There’s just something about a plate of Chicken Chow Mein that makes everything feel right.
The chewy noodles, crisp-tender veggies, juicy chicken, and that glossy savory sauce—it’s the comfort of your favorite takeout but made fresh at home.
Whenever I’m craving a fast, flavor-packed stir-fry dinner, this is the recipe I turn to.
Why You’ll Love This Recipe
Better than takeout: Fresh ingredients and no mystery oils!
Easy to make: Comes together in under 30 minutes.
One-pan meal: Everything cooks in one wok or skillet.
Flexible: Swap proteins, change veggies—endless combos.
Family favorite: Everyone loves saucy noodles!
Ingredient Highlights
For the Chow Mein Sauce
Soy sauce + oyster sauce: The umami base of the sauce.
Hoisin sauce: Adds depth and a hint of sweetness.
Rice vinegar + brown sugar: Balance with tang and caramelized flavor.
Sesame oil: For nutty aroma and that takeout taste.
Cornstarch: Helps thicken the sauce until it clings to every noodle.
Chicken broth: Adds body and volume without being too heavy.
For the Chicken Chow Mein
Chow mein noodles: Authentic and springy; spaghetti works in a pinch!
Chicken breast: Lean, quick-cooking, and takes on the sauce beautifully.
Garlic & ginger: Classic aromatics that add sharp, fresh flavor.
Colorful veggies: Onion, bell pepper, carrot, and cabbage = crunch, color, and nutrition.
Bean sprouts: Light, juicy, and bring freshness at the end.
Green onions & sesame seeds: For garnish and that final restaurant touch.
Pro Tips Before You Start
Slice the chicken thinly so it cooks quickly and evenly.
Prep all ingredients first—this stir-fry moves fast!
Use high heat to get a good sear on the chicken and veggies.
Toss the noodles gently so they don’t break apart in the wok.
How to Make Chicken Chow Mein
Step 1: Mix the sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and chicken broth. Set aside.
Step 2: Cook the noodles
Boil chow mein noodles according to package instructions until just tender.
Drain and set aside.
Step 3: Cook the chicken
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
Add sliced chicken and cook for 5–6 minutes, until golden and cooked through.
Remove and set aside.
Step 4: Stir-fry the vegetables
In the same skillet, heat another tablespoon of oil.
Stir-fry garlic and ginger for 30 seconds.
Add onion, red bell pepper, carrot, and cabbage.
Cook for 3–4 minutes, until crisp-tender.
Step 5: Combine the ingredients
Return the cooked chicken to the pan.
Add cooked noodles and bean sprouts.
Toss everything together gently until combined.
Step 6: Add the sauce
Pour the sauce over the noodles and stir-fry for 2–3 minutes until everything is well coated and the sauce thickens.
Step 7: Garnish and serve
Remove from heat. Top with chopped green onions and sesame seeds if using.
Serve hot and enjoy!
What to Serve It With
Egg drop soup or hot and sour soup
Spring rolls or potstickers
A light side like Asian cucumber salad
A sweet drink like Thai iced tea or jasmine milk tea
Variations & Substitutions
Change the protein: Use shrimp, beef, tofu, or tempeh.
Make it vegetarian: Omit chicken and add more mushrooms or edamame.
Add spice: Stir in chili paste or crushed red pepper.
Switch noodles: Udon, ramen, or rice noodles also work.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Reheat: Warm in a skillet or microwave with a splash of water.
Meal prep: Divide into containers with extra veggies for easy lunches.
FAQs
Can I use spaghetti instead of chow mein noodles?
Yes, spaghetti is a great substitute if you don’t have chow mein noodles on hand.
What’s the best oil for stir-frying?
Vegetable, canola, or avocado oil all work well thanks to their high smoke point.
Can I double the sauce?
Absolutely! It’s perfect if you like extra-saucy noodles.
What does hoisin sauce taste like?
It’s slightly sweet, salty, and rich—kind of like a Chinese BBQ sauce.
Can I make it gluten-free?
Use tamari instead of soy sauce and make sure your hoisin and oyster sauces are gluten-free.
How do I keep the noodles from sticking?
Rinse after boiling and toss with a little oil if not using immediately.
Can I freeze this dish?
It’s best fresh, but it can be frozen for up to 1 month. Thaw and reheat gently.
Final Thoughts
This Chicken Chow Mein is one of those back-pocket dinners that delivers big flavor with pantry staples and a single pan.
It hits all the right notes—savory, sweet, a little tangy—and the combination of juicy chicken and crisp veggies keeps every bite interesting.
It’s become a go-to in our house, and I hope it will be in yours too.
Chicken Chow Mein with Vegetables
Ingredients
For the Sauce:
- ¼ cup soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
- ¼ cup chicken broth or water
For the Stir-Fry:
- 8 oz chow mein noodles or spaghetti
- 2 boneless skinless chicken breasts, thinly sliced
- 2 Tbsp vegetable oil
- 3 cloves garlic minced
- 1 tsp ginger minced
- 1 onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 1 cup cabbage thinly sliced
- 1 cup bean sprouts
- 2 green onions chopped (garnish)
- Sesame seeds optional garnish
Instructions
- Whisk together all sauce ingredients in a small bowl and set aside.
- Cook noodles per package directions; drain and set aside.
- Heat 1 Tbsp oil in wok. Cook chicken until browned, about 5–6 min. Remove from wok.
- Add remaining oil, garlic, and ginger. Cook 30 sec.
- Add onion, bell pepper, carrot, and cabbage. Cook 3–4 min.
- Return chicken to wok. Add noodles and bean sprouts. Toss to combine.
- See full steps with tips & photos → https://mischacrossing.com/chicken-chow-mein-2/
Notes
- Noodle Swap: If chow mein noodles aren’t available, use spaghetti, lo mein, or rice noodles.
- Veggie Variations: Add snap peas, broccoli florets, or mushrooms in step 4 for extra color and nutrition.
- Make-Ahead: Prepare the sauce and slice all ingredients up to 1 day ahead; refrigerate separately and stir-fry when ready.
