Chicken Chow Mein comes together fast and tastes better than takeout. It uses pantry staples and fresh ingredients, and you can easily adjust the vegetables or spice level to suit your taste. It’s a complete meal in one pan—loaded with protein, veggies, and noodles—making cleanup a breeze. Plus, it reheats beautifully for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breast or thighs, thinly sliced
Chow mein noodles (or thin egg noodles)
Soy sauce
Oyster sauce
Hoisin sauce (optional)
Sesame oil
Garlic, minced
Ginger, minced
Carrot, julienned
Cabbage, shredded
Bell pepper, thinly sliced
Green onions, chopped
Neutral oil (like vegetable or canola)
Salt and pepper, to taste
Directions
Cook the chow mein noodles according to package instructions, then drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and hoisin sauce (if using). Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from the pan and set aside.
In the same pan, add a bit more oil if needed and stir-fry garlic and ginger for 30 seconds.
Add carrots, cabbage, and bell peppers. Stir-fry for 3–4 minutes until slightly tender but still crisp.
Return the cooked chicken to the pan. Add cooked noodles and sauce mixture. Toss everything together until well coated and heated through.
Sprinkle green onions on top and serve hot.
Servings and timing
This recipe makes about 4 servings. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
Spicy Chow Mein: Add chili garlic sauce, red pepper flakes, or sriracha to the sauce.
Low-Carb Option: Use spiralized zucchini or shirataki noodles instead of regular noodles.
Vegetarian: Replace chicken with tofu or extra veggies like snap peas and mushrooms.
Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles.
Add Crunch: Top with sesame seeds or crispy fried onions.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave in short intervals, stirring between each. Freezing is not recommended, as the noodles may become mushy upon thawing.
FAQs
What noodles should I use for Chicken Chow Mein?
Use chow mein noodles or thin egg noodles. You can also use ramen or spaghetti in a pinch.
Can I make this dish ahead of time?
Yes, it stores well in the fridge and reheats nicely for up to 4 days.
Is there a difference between lo mein and chow mein?
Yes, chow mein typically involves stir-frying the noodles until slightly crispy, while lo mein noodles are softer and just tossed with sauce.
Can I use pre-cooked chicken?
Absolutely. Rotisserie chicken or leftover grilled chicken can save prep time—just add it toward the end to warm through.
What’s the best pan to use?
A wok is ideal, but any large non-stick skillet will work well.
Can I freeze Chicken Chow Mein?
It’s not ideal, as the noodles can become soggy when thawed. It’s best eaten fresh or refrigerated.
Is oyster sauce necessary?
It adds depth, but you can substitute with more soy sauce and a touch of sugar if needed.
What vegetables go best in chow mein?
Cabbage, carrots, bell peppers, snap peas, and bean sprouts are all great choices.
How do I keep the noodles from sticking?
Toss them with a bit of oil after cooking and stir-fry quickly once added to the pan.
Can I double the recipe?
Yes, but use a larger pan or cook in batches to avoid overcrowding, which can lead to soggy stir-fry.
Conclusion
Chicken Chow Mein is a quick, flavorful meal that brings the taste of your favorite takeout right into your kitchen. With tender chicken, crisp veggies, and a savory sauce coating every noodle, this dish is both comforting and versatile. Whether you’re cooking for your family or prepping meals for the week, Chicken Chow Mein is a guaranteed hit you’ll come back to again and again.
Chicken Chow Mein is a quick and flavorful Chinese-American stir-fry dish made with tender chicken, crisp vegetables, and noodles tossed in a savory sauce. It’s a satisfying homemade alternative to takeout, perfect for weeknight dinners.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Main Dish
Method:Stir-Fry
Cuisine:Chinese-American
Diet:Halal
Ingredients
1 lb boneless, skinless chicken breast or thighs, thinly sliced
8 oz chow mein noodles or thin egg noodles
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce (optional)
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 carrot, julienned
1 cup cabbage, shredded
1 bell pepper, thinly sliced
2 green onions, chopped
2 tablespoons neutral oil (vegetable or canola)
Salt and pepper, to taste
Instructions
Cook the noodles according to package instructions, drain, and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and hoisin sauce (if using). Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken, season with salt and pepper, and cook until browned and cooked through. Remove from the pan and set aside.
Add remaining oil to the pan if needed. Stir-fry garlic and ginger for 30 seconds until fragrant.
Add carrots, cabbage, and bell peppers. Stir-fry for 3–4 minutes until slightly tender but still crisp.
Return the chicken to the pan. Add the cooked noodles and pour in the sauce. Toss everything together until well coated and heated through.
Top with chopped green onions and serve hot.
Notes
For spicier chow mein, add chili garlic sauce or red pepper flakes to the sauce.Swap in tofu or extra veggies for a vegetarian version.Use tamari and gluten-free noodles for a gluten-free option.Use rotisserie chicken or leftover grilled chicken to save time.Double the sauce if you prefer extra saucy noodles.
