Chicken Chow Mein is a classic takeout favorite that’s packed with tender chicken, crunchy vegetables, and deliciously soft noodles all tossed together in a flavorful sauce. The mix of textures—from the crisp snap of bell peppers and cabbage to the chewy noodles—makes every bite exciting and satisfying.
I love making Chicken Chow Mein at home because it’s quick and comes together in one pan, which means less mess and more time to enjoy the meal. Plus, I always find that homemade versions taste fresher and lighter, with just the right balance of soy and garlic flavors. A little tip I have is to make sure you don’t overcook the veggies—they should still have some crunch to keep the dish lively.
This dish works great as a quick weeknight dinner or as a fun way to use up any veggies sitting in your fridge. I usually serve it with a sprinkle of sesame seeds or a splash of extra soy sauce for that little extra kick. It really hits the spot when you want something comforting but not too heavy, and it’s always a crowd-pleaser.
Key Ingredients & Substitutions
Chow Mein Noodles: These are thin, chewy noodles that soak up the sauce well. If you can’t find them, egg noodles or thin spaghetti are great stand-ins. Just cook them to al dente so they don’t get mushy.
Chicken: Boneless, skinless chicken breasts work well because they cook quickly and stay tender. You can swap for thighs if you prefer juicier meat.
Vegetables: Cabbage and carrots add crunch and freshness. Feel free to add bell peppers or snap peas for extra color and texture.
Sauces: Soy sauce and oyster sauce create the savory base. For a vegetarian version, use mushroom sauce instead of oyster sauce and tofu instead of chicken.
How Do I Keep My Vegetables Crisp While Stir-Frying?
Getting veggies bright and crunchy is key for Chow Mein. Here’s how I do it:
- Heat the wok or skillet well before adding oil to get that quick sear.
- Add veggies in order of cooking time: start with harder veggies (like carrots), then softer ones (like cabbage).
- Stir-fry over high heat, tossing constantly to avoid stewing.
- Cook veggies just until they start to soften but are still crisp (2-3 minutes).
- Remove from heat promptly to keep the texture fresh.
This way, your veggies stay lively and add great texture to the dish without becoming soggy.
Equipment You’ll Need
- Large wok or deep skillet – perfect for stir-frying quickly and tossing ingredients evenly.
- Sharp chef’s knife – makes slicing chicken and veggies fast and easy.
- Cutting board – gives you a safe and clean surface to prep all ingredients.
- Colander – for draining and rinsing the noodles to stop cooking and prevent sticking.
- Mixing bowl – handy for combining the sauce ingredients before adding to the pan.
- Wooden spoon or spatula – ideal for stirring without scratching your wok or pan.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or thinly sliced beef for a different protein that cooks just as quickly.
- Add sliced bell peppers or snow peas for extra crunch and color.
- Stir in bean sprouts at the last minute for a fresh, crisp texture.
- Use hoisin sauce or a touch of chili paste in the sauce for a sweeter or spicier kick.
How to Make Chicken Chow Mein
Ingredients You’ll Need:
Main Ingredients:
- 8 oz chow mein noodles (or egg noodles)
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- ½ cup julienned carrots
- 3 green onions, sliced
For the Sauce:
- 1 tablespoon soy sauce (for cooking chicken)
- 3 tablespoons soy sauce (for the sauce)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ¼ cup chicken broth or water
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes in total. You’ll spend around 10 minutes preparing and cooking the chicken and vegetables, about 5 minutes cooking and draining the noodles, and roughly 5 minutes combining and finishing everything together. Quick and delicious!
Step-by-Step Instructions:
1. Cook the Noodles:
Boil the chow mein noodles following the package directions until they are just tender. Drain the noodles, rinse them under cold water to stop cooking, and set aside.
2. Prepare the Sauce:
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, sugar, and chicken broth (or water). Stir well and set this sauce aside for later.
3. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken, sprinkle with 1 tablespoon soy sauce, salt, and pepper. Stir-fry the chicken until fully cooked, about 5-6 minutes. Remove the chicken from the wok and set aside.
4. Stir-Fry the Vegetables:
In the same wok, add the remaining 1 tablespoon of oil. Toss in the minced garlic and stir-fry it for about 30 seconds until you smell the aroma. Then add the shredded cabbage and julienned carrots. Stir-fry the veggies for 2 to 3 minutes until they begin to soften but still stay crunchy.
5. Combine Everything:
Add the cooked noodles, chicken, and sliced green onions back into the wok with the vegetables. Pour the prepared sauce over everything and toss well to coat each bite with that yummy sauce flavor. Cook and stir for about 2 minutes until everything is heated through.
6. Serve and Enjoy:
Taste and adjust salt and pepper if you like. Serve your Chicken Chow Mein hot and enjoy the mix of tender chicken, crisp veggies, and savory noodles!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry before slicing to avoid excess moisture.
What Can I Substitute for Chow Mein Noodles?
If you can’t find chow mein noodles, egg noodles or even thin spaghetti work well. Just cook them until al dente to prevent mushiness, then drain and rinse under cold water to stop cooking.
How Should I Store Leftovers?
Store leftover Chicken Chow Mein in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to keep the noodles moist.
Can I Make This Recipe Vegetarian?
Absolutely! Swap the chicken for tofu or tempeh, and replace the oyster sauce with a vegetarian mushroom sauce or additional soy sauce for similar umami flavors.
