Craving your favorite takeaway chicken chow mein? Well, ditch the takeout and try this homemade chicken chow mein recipe. It's super easy, takes less than 30 minutes, and tastes incredible! Made with stir-fried noodles, succulent chicken, onion, bell peppers, and cabbage, all tossed in a delicious sauce. It is perfect for weeknight dinners. I've got an easy step-by-step recipe for you to try making at home.
Homemade Chicken Chow Mein
"Chow mein" which refers to "stir-fried noodles" is mixed with vegetables and sometimes meat or tofu, all coated in a delectable umami sauce made with soy sauce, oyster sauce, sugar, and sesame oil.
Oh, this dish takes me right back to my college days. After classes, my buddies and I used to hit up Chinese restaurants or street stalls, and you bet, our absolute go-to was Chicken Chow Mein. Good times!
In addition to that, Chicken Manchow Soup, Chicken Manchurian, and Gobi Manchurian were among our other cherished Chinese takeout favorites.
It's been a while, but our affection for Chow Mein remains unchanged. I made this dish during our get-together last year. To my surprise, everyone loved it and I wanted to share the recipe on this website.
About this recipe
Here's my version of this restaurant-style dish, aiming to effortlessly recreate the iconic restaurant flavor with this homemade chicken chow mein recipe. Believe me, this recipe is packed with amazing flavors - savory, salty, slightly sweet, and amazingly fulfilling. In addition to that:
- Budget-friendly recipe - Making chow mein at home is way cheaper than ordering them from the takeouts. It is a budget-friendly dinner idea. No waiting for delivery!
- Easy-to-find ingredients - This recipe is made with readily available ingredients and requires minimal preparation.
- No MSG - There is No MSG or any harmful additives added that you will often find in take-out.
- 30-minute recipe - This easy recipe will help you to create and recreate that restaurant-quality experience at home in less than 30 minutes.
- Versatile recipe - This recipe is so versatile. Skip the ingredients you do not have. It is a great way to use your leftover vegetables or leftover cooked chicken.
What you’ll need to make takeaway chicken chow mein
Ingredients notes: Classic chicken chow-mein is made with chow-mein noodles. They are thin egg noodles. Alternatively, you can use dry thin spaghetti or wheat flour noodles. You can also use egg Hakka noodles.
Don't have oyster sauce, skip it. Oyster sauce adds a great depth of flavor to the dish. Substitute it with dark soy sauce. It still tastes delicious.
Step-by-step instructions
Step 1: Boil the Noodles
Bring a large pot of water to a boil. Stir in 1 teaspoon salt and add noodles to it. Cook the noodles as per the packet instructions until al dente. (image 1)
Pro Tip: Cook the noodles one minute less than the cooking time. My package directions were to cook noodles for 5 minutes. I cooked them for 4 minutes.
Drain and rinse the noodles with cold water to stop the cooking process. Once the water is completely drained add 2 teaspoon oil and toss the noodles. This will prevent the noodles from sticking. (image 2)
Step 2: Marinate the chicken
In a bowl, combine the chicken strips with 1 teaspoon dark soy sauce, 1 teaspoon cornstarch, ½ teaspoon black pepper, and ¼ teaspoon salt. Combine until the chicken is evenly coated. Meanwhile, you can prep your vegetables and sauce. (image 5)
Step 3: Make the Sauce
In a bowl, whisk 2 tablespoons Oyster sauce, 1.5 tablespoons soy sauce, 1 teaspoon red chili sauce, 1 teaspoon red pepper flakes (optional), ¼ cup chicken broth, ½ teaspoon sugar, ½ teaspoon ground black pepper, 1 teaspoon cornstarch or corn flour, and 2 teaspoon vinegar until well combined. (image 6)
Step 4: Crisp frying the Noodles
Heat 2 teaspoons of the oil in a wok or large skillet over medium heat. Cook the noodles in 2-3 batches depending on the size of the wok. Add the noodles evenly in a single layer (image 3). When the noodles start to turn golden, flip and cook it on the other side (image 4). Take care not to burn them. Remove them to a plate.
Step 5: Stir-fry the Chicken
Add 2 teaspoons of the oil to the wok or skillet; heat it over medium-high heat. When the oil is smoking hot add chicken in a single layer (image 7). Let it cook until the edges start to become brown. Flip and cook until the chicken is cooked (image 8). Remove the chicken from the wok and keep it aside on a plate.
Step 5: Stir-fry the Vegetables
Add 2 teaspoons of the oil to the wok or skillet; heat it over medium-high heat. Once the oil is hot, add 1 tablespoon finely chopped garlic and stir it for 30 seconds (image 9). Add 3 spring onion whites or scallions, and sauté it for a minute (image 10). Add carrots and cook it for 2 minutes (image 11). Next, add bell peppers and cabbage. Season the vegetables with salt. Stir fry it for a minute or until the vegetables are slightly soft but still crunchy. (image 12)
Step 6: Combine Everything
Add the cooked chicken and stir-fry noodles back to the pan. Give the prepared sauce a quick mix and pour it over the noodles (image 13). Toss everything well so that the sauce coats the noodles, chicken, and vegetables evenly. Stir-fry it for a minute. (image 14)
Taste and adjust the seasoning with salt and pepper if needed. Garnish with chopped scallions and sesame seeds (optional). Serve.
You may also like
- Black Pepper Chicken Stir Fry
- Chicken Macaroni
- Chicken and Vegetable Stir-Fry
- Chicken Manchow Soup
- Kung Pao Chicken
- Chicken Hakka Noodles
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Recipe Card
Takeaway Chicken Chow Mein
Equipment
- A wok or large skillet
- A small bowl
Ingredients
For the noodles
- 250 g egg noodles or any thin stir-fry noodles
For Chow Mein Sauce
- 1.5 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 1 teaspoon red chili sauce
- 1 teaspoon red pepper flakes optional
- ¼ cup chicken broth or water
- ½ teaspoon sugar
- ½ teaspoon ground black pepper
- 1 teaspoon cornstarch or corn flour
- 2 teaspoon vinegar
To marinate the chicken
- 250 g chicken boneless and skinless, cut into thin strips
- 1 teaspoon dark soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
- ¼ teaspoon salt
For Chicken Chow Mein
- 6 teaspoon oil divided
- 1 tablespoon finely chopped garlic
- 3 spring onions or scallions thinly sliced
- 1 carrot julienne
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 cup thinly sliced cabbage
- ¼ teaspoon salt
To garnish
- 2 tablespoon chopped Spring onion greens (scallions)
- 1 teaspoon roasted Sesame seeds optional
Instructions
- Boil the noodles: Bring a large pot of water to a boil. Stir in 1 teaspoon salt and add noodles to it. Cook the noodles as per the package directions until al dente. Pro Tip: Cook the noodles one minute less than the cooking time. My package directions were to cook noodles for 5 minutes. I cooked them for 4 minutes.250 g egg noodles
- Drain and rinse the noodles with cold water to stop the cooking process. Once the water is completely drained add 2 teaspoon oil and toss the noodles. This will prevent the noodles from sticking.
- Marinate the chicken: In a bowl, combine the chicken strips with dark soy sauce, cornstarch, black pepper and salt. Combine until the chicken is evenly coated. Meanwhile you can prep your vegetables and sauce.250 g chicken, 1 teaspoon dark soy sauce, 1 teaspoon cornstarch, ½ teaspoon black pepper, ¼ teaspoon salt
- Make the Sauce: In a bowl, whisk oyster sauce, soy sauce, red chili sauce, red pepper flakes (optional), chicken broth, sugar, ground black pepper, 1 teaspoon cornstarch or corn flour, and vinegar until well combined. Set this aside.1.5 tablespoon dark soy sauce, 2 tablespoon oyster sauce, 1 teaspoon red chili sauce, 1 teaspoon red pepper flakes, ¼ cup chicken broth or water, ½ teaspoon sugar, ½ teaspoon ground black pepper, 1 teaspoon cornstarch or corn flour, 2 teaspoon vinegar
- Crisp frying the Noodles: Heat 2 teaspoons of the oil in a wok or large skillet over medium heat. Cook the noodles in 2-3 batches depending on the size of the wok. Add the noodles evenly in a single layer. When the noodles start to turn golden, flip and cook it on other side. Take care not to burn them. Remove them to a plate.
- Stir-fry the Chicken: Add 2 teaspoons of the oil in the wok or skillet; heat it over medium high heat. When the oil is smoking hot add chicken in a single layer. Let it cook until the edges start to become brown. Flip and cook until the chicken is cooked. Remove the chicken from the wok and keep it aside on a plate.
- Stir-fry the Vegetables: Add 2 teaspoons of the oil in the wok or skillet; heat it over medium high heat. Add garlic and stir it for 30 seconds. Add onions, and stir fry it for a minute. Add carrots and cook it for 2 minutes. Add bell peppers and cabbage. Season the vegetables with salt. Stir fry it for a minute or until the vegetables are slightly soft but still crunchy. Give it a quick stir.1 tablespoon finely chopped garlic, 3 spring onions or scallions, 1 carrot, 1 red bell pepper, 1 green bell pepper, 1 cup thinly sliced cabbage, ¼ teaspoon salt
- Combine everything: Add the cooked chicken and stir-fry noodles back to the pan. Give the sauce a quick mix and pour it over the noodles. Toss everything well so that the sauce coats the noodles, chicken and vegetables evenly. Stir-fry it for a minute.
- Taste and adjust the seasoning with salt and pepper if needed. Garnish with chopped scallions and sesame seeds (optional). Serve.2 tablespoon chopped, 1 teaspoon roasted Sesame seeds
Video
Notes
- Ensure all ingredients are finely chopped and prepared before you start cooking. Keep all your sauces handy.
- High heat, fast cooking - Allow your wok or pan to reach a smoking point. This ensures perfectly seared chicken and crisp-tender veggies that retain their freshness.
- Avoid overcrowding the pan - Cook your ingredients in batches to avoid them steaming instead of stir-frying. Let each batch get cooked for maximum flavor and texture.
- Don't overcook the noodles: Cook them a little less than usual because they will keep cooking when you stir-fry them. They should be warm but still a bit chewy, the kind of chewiness that makes you want more. Don't overcook the noodles: Aim for slightly chewy, not mushy.
- Crisping the noodles - Stir fry the noodles to make them slightly crispy. This will give the noodles crunchiness similar to what you get from takeout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
A wok is always the best choice and is preferred over a skillet for authentic Chinese stir-fry cooking. A lot of ingredients go into the recipe that can make stir-frying a little bit difficult.
But you can create the same magic with a well-seasoned cast iron skillet, kadhai, or pan. If you don’t have any of these pick up your regular pan and try this recipe.
Yes, you can. But Oyster sauce adds a great depth of flavor to Chow Mein. However, if not available just skip it and substitute it with soy sauce.
You can use any dry thin spaghetti or wheat flour noodles or use ramen noodles.
Chow Mein sauce is made with oyster sauce, soy sauce, sugar, black pepper powder, sesame oil, chicken broth, red pepper flakes, and cornflour.
Cooking Tips for Chinese Takeaway Chicken Chow Mein
- Ensure all ingredients are finely chopped and prepared before you start cooking. Keep all your sauces handy.
- High heat, fast cooking - Allow your wok or pan to reach a smoking point. This ensures perfectly seared chicken and crisp-tender veggies that retain their freshness.
- Avoid overcrowding the pan - Cook your ingredients in batches to avoid them steaming instead of stir-frying. Let each batch get cooked for maximum flavor and texture.
- Don't overcook the noodles: Cook them a little less than usual because they will keep cooking when you stir-fry them. They should be warm but still a bit chewy, the kind of chewiness that makes you want more. Don't overcook the noodles: Aim for slightly chewy, not mushy.
- Crisping the noodles - Stir fry the noodles to make them slightly crispy. This will give the noodles crunchiness similar to what you get from takeout.
Variations that you can try
- Make Indian Chicken Chow Mein - The Indian chow mein recipe is incomplete without tomato ketchup. Add 2 tablespoon tomato ketchup while making the sauce mix. Indian street-style chow mein is ready.
- Spicy Chow Mein - It is one of my favorites. Increase the quantity of red chili sauce and chilli flakes and spicy chicken chow mein is ready. Drizzle chili oil on top and serve.
- You can add the vegetables of your choice. Add beansprouts, mushrooms, or tofu.
- You can add prawns or shrimp instead of chicken.
Preeti
You have to try this chicken chow mein recipe. It's so easy to make at home, and it has that delicious restaurant-style flavor, so skip the takeout and make this at home.