Chicken Chow Mein Recipe hits that perfect takeout-style flavor with tender chicken, chewy noodles, crisp veggies, and a glossy, savory sauce in under 35 minutes. It suits busy weeknights, picky eaters, meal prep fans, and anyone who loves a good noodle slurp. I cooked versions of this dish in tiny apartments, new houses, and one very questionable rental kitchen, and it never let me down.
Why Make This Chicken Chow Mein Recipe at Home
You control the salt, oil, veggies, and quality of chicken, so the dish tastes fresher than most takeout. The noodles stay springy, the veggies stay crisp-tender, and the sauce actually clings instead of pooling at the bottom of the pan.
You also save money and skip soggy delivery containers. Once you cook this a couple of times, you can go from “pan on the stove” to “noodles on the table” in about half an hour.
“This Chicken Chow Mein Recipe tastes like my favorite takeout, but fresher, hotter, and somehow even better at home. ★★★★★”
Ingredients You Need
Noodles and Chicken
- 8 ounces chow mein noodles or thin egg noodles
- Use fresh refrigerated chow mein noodles if your store carries them.
- Substitute thin spaghetti in a pinch and cook it slightly al dente.
- 1 pound boneless skinless chicken breast or thighs, thinly sliced
- Thighs stay juicier and handle high heat better.
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce (for marinating the chicken)
- 1 teaspoon toasted sesame oil (for marinating the chicken)
Vegetables
Use what you like, but this combo gives great texture and color.
- 1 cup shredded green cabbage or coleslaw mix
- Bagged coleslaw mix saves time and works perfectly.
- 1 small carrot, julienned or cut into thin matchsticks
- 1 small onion, thinly sliced
- 1 cup bean sprouts (fresh if possible)
- 3 green onions, sliced (whites and greens separated)
- 1/2 cup sliced celery (optional but classic)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
Chow Mein Sauce
Mix this in a small bowl before you start cooking.
- 3 tablespoons soy sauce
- Use low sodium if you watch your salt.
- 1 tablespoon oyster sauce
- This adds deep savory flavor; skip only if you must.
- 1 tablespoon hoisin sauce
- 1 tablespoon dark soy sauce (optional, for color and richer flavor)
- 1 teaspoon sugar or honey
- 1/2 teaspoon white pepper or black pepper
- 1/2 cup chicken broth or water
- 2 teaspoons cornstarch
Oil and Seasoning
- 2–3 tablespoons neutral oil (canola, vegetable, avocado, or peanut oil)
- Extra soy sauce to taste at the end
- Extra sesame oil to drizzle at the end (optional)
Equipment
- Large wok or wide, heavy skillet
- A big nonstick skillet works if you do not own a wok.
- Tongs or chopsticks for tossing noodles
- Cutting board and sharp knife
- Small bowls for sauce and marinade
- Pot for boiling noodles if you use dried noodles
Tips & Mistakes
- Slice chicken thinly against the grain so it cooks quickly and stays tender.
- Marinate the chicken with soy sauce, sesame oil, and cornstarch for at least 10 minutes so it stays juicy and flavorful.
- Boil noodles just until slightly firm, then rinse quickly in cold water so they do not turn mushy in the pan.
- Dry the noodles well before stir frying so they fry instead of steaming.
- Preheat your wok or skillet until it feels very hot so the chicken and veggies sear instead of stew.
- Stir fry in batches if your pan looks crowded so you keep good browning and texture.
- Keep veggies slightly crisp and avoid overcooking them into a soft tangle.
- Mix the sauce before you start cooking so you do not scramble around while the pan sits on high heat.
- Taste at the end and adjust with soy sauce, a pinch of sugar, or a splash of broth instead of guessing early.
- Do not drown the noodles in sauce; you want them glossy and coated, not soupy.
How to Make Chicken Chow Mein Recipe
Step 1: Prep the Chicken and Noodles
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Slice the chicken into thin strips and place it in a bowl.
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Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 tablespoon cornstarch.
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Toss until the chicken looks evenly coated, then set it aside while you prep everything else.
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If you use dried chow mein noodles or thin spaghetti, cook them in salted boiling water until just al dente.
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Drain and rinse briefly with cold water to stop the cooking.
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Toss with a teaspoon of oil so they do not stick, then set aside.
Step 2: Mix the Chow Mein Sauce
- In a small bowl, add soy sauce, oyster sauce, hoisin sauce, dark soy sauce if you use it, sugar, white pepper, chicken broth, and cornstarch.
- Whisk until the cornstarch dissolves completely and the sauce looks smooth.
- Keep this bowl near the stove so you can grab it quickly.
Step 3: Stir Fry the Chicken
- Heat 1–1.5 tablespoons oil in your wok or large skillet over medium high heat until it shimmers.
- Add the marinated chicken in a single layer and let it sit for 30 seconds before you stir.
- Stir fry the chicken until it cooks through and browns in spots, about 4–5 minutes.
- Transfer the chicken to a plate and keep it nearby.
Step 4: Stir Fry the Vegetables
- In the same pan, add another tablespoon of oil if the pan looks dry.
- Add onion, celery, and carrot, then stir fry for 2–3 minutes until they start to soften but still feel crisp.
- Add garlic, ginger, cabbage, and the white parts of the green onions.
- Stir fry for another 1–2 minutes until the cabbage just wilts and everything smells fragrant.
Step 5: Add Noodles and Sauce
- Add the cooked noodles to the pan with the vegetables.
- Toss gently with tongs or chopsticks so the noodles mix with the veggies.
- Give the sauce a quick stir, then pour it over the noodles.
- Toss and stir until the sauce thickens slightly and coats the noodles evenly.
Step 6: Finish With Chicken and Bean Sprouts
- Add the cooked chicken back into the pan along with bean sprouts and the green parts of the green onions.
- Toss everything together for 1–2 minutes over medium high heat until the bean sprouts soften slightly and the chicken heats through.
- Taste and adjust with a splash of soy sauce, a pinch of sugar, or a drizzle of sesame oil if you want more flavor.
- Turn off the heat and serve the Chicken Chow Mein Recipe hot.
Variations I've Tried
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Spicy Chicken Chow Mein
Add 1–2 teaspoons chili garlic sauce or sriracha to the chow mein sauce.
Toss in sliced fresh chili or red pepper flakes with the veggies for extra heat. -
Veggie-Packed Chow Mein
Swap half the chicken with extra veggies like bell peppers, snap peas, or broccoli florets.
Keep the same sauce amounts so the noodles still taste rich and balanced. -
Chicken and Shrimp Chow Mein
Use 1/2 pound chicken and 1/2 pound shrimp.
Cook the shrimp separately until they turn pink, then add them back in at the end with the chicken. -
Gluten-Free Version
Use gluten-free tamari instead of soy sauce and a gluten-free oyster sauce.
Swap regular noodles with gluten-free rice noodles and cook them gently so they stay firm. -
Low-Sodium Version
Use low-sodium soy sauce and low-sodium broth.
Add flavor with extra garlic, ginger, and a splash of rice vinegar instead of more salt.
How to Serve Chicken Chow Mein Recipe
Serve Chicken Chow Mein Recipe straight from the wok while the noodles stay hot and glossy. Top each bowl with extra sliced green onions and a sprinkle of sesame seeds if you like texture. Add a side of steamed broccoli, cucumber salad, or simple stir fried bok choy to round out the meal. Offer chili oil or chili crisp on the side for anyone who likes more heat.
How to store
- Fridge: Cool leftovers to room temperature within 1 hour, then store in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: Place cooled chow mein in freezer-safe containers or bags, remove as much air as possible, and freeze for up to 2 months.
- Reheating on the stove: Reheat in a skillet over medium heat with a splash of water or broth, tossing often until hot and loosened.
- Reheating in the microwave: Place in a microwave-safe bowl, cover loosely, and heat in 45–60 second bursts, stirring between each burst until hot.
Chicken Chow Mein Recipe
Ingredients
Instructions
- Slice the chicken into thin strips and place it in a bowl.
- Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 tablespoon cornstarch to the chicken and toss until evenly coated. Set aside to marinate while you prepare the other ingredients.
- Cook the chow mein noodles or thin egg noodles in salted boiling water until just al dente. Drain and rinse briefly with cold water to stop the cooking, then toss with a little oil so they do not stick and set aside.
- In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, dark soy sauce if using, sugar, white or black pepper, chicken broth or water, and cornstarch.
- Whisk until the cornstarch dissolves completely and the sauce is smooth. Keep the sauce near the stove.
- Heat 1 to 1 1/2 tablespoons neutral oil in a large wok or wide skillet over medium-high heat until it shimmers.
- Add the marinated chicken in a single layer and let it cook undisturbed for about 30 seconds, then stir fry until cooked through and browned in spots, about 4 to 5 minutes.
- Transfer the cooked chicken to a plate and set aside.
- In the same pan, add another tablespoon of oil if needed.
- Add the sliced onion, celery, and carrot and stir fry for 2 to 3 minutes until they start to soften but are still crisp.
- Add the garlic, ginger, cabbage, and the white parts of the green onions. Stir fry for another 1 to 2 minutes until the cabbage just wilts and the mixture is fragrant.
- Add the cooked noodles to the pan with the vegetables.
- Toss gently with tongs or chopsticks to combine the noodles and vegetables.
- Stir the prepared sauce, then pour it over the noodles. Toss and stir until the sauce thickens slightly and coats the noodles evenly.
- Return the cooked chicken to the pan along with the bean sprouts and the green parts of the green onions.
- Toss everything together over medium-high heat for 1 to 2 minutes until the bean sprouts soften slightly and the chicken is heated through.
- Taste and adjust with extra soy sauce, a pinch of sugar, or a drizzle of sesame oil if desired.
- Remove from the heat and serve the chicken chow mein hot.
Notes
Approximate per serving (1 of 4): 480 calories; fat 17 g; saturated fat 3 g; carbohydrates 53 g; fiber 4 g; sugars 8 g; protein 30 g; sodium 1450 mg. Values will vary based on specific ingredients, brands, and portion sizes.
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