Chicken Chow Mein Recipe

Chicken Chow Mein Recipe tastes savory, a little smoky from the stir fry, with tender noodles, juicy chicken, and crisp veggies in every bite. It works perfectly for busy weeknights because you get takeout-style flavor in about 30–35 minutes from start to finish. I first made this on a tiny apartment stove in college, and my roommates still text me for the recipe.

Why Make This Chicken Chow Mein Recipe at Home

Homemade chicken chow mein gives you chewy noodles, real chunks of chicken, and vegetables that still crunch a little instead of turning mushy. You control the salt, the oil, and the veggies, so it fits picky eaters, kids, and anyone who loves takeout but wants it a bit lighter.

You also save money and time, since this recipe uses simple pantry staples like soy sauce, cornstarch, and dried noodles. Leftovers taste great, so you cook once and eat twice, which always feels like a tiny life win.

“Tastes exactly like my favorite takeout spot, but fresher and hotter off the pan. ★★★★★”

Ingredients You Need

Noodles and Chicken

• 8 ounces chow mein noodles

  • Use dried chow mein or thin egg noodles.
  • As a backup, use thin spaghetti or ramen noodles without the seasoning packet.

• 1 pound boneless skinless chicken breast, thinly sliced

  • Chicken thighs also work and stay extra juicy.

• 1 tablespoon cornstarch

• 1 tablespoon soy sauce

• 1 teaspoon toasted sesame oil

• 1 teaspoon neutral oil (canola, avocado, or vegetable)

Vegetables

Use what you have in the fridge; this recipe stays flexible.

• 1 cup shredded green cabbage

  • Bagged coleslaw mix works as a shortcut.

• 1 small carrot, julienned or cut into thin matchsticks

• 1 small onion, thinly sliced

• 1 cup bean sprouts, rinsed and drained

• 1 bell pepper, thinly sliced (any color)

• 2 green onions, sliced (white and green parts separated)

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, minced or grated

  • Use 1/4 teaspoon ground ginger if you do not have fresh.

Chow Mein Sauce

Mix this in a small bowl before you start cooking.

• 3 tablespoons soy sauce

  • Use low sodium if you want more control over salt.

• 1 tablespoon oyster sauce

  • Hoisin sauce works as a backup, but it tastes a bit sweeter.

• 1 tablespoon dark soy sauce (optional, for deeper color and flavor)

• 1 tablespoon hoisin sauce

• 1 teaspoon sugar or honey

• 1 teaspoon rice vinegar or apple cider vinegar

• 1/4 teaspoon white pepper or black pepper

• 1/3 cup chicken broth or water

Taste the sauce and adjust salt, sweetness, or vinegar to your liking before you cook.

Oil and Garnish

• 2–3 tablespoons neutral oil for stir frying
• Extra sliced green onions for topping
• Toasted sesame seeds (optional)

Equipment List

• Large nonstick skillet or wok
• Cutting board and sharp knife
• Tongs or chopsticks for tossing noodles
• Medium pot for boiling noodles
• Colander for draining
• Small bowls for sauce and marinade

Tips & Mistakes

• Slice the chicken thinly so it cooks fast and stays tender.
• Dry the noodles well after boiling so they fry instead of steaming in the pan.
• Pre-mix the sauce before you start cooking so you avoid overcooking the veggies while you measure.
• Heat the pan until it gets very hot before you add oil and chicken, or the chicken will turn pale and watery.
• Do not crowd the pan; cook chicken in two batches if needed so it browns.
• Add vegetables that take longer to cook first, like carrots and onions, then add cabbage and bean sprouts at the end.
• Toss noodles gently with tongs so they do not break into tiny pieces.
• Taste and adjust seasoning at the end with a splash of soy sauce or a pinch of sugar if it tastes flat.
• Avoid overcooking the noodles, since they continue to soften in the pan.
• Keep everything dry and measured before you start, because stir frying moves fast.

How to Make Chicken Chow Mein Recipe

Step 1: Cook the Noodles

1. Boil a pot of water and salt it lightly.
2. Add chow mein noodles and cook until just shy of package directions, so they stay slightly firm.
3. Drain in a colander, rinse quickly with cold water, and toss with 1 teaspoon oil so they do not stick.

Step 2: Marinate the Chicken

1. Place sliced chicken in a bowl.
2. Add cornstarch, soy sauce, sesame oil, and 1 teaspoon neutral oil.
3. Toss until every piece gets coated, then set aside while you prep vegetables and sauce.

Step 3: Mix the Sauce

1. In a small bowl, add soy sauce, oyster sauce, dark soy sauce if you use it, hoisin sauce, sugar or honey, rice vinegar, white pepper, and chicken broth or water.
2. Whisk until the sugar dissolves.
3. Taste and adjust with a bit more soy sauce or vinegar if needed.

Step 4: Stir Fry the Chicken

1. Heat 1 tablespoon oil in a large skillet or wok over medium high heat.
2. Add chicken in a single layer and let it sear for 1–2 minutes before you stir.
3. Stir fry until the chicken cooks through and browns in spots, about 4–5 minutes, then transfer it to a plate.

Step 5: Stir Fry the Vegetables

1. Add another tablespoon of oil to the same pan.
2. Add onion and carrot, and cook 2–3 minutes until they start to soften.
3. Add garlic, ginger, and the white parts of the green onions, and stir for 30 seconds until fragrant.
4. Add cabbage, bell pepper, and bean sprouts, and cook 2–3 minutes until they turn tender-crisp.

Step 6: Combine Noodles, Chicken, and Sauce

1. Add the cooked noodles to the pan with the vegetables.
2. Pour the sauce over the top and toss with tongs until everything gets coated.
3. Return the chicken and any juices from the plate to the pan.
4. Stir fry 2–3 minutes so the noodles soak up the sauce and the flavors blend.

Step 7: Finish and Serve

1. Turn off the heat and sprinkle in the green parts of the green onions.
2. Taste and adjust seasoning with a splash of soy sauce or a pinch of sugar if you want.
3. Top with toasted sesame seeds if you like a little crunch.
4. Serve hot straight from the pan.

Variations I've Tried

• Extra veggie version: Double the cabbage and carrots, and add snap peas or broccoli florets. Keep the sauce amount the same so the noodles still taste rich.
• Spicy chicken chow mein: Add 1–2 teaspoons chili garlic sauce or sriracha to the chow mein sauce, and sprinkle red pepper flakes at the end.
• Garlic lover version: Add two extra cloves of garlic and a tiny extra splash of oil so the garlic toasts slightly without burning.
• Chicken and shrimp combo: Use half the chicken and add 1/2 pound peeled shrimp, cooked quickly at high heat and added back in at the end.
• Gluten friendly tweak: Use tamari instead of soy sauce and rice noodles or certified gluten free noodles, and check labels on oyster and hoisin sauces.

How to Serve Chicken Chow Mein Recipe

Serve chicken chow mein hot in wide bowls so the noodles stay easy to twirl and scoop. Add extra sliced green onions and a sprinkle of sesame seeds on top for a little crunch and color. Pair it with steamed broccoli, cucumber salad, or a simple side of stir fried green beans. Kids usually enjoy it with sliced fruit on the side, like orange wedges or pineapple chunks.

How to store

• Fridge: Cool leftovers to room temperature within 1 hour, then store in an airtight container in the fridge for up to 3–4 days.
• Freezer: Place cooled chow mein in freezer safe containers or bags, press out extra air, and freeze for up to 2 months.
• Reheating on stovetop: Heat a nonstick skillet over medium heat, add a small splash of water or broth, then add noodles and stir until hot.
• Reheating in microwave: Place a portion in a microwave safe bowl, sprinkle with a teaspoon of water, cover loosely, and heat in 45 second bursts, stirring between each, until hot.

Chicken Chow Mein Recipe

Chicken Chow Mein tastes savory and a little smoky from the stir fry, with tender noodles, juicy chicken, and crisp veggies in every bite. It’s quick enough for busy weeknights and delivers takeout-style flavor at home.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 8 ounces chow mein noodles or thin egg noodles
• 1 pound boneless skinless chicken breast, thinly sliced
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon neutral oil (canola, avocado, or vegetable)

• 1 cup shredded green cabbage
• 1 small carrot, julienned or cut into thin matchsticks
• 1 small onion, thinly sliced
• 1 cup bean sprouts, rinsed and drained
• 1 bell pepper, thinly sliced
• 2 green onions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced or grated

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar or honey
• 1 teaspoon rice vinegar or apple cider vinegar
• 1/4 teaspoon white pepper or black pepper
• 1/3 cup chicken broth or water

• 2-3 tablespoons neutral oil for stir frying
• extra sliced green onions for topping
• toasted sesame seeds

Instructions

 

1. Bring a medium pot of lightly salted water to a boil.
2. Add chow mein noodles and cook until just shy of the package directions so they stay slightly firm.
3. Drain in a colander, rinse quickly with cold water, and toss with 1 teaspoon neutral oil to prevent sticking. Set aside to drain well.

1. Place the thinly sliced chicken in a bowl.
2. Add cornstarch, soy sauce, toasted sesame oil, and 1 teaspoon neutral oil.
3. Toss until every piece of chicken is coated, then set aside while you prepare the vegetables and sauce.

1. In a small bowl, combine soy sauce, oyster sauce, dark soy sauce (if using), hoisin sauce, sugar or honey, rice vinegar, white or black pepper, and chicken broth or water.
2. Whisk until the sugar dissolves and the sauce is well blended. Taste and adjust with a little more soy sauce or vinegar if desired.

1. Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium-high heat until hot.
2. Add the marinated chicken in a single layer and let it sear for 1–2 minutes before stirring.
3. Stir fry until the chicken is cooked through and browned in spots, about 4–5 minutes. Transfer the chicken and any juices to a plate and set aside.

1. Add another tablespoon of oil to the same pan if needed.
2. Add the sliced onion and carrot and cook for 2–3 minutes until they start to soften.
3. Add the minced garlic, ginger, and the white parts of the green onions. Stir for about 30 seconds until fragrant.
4. Add the shredded cabbage, bell pepper, and bean sprouts. Cook for 2–3 minutes, stirring, until the vegetables are tender-crisp.

1. Add the cooked, well-drained noodles to the pan with the vegetables.
2. Pour the prepared sauce over the noodles and toss gently with tongs until everything is evenly coated.
3. Return the cooked chicken and any accumulated juices to the pan.
4. Stir fry for 2–3 minutes so the noodles absorb the sauce and the flavors blend.

1. Turn off the heat and stir in the green parts of the green onions.
2. Taste and adjust seasoning with an extra splash of soy sauce or a pinch of sugar if needed.
3. Top with extra sliced green onions and toasted sesame seeds if desired, and serve hot straight from the pan.

Notes

Nutrition Information
Approximate per serving, based on 4 servings: 520 calories; fat 18 g; saturated fat 3 g; carbohydrates 60 g; fiber 5 g; sugars 10 g; protein 32 g; sodium 1550 mg. Values will vary based on exact ingredients, brands, and portion size.