Chicken Stir fried Chow Mein spicy Recipe

A bold and satisfying noodle dish packed with tender chicken, crisp vegetables, and a glossy, savory sauce. This spicy chicken chow mein delivers both heat and comfort, making it a perfect go-to for weeknight dinners or casual gatherings. Each bite offers a medley of textures—slippery noodles, juicy chicken, and crunchy vegetables—brought together with an umami-rich sauce that coats everything in spicy-sweet harmony.

Ingredient Breakdown

Chow mein or egg noodles act as the hearty base of this dish, absorbing the savory sauce while retaining a pleasant chew. They provide the substance that turns this into a true main course. Chicken breast, sliced thin, cooks quickly and soaks up the flavors of the stir-fry while remaining juicy and tender.

Garlic and ginger are the aromatic duo that adds dimension from the first sizzle in the pan. Garlic brings pungency, while ginger adds a fresh, peppery brightness that cuts through the richness of the sauce.

The vegetables—matchstick carrots, shredded cabbage, and others if desired—contribute not just color, but essential crunch and balance. They lighten the dish and keep it feeling fresh even with a hearty sauce.

The chow mein sauce is where all the bold flavor lives. Oyster sauce and soy sauce provide a salty-sweet umami foundation, while sesame oil adds nutty depth. A dash of white pepper brings subtle warmth, and cornstarch ensures the sauce clings seductively to every strand of noodle.

Garnishing with fresh green onions adds a final pop of color and brightness, making the dish feel complete and vibrant.

Step-by-Step Preparation Guide

Start by mixing the sauce. Combine oyster sauce, soy sauce, chicken broth, sesame oil, sugar, cornstarch, and white pepper in a bowl. Whisk until smooth and set aside—it’s important this is ready before the stir-fry begins, as things move fast once the heat is on.

Boil the noodles according to package instructions, then drain and rinse under cold water. This halts cooking and prevents the noodles from sticking together.

Heat vegetable oil in a wok or deep skillet over medium-high heat. When shimmering, add the chicken slices. Cook for 5–6 minutes, stirring often, until the pieces are golden and cooked through. Set the stage by layering the aromatics: stir in garlic and ginger and let them sizzle for a minute to build the base of flavor.

Add the vegetables and stir-fry for another 2–3 minutes. Keep the movement constant, so everything cooks evenly while maintaining its vibrant color and crisp bite.

Now introduce the noodles. Toss them in with the chicken and vegetables, then pour in the prepared sauce. Stir continuously as the sauce thickens and envelops the mixture in its spicy sheen. Cook until the noodles are heated through and evenly coated.

Plate immediately, finishing with chopped green onions for freshness and a little extra crunch.

Recipe Tips

How to keep noodles from sticking after boiling:
Rinse them under cold water immediately after draining and toss lightly in oil if prepping ahead.

Why slicing chicken thinly ensures faster, even cooking:
Thin slices cook quickly and evenly, reducing the chance of drying out.

The best way to stir-fry vegetables while keeping their crunch:
High heat and constant motion allow them to sear on the outside while staying crisp inside.

How to control sauce thickness using cornstarch:
Dissolve the cornstarch fully before adding and stir constantly as it simmers—add a splash of water if the sauce thickens too much.

Balancing spicy, sweet, and savory flavors in the sauce:
Taste before combining—adjust sugar for sweetness, soy for saltiness, and chili oil for heat.

What to Serve With This Recipe

Pair this dish with steamed or fried dumplings for a satisfying starter. Their soft or crispy skins contrast nicely with the chewy noodles. A chilled cucumber salad or tangy Asian slaw provides a cool counterpoint to the warmth and spice.

Light soups like miso or egg drop broth make excellent companions, cleansing the palate and rounding out the meal without overpowering it. For beverages, a sparkling water with lime or a cup of jasmine tea balances the rich flavors while refreshing the senses.

Frequently Asked Questions

Can I use pre-cooked noodles?
Yes, but rinse them well to remove excess starch and toss them in a bit of oil to prevent clumping.

What other protein can I substitute for chicken?
Shrimp, beef strips, or tofu work wonderfully and can be cooked in the same method.

Is there a vegetarian version of this sauce?
Absolutely—swap oyster sauce for a mushroom-based sauce and use vegetable broth instead of chicken.

How spicy is this recipe, and how can I make it milder or hotter?
The white pepper offers a mild heat. For more spice, add chili paste or sriracha. To tone it down, simply reduce or omit the pepper.

Can leftovers be reheated, and how should I store them?
Yes. Store in an airtight container for up to 3 days. Reheat in a pan over medium heat with a splash of water or broth to loosen the sauce.

Creative Variations

Switch up the protein with juicy shrimp or thin-sliced beef for a new flavor direction. If you’re craving more heat, stir in a spoonful of chili paste or drizzle with sriracha before serving.

Add extra vegetables like baby corn, snap peas, or shiitake mushrooms for more depth and nutrition. For a fusion twist, incorporate hoisin or black bean sauce into the base, or finish with a sprinkle of crushed peanuts or sesame seeds for added crunch.

Spicy Chicken Stir-Fried Chow Mein brings vibrant flavors, irresistible textures, and just the right amount of heat to your plate. A quick-cooking, crowd-pleasing dish that’s as enjoyable to make as it is to eat, this noodle stir-fry is bound to become a repeat favorite in your kitchen. Whether you serve it solo or as part of a larger spread, it’s a guaranteed hit every time.

Ingredients

12 oz. chow mein noodles or thin egg noodles, uncooked
1 pound boneless, skinless chicken breast, thinly sliced
3 tablespoons vegetable oil (such as canola)
1 tablespoon garlic, finely minced
½ tablespoon fresh ginger, minced
3 cups assorted vegetables (e.g., thinly sliced carrots, shredded cabbage)
½ bunch green onions, chopped (for garnish)

Chow Mein Sauce

½ cup oyster sauce
¼ cup low-sodium soy sauce
½ cup low-sodium chicken broth or water
3 tablespoons light sesame oil (not toasted)
1 tablespoon granulated sugar
1 tablespoon cornstarch
½ teaspoon white pepper powder

Instructions

Begin by preparing the sauce. In a small bowl, combine the oyster sauce, soy sauce, chicken broth, sesame oil, sugar, cornstarch, and white pepper. Whisk until smooth and set aside.

Cook the noodles according to the package directions. Once tender, drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.

Heat the vegetable oil in a large wok or deep skillet over medium-high heat. Add the sliced chicken and stir-fry for 5–6 minutes, or until it’s fully cooked and lightly browned on the outside.

Add the garlic, ginger, and mixed vegetables to the pan. Stir-fry for 2–3 minutes until the vegetables are slightly softened but still crisp, releasing their aroma and adding texture to the dish.

Toss in the cooked noodles and pour the prepared sauce over the mixture. Stir continuously, allowing the noodles to absorb the flavorful sauce and ensuring all the components are evenly coated.

Finish by garnishing with chopped green onions and serve the chow mein piping hot straight from the wok for best flavor and texture.