There’s something about noodles tangled with crispy vegetables and tender chicken that just feels right on a weeknight. Chicken Chow Mein brings that satisfying wok-tossed flavor straight to your table no takeout menu needed.
I started testing this back in spring 2019 when I was deep into researching how different soy sauces and sesame oils shift the entire flavor balance of a stir-fry. The key turned out to be cooking the noodles just shy of done they finish perfectly in the pan and soak up all that savory sauce without going mushy. After tweaking the ratio about a dozen times, I finally heard my daughter say, “Wait, you made this?” Best compliment ever.
PrintEasy Chicken Chow Mein Recipe Perfect for Busy Nights
This Chicken Chow Mein recipe is quick and simple to prepare with fresh noodles and veggies. Loaded with juicy chicken and a flavorful sauce, it’s perfect for busy weeknight dinners and beats takeout every time.
- 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
- 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
- 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
- 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
- Combine the chicken with the marinating ingredients in a bowl and mix thoroughly to coat the chicken evenly.
- Whisk together all the sauce ingredients in a separate small bowl until fully blended.
- Cook the noodles by boiling them according to the package instructions slightly less by one minute; rinse with cold water, drain well, and set aside.
- Heat one tablespoon of oil in a large skillet on medium-high and carefully spread the chicken in a single layer. Let it cook until the bottom is golden ninety seconds total, flipping once halfway through, then remove the chicken to a plate.
- Add the remaining oil to the skillet along with minced ginger and garlic and stir briefly to release aromas.
- Toss in the carrots and cabbage and stir-fry just until they begin to soften about one minute, then add the noodles and cooked chicken, pouring the sauce over to combine.
- Stir in the sliced pepper and green onions, tossing until all the sauce is absorbed, then transfer to plates and serve immediately.
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 Chicken Chow Mein
What makes this recipe shine is how fast it all comes togetherless than 30 minutes from prep to plate. You get restaurant-quality flavor without the wait or the mystery ingredients.
- One-pan magic: Everything cooks in a single skillet, so cleanup is minimal and the flavors layer beautifully as you go.
- Crisp-tender texture: Fresh vegetables stay crunchy while the noodles soak up that rich, savory sauce.
- Marinated chicken: A quick toss in Shaoxing wine and cornstarch keeps every bite juicy and tender.
- Nostalgic comfort: It tastes like the chow mein you remember from Friday night dinners, but fresher and more flavorful.
Key Ingredients That Make the Difference
A handful of pantry staples and fresh produce work together to create that signature wok-tossed flavor. Here’s what you’ll need and why each one matters.
- Fresh chow mein noodles: They’re springy and absorb sauce beautifully. If using dried, just cook them one minute shy of the package instructions so they finish perfectly in the pan.
- Shaoxing wine: This adds a subtle depth that balances the salty and sweet notes. Dry sherry works in a pinch.
- Oyster sauce: The secret to that rich, umami-packed coating that clings to every strand.
- Shredded cabbage and julienned carrots: They bring crunch and color. Swap in coleslaw mix if you’re short on time.
- Ginger and garlic: The aromatic duo that gives the whole dish its fragrant backbone.
How to Make It: Step-by-Step
The process is straightforward once you have everything prepped. I always set out my ingredients mise-en-place styleit makes the stir-fry part feel like a quick dance rather than a scramble.
| Step | What to Do | Time |
|---|---|---|
| 1. Marinate | Toss sliced chicken with Shaoxing wine, cornstarch, and salt | 2 min |
| 2. Mix sauce | Whisk together chicken broth, oyster sauce, soy sauce, sugar, sesame oil, white pepper, and Shaoxing wine | 1 min |
| 3. Cook noodles | Boil fresh or dried noodles until al dente, then drain and set aside | 3–5 min |
| 4. Sear chicken | Cook in hot oil until just golden, then remove to a plate | 1–2 min |
| 5. Stir-fry veggies | Add ginger, garlic, carrots, and cabbage; cook until softened | 1–2 min |
| 6. Combine | Toss in noodles, chicken, sauce, pepper, and green onions until well coated | 2 min |
Pro Tip: Don’t skip draining the noodles wellextra water will dilute your sauce and make everything soggy.
Simple Swaps and Tweaks
This recipe is flexible enough to adapt to what’s in your fridge or what your family prefers. Here are a few swaps I’ve tested that work beautifully.
| Original Ingredient | Easy Swap |
|---|---|
| Chicken breast | Boneless thighs (juicier and more forgiving) |
| Fresh chow mein noodles | Dried chow mein or even lo mein noodles |
| Cabbage + carrots | 5 cups coleslaw mix (major time-saver) |
| Anaheim pepper | Bell pepper for no heat, jalapeño for more kick |
| Peanut oil | Vegetable or canola oil |
Note: If you want a darker color, add 1 teaspoon of dark soy sauce to the sauce mixit won’t change the flavor, just the look.
Serving and Storing Your Chow Mein
Serve this hot straight from the skillet as a complete one-dish dinner. It’s hearty enough on its own, but I sometimes set out extra soy sauce or chili oil for anyone who wants a little more punch.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the noodles. The microwave works too, but the stovetop keeps the texture better.
Make-ahead tip: You can prep the chicken marinade and chop all your vegetables a few hours ahead. Keep everything chilled, then stir-fry when you’re ready to eat.
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FAQs ( Chicken Chow Mein )
What type of noodles work best for this recipe?
Fresh lo mein noodles or dried chow mein noodles give the most authentic texture. If unavailable, linguine or spaghetti make good substitutes. Cook them slightly al dente since they’ll finish cooking in the wok with the other ingredients.
Can I prepare ingredients ahead of time?
Yes, prep work is key for successful stir-frying. Slice chicken, chop vegetables, and mix sauce up to 4 hours ahead. Store everything separately in the refrigerator. Cook the noodles just before stir-frying for best results.
Why does my stir-fry turn out soggy?
The wok or pan isn’t hot enough, or you’re overcrowding ingredients. Use high heat and cook in batches if needed. Pat chicken and vegetables dry before cooking, and add sauce only at the very end to prevent steaming.
What vegetables can I substitute or add?
Bell peppers, snap peas, broccoli, and mushrooms work wonderfully in this dish. Carrots and baby corn add nice crunch too. Just maintain the same total amount of vegetables and add harder ones first, softer ones last.
How do I store and reheat leftovers?
Store in the refrigerator for up to 3 days in an airtight container. Reheat in a hot skillet with a splash of oil rather than the microwave to restore the texture. The noodles will taste almost as good as fresh.
Your New Go-To Weeknight Dinner
This Chicken Chow Mein comes together in under 30 minutes and delivers that glossy, savory tangle of noodles you crave. The vegetables stay crisp, the chicken stays tender, and every bite tastes like a little victory. You’ll love how it turns outbright, satisfying, and somehow better than takeout.
For an extra layer of flavor, I sometimes toss in a handful of snap peas or shiitake mushrooms during the stir-fry. A drizzle of chili oil at the table wakes everything up if you like a little heat. Leftovers reheat beautifully in a hot skillet with just a splash of brotha trick I learned from testing this recipe more times than I can count. It keeps the noodles from clumping and brings back that fresh-from-the-wok feel.
I’d love to see how yours turns outsnap a photo and tag me, or leave a comment if you tried a fun swap. Did you grow up ordering chow mein on Friday nights, or is this a new favorite in the making? Either way, save this recipe and share it with someone who needs an easy, delicious dinner idea. Here’s to noodles that feel like a warm hug.
