I recently cooked a dish marrying thinly sliced chicken, vibrant red bell pepper, and fresh onion with a fragrant blend of garlic and ginger. This Best Chow Mein recipe unites springy noodles, bean sprouts and a well-balanced sauce, making my one-pan dinner a colorful, hearty treat.

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I’ve always been on the hunt for a chow mein recipe that’ll blow your mind and this Chicken Chow Mein really did not disappoint. I wanted a dish that surpassed typical Chinese restaurant takeout and used only fresh ingredients.

So I got my hands on 1 lb boneless, skinless chicken breast, thinly sliced, and paired it with 8 oz Chinese egg noodles for that perfect chewy bite. I threw in chunks of red bell pepper, sliced celery, and a large carrot julienned to perfection.

I also sautéed a small white onion with minced garlic and ginger until they got all soft and aromatic. Then, I combined them with soy sauce, oyster sauce, hoisin sauce, sesame oil and a pinch of sugar, plus a splash of low-sodium chicken broth and cornstarch mix to build a rich, extra fragrant brown sauce.

Every stir fry moment reminded me why I love experimenting with Chinese at home food recipes. Enjoy this twist on a classic dinner recipe that’s sure to satisfy.

Why I Like this Recipe

I love this chicken chow mein recipe for lots of reasons. First of all, the sauce is amazing – it brings together all the flavors like savory, sweet, and a bit of zing that makes every bite exciting. Secondly, it’s super quick and easy to make, so I can whip it up even on busy nights without stressing too much about cleaning up later. Third, I like how it’s loaded with crunchy veggies and tender chicken, giving me a mix of textures that just makes each forkful satisfying. Lastly, the whole dish just has that homemade touch that reminds me of comforting meals I had growing up, and it never fails to cheer me up even if my day was rough.

Ingredients

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Chicken Breast: Lean protein that helps build muscles and is low fat.
Egg Noodles: Provides carbohydrates for energy with a chewy texture.
Onion: Adds natural sweetness and fiber, enhancing overall dish flavor.
Garlic: Brings a strong aroma plus antioxidants that makes meals tastier.
Ginger: Offers a zesty spice and fresh bite to balance savory notes.
Red Bell Pepper: Crunchy and vitamin C rich, adds bright color and slight sweetness.
Celery and Carrots: Deliver fiber and vitamins while giving a nice crunch.
Sauces: Soy, oyster and hoisin create a rich umami flavor thats perfectly balanced.
Sesame Oil: Adds a nutty aroma and finishing touch to the dish.

Ingredient Quantities

1 lb boneless, skinless chicken breast, sliced thinly

8 oz chow mein or Chinese egg noodles

2 tbsp vegetable oil

1 small white onion, sliced thinly

3 cloves garlic, minced

1 inch piece fresh ginger, minced

1 red bell pepper, julienned

2 celery stalks, sliced diagonally

1 large carrot, julienned

1 cup bean sprouts

2 green onions, chopped

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp hoisin sauce

1 tsp sesame oil

1/4 cup low-sodium chicken broth

1 tsp cornstarch dissolved in 2 tsp water

A pinch of sugar to balance the flavors

How to Make this

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1. Boil your noodles according to the package instructions until theyre just al dente, then drain them and set them aside.

2. Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat, and stir-fry the thinly sliced chicken until it’s about cooked through. Remove the chicken and set it aside.

3. In the same pan, toss in the sliced onion, minced garlic and ginger and stir-fry them for about 1 or 2 minutes until they start to smell really good.

4. Next, add the julienned red bell pepper, diagonally sliced celery, and julienned carrot to the pan. Cook these for about 2 minutes until they start to soften.

5. Now, add your chicken back into the pan along with the cooked noodles.

6. Mix 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, 1/4 cup low-sodium chicken broth, the dissolved cornstarch (1 tsp cornstarch in 2 tsp water), and a pinch of sugar in a small bowl.

7. Pour the sauce mixture over the chicken and veggies and toss everything together so that the sauce coats every bit nicely.

8. Stir-fry the mixture for another 2 to 3 minutes until the sauce gets a little thick and everything is well combined.

9. Finally, stir in the bean sprouts and chopped green onions right before taking it off the heat.

10. Serve everything hot, and enjoy your delicious homemade chicken chow mein thats better than any takeout!

Equipment Needed

1. A large pot for boiling the noodles
2. A colander or strainer to drain the noodles
3. A large skillet or wok for stir-frying the chicken and vegetables
4. A chopping board for slicing the chicken, onion, and vegetables
5. A sharp knife for all the chopping and slicing
6. Measuring spoons and a measuring cup for the sauces
7. A small bowl for mixing the sauce ingredients
8. A spatula or wooden spoon for stirring in the pan

FAQ

Q: Can I use a different kind of noodle?

A: Yeah, you can use other noodles, but traditional chow mein or Chinese egg noodles work best cause they soak up the sauce very well.

Q: How do I know when the chicken is cooked?

A: The chicken should turn white and firm. If you're unsure, you can cut one piece to see if its no longer pink.

Q: Can I add or substitute other vegetables?

A: Sure, feel free to mix in your favorite veggies if you dont have all of these on hand. Just keep in mind some like red bell pepper give a nice crunch.

Q: What if I don’t have oyster or hoisin sauce?

A: In a pinch, you can replace them with a little extra soy sauce and a dab of sugar, but the flavor will be a bit different.

Q: Should I marinate the chicken before cooking?

A: Not really necessary. You can toss the chicken in the sauce while stir frying and it will pick up lots of flavor quick.

Chicken Chow Mein (鸡肉炒面) Recipe Substitutions and Variations

If you can’t get chicken breast then you can easily use turkey breast, thinly sliced pork tenderloin or even firm tofu for a vegetarian twist.
If chow mein noodles aren’t available, spaghetti or rice noodles work just fine though the texture might be a bit different.
If you don’t have oyster sauce, mushroom soy sauce or a mix of extra soy sauce with a pinch of sugar can be a good substitute.
If hoisin sauce is unavailable then black bean sauce or a blend of soy sauce with a touch of molasses can be used instead.
You can swap vegetable oil with canola or peanut oil if needed, they both bring a similar taste.

Pro Tips

1. Make sure you cook the noodles until theyre just barely al dente because theyll keep cooking once u toss em with the hot stir-fry and u dont want em turning soggy.
2. Heat the pan up real good before adding the chicken so that it sears on the outside and stays juicy inside, that really locks in all the flavor.
3. Mix up all your sauces in a small bowl first so every ingredient gets evenly distributed and u dont end up with a clumpy mess when its all in the pan.
4. Add bean sprouts and green onions right at the end of cooking so they still stay crisp rather than getting overcooked and soft.