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- 1 lb chicken breast, thinly sliced - 1 cup bell peppers, thinly sliced (a colorful mix of red, yellow, and green) - 1 cup broccoli florets - 2 medium carrots, julienned - 3 green onions, chopped (for garnish and flavor) - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon hoisin sauce - 1 teaspoon sesame oil - 1 teaspoon cornstarch mixed with 2 tablespoons water (as a thickener) - A pinch of sugar In this Chicken Chow Mein recipe, the chicken is the star. Use fresh chicken breast for the best flavor. Slice it thin so it cooks fast and stays tender. For the veggies, I love a mix of colors. The bell peppers add sweetness, while broccoli gives a nice crunch. Carrots are perfect for their bright color and slight sweetness. Green onions top it all off, bringing fresh flavor. Now, let’s talk about the sauce. The combination of soy sauce, oyster sauce, and hoisin sauce creates a deep, savory base. Adding sesame oil gives it a warm, nutty flavor. The cornstarch thickens the sauce, making it cling to every noodle and piece of chicken. Don't forget the pinch of sugar; it balances the saltiness. Gather these ingredients, and you are ready to create a tasty Chicken Chow Mein with homemade sauce! {{ingredient_image_2}} Start by cooking the chow mein noodles. Follow the package instructions closely. Once they are soft, drain them in a colander. Place the noodles in a bowl and set them aside. This helps keep them from sticking together later. In a medium bowl, gather the sauce ingredients. Mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch mixture, and a pinch of sugar. Whisk until the sauce is smooth. Setting this aside will let the flavors blend nicely. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast. Spread it out in the pan. Cook for about 5-7 minutes. The chicken should be fully cooked and no longer pink. Once done, move the chicken to a plate and set it aside. In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and ginger. Sauté for about 30 seconds until you smell that great aroma. Next, add the sliced bell peppers, broccoli florets, and julienned carrots. Cook these for 3-4 minutes. The veggies should be slightly tender but still crisp. Return the cooked chicken to the skillet. Add the pre-cooked chow mein noodles. Pour the homemade sauce over everything. Gently toss all the ingredients together. Make sure the noodles and chicken get well coated with sauce. Heat this mixture for about 2-3 minutes until everything is warm. Remove the skillet from the heat. Sprinkle the chopped green onions on top. This adds color and a fresh flavor. Serve the chow mein in bowls or on platters. For a nice touch, add more green onions and a sprinkle of sesame seeds. A lime wedge on the side can brighten up the dish! To make the best sauce, blend flavors well. Use fresh soy sauce for a richer taste. I like to add a pinch of sugar to balance the salty notes. The cornstarch helps thicken the sauce, making it stick to the chicken and noodles. If you want a spicier kick, add a dash of chili sauce or red pepper flakes. Always taste the sauce before you pour it in. Adjust the flavors to match your liking. For juicy chicken, slice it thinly before cooking. Thin pieces cook faster and stay tender. Heat your skillet well before adding the chicken. This helps create a nice sear. Stir-fry the chicken until it is no longer pink, about 5-7 minutes. If you overcrowd the pan, the chicken will steam instead of fry. Cook in batches if needed. Once cooked, set the chicken aside to keep it warm. When cooking vegetables, aim for a vibrant color and crunch. Start with garlic and ginger to build flavor. Sauté them for 30 seconds before adding other veggies. I love using a mix of bell peppers for color and taste. Cook the vegetables for only 3-4 minutes. You want them tender, yet still crisp. This way, they add texture to your chow mein. Remember to toss the veggies frequently for even cooking. Pro Tips Slice Chicken Thinly: Thin slices ensure quick and even cooking, allowing the chicken to remain tender and juicy. Prep Vegetables Ahead: Have all your vegetables prepped and ready to go for a smooth cooking process, ensuring everything is stir-fried quickly for optimal freshness. Don’t Overcook Noodles: Cook the chow mein noodles just until al dente; they will continue to cook when tossed in the hot skillet with other ingredients. Customize the Sauce: Feel free to adjust the sauce ingredients to your taste; adding chili sauce for spice or more hoisin for sweetness can create a unique flavor profile. {{image_4}} You can swap the chicken for other proteins. Try thinly sliced beef or shrimp. For beef, flank steak works well. Cook it the same way as chicken. Shrimp cooks faster, so add it just before the veggies. Tofu is another great option for a meatless dish. Use firm tofu, cut it into cubes, and pan-fry until golden. Making a vegetarian chow mein is simple and tasty. Skip the chicken and use extra veggies. Add mushrooms for a savory flavor. Snow peas and zucchini also add a nice crunch. You can use a plant-based protein, like tempeh or seitan, for more substance. Just cook them the same way you would cook chicken. Feel free to mix up the veggies! Broccoli, bell peppers, and carrots are classic, but you can add more. Try snap peas, bok choy, or baby corn. You can use cabbage for a crunchier texture. The key is to keep the colors bright and fresh. This not only looks good but also adds vitamins to your meal. You can store leftover chicken chow mein in the fridge. Place it in an airtight container. It stays fresh for up to three days. The flavors will blend well, making it even tastier the next day. To freeze chicken chow mein, allow it to cool first. Then, use a freezer-safe container or bag. You can freeze it for up to three months. Just remember, the noodles may get a bit soft when thawed. When you're ready to eat, reheat the chow mein. You can use a microwave or a skillet. If using a microwave, heat it for one to two minutes. Stir halfway to warm it evenly. In a skillet, add a splash of water and heat over medium heat for a few minutes. This keeps it moist and delicious. Yes, you can use different noodles for Chicken Chow Mein. If you cannot find chow mein noodles, try using lo mein or rice noodles. Both types work well and will give you a tasty meal. Just cook them according to the package directions. To make Chicken Chow Mein gluten-free, swap soy sauce for gluten-free soy sauce or tamari. Use rice noodles instead of chow mein noodles. Check the labels on other sauces, like oyster and hoisin, to ensure they are gluten-free. With these swaps, you can enjoy a delicious gluten-free dish. You can try different sauces to add flavor. A mix of soy sauce and teriyaki sauce works well. You could also use sweet and sour sauce for a tangy twist. For a spicy kick, add chili sauce or sriracha. Experiment and find your favorite sauce blend! This blog post covered everything you need to make Chicken Chow Mein. We talked about the right ingredients, from chicken and vegetables to your own sauce. Then, I shared simple steps for cooking and combining everything. I provided tips for great taste and talked about fun variations. Finally, I gave storage info and answered common questions. To wrap it up, making this dish is fun and easy. Enjoy your cooking and get creative!

Savory Chicken Chow Mein with Homemade Sauce

A delicious and colorful stir-fried noodle dish featuring tender chicken and fresh vegetables, all coated in a flavorful homemade sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, thinly sliced
  • 8 oz chow mein noodles
  • 2 tablespoons vegetable oil (divided)
  • 1 cup bell peppers, thinly sliced (a colorful mix of red, yellow, and green)
  • 1 cup broccoli florets
  • 2 medium carrots, julienned
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (as a thickener)
  • a pinch sugar

Instructions
 

  • Begin by cooking the chow mein noodles according to the package instructions. Once cooked, drain them and set them aside in a bowl.
  • In a medium bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch mixture, and a pinch of sugar. Whisk everything together until smooth and uniform, then set the sauce aside for later use.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken to the skillet, spreading it out evenly. Stir-fry for approximately 5-7 minutes until the chicken is fully cooked and no longer pink. Once done, remove the chicken from the skillet, transfer it to a plate, and set aside.
  • In the same skillet, pour in the remaining tablespoon of oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Next, toss in the sliced bell peppers, broccoli florets, and julienned carrots, cooking for 3-4 minutes. You want the veggies to be slightly tender but still retain some crispness.
  • Return the cooked chicken to the skillet with the sautéed vegetables. Add the pre-cooked chow mein noodles, then pour the homemade sauce over everything. Gently toss all the ingredients together until the noodles and chicken are well coated with the sauce and everything is heated through, which should take about 2-3 minutes.
  • Remove the skillet from heat and sprinkle the chopped green onions on top for a burst of color and flavor.

Notes

Serve in attractive bowls or on large platters. Garnish with additional chopped green onions and sesame seeds. A wedge of lime on the side can add a zesty touch!
Keyword chicken, chow mein, noodles, stir-fry