Not long after I retired from teaching, my youngest grandson—just six at the time—announced that his “favorite food in the whole world” was chicken chow mein with the best chow mein sauce. It surprised me, not because he had a mature palate, but because I had never actually made it from scratch. He had tasted it once at a neighbor’s potluck, and apparently, that one bite was enough to plant the idea deep into his heart—and now mine.

So, I pulled out my notebook, rummaged through old cookbooks, and reached out to a friend who once ran a small Chinese-American takeout place. I was determined to create a version that was not just delicious, but something our family could call “ours.”

I still remember standing over the stove, tossing noodles in a hot pan, with the scent of sesame and ginger filling the kitchen. That smell brought me back to evenings in my grandmother’s kitchen, where she stirred her hearty noodle soups with the same focus and care.

What came from those first few tries has since become a regular dish on our dinner table—and I must say, it’s now a favorite of more than just my grandson. What makes it truly special is the sauce—balanced, flavorful, and easy to make with pantry staples. Over time, I’ve simplified and perfected this recipe, and today I’m delighted to share it with you.

Short Description

This Chicken Chow Mein is a flavorful, easy-to-make stir-fry dish with juicy chicken, crisp vegetables, and perfectly seasoned noodles tossed in the best chow mein sauce. Great for weeknight dinners or family gatherings.

Key Ingredients

2 cups cooked chow mein noodles
1 lb chicken breast, thinly sliced
1 cup bell peppers, sliced
1 cup carrots, julienned
1 cup bean sprouts
3 green onions, chopped
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced

Tools Needed

Large nonstick skillet or wok
Sharp knife and cutting board
Mixing bowls
Tongs or wooden spatula
Measuring spoons and cups

Cooking Instructions

Step 1: Prepare the Ingredients
Slice the chicken breast thinly against the grain. Wash and slice all vegetables so they’re ready for a quick stir-fry. Cook chow mein noodles according to package instructions, then drain and set aside.

Step 2: Sear the Chicken
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices in a single layer and cook for 4–5 minutes until golden brown and cooked through. Remove from pan and set aside.

Step 3: Sauté the Aromatics
In the same skillet, add the minced garlic and ginger. Stir constantly for about 1 minute until fragrant, being careful not to burn them.

Step 4: Stir-Fry the Vegetables
Add the bell peppers and julienned carrots. Stir-fry for 3–4 minutes, just until slightly tender but still crisp. Toss in the bean sprouts and cooked chicken.

Step 5: Add the Noodles
Add the cooked noodles to the skillet and gently toss everything together using tongs or a spatula.

Step 6: Pour in the Sauce
Drizzle soy sauce, oyster sauce, and sesame oil over the mixture. Stir well until the noodles and chicken are evenly coated and everything is heated through.

Step 7: Garnish and Serve
Remove from heat and garnish with chopped green onions. Serve hot and enjoy the aroma of that perfect, savory chow mein sauce.

Why You’ll Love This Recipe

– Full of flavor with the perfect balance of salty, savory, and nutty notes

– Quick and easy—perfect for busy weeknights

– Great way to use up leftover veggies

– Kid-approved and adult-loved

– A healthier alternative to takeout with fresh, whole ingredients

– One pan, minimal mess

Mistakes to Avoid & Solutions

Overcooking the Chicken
Overcooked chicken turns dry quickly. Use high heat and cook just until no longer pink. Slice thin for faster, even cooking.

Mushy Noodles
Boil the noodles just until al dente. Overcooked noodles will break apart in the pan. After cooking, rinse in cold water to stop the cooking process if needed.

Skipping the Aromatics
Garlic and ginger bring depth and warmth. Without them, the dish tastes flat. Always sauté them briefly before adding other ingredients.

Overcrowding the Pan
Too many ingredients in a small pan can steam your veggies instead of stir-frying them. Use a large skillet or wok and cook in batches if needed.

Underseasoning
Taste before serving! Add an extra splash of soy sauce or a pinch of salt if needed.

Serving and Pairing Suggestions

This dish works well as a main course, especially when served family-style. You can also pair it with:

– Steamed dumplings or spring rolls

– A crisp cucumber salad with rice vinegar

– Jasmine or fried rice for a more filling meal

– Hot tea or chilled green tea for a refreshing contrast

– A squeeze of lime or a drizzle of sriracha if you like heat

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days.

Freezing: Not recommended due to noodle texture changes.

Reheating: Reheat in a skillet over medium heat with a splash of water or soy sauce to keep it moist.

Microwave: Use short bursts and stir frequently to avoid uneven heating.

FAQs

1. Can I use pre-cooked rotisserie chicken instead of raw chicken?
Yes! Just skip the searing step and toss it in during the final stir-fry.

2. What noodles should I use if I can’t find chow mein noodles?
Lo mein or even spaghetti noodles (cooked al dente) make a good substitute.

3. Can I make this vegetarian?
Absolutely—skip the chicken and add tofu or extra vegetables like broccoli or snap peas.

4. Is oyster sauce necessary?
It adds richness, but if unavailable, hoisin sauce or mushroom stir-fry sauce can be used.

5. Can I prep this ahead of time?
Yes. Slice veggies and chicken, and mix the sauce in advance. Store separately and cook fresh.

Tips & Tricks

Toss noodles gently to avoid breaking them

Use sesame oil sparingly—it’s strong but adds great flavor

For extra crunch, toss in cashews or sesame seeds at the end

Chill the noodles after boiling to help them stir-fry better

Add chili flakes or chili oil for a spicier version

Recipe Variations

Spicy Chicken Chow Mein
Add 1–2 teaspoons of chili garlic sauce in Step 6 with the soy sauce. You can also add thinly sliced red chilies during the stir-fry.

Beef or Shrimp Chow Mein
Swap chicken for 1 lb of beef flank steak or peeled shrimp. Marinate briefly in soy sauce and cook as directed.

Vegetarian Tofu Chow Mein
Use extra-firm tofu, cut into cubes. Pan-fry until crispy and follow the same steps, skipping the chicken.

Peanut Chow Mein Twist
Add 2 tablespoons of creamy peanut butter to the sauce for a nutty kick. It adds creaminess and depth.

Miso-Infused Chow Mein
Stir 1 tablespoon white miso paste into the sauce mixture before adding it to the pan. It boosts umami without overwhelming.

Final Thoughts

In my classroom, I once helped students find confidence in words; now, I help others find confidence in the kitchen. This recipe has become a household favorite, not just for its taste but for the memories we’ve cooked up around it. The sizzle of garlic hitting the pan, the steam rising as sauce coats the noodles—it all brings warmth to the heart and home.

Let it become part of your own table story, just as it has become part of mine. And next time someone says their favorite food is chow mein, you’ll know exactly what to do.

Chicken Chow Mein With The Best Chow Mein Sauce

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups cooked chow mein noodles
1 lb chicken breast, thinly sliced
1 cup bell peppers, sliced
1 cup carrots, julienned
1 cup bean sprouts
3 green onions, chopped
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced

Instructions

Step 1: Prepare the Ingredients
Thinly slice the chicken breast. Wash and cut all vegetables. Cook chow mein noodles, drain, and set aside.

Step 2: Sear the Chicken
Heat oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes until browned and fully cooked. Remove and set aside.

Step 3: Sauté the Aromatics
In the same pan, stir in garlic and ginger for 1 minute until fragrant.

Step 4: Stir-Fry the Vegetables
Add bell peppers and carrots; cook for 3–4 minutes until crisp-tender. Return chicken to the skillet and add bean sprouts.

Step 5: Add the Noodles
Toss in the noodles and combine everything using tongs or a spatula.

Step 6: Pour in the Sauce
Add soy sauce, oyster sauce, and sesame oil. Stir until evenly coated and heated through.

Step 7: Garnish and Serve
Top with green onions. Serve hot and enjoy!