I’ve always had a soft spot for Chicken Chow Mein ever since my first trip to a bustling Chinatown spot years ago. That perfect blend of tender chicken, crisp veggies, and those slurpy noodles coated in a savory sauce had me hooked. But let’s be honest, takeout versions can sometimes fall flat—too greasy or lacking that fresh zing. That’s why I love whipping up my own homemade Chicken Chow Mein at home; it’s quicker than you’d think and tastes infinitely better.
In my experience, the key to nailing Chicken Chow Mein lies in the fresh ingredients and a hot wok for that authentic stir-fry sizzle. Whether you’re feeding a family on a busy weeknight or just craving some comfort food, this recipe delivers every time. I can’t wait to share how easy it is to make your own delicious Chicken Chow Mein—trust me, it’ll become a staple in your kitchen too.
With just about 30 minutes from start to finish, you’ll have a steaming plate of Chicken Chow Mein that’s customizable to your taste. I’ve tweaked this over the years to include more veggies for that extra crunch, and it never disappoints. Ready to dive in? Let’s get cooking!
Key Takeaways:
- This Chicken Chow Mein is ready in under 30 minutes, perfect for weeknight dinners.
- It’s a one-pan wonder that minimizes cleanup while maximizing flavor.
- The sauce brings authentic savory-sweet notes that elevate simple ingredients.
- Use fresh veggies for the best crunch and nutrition in your Chicken Chow Mein.
- Leftovers store well and reheat beautifully for easy meal prep.
Why You’ll Adore This Chicken Chow Mein
Quick and Effortless Prep: Imagine coming home after a long day and having Chicken Chow Mein on the table in half an hour—it’s a game-changer. The straightforward steps mean even beginner cooks can nail it without stress. You’ll love how it fits seamlessly into your busy schedule.
Bursting with Flavor: Every bite of this Chicken Chow Mein is packed with umami from the soy-ginger sauce and tender, juicy chicken. It’s that restaurant-quality taste you crave, but made with love in your own kitchen. What I find interesting is how the flavors deepen as you stir-fry—pure magic!
Customizable for All Tastes: Whether you want it spicier or veggie-loaded, this Chicken Chow Mein adapts easily. Swap in your favorite proteins or add heat with chili flakes; it’s forgiving and fun. Here’s the thing: it keeps everyone happy at the dinner table.
Healthier Than Takeout: Loaded with colorful veggies and lean chicken, this version cuts down on the oil while keeping the satisfaction high. You get all the comfort without the guilt, and it’s naturally gluten-free adaptable too. Let’s be honest, who wouldn’t adore a meal that’s this delicious and nourishing?
Essential Ingredients for Chicken Chow Mein
Chicken Breast: Opt for boneless, skinless chicken breast sliced thinly for quick cooking and tenderness. It absorbs the marinade beautifully, infusing every piece with flavor. In a stir-fry like Chicken Chow Mein, this protein base ensures a balanced, satisfying bite without overpowering the veggies.
Chow Mein Noodles: These egg noodles are the heart of the dish, providing that perfect chewy texture. Fresh or dried, they crisp up slightly when stir-fried, adding contrast to the saucy elements. I always rinse them well to prevent sticking, which keeps your Chicken Chow Mein light and airy.
Assorted Vegetables: Think bell peppers, cabbage, carrots, and green onions for crunch and color. They not only add nutrition but also balance the richness of the sauce. In my Chicken Chow Mein, these veggies are stir-fried just enough to stay vibrant and crisp-tender.
Soy Sauce and Oyster Sauce: The dynamic duo for that signature savory depth. Soy brings saltiness, while oyster sauce adds a subtle sweetness and umami. Together, they coat the Chicken Chow Mein in a glossy, irresistible glaze that ties everything together.
How to Make Chicken Chow Mein
Prep the Chicken and Veggies
Start by slicing your chicken breast into thin strips and marinating it briefly in a mix of soy sauce, cornstarch, and a dash of sesame oil—this tenderizes it beautifully for your Chicken Chow Mein. Chop up the veggies: shred the cabbage, slice the bell peppers and carrots into matchsticks, and mince the garlic and ginger for that aromatic punch. In my experience, prepping everything ahead makes the cooking flow so much smoother, almost therapeutic even. Don’t forget to cook the noodles according to package instructions, then drain and toss with a little oil to prevent clumping.
Stir-Fry the Chicken and Sauce
Heat your wok or large skillet over high heat with a swirl of oil until it’s smoking hot—that’s the secret to authentic wok hei flavor. Add the marinated chicken in a single layer, letting it sear for 2-3 minutes without stirring too much; you’ll hear that satisfying sizzle. Once browned, push it aside and toss in the garlic, ginger, and veggies, stir-frying for another 3-4 minutes until they’re crisp-tender and fragrant. Now, pour in the sauce mixture of soy, oyster sauce, chicken broth, and a touch of sugar, stirring everything to coat evenly—the aromas will make your kitchen smell amazing.
Combine with Noodles and Finish
Add the cooked noodles to the wok, using tongs to toss them with the chicken and veggies until everything is well-coated in that glossy sauce. Let it all mingle for another 2 minutes over medium-high heat, adjusting the seasoning with more soy if needed. This is where your Chicken Chow Mein comes together— the noodles soak up the flavors while staying al dente. For extra flair, sprinkle with green onions and sesame seeds before serving hot; it’s ready to devour!
Ingredients
- 1 lb boneless, skinless chicken breast, sliced thin
- 8 oz chow mein noodles
- 2 cups shredded cabbage
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 3 green onions, chopped
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1/2 cup chicken broth
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Sesame seeds for garnish
Chicken Chow Mein Instructions
- Marinate the chicken slices in 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil for 10 minutes.
- Cook noodles per package directions, drain, and set aside.
- Heat 1 tbsp vegetable oil in a wok over high heat; stir-fry chicken until browned, about 3-4 minutes. Remove and set aside.
- Add remaining oil, then garlic, ginger, carrots, bell pepper, and cabbage; stir-fry 3 minutes.
- Return chicken to wok, add soy sauce, oyster sauce, chicken broth, and remaining cornstarch mixed with water. Stir well.
- Add noodles, toss to coat, and cook 2 more minutes. Garnish with green onions and sesame seeds. Serve immediately.
Pro Tips for the Best Chicken Chow Mein
High Heat is Key: Always use the highest heat setting to get that quick sear and prevent sogginess in your Chicken Chow Mein.
Don’t Overcook Veggies: Stir-fry them just until crisp-tender to maintain texture and vibrant color.
Taste as You Go: Adjust the sauce with a splash more broth or soy for perfect balance every time.
You Must Know
- Chicken Chow Mein is a Cantonese-inspired dish that’s versatile for any protein swap.
- Fresh noodles yield the best texture over dried ones in this recipe.
- The sauce thickens quickly, so have it ready to add right away.
- This dish is naturally low-carb if you use fewer noodles and more veggies.
How to Store Chicken Chow Mein
To keep your Chicken Chow Mein fresh, let it cool completely before transferring to an airtight container and refrigerating for up to 3-4 days. For longer storage, freeze portions in freezer bags for up to 2 months, though the veggies might soften a bit upon thawing. Reheat in a skillet with a splash of water or broth to revive the sauce and crispness—microwaving works too, but stovetop is best for that stir-fry vibe.
Customizing Your Chicken Chow Mein
Feel free to swap chicken for shrimp, tofu, or beef to suit your preferences, keeping the cooking time similar for tenderness. Amp up the heat with chili oil or flakes, or go veggie-heavy by adding broccoli or snap peas for more crunch. If you’re gluten-free, use tamari instead of soy sauce and rice noodles as a base—your Chicken Chow Mein will still shine. For inspiration on Asian twists, check out our Chicken Lo Mein recipe for similar noodle ideas.
What to Serve with Chicken Chow Mein
Pair this Chicken Chow Mein with steamed jasmine rice for a fuller meal, or keep it light with a side of cucumber salad dressed in rice vinegar for refreshing contrast. Egg rolls or spring rolls make fantastic appetizers, adding that crunchy element. For drinks, iced green tea or a crisp white wine like Sauvignon Blanc cuts through the savory notes beautifully. Don’t forget fortune cookies for a fun, thematic touch!
Chicken Chow Mein with the Best Chow Mein Sauce
Chicken chow mein is so much better than takeout! It is filled with chicken, veggies, classic chow mein noodles and the best homemade chow mein sauce. You will love this one pan dinner!
Timing
Recipe Details
Ingredients
- 01 1 lb chicken breast (boneless, skinless)
- 02 3 Tbsp oil
- 03 12 oz chow mein noodles (uncooked noodles)
- 04 2 cups cabbage
- 05 1 large carrot (julienned)
- 06 1/2 batch green onions
- 07 2 garlic cloves
- 08 4 Tbsp oyster sauce (or added to taste)
- 09 3 Tbsp low sodium soy sauce
- 10 3 Tbsp light sesame oil (not toasted)
- 11 1/2 cup chicken broth
- 12 1 Tbsp corn starch
- 13 1 Tbsp granulated sugar
Instructions
In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Chicken Chow Mein
Can I make Chicken Chow Mein ahead of time?
Yes, you can prep the ingredients and marinate the chicken up to a day in advance, but cook fresh for the best texture. Assembling ahead might make the noodles soggy, so stir-fry right before serving. It’s ideal for meal prep if you reheat properly.
How long does Chicken Chow Mein last in the fridge?
Your Chicken Chow Mein will stay good in the fridge for 3-4 days when stored airtight. Beyond that, freeze it to extend freshness. Always check for off smells before reheating.
Is Chicken Chow Mein gluten-free?
Traditional versions aren’t due to soy and oyster sauces, but you can easily make it gluten-free with tamari and GF alternatives. Use rice noodles too for a complete swap. It tastes just as delicious!
What’s the best oil for Chicken Chow Mein?
Vegetable or peanut oil works best for high-heat stir-frying in Chicken Chow Mein, as they have high smoke points. Avoid olive oil, which can burn easily. A neutral flavor keeps the dish authentic.
Can I use frozen vegetables in Chicken Chow Mein?
Absolutely, frozen veggies save time and work well—just thaw and drain them first to avoid excess water. They might be slightly softer, but the flavors will still pop. It’s a convenient shortcut for busy nights.
How spicy is this Chicken Chow Mein recipe?
This version is mildly savory, but add sriracha or fresh chilies to your Chicken Chow Mein for heat. Start small and taste as you go. It’s customizable for all spice levels.
Can I bake Chicken Chow Mein instead of stir-frying?
Baking isn’t traditional, but you can sheet-pan it at 425°F for 15-20 minutes after tossing everything. It won’t have the same wok char, though. For more oven ideas, try our Sheet Pan Chicken and Potatoes.
What’s the calorie count for Chicken Chow Mein?
A serving is around 400-500 calories, depending on portions and oil used. It’s balanced with protein and veggies. For lighter options, reduce noodles and load up on greens.
Final Thoughts
There you have it—the ultimate guide to creating a Chicken Chow Mein that’s fresh, flavorful, and far better than any takeout. From the sizzle in the wok to that first satisfying bite, it’s a dish that brings joy every time. I encourage you to try this recipe tonight; tweak it to your liking and share your twists in the comments. Happy cooking!