How to Make Chicken Chow Mein at Home – Friday Iftar Special

Learn the recipe of your favorite Chinese dish

Chicken chow mein is a household favorite when it comes to Chinese cuisine. Whether you enjoy it at a cherished restaurant, get it delivered, or make it at home, this classic is amazingly satisfying because of it’s healthy ingredients. Vegetables are full of minerals and vitamins, chicken is full of proteins and noodles are rich in carbohydrates, fiber, manganese, and phosphorus. This traditional Chinese dish can also be made with other meats like beef. You can make its delicious sauce at home or buy it ready-made from any mart near you. Make sure you stir-fry the noodles well enough to make them crispy. If you’re not in the mood to cook something elaborate, this is the perfect recipe!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Total Calories: 340
  • Servings: 8


For Chicken Chow mein

  1. 1 lb chicken breast, boneless
  2. 3 tbsp oil
  3. 12 oz chow mein noodles (uncooked)
  4. 2 cups cabbage
  5. 1 large carrot, julienned
  6. 1/2 bunch green onions
  7. 2 garlic cloves

For Sauce

  1. 6 tbsp Oyster sauce
  2. 3 tbsp soy sauce
  3. 3 tbsp sesame oil
  4. 1/2 cup chicken broth
  5. 1 tbsp cornflour
  6. 1 tbsp granulated sugar

The Method

For Chicken Chow mein

Cook the noodles according to packet instructions and set them aside. Heat a large wok, add a bit of oil and cook the chicken until it’s golden brown. Remove the chicken and set it aside. Add the carrots, cabbage, and garlic and saute for a few minutes until the veggies are slightly softened. Add the chicken back to the wok, mix in the cooked noodles and pour the sauce right on top. Cook for about 2 minutes, distributing all the sauce around evenly. Add the chopped green onions and remove the wok from the heat.

For Sauce

Combine the soy sauce, sesame oil, oyster sauce, granulated sugar, cornflour, and the chicken broth in a bowl to make a sweet and luscious sauce that makes chow mein delectable.

Serve it piping hot. Enjoy!

Written by Amna Hamid

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