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A plate of chicken chow mein with cabbage, green onions, carrots and bean sprouts
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Takeout Chicken Chow Mein

This authentic chicken chow mein recipe uses professional Chinese restaurant techniques for the perfect balance of flavors and textures and you don't need a wok to make it!
Course Dinner, Lunch
Cuisine Asian, Asian American, Asian style
Keyword chicken chow mein, chicken chow mein recipe, How to make chicken chow mein like the takeaway
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 426kcal
Author April Boller Wright

Ingredients

  • 8 oz chow mein noodles Cooked according to package directions
  • 16 oz chicken breast
  • 2 tsp garlic minced
  • 1 1/2 tsp ginger
  • 2 tbsp soy sauce
  • 2 tsp cornstarch
  • 2 tsp sesame oil
  • 1 tbsp vegetable oil plus more as needed
  • 1/4 tsp ground ginger
  • 1/2 tsp crushed red pepper optional
  • 1 1/2 cup shredded cabbage
  • 1 1/2 cup shredded carrots
  • 7 oz bean sprouts drained
  • 1/4 tsp salt
  • 1/2 tsp pepper white or black pepper

Chow Mein Sauce

  • 3 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1/4 cup water
  • 1/2 tsp better than bouillon
  • 2 tsp sugar

Instructions

Prep Work

  • Cook noodles according to package directions, then set aside.
  • Slice chicken breast into thin strips. Cook noodles according to package directions, then set aside.
  • Mix sauce ingredients in a bowl and set aside. Chop all vegetables and have them ready.

Marinate the Chicken

  • In a larger bowl mix in the minced garlic, fresh ginger, soy sauce, sesame oil, salt, pepper and cornstarch.
  • Add sliced chicken and mix well. Cover and marinate for one hour. (skip if you are short on time).

Cook the dish

  • Heat vegetable oil in a large wok over medium-high heat. Cook marinated chicken for 3-4 minutes, flip, cook 2 more minutes until done. Remove chicken from pan and set aside

Cook Vegetables

  • In the same pan, add more oil if needed. Add minced garlic, ginger, and crushed red pepper. Cook for 30 seconds. Add carrots and cabbage. Cook until vegetables are tender. Add bean sprouts and half the green onions

Combine Everything

  • Add cooked noodles to the pan. Pour in the prepared sauce. Return chicken to the pan. Toss everything together until hot and well combined. Top with remaining green onions. Serve immediately

Notes

Pro Tips for Success& Notes 

  • Heat Management: Cook in batches if needed - overcrowding leads to steaming instead of frying
  • Noodle Selection: Look for fresh "steamed" noodles in the refrigerated section
  • Sauce Consistency: If too thick, add hot water gradually
  • Vegetable Prep: Cut all vegetables to similar sizes for even cooking

Essential Tips Most Recipes Don't Mention

  • Noodle Prep Secret: After cooking noodles, rinse with cold water and toss with 1 teaspoon of oil. This prevents clumping and allows for better sauce absorption.
  • Wok Hei Hack: If not using a wok, heat your pan for 3-4 minutes before cooking. The extra heat creates that coveted "wok hei" flavor that makes restaurant chow mein special.
  • Chicken Velvet Technique: For restaurant-style tender chicken, add ¼ teaspoon baking soda to the marinade. Let sit for 20 minutes, then rinse thoroughly before continuing with regular marinade. This technique is called "velveting."
  • Noodle Choice: Look for yellow-colored wheat noodles labeled "steamed." Avoid rice noodles or won ton noodles - they'll give you a different dish entirely.
  • Heat Management: Cook in batches if your pan isn't large enough. Overcrowding leads to steaming instead of frying, resulting in soggy noodles.

Troubleshooting Common Issues

  • If Noodles Stick: Add 1-2 tablespoons of hot water (not oil) while stir-frying. The steam helps separate them without making them greasy.
  • If Sauce Is Too Thick: Add hot water 1 tablespoon at a time. Never add cold water - it will make the noodles clump.
  • If Vegetables Release Too Much Water: Cook them separately and drain before adding to noodles.

Storage and Reheating

  • Best Way to Store: Keep noodles separate from vegetables and sauce if not eating immediately. Combine when reheating.
  • Reheating Method: Add 1-2 tablespoons of water when reheating in a pan. Avoid microwave as it makes noodles chewy.

Ingredient Notes

  • Making it Saucier: If you want more sauce, mix additional oyster sauce with equal parts water before adding to prevent the dish from becoming too salty.
  • Marinating Time: While you can skip marinating the chicken, it will be more tender and flavorful if you do marinate it.
  • Prep Tip: Having all ingredients chopped and ready before you start cooking makes this dish come together quickly and smoothly.
  • Vegetable Substitutions: Celery, snap peas, or bell peppers work well. Just keep the total volume of vegetables similar to maintain sauce balance.
  • Sauce Shelf Life: Premix sauce up to 3 days ahead and store in fridge. This actually allows flavors to develop better.
 

Nutrition

Serving: 1g | Calories: 426kcal | Carbohydrates: 49g | Protein: 35g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 1763mg | Potassium: 522mg | Fiber: 4g | Sugar: 5g | Vitamin A: 108IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 3mg