Chicken Chow Mein

Jump to Recipe

Craving a classic takeout dinner, but want it at your own table, on your own schedule? Chicken chow mein is a simple, speedy dish you can prepare at home, bringing the flavors and textures you expect—tender chicken, crisp vegetables, chewy noodles, and that glossy, savory sauce—right into your kitchen. This dish isn’t just about saving time. It’s about savoring each bite, knowing exactly what’s in your bowl, and customizing it to your taste.

Whether you’re a busy parent, a student, or just someone hunting for a reliable, homemade dinner, this chicken chow mein recipe delivers both comfort and energy. Let’s get you cooking.

Why This Chicken Chow Mein Works

Chicken chow mein stays popular for several reasons, some nostalgic, some practical. Here’s what makes this version shine:

• Balanced flavor: The sauce balances salty soy, a touch of sweetness, deep umami from oyster sauce, plus a dash of tangy vinegar.
• Great texture: You’ll get chewy noodles, juicy chicken, and a pleasing crunch from the veggies.
• Customizable: Swap in your favorite vegetables. Use chicken thighs for flavor, or breast for leaner meat.
• Quick and easy: Most of the active cooking time is under high heat. From start to finish, you’ll have dinner on the table in around thirty minutes.
• One-pan meal: Minimal cleanup lets you enjoy your food instead of worrying about a pile of dishes.

Essential Ingredients

A great chow mein depends on fresh ingredients and a simple, effective sauce. Here’s what you’ll need:

Chow Mein Noodles

• Find them in the Asian section of most grocery stores, labeled as “chow mein” or “thin egg noodles.”
• Can substitute fresh yakisoba or even spaghetti cooked al dente if needed.

Chicken

• Boneless skinless chicken breast or thighs.
• Slice thin across the grain for tenderness and quick, even cooking.

Vegetables

• Cabbage (green or Napa), shredded—gives the classic crunch.
• Carrots, julienned or sliced thin.
• Bean sprouts for freshness.
• Green onions sliced on the diagonal; reserve some for garnish.
• Optional bookends: thinly sliced bell peppers, snap peas, or mushrooms for variety.

Aromatics

• Garlic (2–3 cloves, minced).
• Ginger (1-inch piece, peeled and minced or grated).
• Both provide depth and a warm kick.

Sauce

• Soy sauce: The seasoning backbone.
• Oyster sauce: Adds savory richness.
• Sesame oil: For aroma and flavor; a little goes a long way.
• Rice vinegar: Brings mild acidity.
• Sugar: Balances the flavors.
• White pepper: For a subtle, aromatic heat.

Oil

• Neutral oil with a high smoke point—canola, peanut, or sunflower all work well.

The Chicken Chow Mein Blueprint

Ingredient Table

Step-By-Step: How to Make Chicken Chow Mein

1. Get Everything Ready

Start by prepping your ingredients. Slice the chicken, shred the cabbage, julienne the carrot, and chop the green onions. Stir-fries come together fast, so having everything chopped and measured keeps you in control.

2. Cook the Noodles

Boil the noodles according to package directions. Go for al dente. Rinse under cold water to stop cooking, then toss lightly with oil to prevent clumping.

Tip: If using dry noodles, they may need 3–5 minutes. Fresh noodles require only a quick dip in boiling water. Watch closely.

3. Stir-Fry the Chicken

• Heat a large wok or nonstick skillet over high heat.
• Add a tablespoon of oil.
• Once shimmering, scatter in the chicken.
• Stir-fry for 3–4 minutes so the pieces are browned and cooked through.
• Transfer chicken to a plate and set aside.

4. Sauté the Vegetables

• In the same pan, add a bit more oil if needed.
• Toss in ginger and garlic, stir quickly to avoid burning.
• Add cabbage and carrots. Stir-fry for 2–3 minutes, letting edges char slightly for flavor.
• Add bean sprouts and half the green onions. Cook for 1 minute more.

5. Combine Sauce

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and white pepper.

6. Bring It All Together

• Lower the heat to medium-high.
• Return the chicken to the pan.
• Add cooked noodles to the vegetables and chicken.
• Pour the sauce over everything.
• Use tongs or two spatulas to gently toss and mix.
• Stir-fry for another 2 minutes, until everything is glossy, hot, and coated.

7. Serve

Scoop the chow mein onto plates or bowls. Top with reserved green onions. Add chili oil, sesame seeds, or more soy sauce if you like.

Tips for Restaurant-Style Chicken Chow Mein

• Prep first: Have all ingredients ready before heating your pan. High-heat cooking waits for no one.
• No overcrowding: Cook chicken and vegetables in batches if necessary, so everything stays seared and crisp.
• Noodle trick: A splash of water or chicken broth in the pan helps noodles loosen and take on the sauce.
• Gentle mixing: Use tongs to toss, not stir, to keep the noodles intact.
• Protein swap: Try shrimp, beef, or tofu.
• Veggie play: Add red bell peppers, mushrooms, or snow peas for color and sweetness.

Storing and Reheating Leftovers

Chow mein holds up well for next-day lunches or quick dinners.

To Store: Let cool to room temperature. Place in an airtight container. Refrigerate for up to 4 days.

To Reheat: Use a skillet over medium heat, adding a splash of water to loosen the noodles. Microwave in bursts of 30 seconds, stirring between each, until hot.

Flavor Variations

Don’t be afraid to make chow mein your own. Here are easy ways to adjust:

• Spicy: Add chili flakes or chili paste to the sauce.
• Gluten-free: Use tamari or coconut aminos, and check the labels on your noodles and oyster sauce.
• More umami: Add a splash of fish sauce or a sprinkle of MSG.
• Low-sodium: Reduce the soy sauce and opt for low-sodium versions of sauces.

Presentation and Pairings

Serve chicken chow mein on its own or pair it with a simple cucumber salad, steamed edamame, or egg drop soup. A garnish of toasted sesame seeds or fresh cilantro adds a final flourish.

Frequently Asked Questions

Can I Make Chow Mein Ahead?

Yes, assemble and store in the fridge, but for best texture, keep the noodles and sauce separate until reheating.

What’s the Difference Between Chow Mein and Lo Mein?

Chow mein features stir-fried noodles that are slightly crisp or chewy, while lo mein noodles are boiled, then tossed in sauce without frying.

Can I Freeze Chicken Chow Mein?

It can be frozen, but noodles may soften. Freeze in single portions for easy defrosting.

Chicken chow mein turns everyday ingredients into a lively, comforting meal. Fast enough for weeknights, loaded with vegetables and customizable to fit your cravings, this recipe puts takeout favorites at your fingertips—no delivery required.