Name: 20-Minute Saucy Chicken Chow Mein
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 ½ Pounds Chicken Breast (sliced very thin⁣); 2 Tablespoons Dark Soy Sauce; 1 Tablespoon Arrowroot or Cornstarch + 3 Tablespoons Water (whisked into a slurry); ¾ Pound Linguine⁣; 3 Tablespoons Dark Soy Sauce; 3 Tablespoons Low Sodium Soy Sauce; 2 Tablespoons Maple Syrup; 2 Tablespoons Oyster Sauce; 2 Tablespoons Water⁣; 3 Tablespoons Avocado Oil (divided⁣); 1 Tablespoon Grated Ginger; 4 Cloves Garlic (minced⁣); 2 Bunches Green Onions (ends trimmed & cut in half⁣); 1 Green Bell Pepper (thinly sliced⁣); 3 Carrots (thinly sliced⁣); 2 Cups Green Cabbage (shredded⁣); 2 Cups Bean Sprouts

If you’re looking for a quick, satisfying weeknight dinner that hits all of the takeout vibes without the takeout price tag, then you are going to absolutely LOVE this 20-Minute Saucy Chicken Chow Mein. Packed with tender chicken, colorful veggies, and the most incredible savory sauce, this easy noodle dish comes together in just 20 minutes and makes enough to feed the whole family—with leftovers to spare!

A pot filled with stir-fried noodles, sliced chicken, bell peppers, carrots, and green onions, garnished with sesame seeds. A wooden spoon rests inside the pot, and a bowl of sesame seeds sits nearby.

Friends, if there’s one thing that’s always true in my house, it’s that my boys are ALWAYS craving noodles. Which I definitely get. There is something so satisfying about a big bowl of saucy, slurpy noodles, and when the craving hits, I want to get dinner on the table fast. That’s exactly why this recipe has become a staple in our weekly rotation, and I have a feeling it’s about to become one in yours, too.

Now, if you’ve ordered chow mein from your favorite Chinese takeout spot before, then you already know how good it is, but you might not know just how easy it is to make at home. This version is loaded with tender sliced chicken breast, green bell pepper, carrots, cabbage, bean sprouts, and green onions, all tossed together in the most incredible, savory sauce. I’m also using gluten-free linguine in this recipe to keep things a little lighter, but it works perfectly as a chow mein noodle substitute, and I promise you won’t miss the original!

And let’s talk about that sauce for a second, because it is truly the highlight. It’s a combination of dark soy sauce, low sodium soy sauce, maple syrup, oyster sauce, and water — and together, they create this rich, glossy, perfectly balanced sauce that coats every single noodle and piece of chicken. The magic really is in the sauce here, and I cannot wait for you to taste it for yourself.

A top view of various fresh stir-fry ingredients arranged on a table, including sliced chicken, carrots, green bell pepper, cabbage, bean sprouts, green onions, garlic, sauces, sesame seeds, spaghetti, ginger, and seasonings. — To make this, you’ll need chicken breast, dark soy sauce, arrowroot/cornstarch, linguine, low sodium soy sauce, maple syrup, oyster sauce, avocado oil, ginger, garlic, green onions, green bell pepper, carrots, green cabbage, and bean sprouts.

A hand pours a clear liquid into a bowl of marinated raw chicken. Surrounding the bowl are sliced green onions, sesame seeds, oil, and dipping sauces on a light countertop. — To make this, you’ll need chicken breast, dark soy sauce, arrowroot/cornstarch, linguine, low sodium soy sauce, maple syrup, oyster sauce, avocado oil, ginger, garlic, green onions, green bell pepper, carrots, green cabbage, and bean sprouts.

What You Need to Make This Easy Chow Mein

Chicken Breast: Slicing the chicken thin is key — it helps it cook quickly and evenly, and ensures that every bite is tender and juicy!
Dark Soy Sauce: Dark soy sauce is used both in the chicken marinade and in the sauce. It has a richer, deeper flavor than regular soy sauce and gives the dish that classic, glossy chow mein color.
Arrowroot or Cornstarch: Whisking arrowroot or cornstarch with water creates a slurry that helps the chicken stay tender and juicy as it cooks. I recommend using whichever one you already have on hand — both work equally well!
Linguine: I’m using gluten-free linguine in this recipe to keep things a little lighter, but any long noodle will work well here. Cook it to al dente so that it holds up when tossed with the sauce and veggies.
Low Sodium Soy Sauce: In addition to the dark soy sauce, the sauce also calls for low sodium soy sauce, which adds saltiness without making the dish too salty. If you want to keep this recipe gluten-free, you can substitute with coconut aminos or tamari instead!
Maple Syrup: A touch of maple syrup adds the perfect hint of sweetness to the sauce, balancing out the savory soy flavors.
Oyster Sauce: Oyster sauce adds a deep, umami-rich flavor to the chow mein sauce that really takes it to the next level. If you need a gluten-free option, look for a gluten-free oyster sauce at your local grocery store.
Avocado Oil: Avocado oil has a high smoke point, which makes it perfect for stir-frying. You’ll use it in two batches — first to cook the chicken, and then again to sauté the aromatics and veggies.
Ginger & Garlic: Fresh grated ginger and minced garlic are the flavor foundation of this stir fry.
Green Onions: Two whole bunches of green onions go into this dish, and they add such a delicious, fresh flavor. I like to trim the ends and cut them in half so they stay nice and long in the finished dish.
Green Bell Pepper: Thinly sliced green bell pepper adds a fresh, slightly bitter crunch that balances out the savory sauce perfectly.
Carrots: Thinly sliced carrots add a touch of sweetness and a beautiful pop of color to this dish.
Green Cabbage: Two cups of shredded green cabbage bulk up this dish nicely and add a delicious, hearty crunch.
Bean Sprouts: Bean sprouts add a light, fresh crunch to the finished dish and are a classic chow mein ingredient.

A hand whisks a dark sauce in a glass bowl. Surrounding the bowl are ingredients such as sliced green onions, soy sauce, sesame seeds, ginger paste, and carrot sticks on a light-colored surface. — While the pasta cooks, prepare the sauce. Add the dark soy sauce, low sodium soy sauce, maple syrup, oyster sauce, and water to a small bowl. Whisk everything together until fully combined, then set the sauce aside.

How to Make This 20-Minute Saucy Chicken Chow Mein

To make this chow mein, start by preparing the chicken. Cut the chicken breast into thin slices and add them to a large bowl. Pour the dark soy sauce on top, then whisk together the arrowroot or cornstarch with water to create a slurry and pour it over the chicken as well. Toss everything together to coat the chicken well, then set it aside to marinate while you prepare everything else.

Next, bring a large pot of water to a boil and cook the linguine until al dente, according to the package directions. Drain the noodles and set them aside.
While the pasta cooks, prepare the sauce. Add the dark soy sauce, low sodium soy sauce, maple syrup, oyster sauce, and water to a small bowl. Whisk everything together until fully combined, then set the sauce aside.

Now it’s time to chop the veggies! Trim and cut the green onions, thinly slice the bell pepper and carrots, shred the cabbage, and have the bean sprouts ready to go. Having everything prepped before you start cooking is key for a stir fry — once the pan is hot, things move fast!

A large beige pot filled with cooked, sliced pieces of seasoned chicken sits on a countertop surrounded by small bowls containing green onions, ginger, sesame seeds, and dark sauce. — Heat a large non-stick skillet over medium heat and add 1 tablespoon of avocado oil. Once the pan is hot, add the marinated chicken and cook it through, then transfer it to a plate and set it aside. Add

A hand pours soy sauce into a large pot containing cooked noodles, sliced green and orange bell peppers, carrots, and green onions. Bowls of sesame seeds, green onions, and other ingredients are nearby. — Heat a large non-stick skillet over medium heat and add 1 tablespoon of avocado oil. Once the pan is hot, add the marinated chicken and cook it through, then transfer it to a plate and set it aside. Add

Heat a large non-stick skillet over medium heat and add 1 tablespoon of avocado oil. Once the pan is hot, add the marinated chicken and cook it through, then transfer it to a plate and set it aside. Add the remaining 2 tablespoons of avocado oil to the same pan, then add the ginger and garlic. Sauté for about 1 minute, until fragrant, then add in the green onions, bell pepper, and carrots. Continue cooking for about 4-5 minutes, until the veggies begin to soften. Then, add in the cabbage and bean sprouts and continue stirring.

Add the cooked noodles to the pan and toss everything together well. Then, pour the sauce over the top and toss again until every noodle and veggie is fully coated. Finally, add the cooked chicken and any juices back into the pan and toss one more time. Once everything is coated and well combined, remove the pan from the heat. Serve the chow mein hot, garnished with a sprinkle of sesame seeds, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.