This chicken chow mein is a comforting, restaurant-style meal you can easily make at home in one pan. Tender strips of chicken, crisp vegetables, and classic chow mein noodles are tossed in a rich, savory-sweet sauce that coats every bite. It’s satisfying, flavorful, and perfect for busy weeknights when you want something hearty without the hassle of takeout.
Why You’ll Love This Recipe
You’ll love how quickly this dish comes together while still tasting like a special meal. Everything cooks in a single pan, which means less cleanup and more time to enjoy dinner. The homemade chow mein sauce strikes the perfect balance between salty and slightly sweet, and the combination of chicken, noodles, and vegetables makes this a complete, filling meal. It’s also easy to customize with different vegetables depending on what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chow mein
1 lb boneless, skinless chicken breast, sliced into thin strips
3 tablespoons oil
12 oz chow mein noodles, uncooked
2 cups green cabbage, thinly sliced
1 large carrot, julienned
1/2 cup green onions, chopped
2 garlic cloves, minced
In a small bowl, whisk together the oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar until smooth. Set the sauce aside.
Cook the chow mein noodles according to the package instructions. Drain them well, rinse briefly with cold water, and set aside.
Heat a large wok or deep skillet over medium heat and add the oil. Add the sliced chicken and cook, stirring occasionally, until the chicken is fully cooked and lightly golden. Remove the chicken from the pan and set aside.
In the same pan, add the cabbage, carrot, and garlic. Sauté for 3 to 4 minutes, stirring frequently, until the vegetables are slightly softened but still crisp.
Return the cooked chicken to the pan along with the noodles. Pour the prepared sauce evenly over everything. Toss well and cook for about 2 minutes, allowing the sauce to thicken and coat the noodles evenly.
Remove from heat, sprinkle with chopped green onions, and serve hot.
Servings and timing
This recipe makes 8 servings.
Preparation time is about 15 minutes, and cooking time is approximately 20 minutes, for a total time of 35 minutes.
Variations
You can easily adjust this recipe to suit your preferences. Swap the vegetables for broccoli, bok choy, baby corn, or spinach. For a lighter version, use extra vegetables and slightly fewer noodles. If you prefer a spicier dish, add a pinch of chili flakes or a drizzle of chili sauce to the sauce mixture.
Storage/Reheating
Store leftover chicken chow mein in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. You can also reheat it in the microwave in short intervals, stirring in between to heat evenly.
FAQs
Can I make chicken chow mein ahead of time?
Yes, you can prepare it ahead of time and store it in the refrigerator. It reheats well and is great for meal prep.
What kind of noodles work best for chow mein?
Traditional chow mein noodles made with wheat and egg work best, but thin egg noodles are a good substitute if needed.
Can I use pre-cooked chow mein noodles?
Yes, pre-cooked noodles can be used. Skip the boiling step and add them directly to the pan when combining with the sauce.
Is this recipe very salty?
Using low-sodium soy sauce helps control the salt level. You can also adjust the oyster sauce to taste.
Can I add more vegetables?
Absolutely. This recipe is very flexible, and extra vegetables add more texture and nutrition.
How do I keep the noodles from sticking together?
Rinsing the cooked noodles with cold water helps remove excess starch and prevents sticking.
Can I freeze chicken chow mein?
Freezing is not recommended, as the noodles can become soft and lose their texture when thawed.
What oil is best for stir-frying?
A neutral oil with a high smoke point, such as vegetable or sunflower oil, works well.
Can I make this dish gluten-free?
You can use gluten-free noodles and gluten-free soy sauce, but always check labels to be sure.
How do I know when the sauce is ready?
The sauce is ready when it thickens slightly and evenly coats the noodles and vegetables.
Conclusion
Chicken chow mein is a flavorful, comforting dish that’s easy to make at home and perfect for sharing with family or friends. With simple ingredients, a quick cooking time, and a delicious homemade sauce, this recipe is sure to become a regular part of your dinner rotation.
Chicken chow mein is a quick, flavorful stir-fried noodle dish made with juicy chicken, crisp vegetables, and a savory-sweet homemade sauce. It’s a satisfying and easy one-pan meal perfect for busy weeknights.
Ingredients
1 lb boneless, skinless chicken breast, sliced into thin strips
3 tablespoons oil (vegetable or sunflower)
12 oz chow mein noodles, uncooked
2 cups green cabbage, thinly sliced
1 large carrot, julienned
1/2 cup green onions, chopped
2 garlic cloves, minced
Chow Mein Sauce:
4 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
3 tablespoons light sesame oil (not toasted)
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon granulated sugar
Instructions
In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar until smooth. Set aside.
Cook chow mein noodles according to package instructions. Drain, rinse with cold water, and set aside.
Heat oil in a large wok or skillet over medium heat. Add sliced chicken and cook until golden and cooked through. Remove and set aside.
In the same pan, add cabbage, carrot, and garlic. Sauté for 3–4 minutes until slightly softened.
Return chicken to the pan. Add noodles and pour the sauce over everything.
Toss well and cook for about 2 minutes, allowing the sauce to thicken and coat the noodles.
Remove from heat, sprinkle with green onions, and serve hot.
Notes
Use low-sodium soy sauce to control salt levels.
Add extra vegetables like broccoli, bok choy, or baby corn as desired.
Spice it up with chili flakes or chili sauce for heat.
Pre-cooked noodles can be used to save time—just skip the boiling step.
Rinse noodles with cold water after cooking to prevent sticking.
