Chicken Chow Mein Recipe tastes savory, a little smoky from the wok, and loaded with springy noodles and tender veggies in a glossy soy-garlic sauce. It works perfectly for busy weeknights because you get takeout-style flavor in about 30 minutes from start to finish. I cook this on repeat for my family in a tiny New York kitchen, so if I can pull it off without starting a noodle avalanche, you absolutely can too.
Why You Should Try This Chicken Chow Mein Recipe
This Chicken Chow Mein Recipe gives you chewy noodles, juicy chicken, and crisp-tender vegetables in every bite. The sauce coats everything without feeling heavy, and it hits that salty-sweet-slightly-sesame flavor that tastes like your favorite takeout spot.
You control the oil, the veggies, and the sodium, so it tastes fresher and lighter than delivery. Cleanup stays simple, and you only need one pan plus a pot for the noodles.
“Tastes exactly like my favorite takeout Chicken Chow Mein Recipe, but fresher and hotter off the stove ★★★★★”
Ingredients You’ll Need
Noodles & Chicken
- 8 oz chow mein noodles or thin egg noodles
- 1 lb boneless skinless chicken breast, thinly sliced
- You can swap with boneless skinless chicken thighs for extra juiciness.
- 1 tbsp cornstarch
- 1 tbsp soy sauce (for marinating chicken)
- 1 tsp toasted sesame oil (for marinating chicken)
- 1 tsp neutral oil (canola, vegetable, or avocado)
Vegetables
- 1 cup shredded green cabbage
- 1 cup shredded carrots (use pre-shredded to save time)
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts (fresh if possible)
- 4 green onions, sliced (separate white and green parts)
- 1 cup snow peas or snap peas, trimmed
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- Use ginger paste from a tube as a shortcut; it works great in stir fries.
Chow Mein Sauce
Mix this in a small bowl before you start cooking:
- 3 tbsp soy sauce
- Use low sodium soy sauce if you watch salt levels.
- 1 tbsp oyster sauce
- This adds deep savory flavor; use vegetarian oyster-style sauce if needed.
- 1 tbsp dark soy sauce (optional, for deeper color and flavor)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sugar or honey
- 1 tsp toasted sesame oil
- 3 tbsp chicken broth or water
- 1 tsp cornstarch
Optional Garnishes
- Extra sliced green onions
- Toasted sesame seeds
- Chili crisp or sriracha for heat
Equipment
- Large wok or wide, heavy skillet
- Medium pot for boiling noodles
- Tongs or chopsticks for tossing noodles
- Small bowl for sauce
- Cutting board and sharp knife
Tips & Tricks
- Slice chicken very thin so it cooks fast and stays tender.
- Marinate the chicken while you prep veggies to build flavor without extra time.
- Boil noodles slightly under the package time so they finish in the pan without turning mushy.
- Dry the noodles well after boiling so the sauce clings instead of watering down.
- Keep all ingredients prepped and near the stove because stir fries move quickly.
- Use high heat and avoid crowding the pan so the veggies stay crisp and the chicken browns.
- Stir the sauce again right before you pour it in because cornstarch settles at the bottom.
- Taste at the end and adjust with a splash of soy sauce for salt or a pinch of sugar for balance.
- Swap veggies based on what you have: broccoli, mushrooms, or baby corn all work nicely.
- Use a nonstick skillet if noodles stick to stainless steel; add a tiny splash of oil if needed.
How to Make Chicken Chow Mein
1: Prep the chicken and sauce
Add sliced chicken to a bowl with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp neutral oil, and 1 tbsp cornstarch. Toss until every piece looks coated and glossy, then set it aside while you prep the vegetables. In a separate small bowl, whisk together all sauce ingredients until smooth and no cornstarch lumps remain.
2: Cook the noodles
Bring a medium pot of water to a boil and salt it lightly. Add chow mein noodles and cook until just shy of tender, usually 1 to 2 minutes less than the package suggests. Drain the noodles, rinse briefly with cold water to stop the cooking, then drain again very well.
3: Stir fry the chicken
Heat 1 to 2 tbsp oil in a large wok or skillet over medium high heat. Add the marinated chicken in a single layer and let it sear for 1 to 2 minutes before you stir. Cook until the chicken turns opaque and lightly browned on the edges, about 4 to 5 minutes total, then transfer it to a plate.
4: Sauté veggies and aromatics
Add a little more oil to the same pan if it looks dry. Toss in the white parts of the green onions, shredded carrots, bell pepper, cabbage, and peas. Stir fry until the veggies soften slightly but still feel crisp, about 3 to 4 minutes. Add garlic and ginger and cook 30 to 60 seconds, until they smell fragrant.
5: Combine noodles, chicken, and sauce
Add the drained noodles and cooked chicken back into the pan with the veggies. Pour the sauce over everything and toss quickly with tongs or chopsticks until the noodles soak up the sauce and everything looks evenly coated. Add bean sprouts and most of the green onion tops and cook 1 to 2 minutes more, just until the sprouts soften slightly.
6: Taste and finish
Turn off the heat and taste a noodle. Adjust with a splash of soy sauce, a pinch of sugar, or a few drops of sesame oil if you want stronger flavor. Sprinkle with remaining green onions and sesame seeds, then serve hot.
What to Serve with Chicken Chow Mein
Serve this Chicken Chow Mein Recipe with simple sides that keep the meal balanced and fun. Steamed broccoli, garlicky green beans, or a quick cucumber salad all pair nicely with the savory noodles. You can add steamed jasmine rice for extra carbs if you feed big appetites. Pour cold sparkling water, iced green tea, or a light lemonade to round out the meal.
Storage Options
- Store leftover Chicken Chow Mein Recipe in an airtight container in the fridge for up to 3 to 4 days.
- Reheat in a skillet over medium heat with a splash of water or broth and toss until hot.
- You can use the microwave in short bursts, stirring between each, but the skillet keeps the noodles bouncier.
- Freeze portions in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating.
Chicken Chow Mein Recipe
Ingredients
Instructions
- Cook the chow mein noodles according to package directions until just tender. Drain, rinse with cold water, and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, chicken broth, and cornstarch until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for 4–5 minutes until cooked through. Remove the chicken to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add garlic, ginger, and onion, and stir-fry for 1–2 minutes until fragrant.
- Add cabbage and carrots, and cook for another 2–3 minutes until the vegetables begin to soften but remain crisp.
- Return the cooked chicken to the skillet, then add the cooked noodles and bean sprouts. Pour the prepared sauce over the mixture.
- Toss everything together over medium-high heat for 2–3 minutes until the noodles are evenly coated, the sauce has thickened slightly, and everything is heated through. Season with black pepper and salt if needed.
- Remove from heat, sprinkle with sliced green onions, and serve hot.
Notes
Approximate per serving (4 servings): 520 calories; fat 17 g; saturated fat 3 g; carbohydrates 59 g; fiber 4 g; sugars 9 g; protein 33 g; sodium 980 mg. Values will vary based on specific ingredients, brands, and portion size.