There’s something about stir-fried noodles, glossy with sauce and piled high with tender chicken and crisp vegetables, that just feels like home. Chicken Chow Mein was one of those dishes I learned to make in my mother’s kitchen, where the wok never quite cooled down and the smell of garlic and ginger filled every corner.
I still remember the summer of 1962, standing on a wooden stool so I could see into that old cast-iron pan the noodles sizzling, the snap of the cabbage hitting the heat. The secret, I told Eleanor years later, is never to crowd the wok. Let each ingredient have its moment. That’s how you get those beautiful browned edges and that unmistakable flavor that brings everyone to the table without a single word spoken.
PrintEasy Chicken Chow Mein Recipe That is Irresistible
This Chicken Chow Mein features tender chicken, crisp vegetables, and springy noodles combined in a flavorful sauce. It’s a quick and satisfying dish perfect for weeknight dinners or meal prep. Enjoy a homemade version better than takeout.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Standard
Ingredients
- 6 oz boneless chicken breast or thighs thinly sliced
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup chicken broth
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce *Footnote 1
- 2 teaspoons sugar
- 1/4 teaspoon white pepper or ground black pepper
- 1 teaspoon sesame oil
- 2 tablespoons peanut oil or vegetable oil
- 4 cups shredded cabbage *Footnote 2
- 2 cloves garlic finely chopped
- 1 tablespoon ginger minced
- 10 oz fresh chow mein noodles or 6 oz (170 g) dried chow mein noodles
- 2 small carrots julienned (yields 1 cup) *Footnote 2
- 1 anaheim pepper or other hot pepper of your choice sliced Optional
- 4 green onions cut into 2 inch (5 cm) pieces white part halved lengthwise
Instructions
- Mix the chicken with the marinating ingredients in a medium bowl by hand until evenly coated.
- In a small bowl, stir together all the sauce ingredients until combined.
- Cook the noodles according to package directions stopping one minute early, rinse with water, drain well, and set aside; fresh noodles only need a brief dip in boiling water for about one minute.
- Heat one tablespoon of oil in a large skillet over medium-high heat until hot, arrange the chicken in a single layer and cook until the bottom is lightly golden about 30 to 45 seconds, flip and cook the other side until the chicken is just white about 30 to 45 seconds, then remove to a plate.
- Add the remaining oil, ginger, and garlic to the pan and stir briefly to release their aroma.
- Toss in the carrots and cabbage and stir-fry until just starting to soften about one minute, then add the noodles and toss with tongs.
- Return the chicken to the pan and pour the sauce over everything, toss thoroughly to combine.
- Mix in the hot pepper and green onions, continue tossing until the sauce is mostly absorbed and heated through.
- Serve immediately while hot as a main dish.
Notes
- Add 1 teaspoon dark soy sauce for a dark brown color
- You can skip it and it won’t affect the taste of the dish
- Use 5 cups of pre-cut coleslaw mix to replace the cabbage and carrot and save prep time
Nutrition
- Serving Size: 1 serving
- Calories: 254kcal
- Sugar: 9.3g
- Sodium: 623mg
- Fat: 10.2g
- Saturated Fat: 1.6g
- Carbohydrates: 29.1g
- Fiber: 3.7g
- Protein: 13.3g
- Cholesterol: 40mg
Why You’ll Love This Recipe
There are nights when you want something that feels like a treat but doesn’t keep you standing at the stove for an hour. This is that dish. In less than half an hour, you’ll have tender chicken, crisp vegetables, and springy noodles all glossed in a savory brown sauce that clings to every bite.
What makes this special is how well it holds up to your week. You can swap the vegetables based on what’s in your crisper, adjust the heat with that anaheim pepper, or skip it altogether if you’re feeding little ones. It’s flexible without losing its soul.
Key Ingredients You’ll Need
The beauty of Chicken Chow Mein is in the balance protein, vegetables, noodles, and sauce each play their part. You’ll marinate the chicken with Shaoxing wine, cornstarch, and a pinch of salt so it stays tender even over high heat. The sauce brings everything together with chicken broth, oyster sauce, soy sauce, and just a touch of sugar and sesame oil for depth.
For the stir fry, you’ll need fresh or dried chow mein noodles, shredded cabbage, julienned carrots, garlic, ginger, and green onions. If you’re short on time, grab a bag of coleslaw mix and save yourself the chopping.
| Ingredient | Easy Swap |
|---|---|
| Boneless chicken breast | Chicken thighs (more tender) |
| Fresh chow mein noodles | Dried chow mein noodles |
| Cabbage & carrots | 5 cups coleslaw mix |
| Shaoxing wine | Dry sherry |
| White pepper | Black pepper |
How It All Comes Together
Start by marinating your chicken this step only takes a minute but makes all the difference in keeping it juicy. While the chicken sits, mix up your sauce and cook your noodles just until al dente. If you’re using fresh noodles, a quick dip in boiling water is all they need.
The stir fry happens fast. Sear the chicken first so it gets those golden edges, then pull it out. Add your aromatics ginger and garlic and let them bloom in the hot oil before tossing in the carrots and cabbage. The noodles go in next, followed by the chicken and sauce. Everything gets tossed together with tongs until glossy and fragrant.
Finish with the green onions and anaheim pepper, if you’re using it. The heat from the pan will soften them just enough while keeping that fresh bite.
Tips for Getting It Just Right
- Don’t overcook the noodles: Pull them a minute early. They’ll finish cooking in the pan and won’t turn mushy.
- Use high heat: This is what gives you those slightly charred, flavorful edges on the vegetables and chicken.
- Work quickly: Once you start stir frying, everything moves fast. Have all your ingredients prepped and within reach.
- Toss, don’t stir: Use tongs to lift and turn the ingredients. It keeps the noodles from breaking and distributes the sauce evenly.
How to Serve and Store
Serve this hot, straight from the pan, as a main dish. It’s hearty enough on its own, but if you want something on the side, a simple cucumber salad or steamed edamame works beautifully.
Leftovers keep well in the fridge for up to three days. Reheat gently in a skillet with a splash of water or chicken broth to loosen the noodles. The microwave works too, though the texture won’t be quite as springy.
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | 3 days | Store in airtight container; reheat with a splash of broth |
| Freezer | Not recommended | Noodles lose texture when frozen |
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FAQs ( Chicken Chow Mein )
What type of noodles work best for this dish?
Fresh chow mein noodles give the best texture and authentic flavor. If unavailable, dried chow mein noodles or even ramen noodles work well. Avoid using spaghetti as it doesn’t hold the sauce properly and lacks the right chewiness.
Can I use leftover chicken for this recipe?
Absolutely! Leftover rotisserie chicken or grilled chicken works perfectly. Add it during the last 2-3 minutes of cooking to heat through without overcooking. This actually saves time and adds great flavor to the stir-fry.
How do I prevent the vegetables from getting mushy?
Cook vegetables in order of firmness – start with carrots and celery, then add cabbage and onions. Keep the heat high and stir constantly. Each vegetable should only cook for 1-2 minutes to maintain that perfect crisp-tender texture.
What makes the sauce taste authentic?
The key is balancing soy sauce, oyster sauce, and a touch of sesame oil. Dark soy sauce adds color while light soy sauce provides saltiness. A pinch of sugar and white pepper round out the flavors perfectly.
How long does this meal keep in the refrigerator?
This dish stays fresh for 3-4 days in the refrigerator when stored in an airtight container. Reheat in a skillet over medium heat or microwave in 30-second intervals. The noodles may absorb some sauce, so add a splash of soy sauce if needed.
You’ll have this Chicken Chow Mein on the table in twenty minutes, and the smell alone will bring everyone running. The noodles come out glossy and tender, the chicken stays juicy, and those vegetables still have that beautiful snap. It’s the kind of dinner that feels like a hug after a long day.
If you want a little more heat, try adding a sprinkle of red pepper flakes with the garlic. Swap in snow peas or bok choy when they’re in season they’re lovely. Leftovers reheat beautifully in a skillet with just a splash of broth to bring the noodles back to life. A trick from my own mother’s kitchen: always taste as you go and trust your instincts.
I’d love to hear how this turns out in your home. Did you add your own twist? Share a photo or tell me what your family thought. Save this recipe for a night when you need something quick and comforting, or pass it along to someone who could use a warm meal and a little kitchen love.
