Classic Chicken Chow Mein

Tiffany Manners

Chicken Chow Mein is a beloved staple of Chinese-American cuisine, blending the savory richness of soy sauce and sesame oil with the satisfying crunch of stir-fried vegetables and tender noodles. Originating from Chinese immigrants adapting traditional recipes to Western ingredients, this dish has evolved into a household favorite worldwide. Its balance of textures and deep umami profile offer a comforting, yet vibrant dining experience perfect for busy weeknights or casual entertaining.

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Fusion / Other

Servings bowls

Calories 458 kcal

Equipment

Wok or large nonstick skillet
Saucepan
Colander
Wooden spoon or tongs
Chef's Knife
Cutting board

Ingredients

For the Base:

8 oz chow mein noodles fresh or dried egg noodles; if using dried, cook according to package instructions
2 tbsp vegetable oil high-heat oil such as peanut or canola
1 lb boneless skinless chicken thighs sliced into thin strips
1 medium onion thinly sliced
2 cloves garlic minced
1 medium carrot julienned
1 cup cabbage shredded green cabbage
½ cup bean sprouts fresh for crunch

For the Chow Mein Sauce:

3 tbsp soy sauce dark soy sauce for depth of flavor
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp sesame oil toasted, for a nutty finish
1 tsp cornstarch to slightly thicken sauce
¼ cup chicken stock low sodium preferred

Instructions

In a small bowl, whisk together soy sauce, oyster sauce, hoisin, sesame oil, cornstarch, and chicken stock until smoothly combined. Set aside as your chow mein sauce.
If using dried chow mein noodles, boil according to package instructions until just tender, then drain and rinse under cold water to stop cooking. Toss with a little oil to prevent sticking.
Heat 1 tbsp of vegetable oil in a large wok over medium-high heat (around 400°F / 200°C). Add sliced chicken and stir-fry for 3-4 minutes until lightly browned and cooked through. Remove and set aside.
Add remaining oil to the wok. Sauté garlic and onion until fragrant and slightly translucent, about 1 minute.
Add carrots and cabbage, stir-frying for 2-3 minutes just until crisp-tender.
Return cooked chicken to the wok along with the noodles. Pour the sauce over and toss everything together using tongs or two large spoons. Stir-fry for another 2 minutes until everything is well-coated and heated through. Add bean sprouts and scallions and stir for 30 seconds.

Notes

Use a carbon steel wok for maximum smoky flavor (wok hei), but a wide skillet will work in a pinch.
Swap chicken with shrimp, tofu, or your protein of choice for variation.
To make gluten-free, use tamari and ensure your oyster and hoisin sauces are GF-certified.
For extra crunch, garnish with toasted sesame seeds or chopped roasted peanuts.

Nutrition

Calories: 458kcalCarbohydrates: 49gProtein: 33gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 108mgSodium: 1417mgPotassium: 470mgFiber: 5gSugar: 5gVitamin A: 2596IUVitamin C: 12mgCalcium: 39mgIron: 3mg

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