Chicken Chow Mein Recipe: Classic and Crispy

Introduction

Chicken Chow Mein is the ultimate Chinese takeout classic: crispy pan-fried noodles topped with tender chicken, colorful vegetables, and a savory soy-based sauce that clings perfectly to every strand. This homemade version rivals any restaurant—using better ingredients, no MSG, and ready in just 30 minutes. Presented in a white ceramic bowl with extra green onions and sesame seeds, optionally garnished with chili oil, this Chicken Chow Mein offers golden crispy noodles, juicy chicken, and pure umami satisfaction that makes weeknights feel like takeout night.

Ingredients

Chicken Chow Mein (serves 4): • 12 oz chow mein noodles (fresh or dried—fresh preferred)
• 1 lb boneless skinless chicken breast or thigh, thinly sliced
• 2 tbsp vegetable oil (divided)
• 1 tbsp sesame oil

Chicken Marinade: • 1 tbsp soy sauce
• 1 tbsp cornstarch
• ½ tsp baking soda (tenderizes chicken)
• ½ tsp white pepper

Vegetables: • 1 cup cabbage, shredded
• 1 large carrot, julienned
• 1 cup bean sprouts
• ½ cup snow peas or snap peas
• 3 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1-inch fresh ginger, minced

Chow Mein Sauce: • 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce (for color)
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ cup chicken broth or water
• 1 tsp cornstarch (for thickening)

Serving: • Extra green onions, sesame seeds, chili oil

Step-by-Step Process

1. Marinate the chicken
   In a bowl, toss sliced chicken with soy sauce, cornstarch, baking soda, and white pepper. Let it sit 15 minutes (or up to 1 hour in the fridge).
2. Cook the noodles
   Boil noodles according to package (fresh: 2–3 minutes; dried: 4–5 minutes). Drain and rinse under cold water. Toss with 1 tsp oil to prevent sticking.
3. Prep the sauce
   Whisk all sauce ingredients together in a small bowl. Set aside.
4. Cook the chicken
   Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer. Cook 2–3 minutes per side, until browned and cooked through (internal temperature of 165°F). Remove to a plate.
5. Stir-fry vegetables
   In the same wok, add the remaining 1 tbsp oil. Add garlic and ginger; stir-fry 30 seconds. Add cabbage, carrot, snow peas, and the white parts of green onions. Stir-fry 2–3 minutes until crisp-tender.
6. Crisp the noodles
   Push veggies to the side. Add noodles to the space. Let sit 1–2 minutes undisturbed to crisp the bottom (or flip for even crisp).
7. Combine
   Add chicken back to the wok. Pour the sauce over everything. Toss 1–2 minutes until the sauce thickens and coats noodles.
8. Serve
   Transfer to serving bowl. Garnish with green onions and sesame seeds. Serve hot.

Tips for Perfect Chicken Chow Mein

• High heat + large wok = restaurant-style char
• Baking soda in marinade = tender, velvety chicken
• Fresh chow mein noodles = crispier texture
• Don’t overcrowd—cook in batches if needed
• Crisp noodles first—signature texture
• Sauce should thicken and cling—adjust cornstarch if needed

Variations and Customization

• Beef Chow Mein: swap chicken for thinly sliced beef
• Shrimp Chow Mein: add shrimp last 2 minutes
• Vegetarian: tofu or mushrooms + extra veggies
• Spicy: add chili oil or fresh chilies
• Gluten-Free: GF soy sauce + tamari
• Crispy Noodles: double crisp for extra crunch

Storage and Serving Tips

• Best fresh—noodles crispest day 1
• Fridge up to 3 days
• Reheat in skillet with a splash of water—revives crisp
• Don’t freeze—noodles get mushy
• Quick refresh: stir-fry leftovers with extra sauce
• Serve with fried rice or egg rolls

Nutritional Information

Based on 6 servings:
• Calories: 480 kcal
• Protein: 32g
• Total Fat: 18g (Saturated 4g)
• Carbohydrates: 48g

FAQ

1. No wok—what can I use?
Large skillet works fine—high heat key.

2. My noodles soggy?
Didn’t crisp enough or added sauce too early.

3. Fresh vs dried noodles?
Fresh = crispier and more authentic.

4. Make-ahead?
Prep chicken + veggies; cook day-of.

5. Less oily?
Use less oil for sautéing—air fryer option for chicken.

Conclusion

This Chicken Chow Mein is pure takeout magic—crispy noodles, tender chicken, and that perfect sauce that clings to every bite. One plate and suddenly dinner feels like a restaurant treat, leftovers feel like a gift, and everyone’s asking for chow mein night again. Keep chicken sausage and noodles stocked, and you’re always 30 minutes away from the flavorful, satisfying pasta that turns ordinary evenings into something quietly spectacular.