Chicken Chow Mein is a classic takeout favorite that’s easy to make right at home! It’s all about tender, juicy chicken pieces tossed with crisp vegetables like cabbage, carrots, and bean sprouts, all wrapped up with soft, chewy noodles. The sauce blends soy sauce, garlic, and just a touch of sweetness to bring everything together perfectly.
I love making Chicken Chow Mein because it feels like a quick little treat on a busy weeknight. One tip I’ve picked up is to cook the veggies just enough so they still have a bit of crunch—that contrast with the tender noodles and chicken makes the dish really satisfying. Plus, it’s a great way to use up any veggies you have hanging out in the fridge.
Whenever I serve Chicken Chow Mein, I usually keep it simple with a sprinkle of green onions and a little drizzle of toasted sesame oil if I have it on hand. It’s such a family-friendly meal that almost everyone enjoys. Honestly, I think it’s those familiar flavors and textures that make it so comforting and fun to eat.
Key Ingredients & Substitutions
Noodles: I like using chow mein noodles for their texture, but thin egg noodles or even ramen can work great if you can’t find them. Just avoid overcooking to keep them chewy.
Chicken: Boneless skinless breasts are common, but thighs add more flavor and stay juicy. If you’re in a rush, pre-cooked chicken or even tofu are handy swaps.
Vegetables: Cabbage, carrots, and green onions bring crunch and freshness. Feel free to mix in bell peppers, snap peas, or mushrooms for variety.
Sauces: Soy sauce is essential for umami; low-sodium versions work well. Oyster sauce adds depth but can be skipped for a vegetarian version—replace with hoisin sauce or mushroom soy sauce.
How Do You Get Perfect Texture in Chow Mein Noodles and Veggies?
The secret is cooking noodles and veggies just right to keep that mix of soft and crisp:
- Boil noodles until just tender, then rinse with cold water to stop cooking and prevent them from getting mushy or sticky.
- When stir-frying veggies, keep the heat high and cook quickly so they stay crunchy and bright.
- Add vegetables in stages based on how long they take to cook—harder veggies like carrots go first, leafy greens last.
- Toss noodles gently with sauce and ingredients at the end to evenly coat without breaking them apart.
Equipment You’ll Need
- Wok or large skillet – perfect for high-heat stir-frying and tossing ingredients quickly.
- Chef’s knife – helps you slice chicken and chop veggies with ease.
- Cutting board – a stable surface for prepping all your ingredients safely.
- Pot – to boil the noodles before stir-frying.
- Slotted spoon or tongs – useful for draining noodles and mixing ingredients.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or thinly sliced beef for different protein options that cook quickly.
- Add sliced bell peppers or snap peas for extra color and crunch.
- Mix in baby corn or water chestnuts for added texture and subtle sweetness.
- Use hoisin or chili garlic sauce for a sweeter or spicier twist on the classic chow mein flavor.
Chicken Chow Mein
Ingredients You’ll Need:
Noodles & Protein:
- 8 oz (225g) chow mein noodles or thin egg noodles
- 2 boneless, skinless chicken breasts, thinly sliced
Vegetables:
- 1 small onion, sliced
- 1 cup cabbage, shredded
- 1 medium carrot, julienned or cut into matchsticks
- 2 cloves garlic, minced
- 1/2 cup green onions, cut into 1-inch pieces
- 1 cup fresh spinach or bok choy, chopped (optional)
Sauces & Seasonings:
- 2 tbsp vegetable oil (or peanut oil)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional for sweetness)
- 1 tsp sesame oil
- 1/4 cup chicken broth or water
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare ingredients and 15 minutes to cook. So, you’re looking at roughly 25 minutes total from start to finish — perfect for a quick, tasty meal any day!
Step-by-Step Instructions:
1. Prepare the Noodles:
Cook your chow mein noodles following the package directions until they’re just tender. Drain them well and rinse with cold water to stop cooking and prevent sticking. Set aside.
2. Mix the Sauce:
In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, and chicken broth. Stir them together and set aside.
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 pieces, season with salt and pepper, and stir-fry until they’re no longer pink and cooked through—about 4-5 minutes. Remove the chicken and set it aside.
4. Stir-Fry the Veggies:
Add the remaining 1 tablespoon of oil to the wok. Toss in the minced garlic and sliced onions, stir-frying until fragrant and the onions start to turn translucent. Then add in the carrots and cabbage, cooking for 2-3 minutes until the veggies are tender but still crisp.
5. Combine Everything:
Return the cooked chicken to the wok along with the noodles, green onions, and spinach or bok choy if you’re using them. Pour the sauce mixture over all the ingredients.
6. Final Toss and Serve:
Stir-fry everything together for 2-3 minutes, tossing constantly to make sure the noodles and veggies are nicely coated in sauce and heated through. Give it a taste and add salt or extra soy sauce if you want more flavor.
Serve your Chicken Chow Mein hot! If you like, garnish with extra green onions or a little drizzle of toasted sesame oil for a special touch.
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before slicing and cooking. Pat it dry to avoid excess moisture in the stir-fry.
What Can I Substitute for Chow Mein Noodles?
Thin egg noodles, ramen noodles, or even spaghetti can work in a pinch. Just cook them according to package instructions and avoid overcooking so they stay firm.
How Do I Store Leftover Chicken Chow Mein?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally to warm evenly.
Can I Make This Recipe Vegetarian?
Absolutely! Swap the chicken for tofu or extra vegetables, and replace oyster sauce with hoisin or mushroom soy sauce for a flavorful vegetarian version.
