This vibrant, saucy stir-fry is everything you want on a weeknight: crisped, thinly sliced chicken bathed in a bright, spicy Hunan-inspired sauce, tossed with chewy chow mein noodles and a bounty of vegetables. The flavors are bold — ginger, garlic, toasted sesame, dried chilies, and a touch of orange zest — balanced with savory soy, a splash of rice vinegar, and just enough honey to round things out. The texture play is irresistible: crunchy, saucy, and saucy again as the noodles soak up every bit. I’ll walk you through each step, from marinating and frying the chicken to making the sauce and stir-frying the noodles so everything finishes at peak tenderness.

Hunan Chicken with Chow Mein Noodles and Vegetables is written for home cooks who want a reliable, restaurant-style result without complicated techniques. Read through the full ingredient list, then follow the step-by-step instructions. Prep first — mise en place makes this come together fast.

Ingredients

Chicken and Marinade
2 pounds boneless skinless chicken, thinly sliced
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon peanut oil or canola if you are allergic
2 cloves garlic, smashed
2 slices fresh ginger, smashed
1 handful fresh cilantro leaves
Kosher salt and freshly ground black pepper

For Frying
Vegetable oil or peanut oil, for frying
2 cups buttermilk
4 cups of flour

Hunan Sauce
2 Tablespoons cornstarch for slurry
1/2 cup water
1 teaspoon toasted sesame oil
4 dried red Thai chilies
4 scallion thinly sliced, plus more for garnish
2 cloves garlic, finely chopped
1 1-inch piece fresh ginger, peeled and finely chopped
3 thick strips orange zest
1/2 cup low-sodium soy sauce
1 1/2 cups chicken stock
2 tablespoons rice vinegar
1 tablespoon honey
Cilantro leaves for garnish

Noodles and Stir-Fry
3 ounces dried Chinese egg noodles
1-2 Tablespoons canola oil
Kosher salt
1/2 cup vegetable broth (low-sodium canned)
3 tablespoons oyster sauce
1 tablespoon soy sauce (plus more for the table)
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon dark Asian sesame oil
1 heaping tablespoon minced peeled fresh ginger
3 cloves garlic, minced
1 scallion, white and green minced
Freshly ground black pepper
1/2 medium yellow onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
10 dried shiitake mushrooms, rehydrated, drained, and thinly sliced
1/3 cup thinly sliced canned water chestnuts
6 ounces fresh mung bean sprouts
Mixed vegetables — we used snow peas, zucchini, and yellow squash

Equipment

Large mixing bowls
Heavy skillet or wok
Large pot for boiling noodles
Tongs and slotted spoon
Whisk
Paper towels and plate for draining fried chicken

Before You Start

Plan to have all ingredients prepped and within reach. The frying and final stir-fry move quickly. Rehydrate shiitake mushrooms in warm water until pliable and drain well. Slice chicken thinly across the grain for tender bites. Measure sauces and chop aromatics so you can execute the steps without stopping.

Step-by-Step Instructions

1. Marinate the chicken

Place 2 pounds boneless skinless chicken, thinly sliced, into a large bowl.
Add 1/4 cup low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon peanut oil or canola oil, 2 cloves garlic smashed, 2 slices fresh ginger smashed, and 1 handful fresh cilantro leaves.
Toss to coat the chicken evenly. Season lightly with Kosher salt and freshly ground black pepper. Cover and refrigerate while you prep the rest of the ingredients, at least 20 minutes. This short marination builds flavor and tenderizes the meat.

2. Prep the dredge and frying setup

Pour 2 cups buttermilk into a shallow bowl.
In a separate shallow bowl, place 4 cups of flour and season lightly with Kosher salt and pepper.
Fill a heavy skillet or Dutch oven with vegetable oil or peanut oil to a depth of about 1 to 1 1/2 inches for frying. Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small pinch of flour sizzles and browns slowly.

3. Bread and fry the chicken

Working in batches, dip the marinated chicken slices first into the buttermilk, allowing excess to drip off.
Transfer each piece to the flour and press lightly to adhere a good coating. Shake off excess flour.
Carefully lower the coated chicken pieces into the hot oil. Do not overcrowd the pan; fry in batches so the oil temperature remains steady.
Fry until the chicken is golden brown and cooked through, about 3–5 minutes depending on thickness. Use a slotted spoon to transfer fried chicken to a wire rack or paper towel–lined plate to drain. Keep warm in a low oven if needed while you finish the sauce and noodles.

4. Make the Hunan sauce

In a small bowl, whisk together 2 tablespoons cornstarch with 1/2 cup water to make a slurry. Set aside.
In a medium saucepan or skillet over medium heat, combine 1 teaspoon toasted sesame oil, 4 dried red Thai chilies, 4 scallion thinly sliced (reserve some for garnish), 2 cloves garlic finely chopped, 1 1-inch piece fresh ginger peeled and finely chopped, and 3 thick strips orange zest. Cook briefly, stirring, until fragrant, about 30–45 seconds. This blooming releases the aromatics.
Add 1/2 cup low-sodium soy sauce, 1 1/2 cups chicken stock, 2 tablespoons rice vinegar, and 1 tablespoon honey. Increase heat to medium-high and bring to a gentle simmer.
Whisk in the cornstarch slurry and simmer for 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust seasoning with a pinch of salt or a splash more soy sauce if needed. Remove and discard orange zest and whole dried chilies if you prefer less heat, or leave them for visual interest. Keep the sauce warm.

5. Cook the noodles

Bring a large pot of salted water to a boil. Add 3 ounces dried Chinese egg noodles and cook according to package instructions until just tender (al dente). Drain and rinse briefly under cool water to stop cooking. Toss the noodles with a teaspoon of canola oil to prevent sticking and set aside.

6. Prepare the stir-fry base

In a large wok or heavy skillet, heat 1–2 Tablespoons canola oil over high heat until shimmering.
Add 1 heaping tablespoon minced peeled fresh ginger, 3 cloves garlic minced, and 1 scallion (white and green) minced. Stir-fry for 20–30 seconds until aromatic.
Add 1/2 medium yellow onion thinly sliced and 1 stalk celery thinly sliced on the diagonal. Stir-fry 1–2 minutes until they begin to soften.
Add 10 dried shiitake mushrooms rehydrated, drained, and thinly sliced, and 1/3 cup thinly sliced canned water chestnuts. Toss and cook another 1–2 minutes.
Stir in mixed vegetables (snow peas, zucchini, and yellow squash or your preferred mix) and 6 ounces fresh mung bean sprouts. Stir-fry just until vegetables are crisp-tender, about 1–2 minutes. Season lightly with freshly ground black pepper and a pinch of Kosher salt.

7. Build the chow mein sauce for the noodles

In a small bowl, whisk together 1/2 cup vegetable broth (low-sodium canned), 3 tablespoons oyster sauce, 1 tablespoon soy sauce, 2 teaspoons cornstarch, 1 teaspoon sugar, and 1 teaspoon dark Asian sesame oil until smooth.
Pour this sauce into the wok with the vegetables and continue to stir. The cornstarch will thicken the sauce quickly and help it cling to the noodles and vegetables.
Add the cooked egg noodles to the wok and toss vigorously to combine so the noodles are fully coated. If the mixture seems dry, add a splash more vegetable broth, 1 tablespoon at a time, until the desired sauciness is reached.

8. Finish and assemble

Transfer the fried chicken into the wok with the noodles and vegetables. Pour the warm Hunan sauce over the chicken and noodles. Toss gently to combine, allowing the chicken to regain crisp edges while the sauce coats everything.
Check seasoning and add more soy sauce at the table if desired. Sprinkle remaining thinly sliced scallion and cilantro leaves for a fresh finish.
Serve immediately, with extra soy sauce on the side. Garnish with additional cilantro and scallion slices if desired.

Notes & Tips

If you prefer a milder dish, remove the seeds from the dried red Thai chilies before adding to the sauce or reduce to two chilies.
Keep the oil temperature steady while frying to avoid greasy chicken. A thermometer helps, but test with a small piece first if needed.
Use high heat for the final stir-fry to get that desirable wok hei — the smoky, seared aroma you associate with great stir-fry.
This recipe is very forgiving with vegetables: swap or add bell peppers, carrots, baby bok choy, or snap peas as you like.
Leftovers store well in the fridge for 2–3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.

Serving Suggestions

Serve this Hunan Chicken with Chow Mein Noodles and Vegetables with pickled cucumbers or a simple green salad to cut the richness. A light steamed green such as bok choy or gai lan on the side complements the bold sauce. For a sharing dinner, set small bowls of soy sauce, extra sliced scallions, and lime wedges for personal adjustments at the table.

Nutritional & Flavor Snapshot

This plate balances protein from the chicken, crunchy vegetables, and comfort from the egg noodles. The sauce is savory with acid from rice vinegar, a hint of sweetness from honey, a nutty lift from sesame oil, and real heat from the dried chilies — all tied together by cornstarch for that glossy, clingy finish.

Final Thoughts

This Hunan Chicken with Chow Mein Noodles and Vegetables recipe is designed for bold, layered flavors and exciting textures. The fried chicken adds a satisfyingly crisp element while the Hunan sauce brings the dish together with bright aromatics and a glossy finish. With a little prep and organized mise en place, this comes together quickly and rewards with restaurant-quality results at home. Enjoy!