Chicken Chow Mein with the Best Chow Mein Sauce (Better Than Takeout)

If you’ve ever wished you could recreate your favorite takeout noodles at home, Chicken Chow Mein with the Best Chow Mein Sauce is the recipe you’ve been waiting for. Slippery noodles, tender chicken, crisp vegetables, and a perfectly balanced sauce come together in one pan for a dish that tastes even better than restaurant versions.

Chow mein is a classic Chinese-American favorite, known for its savory sauce and satisfying noodle texture. The real magic lies in the sauce—salty, slightly sweet, deeply savory, and glossy enough to coat every strand of noodle. This homemade version nails that balance using simple pantry ingredients, no mystery additives required.

This recipe is fast, flexible, and ideal for busy weeknights. Everything cooks quickly over high heat, making it perfect for stir-fry lovers who want maximum flavor with minimal effort. Once you try this sauce, you’ll want to use it on everything from vegetables to shrimp and beef.

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Why You’ll Love This Chicken Chow Mein

• The sauce is restaurant-quality and incredibly flavorful
• Ready in under 30 minutes
• Uses simple pantry ingredients
• Perfect balance of tender noodles and crisp vegetables
• Customizable with different proteins or veggies

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Ingredients

For the Chicken & Noodles:

• 8 oz chow mein noodles (or lo mein noodles)
• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 2 cups green cabbage, shredded
• 1 cup carrots, julienned
• 3 scallions, sliced

For the Best Chow Mein Sauce:

• ¼ cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• ½ cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

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Instructions

1. Cook chow mein noodles according to package directions. Drain and set aside.
2. In a small bowl, whisk together all chow mein sauce ingredients until smooth. Set aside.
3. Heat vegetable oil in a large wok or skillet over high heat.
4. Add chicken and stir-fry for 4–5 minutes until cooked through and lightly browned. Remove and set aside.
5. In the same pan, add cabbage and carrots. Stir-fry for 2–3 minutes until just tender but still crisp.
6. Add garlic and ginger; cook for 30 seconds until fragrant.
7. Return chicken to the pan, add cooked noodles, and pour in chow mein sauce.
8. Toss everything together and cook for 2–3 minutes until sauce thickens and coats noodles evenly.
9. Stir in scallions, remove from heat, and serve immediately.

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Tips for Perfect Chow Mein

• Use high heat to achieve authentic stir-fry flavor.
• Prep all ingredients before cooking—everything moves fast.
• Don’t overcook vegetables; they should stay slightly crisp.
• Toss noodles gently to avoid breaking them.

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Variations

• Vegetable Chow Mein: Skip chicken and add mushrooms, bell peppers, and snow peas.
• Spicy Chow Mein: Add chili garlic sauce or chili oil.
• Beef or Shrimp Chow Mein: Swap protein using the same sauce.
• Low-Sodium: Use reduced-sodium soy sauce and broth.

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Serving Suggestions

Serve hot straight from the wok, garnished with extra scallions or sesame seeds. Pair with egg rolls, dumplings, or a light cucumber salad for a complete takeout-style meal at home.

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Chow Mein Sauce Breakdown

The secret to the best chow mein sauce is balance:

• Soy sauce for saltiness
• Oyster sauce for deep umami
• Hoisin for subtle sweetness
• Sesame oil for aroma
• Cornstarch for that glossy, clingy finish

This combination ensures every bite is packed with flavor.

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Make-Ahead & Storage

Leftovers keep well in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth to loosen the noodles.

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Final Thoughts

Chicken Chow Mein with the Best Chow Mein Sauce proves you don’t need takeout menus to enjoy bold, satisfying noodle dishes at home. Fast, flavorful, and endlessly adaptable, this recipe is destined to become a weeknight favorite.