Chicken Chow Mein Recipe

Chicken Chow Mein Recipe hits all the cravings: savory soy-garlic sauce, tender chicken, springy noodles, and plenty of veggies in every bite. It suits busy weeknights, meal prep fans, and anyone who wants takeout-style noodles on the table in about 30 minutes. I tested this version so many times that my family now calls it “the house noodles.”

Why Make This Chicken Chow Mein Recipe at Home

You control the salt, oil, and veggies, so this Chicken Chow Mein Recipe tastes fresher and lighter than most takeout. You also adjust the sauce to your taste, whether you want extra garlicky, more savory, or a little sweeter.

You also save money and avoid soggy, overcooked noodles. Once you cook it a couple of times, you toss it together faster than a delivery driver reaches your door.

“This Chicken Chow Mein Recipe tastes better than my usual takeout spot and comes together so fast that it became our weekly noodle night favorite. ★★★★★”

Ingredients You Need

Here is everything you need for a classic, takeout-style Chicken Chow Mein Recipe that cooks quickly and tastes rich and savory.

Noodles

• 8 ounces chow mein noodles or thin egg noodles
  • Use fresh refrigerated chow mein noodles if you find them in the Asian section.
  • If you use dry noodles, cook them slightly under the package time so they stay chewy.
• Substitute: thin spaghetti or angel hair in a pinch, cooked al dente and rinsed quickly in cold water.

Chicken

• 1 pound boneless skinless chicken breast, thinly sliced across the grain
  • You can use boneless skinless chicken thighs for juicier meat.
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon neutral oil (canola, vegetable, or avocado)

This quick marinade keeps the chicken tender and helps it brown nicely.

Vegetables

Use what you have, but this combo gives a classic Chicken Chow Mein Recipe flavor and texture.

• 2 cups shredded green cabbage or coleslaw mix
  • Bagged coleslaw mix saves time and works perfectly.
• 1 cup matchstick carrots or thinly sliced carrots
• 1 small onion, thinly sliced
• 1 cup bean sprouts, rinsed and drained
• 3 green onions, sliced (separate white and green parts)
• 1 cup sliced celery or snap peas (optional but tasty)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

Chow Mein Sauce

Mix this in a small bowl before you start cooking.

• 3 tablespoons soy sauce
  • Use low sodium if you prefer less salt.
• 1 tablespoon oyster sauce
  • This adds deep savory flavor; I like Lee Kum Kee brand.
• 1 tablespoon hoisin sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon brown sugar or honey
• 1 tablespoon cornstarch
• 1/3 cup chicken broth or water

Whisk until smooth so the cornstarch dissolves completely.

Oil and Garnishes

• 2 tablespoons neutral oil for stir frying
• Extra sesame oil to drizzle at the end (optional)
• Extra sliced green onions for topping
• Toasted sesame seeds (optional)

Equipment List

You do not need fancy gear for this Chicken Chow Mein Recipe, just a few basics.

• Large wok or a big, wide skillet
• Tongs or a large spatula
• Medium pot for boiling noodles
• Colander for draining noodles
• Small bowl and whisk for the sauce
• Cutting board and sharp knife

Tips & Mistakes

• Slice the chicken thin so it cooks quickly and stays tender.
• Marinate the chicken while you prep veggies so you save time and build flavor.
• Use high heat when you stir fry so the noodles and veggies stay crisp and do not steam.
• Do not overcrowd the pan; cook the chicken in two batches if your pan feels crowded.
• Cook noodles slightly under so they stay firm when you stir fry them with the sauce.
• Dry the noodles well after boiling so the sauce clings instead of turning watery.
• Keep all ingredients prepped and near the stove because stir frying moves quickly.
• Add the sauce near the end and toss constantly so it coats everything evenly and does not clump.
• Taste before adding extra soy sauce because oyster and hoisin already bring salt.
• Do not walk away once you add noodles; they can stick if you stop stirring.

How to Make Chicken Chow Mein Recipe

Step 1: Prep the Noodles

1. Boil a pot of water and cook the chow mein noodles according to package directions, but stop 1 to 2 minutes early.
2. Drain the noodles in a colander and rinse briefly with cold water to stop cooking.
3. Toss the noodles with a teaspoon of oil so they do not stick while you prep everything else.

Step 2: Marinate the Chicken

1. Add sliced chicken to a bowl.
2. Add soy sauce, cornstarch, and oil.
3. Stir until every piece of chicken looks coated and glossy, then set it aside while you chop veggies and mix the sauce.

Step 3: Mix the Chow Mein Sauce

1. In a small bowl, add soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, cornstarch, and chicken broth.
2. Whisk until the mixture looks smooth and no cornstarch lumps remain.
3. Taste a drop and adjust with a little more soy sauce for salt or sugar for sweetness if you like.

Step 4: Stir Fry the Chicken

1. Heat 1 tablespoon oil in a large wok or skillet over medium high heat.
2. Add the marinated chicken in a single layer.
3. Let it sear for 1 to 2 minutes without stirring, then stir fry until the chicken cooks through and browns slightly.
4. Transfer the cooked chicken to a plate and keep it near the stove.

Step 5: Cook the Vegetables

1. Add the remaining 1 tablespoon oil to the same pan.
2. Add onion, celery or snap peas if using, and the white parts of the green onions.
3. Stir fry 2 minutes until they start to soften.
4. Add cabbage, carrots, garlic, and ginger.
5. Stir fry 2 to 3 minutes until the veggies turn crisp tender and fragrant, not mushy.

Step 6: Add Noodles and Sauce

1. Add the drained noodles to the pan with the veggies.
2. Use tongs to toss everything together and break up any noodle clumps.
3. Give the sauce a quick stir, then pour it evenly over the noodles.
4. Toss constantly for 2 to 3 minutes while the sauce thickens and coats the noodles.
5. Add bean sprouts and the cooked chicken back into the pan.
6. Stir fry 1 to 2 more minutes until everything heats through and the noodles look glossy.

Step 7: Finish and Serve

1. Turn off the heat and sprinkle in the green parts of the green onions.
2. Drizzle a tiny bit of sesame oil on top if you like extra nutty flavor.
3. Taste and adjust with a splash of soy sauce or a pinch of sugar if needed.
4. Serve the Chicken Chow Mein Recipe hot, topped with more green onions and sesame seeds.

Variations I've Tried

• Spicy Chicken Chow Mein Recipe: Add 1 to 2 teaspoons chili garlic sauce or sriracha to the chow mein sauce. Toss in sliced fresh chili if you enjoy more heat.
• Veggie Packed Version: Double the cabbage and carrots, and add bell peppers, broccoli florets, or mushrooms. Keep the same amount of sauce so the noodles still shine.
• Chicken and Shrimp Chow Mein: Use half the chicken and add 1/2 pound peeled shrimp. Stir fry shrimp separately until pink, then add them back with the chicken at the end.
• Low Sodium Version: Use low sodium soy sauce and low sodium chicken broth. Skip extra salt and rely on ginger, garlic, and green onions for flavor.
• Gluten Friendly Twist: Use tamari instead of soy sauce and gluten free noodles like rice noodles. Adjust cooking time for rice noodles so they do not turn soft.

How to Serve Chicken Chow Mein Recipe

Serve this Chicken Chow Mein Recipe straight from the pan while the noodles stay hot and slightly chewy. Add a side of steamed broccoli, cucumber salad, or sliced oranges to keep the meal balanced and fresh. Offer chili sauce, extra soy sauce, and lime wedges at the table so everyone customizes their bowl. Pack leftovers into lunch containers and enjoy them warm with some fresh fruit on the side.

How to store

• Fridge: Cool the Chicken Chow Mein Recipe to room temperature, then store it in airtight containers for up to 3 to 4 days.
• Freezer: Portion cooled chow mein into freezer safe containers or bags, squeeze out extra air, and freeze for up to 2 months.
• Reheating on stove: Heat a skillet over medium, add a splash of water or broth, then add the noodles and toss until hot and steamy.
• Reheating in microwave: Place a portion in a microwave safe bowl, sprinkle with a little water, cover loosely, and heat in 45 second bursts, stirring between each until hot.

Chicken Chow Mein Recipe

Chicken Chow Mein hits all the cravings with a savory soy-garlic sauce, tender chicken, springy noodles, and plenty of veggies, all on the table in about 30 minutes.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Ingredients

  

• 8 ounces chow mein noodles or thin egg noodles
• 1 teaspoon neutral oil

• 1 pound boneless skinless chicken breast, thinly sliced across the grain
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon neutral oil

• 2 cups shredded green cabbage or coleslaw mix
• 1 cup matchstick carrots or thinly sliced carrots
• 1 small onion, thinly sliced
• 1 cup bean sprouts, rinsed and drained
• 3 green onions, sliced (white and green parts separated)
• 1 cup sliced celery or snap peas
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon brown sugar or honey
• 1 tablespoon cornstarch
• 1/3 cup chicken broth or water

• 2 tablespoons neutral oil, divided, for stir-frying
• extra sesame oil, for drizzling
• extra sliced green onions, for topping
• toasted sesame seeds, for garnish

Instructions

 

1. Bring a pot of water to a boil and cook the chow mein noodles according to package directions, stopping 1 to 2 minutes before they are fully done so they stay slightly firm.
2. Drain the noodles in a colander and rinse briefly with cold water to stop the cooking.
3. Toss the noodles with 1 teaspoon neutral oil to keep them from sticking while you prepare the rest of the ingredients.

1. Place the sliced chicken in a bowl.
2. Add 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon neutral oil.
3. Stir until all the chicken pieces are evenly coated and glossy, then set aside while you prep the vegetables and sauce.

1. In a small bowl, combine 3 tablespoons soy sauce, oyster sauce, hoisin sauce, toasted sesame oil, brown sugar or honey, 1 tablespoon cornstarch, and chicken broth or water.
2. Whisk until the sauce is smooth and the cornstarch is fully dissolved.

1. Heat 1 tablespoon neutral oil in a large wok or wide skillet over medium-high heat.
2. Add the marinated chicken in a single layer and let it sear for 1 to 2 minutes without stirring.
3. Stir-fry until the chicken is cooked through and lightly browned, then transfer it to a plate and keep it near the stove.

1. Add the remaining 1 tablespoon neutral oil to the same pan.
2. Add the sliced onion, optional celery or snap peas, and the white parts of the green onions.
3. Stir-fry for about 2 minutes until they begin to soften.
4. Add the shredded cabbage, carrots, garlic, and ginger.
5. Stir-fry for 2 to 3 minutes more until the vegetables are crisp-tender and fragrant, not mushy.

1. Add the drained noodles to the pan with the vegetables.
2. Use tongs to toss and separate any clumps so the noodles mix evenly with the vegetables.
3. Give the sauce a quick stir, then pour it evenly over the noodles.
4. Toss constantly for 2 to 3 minutes as the sauce thickens and coats the noodles.
5. Add the bean sprouts and return the cooked chicken to the pan.
6. Stir-fry for 1 to 2 more minutes until everything is heated through and the noodles look glossy.

1. Turn off the heat and add the green parts of the sliced green onions.
2. Drizzle with a little extra sesame oil if you like.
3. Taste and adjust the seasoning with a splash of soy sauce or a pinch of sugar if needed.
4. Serve hot, topped with extra green onions and toasted sesame seeds if desired.

Notes

Nutrition Information
Approximate per serving (1 of 4): 520 calories; fat 20 g; saturated fat 4 g; carbohydrates 55 g; fiber 5 g; sugars 11 g; protein 32 g; sodium 1460 mg. Values are estimates and will vary based on noodle type, sauces, and exact portion size.