rice or garlicky sautéed greens.
- Drinks: Iced jasmine tea or a crisp lager.
Top Tips for Perfecting Chicken Chow Mein
- Velveting the Chicken: Marinate chicken in 1 tsp baking soda + 1 Tbsp water for 15 minutes before cooking. Result? Butter-soft meat!
- Noodle Hack: Slightly undercook noodles—they’ll finish cooking in the wok.
- Veggie Substitutions: No cabbage? Use broccoli slaw or shredded Brussels sprouts.
Storing and Reheating Tips
- Fridge: Store in airtight containers for up to 3 days.
- Reheat: Sprinkle noodles with 1 tsp water and microwave in 30-second bursts, or crisp them up in a skillet.
- Freezer: Portion into freezer bags (sauce separate) for up to 2 months. Thaw overnight before reheating.
FAQs (Because We Know You’re Curious!)
Q: Can I use spaghetti instead of chow mein noodles?
A: Absolutely! Cook until al dente, then toss with a bit of oil to mimic the texture.
Q: Is hoisin sauce gluten-free?
A: Most aren’t, but brands like Lee Kum Kee make a GF version.
Q: Why is my sauce too thick?
A: Add a splash of broth or water to thin it out.
Final Thoughts
There you have it: Chicken Chow Mein that’s faster than delivery and tastier than your favorite takeout joint. With its crispy noodles, vibrant veggies, and that unforgettable sauce, this dish is a weeknight game-changer.
Hungry for more? Explore our Main Dish Archives for global flavors that’ll spice up your rotation. And if you’re curious about Chow Mein’s roots, check out its Wikipedia page for a deep dive into its history!
Now, go forth and stir-fry like a pro. Your taste buds (and wallet) will thank you! 🥢🔥
Chicken Chow Mein with The Best Chow Mein Sauce
Ingredients
For the Chow Mein Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar optional
- 1/4 cup chicken broth
For the Stir-Fry:
- 8 oz chow mein noodles
- 2 tablespoons vegetable oil
- 1 lb chicken breast or thighs thinly sliced
- 2 garlic cloves minced
- 1 small onion sliced
- 1 cup shredded carrots
- 2 cups shredded cabbage or bok choy
- 1/2 cup bean sprouts optional
- 2 green onions sliced
Instructions
- Prep the Sauce: Whisk sauce ingredients.
- Cook Noodles: Boil noodles until al dente.
- Sear Chicken: Brown chicken in a skillet.
- Sauté Veggies: Stir-fry garlic, onion, carrots, cabbage.
- Combine Everything: Toss noodles, chicken, veggies, and sauce.
- Serve: Garnish with green onions.
Notes
- Marinate chicken for extra tenderness.
- Substitute protein or veggies as needed.
- Store leftovers for up to 2 days.
