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Easy 30-Minute Homemade Chicken Chow Mein with Authentic Sauce

A close-up of a generous serving of homemade chicken chow mein recipe with noodles, cabbage, carrots, and broccoli.
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Make restaurant-quality Chicken Chow Mein quickly at home. This recipe features tender chicken, crisp vegetables, and a savory, flavorful brown sauce tossed with noodles, perfect for a weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 8 ounces dried egg noodles or chow mein noodles
  • 2 tablespoons soy sauce (for chicken marinade)
  • 1 teaspoon cornstarch (for chicken marinade)
  • 2 tablespoons vegetable oil, divided
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup shredded cabbage
  • 1 large carrot, julienned
  • 1 cup broccoli florets
  • 1/2 cup sliced mushrooms
  • 2 green onions, chopped (for garnish)
  • For the Sauce:
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce (for color)
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Marinate the chicken: In a bowl, toss the chicken pieces with 2 tablespoons of soy sauce and 1 teaspoon of cornstarch. Set aside for 10 minutes.
  2. Cook the noodles: Cook the egg noodles according to package directions until tender but still firm (al dente). Drain well and set aside.
  3. Prepare the sauce: In a small bowl, whisk together the low sodium soy sauce, oyster sauce, dark soy sauce, brown sugar, sesame oil, and chicken broth. Set aside.
  4. Stir-fry the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
  5. Stir-fry the vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the onion and cook for 1 minute until slightly softened. Add the garlic, cabbage, carrots, broccoli, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  6. Combine ingredients: Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles.
  7. Thicken the sauce: Pour the prepared sauce mixture over the noodles and vegetables. Toss everything to coat. Cook for 1 minute.
  8. Finish the dish: Pour the cornstarch slurry into the skillet while stirring constantly. Cook until the sauce thickens slightly, about 1 minute.
  9. Serve immediately, garnished with chopped green onions.

Notes

  • For extra flavor, you can lightly sear the noodles in a separate pan with a little oil before adding them back to the wok.
  • If you do not have oyster sauce, substitute with an equal amount of vegetarian stir-fry sauce or a little extra soy sauce and sugar.
  • Use pre-shredded cabbage and carrots to save preparation time on busy weeknights.

Nutrition

Find it online: https://fooddexterity.com/chicken-chow-mein-recipe-easy-30-min/