Pin
When I'm in the mood for takeout but want to cook, this homemade chicken chow mein hits the spot. Noodles slurp up all the savory sauce, the chicken stays super soft, and the veggies still have that nice crunch. It's laid-back enough for any weeknight, but totally works when friends come over too.
The first time I tossed this together with whatever chicken and veggies were hanging around, I had no clue it’d become a family favorite. Now everyone asks for it anytime we want something easy and fun for dinner together.
Tasty Ingredients
- Vegetable oil: works great for stir frying and keeps everything crispy Go with one that can handle high heat
- Chicken broth: brings moisture and flavor You can use a low-salt store-bought or homemade version
- Black pepper: a little fresh ground adds a nice kick
- Sugar: just enough for sweetness White or light brown both work fine
- Cornstarch: makes your sauce stick to every bite Grab it fresh so it does the job right
- Sesame oil: toastiness that blends it all together Toasted kind smells the best
- Hoisin sauce: gives a sweet and rich layer Pick one with simple ingredients if you can
- Oyster sauce: for that big umami taste Go for a good-quality brand for best results
- Soy sauce: salty goodness and depth Stick with naturally brewed low-sodium for the healthiest option
- Garlic and ginger: mince both for bold flavor and aroma Fresh is always best
- Bell peppers, carrots, cabbage, onions: cut for crunch and natural sweetness Look for shiny peppers and bright carrots
- Chow mein noodles: classic chewy foundation Check labels for minimal additives
- Chicken breast or thigh: slice thin so it cooks quick and stays tender Free-range or organic usually packs more flavor
Simple Cooking Steps
- Final Touch and Serve:
- Everything needs to cook together a couple more minutes so the sauce thickens and gets glossy. Tuck in while it’s hot and the textures are just right.
- Mix in Sauce and Noodles:
- Pour the sauce in all over, toss the cooked noodles into the pan, then use big chopsticks or spatulas to toss everything until you see every bit covered and shiny.
- Add Back Chicken and Mix:
- Put chicken strips into the pan with veggies and toss them so they reheat and get mixed well.
- Pour in Broth and Simmer:
- Add in some chicken broth. Let everything bubble away gently for a few minutes so it soaks up flavor and veggies finish softening.
- Stir-fry the Veggies:
- Now pile in your onions, peppers, carrots, and cabbage. Fry quickly on high so they’re tender but still hold their bright color and crunch.
- Sizzle Aromatics:
- Add a bit more oil if needed, then drop in the chopped garlic and ginger. Fry just until your kitchen smells amazing but before anything browns too much.
- Sear the Chicken:
- Pop some oil into your wok or big pan, crank up the heat, lay in the chicken flat and cook it till each side gets a bit browned. Pull it out and set aside for now.
- Cook the Noodles:
- Follow the directions on your noodle packaging so you get the perfect chew. Give ’em a quick rinse with cool water and drain really well so they don’t get sticky.
- Whip up the Sauce:
- Mix soy sauce, oyster sauce, hoisin, sesame oil, cornstarch, sugar, and black pepper in a small bowl. Stir until the sugar’s melted and it looks shiny.
- Get Everything Ready:
- Chop all your veggies to matching sizes, mince the garlic and ginger, and slice the chicken thin so it all cooks nice and even.
Pin
My favorite part is always the sesame oil, which ties it all together. Plus, I still laugh thinking about my cousin sneaking handfuls of noodles before anyone else could dig in.
Keeping Leftovers Fresh
Keep leftovers in the fridge for up to three days sealed nice and tight. Warm them up in a skillet over the stove instead of a microwave so nothing turns to mush. A splash of chicken broth when reheating wakes up the noodles again.
Ingredient Swaps
If you want to skip meat, swap chicken with tofu or throw in shrimp for a seafood spin. Use rice noodles or gluten-free options if you’re avoiding wheat. If you want extra crunch, toss in some snow peas or bean sprouts too.
Ways to Serve It
Sprinkle sesame seeds or fresh sliced scallions over the top for more punch. Like it spicy? Drizzle chili oil or add a few thin fresh chilies before you eat. It’s awesome with simple steamed bok choy or some crispy egg rolls on the side.
Pin
Food Traditions
Chow mein’s one of those dishes that’s loved in Chinese-American homes and way beyond. It started with Cantonese food but families everywhere change it up. Making it from scratch joins what’s classic with whatever’s new for a dish that’s all about comfort.
Recipe FAQs
- → Which veggies are great for chow mein with chicken?
Bell peppers, cabbage, onions, and carrots are go-tos. Want crunch or extra flavor? Snow peas, bean sprouts, or mushrooms work nice, too.
- → How do I keep things crisp in the pan?
Have everything ready before you start, and work over high heat so the veggies keep their bite and the chicken turns out juicy.
- → What’s packed into the sauce for all that flavor?
Soy, oyster, and hoisin sauces come together with sesame oil. A little cornstarch makes it shiny and thick, and black pepper and sugar boost the taste.
- → Can I make this friendly for gluten-free eaters?
Swap in tamari for regular soy sauce, and make sure your hoisin and oyster sauces are gluten-free. Pick gluten-free noodles to finish.
- → Can I prep it ahead?
Absolutely. Slice up your chicken and veggies, whisk the sauce together, and store everything separately. Leftovers will stay good in a tight container in the fridge for a few days.
- → How should I add a spicy kick?
Drizzle in your favorite chili oil or toss in some sriracha—just add what you like for the level of heat you want.