Chicken Chow Mein is a classic dish that brings together tender chicken pieces with crunchy vegetables and soft noodles all tossed in a flavorful sauce. The mix of textures—from the chewy noodles to the crisp bell peppers and cabbage—makes every bite interesting and satisfying. It’s a meal that feels both light and hearty, perfect for those nights when you want something tasty but not too heavy.
I love making chicken chow mein because it’s quick to whip up and you can easily customize it with whatever veggies you have on hand. I usually add a splash of soy sauce and just the right amount of garlic and ginger to give it a nice punch without overpowering the other flavors. It’s one of those dishes that always turns out great and impresses friends and family alike.
My favorite way to enjoy chicken chow mein is straight from the wok, piping hot, with a few extra sprinkles of green onions on top. It’s perfect as a weeknight dinner, and leftovers taste even better the next day. Whenever I make it, it instantly reminds me of fun takeout nights, but with the comfort of home cooking.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for quick cooking and stay tender. If you prefer, chicken thighs add more flavor and are juicier.
Noodles: Chow mein or thin egg noodles work best for that classic texture. If you can’t find them, thin spaghetti or ramen noodles can be a good substitute.
Vegetables: Cabbage, carrots, and onions bring crunch and sweetness. Feel free to add bell peppers, snap peas, or mushrooms if you like.
Sauces: Soy sauce gives salty depth, while oyster sauce adds a mild sweetness and richness. You can skip oyster sauce or swap with hoisin sauce for a different flavor twist.
Sesame oil: Adds a warm, nutty aroma. Use just a little as it’s strong; toasted sesame oil is ideal here.
How to Stir-Fry Chicken and Veggies Without Them Turning Soggy?
Keep your heat high and ingredients moving! Stir-frying quickly cooks the chicken and veggies while locking in texture and flavor. Here’s how:
- Heat your wok or pan until very hot before adding oil.
- Add chicken in a single layer; cook without crowding to get a nice sear.
- Remove chicken once browned to avoid overcooking.
- Stir-fry vegetables quickly on high heat to keep them crisp-tender.
- Add noodles and sauce last, tossing gently to coat everything evenly.
This way, your Chicken Chow Mein will have tender meat and crunchy veggies—not mushy or soggy textures.
Equipment You’ll Need
- Wok or large skillet – heats evenly and gives you space to toss ingredients without spills.
- Sharp knife – makes slicing chicken and veggies quick and easy.
- Cutting board – protects your counters and gives a safe chopping surface.
- Colander – helps drain noodles properly to avoid sogginess.
- Mixing bowl – great for whisking your sauce together.
- Tongs or chopsticks – perfect for tossing noodles and stirring in the pan.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or thinly sliced beef for a tasty twist that cooks fast.
- Add snap peas or baby corn for extra crunch and mildly sweet flavors.
- Use hoisin sauce instead of oyster sauce for a sweeter, tangier taste.
- Sprinkle toasted sesame seeds on top for a light nutty flavor and extra texture.
How to Make Chicken Chow Mein
Ingredients You’ll Need:
- 8 oz (225g) chow mein noodles or thin egg noodles
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 small onion, sliced
- 1 cup shredded cabbage
- 1 carrot, thinly sliced into strips
- 2 green onions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
About Time Needed
This dish takes about 20 minutes in total—10 minutes to prep the ingredients and cook the noodles, and about another 10 minutes to stir-fry everything together. It’s quick to make and perfect for a tasty weeknight meal!
Step-by-Step Instructions:
1. Cook the Noodles:
Follow the package instructions to cook chow mein noodles until they are just tender (al dente). Drain them well and set aside so they don’t get soggy.
2. Mix the Sauce:
In a small bowl, stir together soy sauce, oyster sauce (if using), sesame oil, sugar, and a pinch of salt and pepper. Set this sauce mixture aside for later.
3. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry for about 4–5 minutes until cooked through and lightly browned. Then remove the chicken from the pan and set it aside.
4. Stir-Fry the Vegetables:
Use the same wok and add the remaining tablespoon of oil. Toss in minced garlic and ginger and stir-fry quickly for about 30 seconds until you smell the aroma. Then add the sliced onion, cabbage, and carrot strips. Stir-fry for 3–4 minutes until the vegetables soften slightly but still stay crisp.
5. Bring It All Together:
Return the cooked chicken to the wok, add the drained noodles, and pour the sauce evenly over everything. Toss gently but thoroughly, stirring for 2–3 minutes to make sure all ingredients are coated and heated through.
6. Finish and Serve:
Finally, stir in the chopped green onions, mix well, and remove the wok from heat. Serve your delicious chicken chow mein hot and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before slicing and cooking to ensure even cooking and the best texture.
Can I Substitute Different Noodles?
Absolutely. If you can’t find chow mein noodles, thin egg noodles, rice noodles, or even thin spaghetti can work well. Just cook according to package directions and drain thoroughly.
How Should I Store Leftovers?
Store any leftover chicken chow mein in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the noodles from drying out.
Can I Add Other Vegetables or Protein?
Yes! Feel free to add snap peas, bell peppers, or mushrooms for extra crunch and flavor. You can also swap the chicken for shrimp, beef, or tofu to suit your preferences.