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There are few takeout favorites as beloved as chicken chow mein. With its golden noodles, crisp vegetables, tender chicken, and that irresistible savory sauce, it’s a dish that satisfies every craving. But here’s the good news—you don’t have to wait for delivery. This homemade chicken chow mein with the best chow mein sauce is quick, easy, and just as delicious (if not better!) than your favorite restaurant version. Best of all, it comes together in less than 30 minutes, making it perfect for busy weeknights.

Why You’ll Love This Recipe

There are plenty of reasons why this chicken chow mein will become a go-to meal in your kitchen:

Quick & easy – Ready in under half an hour.
Better than takeout – Fresh ingredients and homemade sauce mean cleaner, tastier flavors.
One-pan meal – Noodles, chicken, and vegetables all cook together, cutting down on dishes.
Customizable – Use your favorite veggies or even swap the protein for shrimp, beef, or tofu.
Family-friendly – A dish kids and adults both love.

This recipe proves that restaurant-quality chow mein is totally doable at home.

Ingredients

Here’s what you’ll need to make chicken chow mein with the best chow mein sauce:

For the Chow Mein:

8 oz chow mein noodles (or thin egg noodles)
2 chicken breasts, thinly sliced
2 tbsp vegetable oil
1 small onion, thinly sliced
2 cups shredded cabbage
1 cup julienned carrots
1 cup bean sprouts
3 green onions, sliced

For the Chow Mein Sauce:

¼ cup low-sodium soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
2 tsp sesame oil
1 tbsp brown sugar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
½ cup chicken broth

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

1- Cook the noodles – Boil chow mein noodles according to package directions until just tender. Drain and set aside.

2- Prepare the sauce – In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and chicken broth. Stir in cornstarch slurry and set aside.

3- Cook the chicken – Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until golden and cooked through. Remove and set aside.

4- Cook the vegetables – In the same pan, add another tablespoon of oil. Stir-fry onion, cabbage, and carrots until tender-crisp. Add bean sprouts and green onions, stir for 1–2 minutes.

5- Combine everything – Return chicken to the pan, add cooked noodles, and pour in the sauce. Toss everything together until well coated and heated through.

6- Serve hot – Garnish with extra green onions or sesame seeds if desired.

Servings and Pairing

This recipe serves 4 people, making it ideal for a family meal.

Pairing ideas:

Serve with a side of spring rolls or egg rolls for a classic takeout experience.
Pair with wonton soup or hot and sour soup for a cozy dinner.
For a lighter option, add a fresh cucumber salad or simple steamed bok choy.

Variations

Chicken chow mein is incredibly versatile—try these variations:

Protein swaps – Replace chicken with shrimp, beef, pork, or tofu.
Extra vegetables – Add bell peppers, snap peas, or broccoli for more crunch and color.
Spicy kick – Stir in chili flakes, sriracha, or sliced fresh chili peppers.
Low-carb option – Use zucchini noodles or shirataki noodles instead of chow mein noodles.
Vegetarian version – Skip the chicken and use extra veggies or plant-based protein.

Storage/Reheating

If you have leftovers, here’s how to store them properly:

Refrigerator – Store in an airtight container for up to 3 days.
Freezer – Not recommended, as noodles can get mushy once thawed.
Reheating – Heat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave reheating works too, but the noodles may be softer.

FAQs

1. Can I use spaghetti instead of chow mein noodles?

Yes! Thin spaghetti or even ramen noodles work well as a substitute.

2. Do I need a wok to make chow mein?

No, a large skillet works just fine. A wok just makes tossing the noodles easier.

3. What’s the difference between chow mein and lo mein?

Chow mein is stir-fried with a slightly drier texture, while lo mein is tossed with more sauce.

4. Can I make the sauce ahead of time?

Absolutely! Mix it up and keep it in the fridge for up to 3 days. Just give it a quick stir before adding to your noodles.

5. How do I keep the noodles from sticking?

Toss the drained noodles with a little sesame oil before adding them to the pan.

Conclusion

This chicken chow mein with the best chow mein sauce is the perfect combination of savory, sweet, and garlicky flavors. With tender noodles, crisp vegetables, juicy chicken, and a glossy sauce that ties it all together, it’s the kind of meal that satisfies every craving. Plus, it’s quick, easy, and versatile enough to suit your tastes and ingredients on hand. Skip the takeout menu—this homemade version is all you need.