Introduction:
Why You’ll Love This Recipe:
Chicken Chow Mein with The Best Chow Mein Sauce is a takeout favorite that you can now easily master at home! Imagine perfectly stir-fried chicken and crisp-tender vegetables tossed with chewy noodles, all coated in a rich, savory, and slightly sweet chow mein sauce. This recipe delivers authentic flavors with simple techniques, making it perfect for a quick and satisfying weeknight dinner that’s way better (and healthier!) than takeout.
What makes this Chow Mein so irresistible? It’s all about the sauce! This recipe boasts a truly standout chow mein sauce that perfectly balances savory, sweet, and umami notes. Paired with tender chicken and a medley of fresh vegetables, it creates a harmonious and flavorful dish that’s customizable to your liking. Plus, making it at home means you can control the ingredients and skip the MSG!
Get ready to impress your family and friends with this restaurant-quality Chicken Chow Mein with The Best Chow Mein Sauce – a guaranteed crowd-pleaser that’s surprisingly easy to make!
INGREDIENTS YOU’LL NEED:
To create this delicious Chicken Chow Mein with The Best Chow Mein Sauce, you’ll need a selection of fresh and pantry-friendly ingredients. These components work together to build layers of flavor and texture that are characteristic of authentic chow mein. Having everything prepped and measured will make the stir-frying process smooth and efficient.
For the Chicken Marinade:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – Chicken breasts offer a leaner option, while thighs provide more flavor and remain juicy during stir-frying.
- 1 tablespoon soy sauce – Soy sauce is the base of the marinade, adding savory umami flavor.
- 1 tablespoon sesame oil – Sesame oil adds a distinctive nutty aroma and flavor to the chicken.
- 1 tablespoon cornstarch – Cornstarch tenderizes the chicken and helps it brown during stir-frying.
- 1/4 teaspoon white pepper – White pepper adds a subtle, earthy heat without overpowering the other flavors.
For the Chow Mein Noodles:
- 8 ounces fresh or dried egg noodles (chow mein noodles or lo mein noodles) – Chow mein noodles are traditional, but lo mein noodles or even spaghetti can be used as substitutes if needed. Fresh noodles cook faster and have a softer texture, while dried noodles require soaking or boiling and can be crisped up more easily.
- 1 tablespoon vegetable oil – Vegetable oil prevents the noodles from sticking during cooking.
For the Vegetables:
- 1 tablespoon vegetable oil – Vegetable oil is used for stir-frying the vegetables.
- 1 medium yellow onion, thinly sliced – Yellow onion provides a foundational savory and slightly sweet base.
- 2 cloves garlic, minced – Freshly minced garlic adds a pungent and aromatic depth.
- 1 inch ginger, minced – Fresh ginger provides a warm, spicy, and aromatic complexity.
- 1 cup sliced cabbage (Napa or green cabbage) – Cabbage adds a slightly sweet and crunchy texture, a classic chow mein vegetable.
- 1 carrot, julienned or thinly sliced – Carrots add sweetness, color, and a slightly firm texture.
- 1 celery stalk, thinly sliced – Celery adds a subtle savory note and a crisp texture.
- 1/2 cup bean sprouts – Bean sprouts add a refreshing crunch and lightness, a hallmark of chow mein.
- 4 ounces mushrooms, sliced (shiitake, cremini, or button mushrooms) – Mushrooms add an earthy umami flavor and a meaty texture. Optional, but recommended for deeper flavor.
- Optional: 1/2 cup snow peas or snap peas – Snow peas or snap peas add sweetness, color, and a crisp-tender texture.
For The Best Chow Mein Sauce:
- 1/4 cup soy sauce (light soy sauce recommended) – Light soy sauce provides the main salty and savory base of the sauce.
- 2 tablespoons dark soy sauce – Dark soy sauce adds color and a richer, slightly sweeter, and less salty flavor compared to light soy sauce.
- 2 tablespoons oyster sauce – Oyster sauce is key for authentic chow mein flavor, adding a deep umami richness and slight sweetness. (Vegetarian option: use mushroom sauce or hoisin sauce as a substitute).
- 1 tablespoon sesame oil – Sesame oil enhances the sauce with its signature nutty and aromatic notes.
- 1 tablespoon rice vinegar – Rice vinegar adds a gentle tanginess that balances the richness of the sauce.
- 1 tablespoon granulated sugar – Sugar balances the savory and acidic flavors, creating a rounded sauce.
- 1 cup chicken broth (low sodium) – Chicken broth thins out the sauce and adds a savory liquid base. Low sodium broth allows you to control the saltiness.
- 2 tablespoons cornstarch – Cornstarch thickens the sauce to a glossy and clingy consistency.
HOW TO MAKE “Chicken Chow Mein with The Best Chow Mein Sauce”:
Creating Chicken Chow Mein with The Best Chow Mein Sauce is a stir-frying adventure that’s both quick and incredibly flavorful! The recipe is broken down into stages, from marinating the chicken and preparing the noodles to stir-frying the vegetables, cooking the chicken, making the signature sauce, and finally tossing everything together for a perfect takeout-style meal at home. Each step is designed to maximize flavor and texture while ensuring a streamlined cooking process.
The process begins by marinating the chicken, which tenderizes it and infuses it with savory flavors even before cooking. This marinade step is crucial for juicy and flavorful chicken.
Next, the chow mein noodles are prepared according to package directions. This often involves boiling or soaking, depending on whether you’re using fresh or dried noodles.
Then, a medley of fresh vegetables is stir-fried in a hot wok or skillet until they are crisp-tender, retaining their vibrant colors and textures. Stir-frying vegetables quickly at high heat is key for achieving the desired texture.
The marinated chicken is then stir-fried until cooked through and slightly browned, adding another layer of savory flavor to the dish.
The star of the show, “The Best Chow Mein Sauce,” is whisked together separately and then added to the wok, thickening quickly to coat the chicken, vegetables, and noodles in a glossy, flavorful glaze.
Finally, the cooked noodles are added to the wok and tossed with the sauced chicken and vegetables, ensuring every strand is coated in that irresistible chow mein sauce. Let’s dive into the step-by-step instructions to guide you through each stage of this delicious and easy recipe.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Marinate the Chicken.
In a medium bowl, combine the chicken pieces with soy sauce, sesame oil, cornstarch, and white pepper.
Stir well to ensure the chicken is evenly coated in the marinade.
Let the chicken marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator. Marinating tenderizes the chicken and infuses it with flavor.
Step 2: Cook the Chow Mein Noodles.
Cook the egg noodles according to package directions until al dente. If using dried noodles, they may require soaking or boiling. If using fresh noodles, they often cook very quickly. Avoid overcooking; noodles should be slightly firm to the bite as they will cook further in the stir-fry.
Once cooked, drain the noodles and toss them with 1 tablespoon of vegetable oil to prevent sticking. Set aside. Tossing with oil helps keep the noodles from clumping together.
Step 3: Prepare the Chow Mein Sauce.
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, chicken broth, and cornstarch until the cornstarch is fully dissolved and the sauce is smooth. Ensure cornstarch is fully dissolved to prevent lumps in the sauce. Set aside.
Step 4: Stir-Fry Vegetables.
Heat 1 tablespoon of vegetable oil in a large wok or large skillet over medium-high heat until it is shimmering hot. Wok or large skillet is needed to accommodate all ingredients and stir-fry efficiently.
Add the sliced onion, minced garlic, and minced ginger to the wok. Stir-fry for about 1-2 minutes, or until fragrant. Stir-frying aromatics first infuses the oil with flavor.
Add the sliced cabbage, julienned carrot, and sliced celery to the wok. Stir-fry for 3-4 minutes, or until the vegetables are crisp-tender. Stir-frying vegetables quickly retains their texture and nutrients.
Add the sliced mushrooms (and snow peas or snap peas, if using) to the wok. Stir-fry for another 2-3 minutes, until the mushrooms are softened and the snow peas/snap peas are bright green and crisp-tender. Be careful not to overcook vegetables; they should retain some crispness.
Add the bean sprouts to the wok. Stir-fry for about 1 minute, until just slightly softened. Bean sprouts cook very quickly; stir-fry them briefly to maintain their crunch.
Remove the vegetables from the wok and set aside.
Step 5: Stir-Fry Chicken.
Add another 1 tablespoon of vegetable oil to the now empty wok, and heat over medium-high heat.
Add the marinated chicken to the hot wok and stir-fry for 3-5 minutes, or until the chicken is cooked through and lightly browned. Ensure chicken is cooked through to an internal temperature of 165°F (74°C).
Step 6: Add Sauce and Noodles.
Pour the prepared chow mein sauce into the wok with the cooked chicken.
Bring the sauce to a simmer and cook for 1-2 minutes, or until the sauce has thickened and become glossy. The sauce will thicken quickly as the cornstarch activates in the heat.
Add the cooked noodles and the stir-fried vegetables back into the wok with the sauce and chicken.
Toss everything together thoroughly until the noodles, chicken, and vegetables are evenly coated in the chow mein sauce and heated through. Ensure all ingredients are well combined and heated through.
Step 7: Serve.
Serve the Chicken Chow Mein with The Best Chow Mein Sauce immediately, hot. Serve immediately for best texture and flavor.
Serve in bowls and enjoy this delicious homemade takeout-style chow mein! Serve hot and enjoy!
USEFUL TIPS:
To make your Chicken Chow Mein with The Best Chow Mein Sauce truly exceptional, consider these helpful tips. These suggestions can enhance both the flavor and the overall experience of preparing and enjoying this restaurant-quality dish. Let’s explore some valuable insights to refine your stir-frying process.
For best stir-fry results, use a wok or a large, heavy-bottomed skillet. Woks and large skillets provide ample surface area for stir-frying and even heat distribution, essential for proper searing and cooking. Cast iron skillets or carbon steel woks are ideal.
Make sure your wok or skillet is very hot before adding ingredients for each stir-fry step. High heat is crucial for stir-frying to achieve proper sear, prevent steaming, and develop wok hei (wok aroma). Pre-heat the wok until it is smoking slightly before adding oil and ingredients.
Don’t overcrowd the wok when stir-frying. Overcrowding lowers the temperature of the wok and can lead to steaming instead of stir-frying, resulting in soggy vegetables and chicken. Stir-fry in batches if necessary to maintain high heat and proper searing.
Prepare all ingredients (chop vegetables, make sauce, cook noodles, marinate chicken) before you start stir-frying. Stir-frying is a fast-paced cooking method, and having all ingredients prepped and within reach makes the process much smoother and more efficient. Mise en place is key for stir-frying success.
For extra flavor, use fresh ginger and garlic rather than powdered versions. Fresh ginger and garlic provide a much brighter and more aromatic flavor compared to dried spices. Freshly minced or grated ginger and garlic are essential for authentic stir-fry flavor.
Taste and adjust the sauce to your preference. Chow mein sauce can be adjusted to be sweeter, saltier, or tangier according to your taste. Taste the sauce before adding it to the wok and adjust seasonings (soy sauce, sugar, rice vinegar) as needed to achieve your preferred flavor balance.
If you like a crispier chow mein, you can pan-fry or bake the cooked noodles to crisp them up before adding them to the stir-fry. For crispy pan-fried noodles, heat some oil in a skillet and pan-fry the cooked noodles until golden brown and crispy. For baked crispy noodles, toss cooked noodles with oil and bake in a single layer on a baking sheet until crispy. Crispy chow mein noodles provide a textural contrast to the soft noodles and saucy stir-fry.
DETAILS:
Prep Time: 20 minutes
The preparation time for Chicken Chow Mein with The Best Chow Mein Sauce is approximately 20 minutes. This includes the time needed to cut the chicken, marinate it, chop all the vegetables, mince the garlic and ginger, prepare the sauce, and cook the noodles. Efficient prep work makes the stir-frying process much smoother.
Cook Time: 25 minutes
The cooking time for this recipe is around 25 minutes. This encompasses the time to stir-fry the vegetables, stir-fry the chicken, cook the sauce, and toss everything together. Stir-frying is a quick cooking method, making this a fast meal option.
Total Time: 45 minutes
The total time from start to finish for Chicken Chow Mein with The Best Chow Mein Sauce is approximately 45 minutes. This includes both the prep time and the cook time, making it a remarkably quick and weeknight-friendly meal option, perfect for busy evenings when you crave takeout flavors but want a homemade meal.
Yield: 4-6 servings
This recipe yields approximately 4-6 servings, depending on portion sizes. It is ideally suited for a family dinner or for serving a small group. The yield can be easily scaled up or down if you need to make more or less servings; simply adjust the ingredient quantities proportionally. Leftovers are also excellent for lunch the next day.
Category: Main Course
This dish is categorized as a main course, specifically a stir-fried noodle dish with chicken. It is substantial and satisfying enough to serve as the central component of a meal, providing both protein from the chicken and carbohydrates from the noodles and vegetables, along with the flavorful sauce. Chow mein is a classic and popular main course dish in Chinese-American cuisine.
Method: Stir-Frying, Boiling (Noodles)
The primary cooking methods used in this recipe are stir-frying (for the chicken and vegetables) and boiling (for the noodles). Stir-frying is the essential technique for creating authentic chow mein flavor and texture, while boiling is the standard method for cooking noodles. Stir-frying requires high heat and quick cooking, which is characteristic of Chinese cooking methods.
Cuisine: Chinese-American
The cuisine of this recipe is best described as Chinese-American. Chicken Chow Mein is a popular dish in Chinese-American restaurants, adapted to Western palates while retaining core Chinese culinary techniques and flavor profiles. It is not strictly authentic Chinese cuisine but a delicious and beloved dish within Chinese-American culinary tradition.
Diet: Not specified
The diet classification for this recipe is not specifically limited. However, it can be modified to fit certain dietary preferences with some adjustments. For a lower-sodium version, use low-sodium soy sauce and broth, and reduce or omit oyster sauce (which is naturally higher in sodium). For a vegetarian version, substitute tofu or extra vegetables for the chicken and use mushroom sauce or vegetarian oyster sauce alternative in place of oyster sauce. For a gluten-free version, use gluten-free soy sauce (tamari) and gluten-free noodles.
NOTES:
Serving Suggestions: Chicken Chow Mein with The Best Chow Mein Sauce is a complete and satisfying meal on its own, perfect for a quick weeknight dinner. For a more traditional Chinese-American takeout-style meal, serve it with sides like egg rolls, spring rolls, crab rangoon, or steamed rice (though it’s already served with noodles). Garnish with sesame seeds or chopped scallions for added visual appeal and a hint of freshness. Serve hot and enjoy immediately!
Make it Ahead: While Chicken Chow Mein is best enjoyed fresh from the wok, you can prep some components ahead of time to streamline the cooking process.
* Marinate the chicken up to 24 hours in advance and store it in the refrigerator. Marinating chicken ahead enhances flavor and saves time on cooking day.
* Chop all the vegetables up to 1 day in advance and store them in airtight containers in the refrigerator. Pre-chopping vegetables significantly speeds up the stir-frying process.
* Prepare the chow mein sauce up to 2-3 days in advance and store it in an airtight container in the refrigerator. Having the sauce pre-made makes the stir-frying step very quick.
* Cook the noodles shortly before stir-frying or just before adding them to the wok to prevent them from becoming sticky or clumping together too much.
Reheating Leftovers: Leftover Chicken Chow Mein with The Best Chow Mein Sauce can be reheated, although the noodles may soften slightly and the vegetables may lose some of their crispness upon reheating. For best results, reheat in a wok or skillet over medium heat, adding a splash of water or broth if needed to prevent sticking and restore moisture. Stir-fry gently until heated through. Microwave reheating is also possible for quicker reheating, but the texture may be less ideal. Reheat in short intervals and stir in between to avoid overheating and drying out.
Vegetable Variations: Feel free to customize the vegetable medley in your Chicken Chow Mein to your liking and what you have on hand. Other great vegetable additions or substitutions include:
* Broccoli florets (lightly steamed or blanched before stir-frying)
* Bell peppers (any color, sliced)
* Baby corn
* Water chestnuts
* Bok choy or other leafy greens (added towards the end of cooking)
* Snap peas (in addition to or instead of snow peas)
* Bamboo shoots
* Chinese broccoli (gai lan)
* Napa cabbage (in addition to or instead of green cabbage)
Use a variety of vegetables for different flavors, textures, and colors in your chow mein.
FREQUENTLY ASKED QUESTIONS:
Can I use different types of noodles?
Yes, you can use different types of noodles for Chicken Chow Mein based on your preference and availability. While egg noodles (chow mein or lo mein noodles) are traditional, good substitutes include:
* Lo Mein Noodles: Similar to chow mein noodles, often slightly thicker and softer. Work well in chow mein.
* Spaghetti: In a pinch, cooked spaghetti can be used as a substitute. It won’t have the exact texture of egg noodles, but will work as a noodle base.
* Linguine or Fettuccine: Similar to spaghetti, wider flat noodles can also be used.
* Rice Noodles: For a gluten-free option, wide rice noodles (like pad see ew noodles) can be used, though the texture and flavor profile will be different from traditional chow mein.
* Crispy Fried Noodles: For a more authentic “Hong Kong Style” Chow Mein with crispy noodles, use thin egg noodles that are pan-fried or deep-fried until crispy before stir-frying with the chicken, vegetables, and sauce.
Can I make this recipe vegetarian or vegan?
Yes, Chicken Chow Mein can easily be made vegetarian or vegan.
* Vegetarian: Substitute firm or extra-firm tofu (pressed and cubed) or tempeh for the chicken. Use vegetable broth instead of chicken broth in the sauce. Use vegetarian oyster sauce alternative or mushroom sauce or hoisin sauce instead of oyster sauce. Ensure egg noodles are egg-free if strictly vegetarian (some egg noodles are vegan).
* Vegan: Follow vegetarian substitutions above. Use vegan egg-free noodles. Ensure all sauce ingredients are vegan (check oyster sauce and soy sauce brands for vegan certification if needed).
Can I add shrimp, beef, or pork instead of chicken?
Yes, you can easily substitute shrimp, beef, or pork for the chicken in this recipe.
* Shrimp Chow Mein: Use peeled and deveined shrimp instead of chicken. Marinate shrimp briefly (about 10-15 minutes) in the same marinade or a simple marinade of soy sauce and sesame oil. Stir-fry shrimp until pink and cooked through (shrimp cooks quickly, about 2-3 minutes).
* Beef Chow Mein: Use thinly sliced beef steak (such as flank steak or sirloin) against the grain. Marinate beef as directed for chicken. Stir-fry beef until browned and cooked to your desired doneness.
* Pork Chow Mein: Use thinly sliced pork (such as pork loin or pork shoulder). Marinate pork as directed for chicken. Stir-fry pork until cooked through and lightly browned.
Adjust stir-frying times as needed for different proteins to ensure they are cooked through but not overcooked.
How do I prevent the sauce from being too watery or too thick?
The cornstarch slurry in the chow mein sauce is the thickening agent. To control sauce consistency:
* For a thicker sauce: Use slightly more cornstarch (add an extra 1/2 teaspoon to 1 teaspoon cornstarch to the slurry). Simmer the sauce for a slightly longer time to allow it to thicken further.
* For a thinner sauce: Use slightly less cornstarch (reduce cornstarch by 1/2 teaspoon to 1 teaspoon). Add a little more chicken broth to the sauce to thin it out. Simmer the sauce for a shorter time.
* Ensure you fully dissolve the cornstarch in the cold chicken broth before adding it to the wok to prevent lumps.
* The sauce will thicken as it simmers and coats the noodles and vegetables. Adjust consistency by adding a little more broth or simmering to reduce as needed.
Can I make this recipe spicier?
Yes, you can easily add spice to your Chicken Chow Mein! Spice additions include:
* Red pepper flakes: Add a pinch of red pepper flakes to the wok when stir-frying the vegetables, or add directly to the sauce.
* Chili garlic sauce (Sriracha, sambal oelek): Add chili garlic sauce to taste to the chow mein sauce, or serve it on the side for those who want extra spice.
* Fresh chili peppers (jalapeno, Thai chili): Add thinly sliced fresh chili peppers when stir-frying the vegetables or chicken.
* Chili oil: Drizzle chili oil over the finished chow mein just before serving for added heat and flavor.
Adjust the amount of spice to your personal preference and tolerance for heat.
STORAGE INSTRUCTIONS:
To store leftover Chicken Chow Mein with The Best Chow Mein Sauce and maintain its quality, follow these guidelines:
Cool Completely: Allow the chicken chow mein to cool completely to room temperature before storing. Storing warm food can create condensation inside the container, leading to soggy noodles and potentially affecting food safety. Do not leave cooked chow mein at room temperature for more than two hours to prevent bacterial growth.
Airtight Container: Transfer the cooled chicken chow mein to an airtight container. A well-sealed container is essential to prevent the chow mein from drying out, absorbing odors from the refrigerator, and maintaining freshness. Use a container with a tight-fitting lid.
Refrigerate Promptly: Refrigerate the airtight container of leftover chicken chow mein promptly after cooling. Refrigerate at or below 40°F (4°C) to maintain food safety and prevent spoilage. Leftovers should be stored in the refrigerator within two hours of cooking.
Storage Duration (Refrigerator): Chicken Chow Mein with The Best Chow Mein Sauce can be safely stored in the refrigerator for up to 3 to 4 days. For best quality and flavor, consume leftovers within the first 2-3 days. Noodle dishes with sauces are generally best enjoyed sooner rather than later, as noodles can soften over time in the sauce.
Reheating Instructions:
For reheating leftover chicken chow mein, wok/skillet or microwave reheating are both suitable, with stovetop generally recommended for better texture:
- Wok or Skillet Reheating (Recommended): Reheat the chow mein in a wok or large skillet over medium heat. Add a tablespoon or two of water or chicken broth to the wok to prevent sticking and restore moisture to the noodles and sauce. Stir-fry gently, tossing frequently, until the chow mein is heated through. Stovetop reheating helps to maintain a better texture for the noodles and vegetables compared to microwave.
- Microwave Reheating (Convenient for Single Servings): Place the chow mein in a microwave-safe dish, add a tablespoon or two of water or chicken broth to moisten it, cover loosely, and microwave in short intervals, stirring in between, until heated through. Microwave reheating is quicker and convenient, especially for single servings, but may slightly soften the noodles and vegetables. Reheat in short intervals and check frequently to avoid overheating and drying out.
RELATED RECIPES
If you enjoyed this delicious Chicken Chow Mein with The Best Chow Mein Sauce, you will surely love these other flavorful and easy Asian-inspired noodle and stir-fry recipes:
Beef and Broccoli Stir-Fry with Oyster Sauce: A classic Chinese-American stir-fry featuring tender beef and broccoli florets in a rich oyster sauce-based sauce. Offers a similar savory and umami flavor profile in a beef and broccoli format, without noodles.
Shrimp Lo Mein with Vegetables: A classic lo mein noodle dish with succulent shrimp and a medley of vegetables, tossed in a savory lo mein sauce. A similar noodle dish but with shrimp instead of chicken and a slightly different sauce profile.
Pad See Ew (Thai Stir-Fried Noodles with Chicken and Broccoli): Wide rice noodles stir-fried with chicken, broccoli, egg, and a savory-sweet Thai-inspired sauce. A different noodle type and flavor profile, but also a flavorful and easy stir-fried noodle dish.
Sesame Chicken with Broccoli and Rice: Crispy coated chicken tossed in a sweet and savory sesame sauce, served with broccoli and rice. Offers a crispy chicken texture and sesame-forward flavor, served with rice instead of noodles.
Vegetable Stir-Fry with Tofu and Peanut Sauce: A vegetarian stir-fry featuring tofu and a variety of vegetables in a flavorful peanut sauce, served over rice or noodles. A vegetarian and peanut sauce-based stir-fry alternative.
CONCLUSION
Chicken Chow Mein with The Best Chow Mein Sauce is a recipe that truly captures the essence of delicious and satisfying takeout, made right in your own kitchen. From the tender, marinated chicken and crisp-tender stir-fried vegetables to the chewy noodles and the undeniably flavorful “Best Chow Mein Sauce,” every element of this dish is designed to create a restaurant-quality meal that’s both easy to prepare and incredibly enjoyable to eat. It’s the perfect weeknight dinner solution when you’re craving authentic Asian flavors without the takeout hassle.
This recipe beautifully balances straightforward techniques with deeply rewarding flavors, making it accessible for cooks of all skill levels. The readily available ingredients and clear, step-by-step instructions mean that anyone can confidently create this flavorful and impressive Chicken Chow Mein at home. Whether you are a seasoned chef looking for a reliable and crowd-pleasing stir-fry recipe or a beginner cook wanting to master a classic takeout dish, you can achieve chow mein perfection with this recipe.
So gather your ingredients, heat up your wok, and prepare to indulge in the savory, flavorful, and utterly delightful goodness of this Chicken Chow Mein with The Best Chow Mein Sauce masterpiece. Enjoy the fun and fast-paced stir-frying process and the immense pleasure of sharing this truly delicious and family-friendly meal with your loved ones. This is one recipe that is destined to become a cherished staple in your culinary repertoire, a beloved classic that you’ll return to again and again for its simple comfort, customizable nature, and undeniably “best” chow mein flavor. You’ll be declaring Chicken Chow Mein with The Best Chow Mein Sauce your new favorite homemade takeout!
