This chicken chow mein is easy, customizable, and comes together in under 30 minutes. It’s healthier than takeout and tastes even better with fresh ingredients and your choice of vegetables. The noodles are perfectly chewy, the sauce is flavorful, and the chicken is juicy and tender. It’s perfect for weeknight dinners or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breast or thighs
Chow mein noodles or thin egg noodles
Soy sauce
Oyster sauce
Hoisin sauce
Sesame oil
Garlic, minced
Ginger, minced
Vegetable or canola oil
Carrot, julienned
Cabbage, shredded
Bell pepper, sliced
Green onions, chopped
Cornstarch
Water
Salt
Black pepper
Directions
Cook the chow mein noodles according to package instructions. Drain and rinse with cold water. Set aside.
Slice the chicken thinly and toss with a bit of soy sauce, cornstarch, and black pepper.
Heat oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until golden and cooked through. Remove from the pan and set aside.
In the same pan, add a little more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant.
Add carrots, cabbage, and bell peppers. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
Return the chicken to the pan.
Add the cooked noodles and pour in the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything together until evenly coated and heated through.
Stir in chopped green onions and adjust seasoning to taste.
Serve hot, garnished with additional green onions if desired.
Servings and timing
This recipe serves 4. Prep time is approximately 15 minutes, and cook time is about 10–12 minutes, making this a quick and satisfying meal ready in under 30 minutes.
Variations
Vegetarian: Omit the chicken and use tofu or extra vegetables like mushrooms or snow peas.
Spicy: Add chili garlic sauce or red pepper flakes for heat.
Low Carb: Serve over spiralized zucchini or shredded cabbage instead of noodles.
Sauce Swap: Replace hoisin sauce with a dash of brown sugar and extra soy sauce if needed.
Add Crunch: Top with chopped peanuts or sesame seeds for added texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture, or microwave in 1-minute intervals, stirring in between. Add a splash of water or soy sauce if noodles have dried out.
FAQs
Can I use spaghetti noodles instead of chow mein noodles?
Yes, spaghetti or other thin noodles can be used in a pinch. Just cook them al dente and rinse before stir-frying.
What’s the difference between chow mein and lo mein?
Chow mein involves stir-frying the noodles, giving them a slightly crispy texture, while lo mein noodles are usually softer and tossed in sauce.
Can I make chicken chow mein ahead of time?
Yes, it’s great for meal prep. Store in containers and reheat when ready to serve.
What type of chicken is best?
Boneless, skinless chicken breasts or thighs both work well. Thighs offer more flavor and tenderness.
Can I freeze chicken chow mein?
It’s not recommended, as the noodles can become mushy after freezing and thawing. Best to enjoy fresh or refrigerated.
How do I keep the noodles from sticking together?
Rinse the noodles in cold water after boiling and toss with a little oil to keep them from clumping.
Is chicken chow mein healthy?
When made at home, it’s generally healthier than takeout, especially if you control the oil and salt content and add plenty of vegetables.
Can I use pre-cooked chicken?
Yes, just add it after stir-frying the vegetables to heat through with the noodles and sauce.
What vegetables work best in chow mein?
Cabbage, carrots, bell peppers, snow peas, and bean sprouts are all great choices.
How do I get the “wok hei” flavor?
Use a very hot wok or skillet, don’t overcrowd the pan, and stir-fry quickly to get that smoky, authentic flavor.
Conclusion
Chicken chow mein is a quick, flavorful stir-fry that delivers everything you love about your favorite takeout—right from your own kitchen. Packed with savory sauce, crisp vegetables, and juicy chicken, it’s a balanced meal that’s easy to customize and perfect for busy nights. Once you make it at home, you might never go back to takeout again.
Chicken chow mein is a classic Chinese stir-fry dish made with tender chicken, crisp vegetables, and chewy noodles tossed in a savory sauce. It’s fast, flavorful, and perfect for a quick weeknight dinner or meal prep.
Ingredients
1 lb boneless, skinless chicken breast or thighs, thinly sliced
8 oz chow mein noodles or thin egg noodles
2 tbsp soy sauce (plus extra for marinade)
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp vegetable or canola oil
1 carrot, julienned
1 cup shredded cabbage
1 bell pepper, thinly sliced
3 green onions, chopped
1 tbsp cornstarch
2 tbsp water (for cornstarch slurry)
Salt, to taste
Black pepper, to taste
Instructions
Cook noodles according to package instructions. Drain and rinse under cold water. Set aside.
Toss sliced chicken with 1 tbsp soy sauce, 1/2 tbsp cornstarch, and a pinch of black pepper. Let marinate for 10 minutes.
Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry for 4–5 minutes until golden and cooked through. Remove and set aside.
Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
Add carrots, cabbage, and bell pepper. Stir-fry for 3–4 minutes until vegetables are just tender.
Return chicken to the pan and add cooked noodles.
Pour in soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything together until well combined and heated through.
Stir in chopped green onions. Adjust seasoning with salt and pepper as needed.
Serve hot, garnished with additional green onions if desired.
Notes
Use spaghetti or other thin noodles if chow mein noodles are unavailable.Add chili sauce or red pepper flakes for heat.Top with sesame seeds or chopped peanuts for extra crunch.To avoid sticky noodles, rinse them in cold water and toss with a little oil before adding to the stir-fry.Use a very hot wok and cook in batches if needed to maintain high heat and avoid steaming.
