If you love Chinese takeout but want something a little fresher, lighter, and customizable at home, learning how to Make the best chicken chow mein recipe ever! is a total game changer. This classic stir-fried noodle dish is packed with tender chicken, crunchy vegetables, and a savoury, slightly sweet sauce that clings to every strand of noodle.
Whether you’re in the United States, United Kingdom, or Canada, you can easily re-create restaurant-style chicken chow mein in your own kitchen with ingredients from your local supermarket. In this guide, you’ll get a step-by-step recipe, practical tips, and simple swaps so your homemade version beats takeout any night of the week.
What Makes Great Chicken Chow Mein?
Before you Make the best chicken chow mein recipe ever!, it helps to understand what makes it great:
Chewy but tender noodles – not soggy, not dry
Juicy chicken – marinated so it stays flavourful and soft
Crisp-tender vegetables – still bright and slightly crunchy
Rich, balanced sauce – salty, slightly sweet, with a hint of umami and sesame
Get these four elements right, and your homemade chow mein will be just as satisfying as anything from a restaurant.
Ingredients You’ll Need
This recipe serves about 3–4 people. You can easily double it for a bigger family.
For the chicken
1 lb / 450 g boneless, skinless chicken breast or thighs (thighs are juicier)
1 tbsp soy sauce
1 tsp cornstarch (cornflour in the U.K.)
1 tsp vegetable or canola oil
½ tsp garlic powder (optional)
For the noodles and vegetables
8–10 oz / 225–280 g chow mein noodles or thin egg noodles
1 cup shredded green cabbage
1 medium carrot, julienned or cut into thin matchsticks
1 small onion, thinly sliced
1 cup bean sprouts (optional but traditional)
2–3 green onions (spring onions), sliced
1–2 tbsp neutral oil (vegetable, canola, sunflower) for stir-frying
For the sauce
This is the heart of how you Make the best chicken chow mein recipe ever! at home.
3 tbsp soy sauce (regular or light)
1 tbsp dark soy sauce (for colour and depth; optional but nice)
1 tbsp oyster sauce
1 tbsp hoisin sauce (adds sweetness and richness)
1 tsp sesame oil
½–1 tsp sugar (adjust to taste)
¼ cup (60 ml) chicken broth or water
1 tsp cornstarch to thicken the sauce
Step-by-Step: How to Make the Best Chicken Chow Mein Recipe Ever
Follow these steps and you’ll see how simple it is to Make the best chicken chow mein recipe ever! right in your own kitchen.
Step 1: Marinate the chicken
Slice the chicken into thin strips, about ½ inch (1–1.5 cm) wide. Thin pieces cook faster and stay tender.
In a bowl, mix soy sauce, cornstarch, oil, and garlic powder.
Add the chicken and toss to coat evenly.
Let it marinate for at least 10–15 minutes while you prepare the other ingredients.
This quick marinade helps the chicken stay juicy and gives it that restaurant-style texture.
Step 2: Cook the noodles
Bring a large pot of water to a boil.
Cook the chow mein or egg noodles according to package instructions, but 1 minute less than suggested to keep them slightly firm.
Drain the noodles and rinse quickly with cold water to stop the cooking.
Toss with a tiny drizzle of oil to prevent sticking and set aside.
Perfect noodles are essential if you want to Make the best chicken chow mein recipe ever! They should be cooked but still springy.
Step 3: Make the sauce
In a small bowl, whisk together:
Soy sauce
Dark soy sauce (if using)
Oyster sauce
Hoisin sauce
Sesame oil
Sugar
Chicken broth (or water)
Cornstarch
Stir until the cornstarch dissolves completely. Taste and adjust the flavours—add a bit more soy for salt, or a pinch more sugar if you like it slightly sweeter.
Step 4: Stir-fry the chicken
Heat a large wok or deep frying pan over medium-high heat.
Add 1 tbsp oil. When it’s hot and shimmering, add the marinated chicken in a single layer.
Cook for 3–5 minutes, stirring occasionally, until the chicken is just cooked through and lightly browned.
Remove the chicken to a plate and set aside.
Don’t overcrowd the pan; if needed, cook the chicken in two batches so it sears rather than steams.
Step 5: Stir-fry the vegetables
In the same wok or pan, add a little more oil if needed.
Add the onion and carrot and stir-fry for 2–3 minutes until slightly softened.
Add the shredded cabbage and cook another 2–3 minutes until it’s wilted but still has some crunch.
If using bean sprouts, add them last and fry for 1 minute.
You want the vegetables to be crisp-tender, not mushy. That contrast in texture is key when you Make the best chicken chow mein recipe ever!
Step 6: Combine noodles, chicken, and sauce
Return the cooked chicken to the pan with the vegetables.
Add the cooked noodles on top.
Give the sauce a final stir (the cornstarch settles) and pour it over the noodles and chicken.
Using tongs or chopsticks, gently toss everything together over medium heat for 2–3 minutes.
As it cooks, the sauce will thicken slightly and coat the noodles, chicken, and vegetables. Once everything is hot and glossy, turn off the heat.
Step 7: Finish and serve
Sprinkle the sliced green onions over the top.
Taste and adjust seasoning—add a splash more soy sauce or a tiny drizzle of sesame oil if you like.
Serve immediately, straight from the wok or in warm bowls.
Practical Tips for Perfect Chicken Chow Mein
Want to really Make the best chicken chow mein recipe ever! and not just a good one? These practical tips will help:
Tip 1: Use high heat (but stay safe)
Stir-frying is meant to be quick and hot:
Preheat your pan or wok before adding oil.
Keep ingredients moving to prevent burning.
If you’re new to cooking, keep the heat at medium-high rather than maximum so you can control it better.
Tip 2: Prep everything before you start
Once you start cooking, things move fast. Have this ready:
Chicken sliced and marinated
Vegetables chopped and measured
Noodles cooked and drained
Sauce mixed in a small bowl
This “mise en place” (everything in its place) is one of the simplest tricks to Make the best chicken chow mein recipe ever! without stress.
Tip 3: Don’t overload the pan
Too much food in the pan will:
Lower the temperature
Make everything steam instead of fry
Lead to soggy noodles
If your pan is small, cook in two rounds—especially the chicken.
Tip 4: Customize the flavour
Adjust the recipe to match your taste:
More savoury: Add a dash of extra soy sauce.
Sweeter: Increase hoisin or sugar slightly.
Spicier: Add a pinch of chilli flakes, sriracha, or fresh sliced chilli.
More garlicky: Add minced fresh garlic when stir-frying the vegetables.
Easy Variations and Substitutions
You can still Make the best chicken chow mein recipe ever! even if you don’t have every ingredient.
Protein swaps
Use turkey, beef strips, shrimp, or tofu instead of chicken.
For a vegetarian version, skip the meat and double the vegetables; use vegetarian oyster-style sauce or just more soy and hoisin.
Noodle options
Chow mein or thin egg noodles are ideal, but you can use:
Spaghetti (cooked slightly al dente)
Ramen noodles (discard the seasoning packet)
Thin udon or wheat noodles
Vegetable ideas
Mix and match based on what you have:
Bell peppers
Snow peas or sugar snap peas
Broccoli florets
Baby corn
Mushrooms
This flexibility makes it easy to Make the best chicken chow mein recipe ever! with whatever’s in your fridge.
Storing and Reheating Leftovers
If you somehow don’t finish it all in one go:
Let the chow mein cool slightly.
Store in an airtight container in the fridge for up to 3 days.
Reheat in a pan over medium heat with a splash of water or broth, tossing until hot. You can also reheat in the microwave, stirring halfway through.
The noodles may soften a bit but will still taste delicious the next day.
Conclusion: Make the Best Chicken Chow Mein Recipe Ever at Home
When you learn to Make the best chicken chow mein recipe ever!, you unlock a dish that’s:
Budget-friendly
Versatile and customizable
Faster than waiting for delivery
Packed with flavour and fresh ingredients
With chewy noodles, tender chicken, crisp vegetables, and a rich savoury sauce, this homemade chicken chow mein is perfect for busy weeknights, lazy weekends, or casual dinners with friends and family in the U.S., U.K., or Canada.