Skip the takeout and make this delicious Chicken Chow Mein at home!
It’s loaded with tender chicken, stir-fried vegetables, and perfectly chewy noodles all coated in a savory, glossy chow mein sauce.
Quick, satisfying, and packed with flavor—this is a weeknight dinner winner!
Why You’ll Love This Recipe
Quick to make – Ready in under 30 minutes.
Takeout-style flavor – Just like your favorite Chinese restaurant.
Customizable – Add more veggies or switch up the protein.
Family favorite – Kid-approved and perfect for picky eaters.
Budget-friendly – Makes a big batch for a fraction of the cost of takeout.
What You’ll Need (Ingredient Highlights)
Chicken breast – Sliced thin and seared until golden.
Chow mein noodles – Use fresh or dried; they soak up the sauce beautifully.
Cabbage & carrots – Add crunch, color, and freshness.
Garlic & green onions – Classic aromatics that bring the dish to life.
Chow mein sauce – A savory mix of oyster sauce, soy sauce, sesame oil, and broth thickened with cornstarch.
Pro Tips Before You Start
Slice chicken thinly – It cooks faster and stays tender.
Don’t overcook the noodles – They’ll continue cooking when stir-fried.
Use light sesame oil – Not toasted; it’s more neutral and perfect for cooking.
Prep everything first – Chow mein comes together fast once you start cooking.
Use a large wok or skillet – You’ll need space to toss everything evenly.
How to Make Chicken Chow Mein
Step 1: Mix the Sauce
In a small bowl, whisk together oyster sauce, granulated sugar, light sesame oil, low sodium soy sauce, chicken broth, and cornstarch.
Stir until smooth and set aside.
Step 2: Cook the Noodles
Boil the chow mein noodles according to the package instructions.
Once cooked, drain and rinse under cold water to stop the cooking. Set aside.
Step 3: Cook the Chicken
Heat a large skillet or wok over medium-high heat.
Add the oil. Cut the chicken into bite-sized strips and sauté until golden and cooked through.
Transfer the cooked chicken to a plate.
Step 4: Stir-Fry the Vegetables
In the same pan, add more oil if needed.
Toss in the julienned carrots, chopped cabbage, and minced garlic.
Sauté for 2–3 minutes until the veggies are softened and cabbage is slightly translucent.
Step 5: Combine Everything
Add the cooked chicken and noodles back into the pan with the vegetables.
Pour the prepared sauce over everything and toss together to coat well.
Cook for another 2 minutes, stirring often, until everything is hot and the sauce thickens.
Step 6: Serve
Top with sliced green onions and serve hot straight from the pan. Enjoy!
What to Serve It With
Spring rolls or potstickers
Steamed or fried rice
Cucumber salad or pickled veggies
Hot tea or a light soup starter
Fresh fruit for a refreshing dessert
Variations / Substitutions
Protein swap – Use shrimp, beef, or tofu instead of chicken.
Add more veggies – Bell peppers, snow peas, bean sprouts, or mushrooms work well.
Make it spicy – Add a dash of sriracha or red pepper flakes to the sauce.
Go gluten-free – Use tamari in place of soy sauce and gluten-free noodles.
Low-carb option – Substitute noodles with spiralized zucchini or shirataki noodles.
Storage & Leftovers
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not ideal as the noodles can become mushy when reheated.
Reheat: Warm in a skillet or microwave until hot, adding a splash of water if dry.
FAQs
What type of noodles work best for chow mein?
Chow mein noodles, yakisoba noodles, or thin egg noodles are ideal.
Even spaghetti can work in a pinch.
Can I use pre-cooked rotisserie chicken?
Yes! Just skip the searing step and toss it in when combining everything.
Is this the same as lo mein?
Not quite. Chow mein is stir-fried and crispier, while lo mein is softer and more saucy.
Can I make the sauce ahead of time?
Absolutely. Mix and refrigerate it up to 3 days in advance.
Is oyster sauce necessary?
It adds umami depth, but you can substitute with hoisin sauce or a mix of soy sauce and sugar if needed.
How do I keep the noodles from sticking?
Rinse them in cold water after cooking and toss with a bit of oil before stir-frying.
Can I double the recipe?
Yes! Use a larger pan or cook in batches to avoid overcrowding.
Final Thoughts
This Chicken Chow Mein is everything you want in a homemade stir-fry: flavorful, fast, and filled with texture.
The savory sauce clings perfectly to the noodles while the fresh veggies and juicy chicken make every bite satisfying.
Whether it’s your first time cooking Asian-style noodles or you’re a stir-fry pro, this recipe is a keeper for any night of the week.
Chicken Chow Mein
Ingredients
For the Chow Mein:
- 1 lb chicken breast boneless, skinless
- 3 tbsp oil
- 12 oz chow mein noodles
- 2 cups cabbage
- 1 large carrot julienned
- 1/2 batch green onions
- 2 garlic cloves
For the Chow Mein Sauce:
- 6 tbsp oyster sauce
- 3 tbsp low sodium soy sauce
- 3 tbsp light sesame oil
- 1/2 cup chicken broth
- 1 tbsp corn starch
- 1 tbsp granulated sugar
Instructions
- Whisk together all sauce ingredients in a bowl and set aside.
- Cook noodles according to package directions.
- Rinse with cold water and set aside.
- Heat oil in a large pan. Sauté chicken until golden and cooked through.
- Remove and set aside.
- In the same pan, stir-fry cabbage, carrots, and garlic for 2–3 minutes.
- See full steps with tips & photos → https://mischacrossing.com/chicken-chow-mein/
Notes
- Swap chicken with shrimp, beef, or tofu for a variation.
- For extra flavor, add a few drops of chili oil or sriracha.
- Chow mein noodles can be substituted with thin spaghetti or ramen if needed.
- Leftovers store well in the fridge for up to 3 days.
