Massa Chinesa com Frango: Easy Chicken Chow Mein Recipe

If you've ever found yourself craving the savory, satisfying flavors of Chinese takeout, this Massa Chinesa com Frango — better known as Chicken Chow Mein — is the answer. Tender strips of chicken, crisp vegetables, and springy noodles tossed in a glossy, umami-rich sauce come together in one wok for a weeknight dinner that beats delivery any day. It's the kind of dish that feels indulgent but comes together in under 30 minutes, making it a perfect go-to when you want big flavor without the fuss. Whether you're new to cooking Chinese food at home or a seasoned pro looking for a reliable recipe, this one delivers every time.

Massa Chinesa com Frango e Camarão — A Surf-and-Turf Twist

Massa chinesa com frango e camarão served in a bowl with noodles, chicken, and shrimp

This version brings the best of both worlds: juicy chicken and succulent shrimp sharing the spotlight with stir-fried noodles. The combination adds extra depth and texture, and the shrimp cook in mere minutes, so nothing gets overcooked. If you love seafood as much as poultry, this variation is a must-try. Serve it piping hot with a drizzle of sesame oil and a scatter of scallions for a restaurant-quality plate at home.

200 g (7 oz) egg noodles or chow mein noodles
250 g (9 oz) chicken breast, thinly sliced
200 g (7 oz) raw shrimp, peeled and deveined
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 cloves garlic, minced
1 carrot, julienned
1 cup shredded cabbage
2 scallions, sliced
2 tablespoons vegetable oil
Salt and white pepper to taste

Cook the noodles according to package instructions, drain, and set aside.
Heat the vegetable oil in a wok or large skillet over high heat.
Add the chicken and stir-fry until golden and cooked through, about 4 minutes. Remove and set aside.
Add the shrimp to the same wok and cook until pink, about 2 minutes. Remove and set aside.
Stir-fry the garlic, carrot, and cabbage for 2–3 minutes until crisp-tender.
Return the chicken and shrimp to the wok, add the noodles, soy sauce, oyster sauce, and sesame oil, and toss everything together.
Season with salt and white pepper, garnish with scallions, and serve immediately.

Classic Chicken Chow Mein — Simple, Saucy, and Satisfying

This is the pared-back classic: just chicken, noodles, and a colorful mix of vegetables in a savory sauce. It's endlessly adaptable — swap in bell peppers, snow peas, or bok choy depending on what's in your fridge. The key is high heat and quick tossing so the vegetables stay crunchy and the noodles soak up all that flavor without turning mushy.

200 g (7 oz) chow mein noodles
300 g (10.5 oz) chicken thighs or breast, sliced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 cloves garlic, minced
1 onion, sliced
1 cup shredded cabbage
1 bell pepper, sliced
2 tablespoons vegetable oil
1 teaspoon cornstarch mixed with 2 tablespoons water

Boil the noodles until just tender, then rinse under cold water and drain well.
Mix the soy sauce, oyster sauce, and sugar in a small bowl to make the sauce.
Heat the oil in a wok over high heat and stir-fry the chicken until browned and cooked through, about 5 minutes.
Add the garlic, onion, cabbage, and bell pepper, and stir-fry for 3 minutes.
Add the noodles and sauce, tossing thoroughly to coat.
Pour in the cornstarch slurry and stir until the sauce thickens and clings to the noodles.
Taste, adjust the seasoning, and serve hot.

Both versions prove that great Chinese-style cooking at home is entirely within reach. Grab your wok, crank up the heat, and enjoy a bowl of Massa Chinesa com Frango that's far more rewarding than anything you'd order in.