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 minutes from start to finish. I first learned this version while broke in my tiny college apartment, and it still beats my old takeout spot by a mile.

Why Make This Chicken Chow Mein Recipe at Home

You control the flavor, the salt, and the veggies, so this Chicken Chow Mein Recipe fits your taste instead of a mystery takeout box. You also skip soggy noodles and get that fresh, springy texture that only a hot pan and quick cooking deliver.

You also save money and use up fridge odds and ends like half a bell pepper or that lonely carrot. Once you cook it once or twice, you barely need the recipe and can toss it together faster than delivery arrives.

“This Chicken Chow Mein Recipe tastes just like my favorite takeout, but fresher, hotter, and somehow even more addictive. ★★★★★”

Ingredients You Need

Here is everything you need for a classic, American-Chinese style Chicken Chow Mein Recipe that tastes like your favorite restaurant.

Noodles and Chicken

• 8 ounces chow mein noodles
  • Use thin wheat chow mein or Hong Kong style pan fry noodles.
  • As a shortcut, you can use thin spaghetti or ramen noodles without the seasoning packet.
• 1 pound boneless, skinless chicken breast, thinly sliced
  • You can also use chicken thighs for extra juiciness.
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame oil
• 1 teaspoon neutral oil (canola, vegetable, avocado)

Vegetables

Use what you have, but this combo gives great texture and color.

• 1 cup shredded green cabbage or coleslaw mix
• 1 small carrot, julienned or cut into matchsticks
• 1 small onion, thinly sliced
• 1 cup bean sprouts, rinsed and drained
• 1 bell pepper, thinly sliced (any color)
• 3 green onions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced or grated
  • Pantry shortcut: use ginger paste from a tube.

Chow Mein Sauce

Mix this in a small bowl before you start cooking.

• 3 tablespoons soy sauce
  • Use low sodium if you watch salt.
• 1 tablespoon oyster sauce
  • This adds deep, savory flavor; use vegetarian oyster sauce if you avoid seafood.
• 1 tablespoon hoisin sauce
• 1 tablespoon dark soy sauce
  • Optional but adds color and a richer taste; if you skip it, add 1 extra teaspoon regular soy sauce.
• 1 teaspoon sugar or honey
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons chicken broth or water

Oil and Seasoning

• 2 tablespoons neutral oil for stir frying
• 1/4 teaspoon white pepper or black pepper
• Salt to taste

Equipment List

• Large wok or a wide, heavy skillet
• Tongs or chopsticks for tossing noodles
• Cutting board and sharp knife
• Small bowl for sauce
• Pot for boiling noodles
• Colander for draining noodles

Tips & Mistakes

• Slice chicken thinly across the grain so it cooks quickly and stays tender.
• Marinate the chicken with soy sauce, cornstarch, and sesame oil for at least 10 minutes so it stays juicy and flavorful.
• Use high heat and preheat the wok or pan until it lightly smokes so the noodles and veggies get a slight char instead of steaming.
• Do not crowd the pan; cook chicken in batches if needed so it browns instead of turning pale and watery.
• Boil noodles just until barely tender, then rinse quickly with cold water so they do not turn mushy in the pan.
• Dry the noodles well after rinsing so they stir fry nicely and do not clump.
• Keep all ingredients prepped and within reach because stir frying moves quickly and you will not have time to chop mid-cook.
• Toss noodles gently with tongs instead of stabbing with a spatula so they stay long and bouncy.
• Taste the finished Chicken Chow Mein Recipe before serving and adjust with a splash of soy sauce or a pinch of sugar to balance salt and sweetness.
• Avoid overloading the dish with too many different veggies; pick 3 to 4 so the flavors stay clear and the pan stays hot.

How to Make Chicken Chow Mein Recipe

Step 1: Prep the Chicken

1. Slice the chicken into thin strips, about 1/4 inch thick.
2. In a bowl, mix soy sauce, cornstarch, sesame oil, and neutral oil.
3. Add the chicken strips and coat them well, then set the bowl aside for at least 10 minutes while you prep everything else.

Step 2: Cook the Noodles

1. Bring a large pot of water to a boil.
2. Add chow mein noodles and cook according to package directions until just tender but still firm.
3. Drain the noodles in a colander, rinse quickly with cold water, and shake off excess water.
4. Toss the noodles with a tiny drizzle of oil so they do not stick, then set them aside.

Step 3: Mix the Sauce

1. In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, dark soy sauce, sugar, sesame oil, cornstarch, and chicken broth or water.
2. Whisk until the cornstarch dissolves and the sauce looks smooth.
3. Taste a drop and adjust with a bit more soy sauce for salt or sugar for sweetness if you like.

Step 4: Stir Fry the Chicken

1. Heat 1 tablespoon oil in your wok or skillet over high heat until it shimmers and lightly smokes.
2. Add the marinated chicken in a single layer.
3. Let it sear for 1 minute without moving, then stir fry until the chicken cooks through and browns in spots, about 3 to 4 minutes.
4. Transfer the chicken to a plate and keep it nearby.

Step 5: Stir Fry the Vegetables

1. Add the remaining 1 tablespoon oil to the hot wok.
2. Add onion, carrot, and the white parts of the green onions. Stir fry for 1 to 2 minutes until they start to soften.
3. Add cabbage and bell pepper and cook 2 more minutes so they stay crisp-tender.
4. Add garlic and ginger and stir for 30 seconds until fragrant, so they do not burn.

Step 6: Add Noodles and Sauce

1. Add the cooked noodles to the wok with the vegetables.
2. Pour the sauce over the noodles.
3. Use tongs to lift and toss the noodles so the sauce coats everything evenly.
4. Cook 2 to 3 minutes until the sauce thickens slightly and clings to the noodles.

Step 7: Finish the Chicken Chow Mein Recipe

1. Add the cooked chicken back into the wok along with bean sprouts and the green parts of the green onions.
2. Toss everything together for 1 to 2 minutes so the chicken heats through and the bean sprouts stay crisp.
3. Season with white or black pepper and taste.
4. Adjust with a splash of soy sauce or a pinch of sugar if you want more depth or balance, then serve hot.

Variations I've Tried

I often swap the chicken for thinly sliced beef or pork and keep the same sauce, which gives a new twist without extra work. Shrimp also works beautifully; I just cook it quickly at the start, pull it out, then add it back at the end so it stays tender.

For a veggie version, I use tofu or extra mushrooms, broccoli, and snap peas, then add a bit more soy sauce and hoisin for richness. I also like a spicy version with chili garlic sauce or crushed red pepper in the sauce, which gives the Chicken Chow Mein Recipe a nice kick without burning your face off.

How to Serve Chicken Chow Mein Recipe

Serve this Chicken Chow Mein Recipe straight from the wok while the noodles still taste hot and bouncy. Top each bowl with extra sliced green onions and a sprinkle of sesame seeds if you have them.

You can add a side of steamed broccoli, cucumber salad, or simple stir fried bok choy to round out the meal. Pair it with iced tea, sparkling water, or a citrusy soda for a takeout-style dinner at home.

How to store

• Cool leftovers to room temperature within 1 hour, then place them in an airtight container.
• Store in the fridge for up to 3 to 4 days.
• Freeze portions in freezer-safe containers or bags for up to 2 months; press out extra air to avoid ice crystals.
• Reheat in a hot skillet with a splash of water or broth and toss until hot, which keeps the noodles from drying out.
• You can also reheat in the microwave in short bursts, stirring between each, and add a tiny drizzle of soy sauce if the flavor needs a boost.

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—perfect for busy weeknights with takeout-style flavor in about 30 minutes.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Chicken

Cuisine: American

Ingredients

  

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

• 1 cup shredded green cabbage or coleslaw mix
• 1 small carrot, julienned or cut into matchsticks
• 1 small onion, thinly sliced
• 1 cup bean sprouts, rinsed and drained
• 1 bell pepper, thinly sliced
• 3 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 hoisin sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar or honey
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons chicken broth or water

• 2 tablespoons neutral oil for stir frying
• 1/4 teaspoon white or black pepper
• salt to taste

Instructions

 

1. Slice the chicken breast into thin strips, about 1/4 inch thick.
2. In a bowl, mix together the soy sauce, cornstarch, toasted sesame oil, and neutral oil for the chicken.
3. Add the chicken strips and coat them well. Set aside to marinate for at least 10 minutes while you prepare the other ingredients.

1. Bring a large pot of water to a boil.
2. Add the chow mein noodles and cook according to the package directions until just tender but still firm.
3. Drain the noodles in a colander, rinse quickly with cold water, and shake off excess water.
4. Toss the noodles with a small drizzle of oil so they do not stick, then set aside.

1. In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, dark soy sauce if using, sugar or honey, toasted sesame oil, cornstarch, and chicken broth or water.
2. Whisk until the cornstarch dissolves and the sauce is smooth.
3. Taste a small drop and adjust with more soy sauce for salt or sugar for sweetness if desired.

1. Heat 1 tablespoon of neutral oil in a large wok or wide skillet over high heat until it shimmers and lightly smokes.
2. Add the marinated chicken in a single layer.
3. Let the chicken sear for 1 minute without moving, then stir fry until cooked through and browned in spots, about 3 to 4 minutes.
4. Transfer the chicken to a plate and keep nearby.

1. Add the remaining 1 tablespoon of neutral oil to the hot wok.
2. Add the sliced onion, carrot, and the white parts of the green onions. Stir fry for 1 to 2 minutes until they begin to soften.
3. Add the shredded cabbage and bell pepper and cook for about 2 more minutes until crisp-tender.
4. Add the minced garlic and ginger and stir for about 30 seconds until fragrant, being careful not to burn them.

1. Add the cooked noodles to the wok with the vegetables.
2. Pour the prepared sauce over the noodles.
3. Use tongs to lift and toss the noodles, coating them evenly with the sauce and vegetables.
4. Cook for 2 to 3 minutes until the sauce thickens slightly and clings to the noodles.

1. Add the cooked chicken back into the wok along with the bean sprouts and the green parts of the green onions.
2. Toss everything together for 1 to 2 minutes until the chicken is heated through and the bean sprouts stay crisp.
3. Season with white or black pepper and taste.
4. Adjust with a splash of soy sauce or a pinch of sugar if needed, then serve hot.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 460 calories; fat 17 g; saturated fat 3 g; carbohydrates 49 g; fiber 4 g; sugars 9 g; protein 30 g; sodium 1450 mg. Values will vary based on exact noodle type, sauces used, and portion size.