Chicken Chow Mein with the Best Takeout-Style Sauce (Easy + Better Than Restaurant!)
If you’re craving that classic takeout flavor but want something healthier, cheaper, and faster than delivery, this Chicken Chow Mein recipe is your answer. Loaded with tender chicken, crisp veggies, and tossed in an irresistible savory-sweet sauce, this dish is ready in under 30 minutes and tastes even better than what you’d get from your local Chinese restaurant. Whether you’re a weeknight cook or hosting friends, this recipe is a total winner.
 Ingredients
For the Chicken Chow Mein:
- 2 boneless, skinless chicken breasts, thinly sliced
- 8 oz chow mein noodles (or substitute with thin spaghetti or yakisoba)
- 2 cups shredded green cabbage
- 1 cup carrots, julienned or thinly sliced
- 3 green onions, sliced (use both white and green parts)
- 2 tablespoons vegetable oil (can use canola or sesame oil)
For the Chow Mein Sauce:
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar (optional, but balances the flavors)
- 2 cloves garlic, finely minced
- 1 teaspoon cornstarch + 1 tablespoon water (to make a quick thickening slurry)
 Step-by-Step Instructions
1. Cook the Noodles
Start by boiling the chow mein noodles (or spaghetti) according to the package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
Pro Tip: Toss the noodles lightly in oil to keep them from sticking.
2. Make the Sauce
In a small mixing bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, minced garlic, and the cornstarch slurry. Stir well to dissolve the cornstarch completely. Set the sauce aside — it’s going to bring everything together.
3. Cook the Chicken
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the sliced chicken and stir-fry until browned and fully cooked (about 5–7 minutes). Remove the chicken from the pan and set aside on a plate.
4. Sauté the Vegetables
In the same pan, add the remaining 1 tablespoon oil. Add shredded cabbage, carrots, and green onions. Stir-fry for 2–3 minutes until they begin to soften but still have a nice crunch.
Don’t overcook — crisp veggies are key to authentic chow mein texture.
5. Bring it All Together
Add the cooked noodles and chicken back into the pan. Pour the prepared sauce over everything. Toss and stir everything together using tongs or two large forks, until the noodles are evenly coated and heated through (about 2 minutes).
 Extra Tips for Perfection
- Add More Veggies: Bell peppers, snap peas, bean sprouts, or baby bok choy work beautifully in this dish.
- Make it Spicy: Add a dash of chili garlic sauce, Sriracha, or red pepper flakes to the sauce if you like heat.
- Boost the Flavor: A splash of rice vinegar or fresh lime juice adds a subtle tanginess that brightens the dish.
 Serving Suggestions
Serve your homemade Chicken Chow Mein hot, straight from the wok, topped with extra green onions and a sprinkle of toasted sesame seeds. It pairs well with egg rolls, miso soup, or a simple cucumber salad.
FAQs
Can I use leftover chicken?
Absolutely. Just shred or slice and add it during the final step when tossing everything together.
Is this dish freezer-friendly?
Not recommended — the noodles tend to lose their texture after freezing. Best enjoyed fresh or stored in the fridge for up to 3 days.
What’s the best noodle for chow mein?
Authentic chow mein noodles are thin, yellow, and egg-based. If you can’t find them, spaghetti or ramen noodles are great alternatives.
 Final Thoughts
This Chicken Chow Mein recipe is the ultimate solution for busy weeknights, picky eaters, or those craving real-deal Asian flavor without the cost of takeout. Once you make it at home and taste how rich, balanced, and easy it is, you’ll never want to go back to the restaurant version. Crack Chicken Tenders