Chicken Chow Mein with the Best Chow Mein Sauce Recipe

If you’re craving something that hits all the right notes—savory, a little sweet, utterly satisfying—then you’re going to love making Chicken Chow Mein with the Best Chow Mein Sauce Recipe. I absolutely love how this dish comes together quickly yet tastes like something you’d order from your favorite takeout spot, but way better because you made it. Stick around and I’ll share all my secrets so you nail it every time.

this Recipe

Ingredients You’ll Need

I want to keep things straightforward for you here. Each ingredient plays a part—fresh chicken breast for protein, crunchy veggies for texture, and a no-fail sauce that brings everything together. When shopping, grab quality oyster sauce and fresh veggies, and you’ll be all set.

• Chicken breast: Boneless and skinless works best, cut into strips for quick cooking.
• Oil: A neutral oil like olive or vegetable oil helps get that perfect sear on the chicken.
• Chow mein noodles: Uncooked noodles that cook quickly—grab what’s labeled chow mein for the authentic texture.
• Cabbage: Adds crunch and mild sweetness, you can use green or even napa cabbage.
• Carrot: Julienned for quick cooking and a splash of color.
• Green onions: For freshness and that classic chow mein garnish.
• Garlic cloves: Pressed or minced, garlic adds that savory depth.
• Oyster sauce: The star of your chow mein sauce; I recommend tasting as you go since brands vary in saltiness.
• Low sodium soy sauce: Keeps saltiness in check while packing umami.
• Light sesame oil: Not toasted—this gives flavor without overpowering.
• Chicken broth: Adds moisture and richness to the sauce.
• Corn starch: Helps thicken the sauce to coat the noodles perfectly.
• Granulated sugar: Balances the savory flavors with a subtle sweetness.

Variations

I love making this recipe my own depending on what’s in season or what my family’s craving. Don’t hesitate to mix it up a bit—this chow mein is a fantastic “blank canvas.”

• Veggie-loaded: I often throw in mushrooms, snap peas, or bell peppers next to cabbage for extra crunch and color.
• Protein swaps: Tofu or shrimp are delicious alternatives if you want to change things up or keep it pescatarian.
• Spicy kick: A dash of chili paste or some red pepper flakes take this from classic to exciting.
• Gluten-free: Use tamari instead of soy sauce and check your chow mein noodles—they sometimes have wheat, so rice noodles can work well.

How to Make Chicken Chow Mein with the Best Chow Mein Sauce Recipe

Step 1: Whisk Together the Sauce

The sauce is really the magic here. I like to whisk together oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch in a small bowl first. The cornstarch is what thickens the sauce so it clings perfectly to the noodles and chicken—don’t skip it! Set this aside while you prep everything else.

Step 2: Cook the Noodles

Follow the package instructions for your chow mein noodles, then drain and rinse under cold water. This stops the cooking process and keeps them from sticking together. I always set my noodles aside in a colander while I cook the rest of the dish.

Step 3: Sear the Chicken to Golden Perfection

Heat oil in a large wok or skillet over medium-high heat. The key here is to get the skillet hot enough so each piece of chicken browns nicely without crowding the pan. Cook bite-sized chicken strips until golden brown and just cooked through, then remove and set aside. This step locks in juices and adds fantastic flavor.

Step 4: Sauté the Veggies

In the same pan, toss in your carrots, cabbage, and pressed garlic. Sauté for a few minutes until the cabbage turns translucent and the veggies soften just a bit. This keeps their brightness and crunch while building the flavor base for your chow mein.

Step 5: Toss Everything Together and Simmer

Add the cooked chicken and noodles back into the pan. Pour your pre-made chow mein sauce over everything and stir gently to combine. Let it all cook together for about 2 minutes until the sauce thickens and everything is warmed through. This final step is when flavors marry—your noodles should be glossy, flavorful, and irresistible.

How to Serve Chicken Chow Mein with the Best Chow Mein Sauce Recipe

Garnishes

I always finish mine with a sprinkle of chopped green onions—they add a fresh pop of color and mild onion flavor that balances the richness. Sometimes, I add a little toasted sesame seed crunch if I’m feeling fancy. It’s amazing how a simple garnish can elevate the whole dish.

Side Dishes

Chicken Chow Mein pairs wonderfully with light sides like steamed broccoli or snap peas to keep things fresh. If you want to make it a fuller feast, some hot and sour soup or egg drop soup on the side always gets rave reviews from my family.

Creative Ways to Present

For special occasions, I’ve served this chow mein in colorful lettuce cups for a fun twist that lets everyone customize their bites. You can also add a drizzle of chili oil or a wedge of lime on the side for a bright, unexpected flavor boost that guests rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken chow mein in an airtight container in the fridge—usually it keeps well for 3 to 4 days. When reheating, I’ve found the best way is in a skillet with a splash of water or broth to revive the noodles’ moisture.

Freezing

I don’t recommend freezing the dish with noodles since they get mushy, but you can freeze the cooked chicken and sauce separately without the noodles. When you thaw and mix fresh noodles in on reheating day, it tastes almost like freshly made!

Reheating

Reheat your leftovers in a hot pan over medium heat, adding a little broth or water to loosen the sauce. Toss gently so the noodles don’t break apart, and heat just until warmed through—you want to maintain that perfect chew!

FAQs

Final Thoughts

This Chicken Chow Mein with the Best Chow Mein Sauce Recipe is hands down one of my favorite go-to meals. It’s the kind of dish that feels comforting and special all at once, perfect for feeding the family or impressing guests without stress. I’d recommend you give it a whirl this week—you’ll be amazed how quickly it comes together and how much love it spreads around your dinner table. Happy cooking!

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