Chicken Chow Mein Recipe hits all the takeout cravings with tender noodles, juicy chicken, and a savory garlic-soy sauce that tastes like your favorite restaurant but fresher. It works for busy weeknights, meal prep, or feeding a hungry crew in about 30 to 35 minutes total. I tested versions of this in my tiny first apartment kitchen and smoked out the place more than once, so you get the polished version without the chaos.
Why Chicken Chow Mein Recipe Is Worth It
Chicken chow mein tastes savory, slightly sweet, and a little smoky from high-heat stir frying. The noodles soak up a glossy sauce, the veggies stay crisp-tender, and the chicken turns out juicy instead of dry.
This recipe uses simple pantry staples like soy sauce, oyster sauce, and cornstarch. You control the veggies, the oil, and the sodium, so it feels lighter than takeout but still hits that comfort-food spot.
“This Chicken Chow Mein Recipe tastes better than my local takeout and comes together faster than delivery ★★★★★”
Ingredients You Need
Noodles and Chicken
- 8 ounces chow mein noodles or thin egg noodles
- Use dried chow mein noodles or thin spaghetti if that is what you have.
- Fresh refrigerated chow mein noodles cook faster, so check them early.
- 1 pound boneless skinless chicken breast, thinly sliced
- Chicken thighs stay extra juicy if you prefer dark meat.
- 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 and freezer. Frozen veggies work well if you thaw and pat them dry.
- 1 cup shredded green cabbage or coleslaw mix
- 1 medium carrot, julienned or cut into thin matchsticks
- 1 small onion, thinly sliced
- 1 cup bean sprouts, rinsed and drained
- 3 green onions, sliced (white and green parts separated)
- 1 cup sliced mushrooms (optional but tasty)
- 1 small red bell pepper, thin strips (optional for color and sweetness)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- Use ginger paste from a tube as a shortcut.
Chow Mein Sauce
Mix this in a bowl before you start cooking.
- 3 tablespoons soy sauce
- Use low sodium soy sauce if you want more control over salt.
- 1 tablespoon oyster sauce
- Hoisin sauce works in a pinch, but it tastes sweeter, so reduce sugar.
- 1 tablespoon dark soy sauce (optional, for color and deeper flavor)
- 1 tablespoon Shaoxing cooking wine or unseasoned rice vinegar
- 1 teaspoon sugar or honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 to 3 tablespoons chicken broth or water to thin the sauce
Oil and Seasoning
- 2 to 3 tablespoons neutral oil for stir frying
- 1 teaspoon white pepper or black pepper, to taste
- Salt, to taste, if needed at the end
Equipment List
- Large wok or wide, heavy skillet
- Tongs or a long spatula
- Medium pot for boiling noodles
- Colander
- Mixing bowls for marinating chicken and mixing sauce
- Sharp knife and cutting board
Quick Tips & substitutions
- Slice chicken thinly against the grain so it cooks quickly and stays tender.
- Pat chicken dry before marinating so the cornstarch sticks and browns nicely.
- Use pre-shredded coleslaw mix to skip chopping cabbage and carrots.
- Swap chow mein noodles with thin spaghetti or ramen noodles if needed.
- Use tamari or coconut aminos instead of soy sauce for a gluten-conscious version.
- Stir the sauce again right before you pour it in so the cornstarch mixes evenly.
- Do not crowd the pan; cook chicken in two batches if your pan runs small.
- Keep veggies crisp by cooking them quickly over high heat and pulling them off as soon as they turn bright.
How to Make Chicken Chow Mein Recipe
Step 1: Prep the Chicken
Add sliced chicken to a bowl.
Toss with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1 teaspoon neutral oil.
Coat every piece, then set the bowl aside while you prep the veggies and sauce.
Step 2: Mix the Chow Mein Sauce
In a small bowl, combine soy sauce, oyster sauce, dark soy sauce if using, Shaoxing wine or rice vinegar, sugar or honey, sesame oil, cornstarch, and chicken broth or water.
Whisk until the mixture looks smooth and no cornstarch lumps remain.
Taste and adjust with a pinch more sugar or soy sauce if you want more sweetness or salt.
Step 3: Cook the Noodles
Bring a medium pot of water to a boil.
Add chow mein noodles and cook until just al dente, usually 1 to 2 minutes less than package directions.
Drain the noodles, rinse quickly with cold water to stop cooking, then toss with a teaspoon of oil so they do not stick.
Step 4: Stir Fry the Chicken
Heat 1 to 1½ tablespoons oil in a large wok or skillet over medium high heat.
Spread the marinated chicken in a single layer and let it sit for 30 to 45 seconds so it browns.
Stir fry until the chicken turns opaque and cooked through, about 3 to 4 minutes, then transfer it to a plate.
Step 5: Stir Fry the Vegetables
Add another tablespoon of oil to the same pan if it looks dry.
Toss in onion, carrot, cabbage, bell pepper, and mushrooms if using, and cook 2 to 3 minutes until crisp-tender.
Add garlic, ginger, the white parts of the green onions, and bean sprouts, then cook 30 to 60 seconds until fragrant.
Step 6: Combine Noodles, Chicken, and Sauce
Add the cooked noodles and chicken back into the pan with the veggies.
Pour the chow mein sauce over everything.
Use tongs to toss until the noodles soak up the sauce and everything heats through, about 2 minutes.
Step 7: Season and Finish
Sprinkle in pepper and taste.
Add a pinch of salt or an extra splash of soy sauce if you want more seasoning.
Turn off the heat, toss in the green parts of the green onions, and give it one last stir.
Step 8: Serve
Transfer the chicken chow mein to plates or bowls.
Top with extra green onions if you like.
Serve hot while the noodles still feel bouncy and the veggies stay crisp.
Recipe Variations
- Gluten-conscious: Use gluten-free tamari and gluten-free noodles such as brown rice noodles or gluten-free spaghetti.
- Vegan: Swap chicken with extra firm tofu or tempeh, use vegetable broth, and replace oyster sauce with a vegan stir fry sauce or extra soy sauce plus a touch of hoisin.
- Low carb: Use spiralized zucchini or shredded cabbage in place of noodles and reduce the sauce slightly so it does not water out.
- Extra protein: Add shrimp, more chicken, or a scrambled egg at the end.
- Spicy: Add chili garlic sauce, red pepper flakes, or sliced fresh chili to the sauce.
- Extra veggies: Toss in snap peas, broccoli florets, baby corn, or bok choy.
Ways to Serve Chicken Chow Mein Recipe
- Serve as a full meal with a side of steamed broccoli or stir fried green beans.
- Pair with a simple cucumber salad for something cool and crunchy.
- Pack leftovers in lunch containers with orange slices or fresh fruit.
- Top with extra green onions and a drizzle of chili oil if you like heat.
Storage Success
Cool the chicken chow mein to room temperature, then store it in airtight containers in the fridge for up to 3 to 4 days. Reheat portions in a skillet over medium heat with a splash of water or broth so the noodles loosen and stay tender. You can also reheat in the microwave, stirring halfway so the heat distributes evenly. I do not suggest freezing this recipe, since the noodles turn mushy and the veggies lose their texture.
Chicken Chow Mein Recipe
Ingredients
Method
- Add the thinly sliced chicken to a bowl. Toss with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon toasted sesame oil, and 1 teaspoon neutral oil until every piece is coated. Set aside to marinate while you prep the vegetables and sauce.
- In a small bowl, whisk together 3 tablespoons soy sauce, oyster sauce, dark soy sauce if using, Shaoxing wine or unseasoned rice vinegar, sugar or honey, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, and 2 to 3 tablespoons chicken broth or water until smooth with no cornstarch lumps. Taste and adjust with a pinch more sugar or soy sauce if desired.
- Bring a medium pot of water to a boil. Add the chow mein noodles and cook until just al dente, usually 1 to 2 minutes less than the package directions. Drain, rinse quickly with cold water to stop the cooking, then toss with a little oil so the noodles do not stick together.
- Heat 1 to 1 1/2 tablespoons neutral oil in a large wok or wide, heavy skillet over medium-high heat. Add the marinated chicken in a single layer and let it brown undisturbed for 30 to 45 seconds. Stir fry until the chicken is opaque and cooked through, about 3 to 4 minutes. Transfer the chicken to a plate and set aside.
- If the pan looks dry, add another tablespoon of oil. Add the onion, carrot, cabbage, bell pepper, and mushrooms if using. Stir fry for 2 to 3 minutes until the vegetables are crisp-tender and bright in color.
- Add the garlic, ginger, the white parts of the green onions, and the bean sprouts to the pan. Stir fry for 30 to 60 seconds until fragrant.
- Return the cooked noodles and chicken to the pan with the vegetables. Give the sauce a quick stir, then pour it over everything. Use tongs or a long spatula to toss until the noodles soak up the sauce and everything is heated through, about 2 minutes.
- Season with white or black pepper and taste. Add a pinch of salt or an extra splash of soy sauce if you want more seasoning. Turn off the heat, add the green parts of the green onions, and toss once more.
- Serve the chicken chow mein hot in plates or bowls while the noodles are bouncy and the vegetables are still crisp-tender.
Notes
Approximate per 1 of 4 servings: 520 calories; fat 18 g; saturated fat 3 g; carbohydrates 60 g; fiber 5 g; sugars 8 g; protein 32 g; sodium 1450 mg. Values will vary based on specific brands, optional ingredients, and exact portion sizes.