Chicken Chow Mein Recipe

Chicken Chow Mein Recipe tastes savory, a little smoky, loaded with tender noodles, juicy chicken, and crisp veggies that still have some bite. It works perfectly for busy weeknights because you can get it on the table in about 30 minutes, faster than delivery. I cook this on repeat in my tiny American kitchen, where my wok and I spend way too much time together.

Why Make This Chicken Chow Mein Recipe at Home

You control the flavor, the salt, and the oil, so your Chicken Chow Mein Recipe tastes fresher than takeout. You also pack in more veggies and protein, which turns it into a full meal in one pan.

You also save money and avoid mystery ingredients. Once you cook it a couple of times, you will toss it together almost on autopilot.

“This Chicken Chow Mein Recipe tastes better than my usual takeout spot and comes together in less time than it takes my kids to find the TV remote. ★★★★★”

Ingredients You Need

Noodles and Base

• 8 ounces chow mein noodles or thin egg noodles
  • Use fresh refrigerated chow mein noodles if you find them; they cook quickly and stay chewy.
  • If you use dry noodles, cook them slightly under package directions so they stay firm in the stir fry.
• 2 tablespoons neutral oil (canola, vegetable, avocado)
  • Avoid extra virgin olive oil; it smokes too fast and tastes strong.

Chicken

• 1 pound boneless, skinless chicken breast, thinly sliced
  • You can use chicken thighs if you like juicier pieces; slice them thin so they cook quickly.
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
• 1 clove garlic, minced

This quick marinade keeps the chicken tender and flavorful. Cornstarch also helps the chicken brown nicely and stay juicy.

Vegetables

Use what you have in the fridge; this recipe loves flexibility.

• 1 cup shredded green cabbage (bagged coleslaw mix works great)
• 1/2 cup shredded carrots (again, bagged matchstick carrots save time)
• 1 small onion, thinly sliced
• 1 cup bean sprouts, rinsed and drained
• 1/2 red bell pepper, thinly sliced
• 2 green onions, sliced (white and green parts separated)
• 1/2 cup snap peas or snow peas, trimmed (optional but tasty)

Bagged coleslaw mix gives you cabbage and carrots in one shortcut. I use that often when I cook on a weeknight.

Chow Mein Sauce

• 3 tablespoons soy sauce (use low sodium if you prefer)
• 1 tablespoon oyster sauce
  • This adds depth and a slightly sweet, savory flavor; I like Lee Kum Kee or Kikkoman.
• 1 tablespoon hoisin sauce
• 1 tablespoon dark soy sauce (optional, for deeper color and flavor)
• 1 teaspoon sugar or honey
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper or black pepper
• 2 to 3 tablespoons chicken broth or water, to loosen the sauce

If you do not have oyster sauce, double the hoisin and add a splash of fish sauce if you keep it in your pantry. Taste the sauce before you cook and adjust salt and sweetness to your liking.

Optional Toppings

• Extra sliced green onions
• Toasted sesame seeds
• Chili crisp or chili oil for heat
• A squeeze of lime for brightness

Equipment List

• Large wok or a wide, heavy skillet
• Tongs or a large spatula for tossing noodles
• Medium pot for boiling noodles (if using dry)
• Small bowl for mixing sauce
• Cutting board and sharp knife

A wok gives you that slight smoky flavor because it heats quickly, but a big skillet still works very well. Just avoid crowding the pan too much so the veggies stay crisp.

Tips & Mistakes

• Slice chicken thin and across the grain so it cooks fast and stays tender.
• Marinate the chicken at least 10 to 15 minutes while you prep veggies to build flavor.
• Cook noodles slightly under done; soft noodles turn mushy in the pan.
• Dry the noodles well after boiling so they stir fry nicely and do not clump.
• Use high heat and preheat the wok or skillet until it feels hot; this gives you that slight smoky flavor.
• Do not overcrowd the pan; cook chicken in batches if needed so it browns instead of steaming.
• Keep veggies crisp; stir fry them briefly and pull them off the heat while they still have crunch.
• Mix the sauce before you start cooking so you do not scramble to measure while the pan smokes.
• Taste and adjust salt and sweetness at the end; different soy sauces vary in saltiness.
• Add bean sprouts and green onions near the end so they stay fresh and bright.

How to Make Chicken Chow Mein Recipe

Step 1: Prep Noodles and Sauce

1. Boil a pot of water and cook chow mein noodles according to package directions, but pull them off the heat 1 minute early.
2. Drain the noodles and rinse them quickly with cold water to stop the cooking.
3. Toss the noodles with a teaspoon of oil so they do not stick, then set them aside.
4. In a small bowl, whisk together soy sauce, oyster sauce, hoisin, dark soy sauce, sugar, sesame oil, pepper, and broth or water until smooth.

Step 2: Marinate the Chicken

1. In a medium bowl, combine sliced chicken, soy sauce, cornstarch, sesame oil, ginger, and garlic.
2. Stir until the chicken pieces look evenly coated and glossy.
3. Let the chicken sit while you slice vegetables, about 10 to 15 minutes.

Step 3: Stir Fry the Chicken

1. Heat 1 tablespoon oil in a hot wok or large skillet over medium high heat.
2. Add the chicken in a single layer; cook without moving it for 1 to 2 minutes so it browns.
3. Stir and cook another 2 to 3 minutes until the chicken cooks through and no pink remains.
4. Transfer the chicken to a plate and keep it nearby.

Step 4: Stir Fry the Vegetables

1. Add the remaining tablespoon of oil to the same wok or skillet.
2. Toss in onion and bell pepper; stir fry 1 to 2 minutes until they start to soften.
3. Add cabbage, carrots, and snap peas; cook another 2 to 3 minutes, stirring often.
4. Toss in the white parts of the green onions and cook 30 seconds more.

Step 5: Combine Noodles, Chicken, and Sauce

1. Add the cooked noodles to the pan with the vegetables and toss them gently to combine.
2. Pour the chow mein sauce over the noodles and toss until everything looks evenly coated.
3. Add the cooked chicken back into the pan and stir it through the noodles.
4. Toss in bean sprouts and the green parts of the green onions and cook 1 more minute.

Step 6: Taste and Finish

1. Taste a noodle and a piece of chicken; adjust with a splash of soy sauce or a pinch of sugar if needed.
2. Turn off the heat and let the noodles sit for 1 minute so the sauce clings.
3. Sprinkle with extra green onions, toasted sesame seeds, and chili oil if you like heat.
4. Serve hot straight from the wok or skillet.

Variations I've Tried

I swap the chicken for thinly sliced beef or pork when I want a change, and the same marinade still works. Shrimp also tastes great; I cook it quickly until it turns pink, then add it back at the end so it stays tender.

I also make a veggie version with tofu; I press firm tofu, cube it, toss it in cornstarch, and pan fry it until crisp before adding it to the noodles. Gluten free friends can use gluten free tamari and rice noodles; the texture changes slightly, but the flavor still hits all the same notes.

How to Serve Chicken Chow Mein Recipe

Serve Chicken Chow Mein Recipe hot in big bowls with chopsticks or a fork, no judgment. Add a side of steamed broccoli or bok choy for extra veggies and color. A simple cucumber salad or sliced oranges on the side keeps the meal light and fresh. Kids often enjoy it with a drizzle of mild soy sauce, while spice lovers reach for chili crisp.

How to store

• Cool leftovers to room temperature within 1 hour, then store in an airtight container in the fridge for up to 3 to 4 days.
• For the freezer, portion cooled chow mein into freezer safe containers or bags and freeze for up to 2 months.
• Reheat in a hot skillet with a splash of water or broth and a tiny bit of oil; toss until hot and steamy.
• You can also reheat in the microwave in 45 second bursts, stirring between each, and add a spoonful of water if the noodles look dry.

Chicken Chow Mein Recipe

Chicken Chow Mein Recipe tastes savory, a little smoky, and is loaded with tender noodles, juicy chicken, and crisp veggies. It comes together in about 30 minutes, faster than delivery, and makes a full, satisfying one-pan meal.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 8 ounces chow mein noodles or thin egg noodles
• 2 tablespoons neutral oil (canola, vegetable, or avocado)

• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
• 1 clove garlic, minced

• 1 cup shredded green cabbage
• 1/2 cup shredded carrots
• 1 small onion, thinly sliced
• 1 cup bean sprouts, rinsed and drained
• 1/2 medium red bell pepper, thinly sliced
• 2 green onions, sliced (white and green parts separated)
• 1/2 cup snap peas or snow peas, trimmed

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar or honey
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper or black pepper
• 2–3 tablespoons chicken broth or water

• extra sliced green onions
• toasted sesame seeds
• chili crisp or chili oil
• lime wedges, for serving

Instructions

 

1. Bring a medium pot of water to a boil and cook the chow mein noodles according to package directions, pulling them off the heat about 1 minute early so they stay firm.
2. Drain the noodles and rinse briefly with cold water to stop the cooking.
3. Toss the noodles with about 1 teaspoon of neutral oil to prevent sticking, then set aside.
4. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, dark soy sauce (if using), sugar or honey, sesame oil, pepper, and chicken broth or water until smooth. Set aside.

1. In a medium bowl, combine the sliced chicken, soy sauce, cornstarch, sesame oil, grated ginger, and minced garlic.
2. Stir until the chicken is evenly coated and glossy, then let it marinate for 10–15 minutes while you prep the vegetables.

1. Heat 1 tablespoon of neutral oil in a large wok or wide skillet over medium-high heat until hot.
2. Add the chicken in a single layer and cook without moving it for 1–2 minutes so it browns.
3. Stir and continue cooking for another 2–3 minutes, or until the chicken is cooked through and no pink remains.
4. Transfer the cooked chicken to a plate and set aside.

1. Add the remaining 1 tablespoon of oil to the same wok or skillet.
2. Add the sliced onion and red bell pepper and stir fry for 1–2 minutes, just until they start to soften.
3. Add the shredded cabbage, shredded carrots, and snap peas or snow peas (if using), and cook for another 2–3 minutes, stirring often, until crisp-tender.
4. Add the white parts of the green onions and cook for about 30 seconds more.

1. Add the cooked noodles to the pan with the vegetables and toss gently to combine.
2. Pour the prepared chow mein sauce over the noodles and toss until everything is evenly coated.
3. Return the cooked chicken and any accumulated juices to the pan and stir it through the noodles.
4. Add the bean sprouts and the green parts of the green onions and cook for 1 more minute, tossing, just until heated through but still crisp.

1. Taste a noodle and a piece of chicken, and adjust the seasoning with a splash of soy sauce or a pinch of sugar if needed.
2. Turn off the heat and let the chow mein sit for 1 minute so the sauce clings to the noodles.
3. Serve hot, topped with extra green onions, toasted sesame seeds, and chili crisp or chili oil if desired, with lime wedges on the side.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 520 calories; fat 18 g; saturated fat 3 g; carbohydrates 60 g; fiber 5 g; sugars 12 g; protein 32 g; sodium 1450 mg. Values will vary based on exact noodle type, sauces, brands, and portion size.