Chicken Chow Mein is a classic takeout favorite that’s easy to make at home. It features tender pieces of chicken, crunchy vegetables like cabbage and carrots, and soft noodles, all tossed together with a tasty, savory sauce. The combination of textures and flavors makes it a dish that’s simple but completely satisfying.
I love making Chicken Chow Mein because it comes together quickly, and I can sneak in whatever veggies I have on hand. The key for me is getting those noodles just right—not too mushy, with a bit of chew. I also like to add a splash of soy sauce and a little sesame oil at the end to bring everything alive with flavor.
This dish works great as a weeknight dinner when you want something filling but not complicated. I often serve it with some steamed rice or just enjoy it on its own. It’s one of those meals that feels familiar, comforting, and perfect when you’re craving something a little like takeout but homemade with love.
Key Ingredients & Substitutions
Noodles: Fresh chow mein or egg noodles give the best texture—soft yet slightly chewy. If you can’t find fresh ones, dried egg noodles or thin spaghetti work well too. Just don’t overcook to avoid mushiness.
Chicken: I prefer boneless, skinless chicken breast for lean and tender pieces. Thighs are juicier and add more flavor but can be a bit fattier. Either works great depending on your preference.
Vegetables: Cabbage, carrots, and green onions add crunch and freshness. Snow peas or bell peppers add color and sweetness. Feel free to swap in snap peas, bean sprouts, or bok choy for a different twist.
Sauce: Soy sauce is the base for salty umami flavor. Oyster sauce adds sweetness and depth—a nice umami boost. For a vegetarian version, replace oyster sauce with mushroom sauce or hoisin sauce.
Sesame Oil: Just a small drizzle at the end brightens the dish and gives that classic toasty note. It’s strong, so add sparingly, or skip if you don’t have it.
How Do I Keep the Noodles from Getting Mushy?
Noodles can easily turn soft and lose their bite if overcooked. Here’s how I make sure they stay perfect:
- Cook noodles just until al dente, following package instructions closely.
- Drain and rinse quickly under cold water to stop cooking and remove excess starch.
- Toss the noodles lightly with a little oil to prevent sticking while you prepare the other ingredients.
- When you add noodles back to the pan, stir gently and quickly to coat with sauce without breaking them.
- Don’t over-simmer after adding sauce; a quick toss is all you need.
These steps help the noodles keep their texture and soak up the sauce just right.
Equipment You’ll Need
- Large wok or frying pan – perfect for quick stir-frying and tossing all ingredients evenly.
- Cutting board and sharp knife – for slicing chicken and chopping veggies easily.
- Large pot – to boil noodles without crowding.
- Colander – to drain the noodles quickly after boiling.
- Mixing bowl – handy for combining sauces before adding to the pan.
- Spatula or wooden spoon – helps stir and toss ingredients without scratching your cookware.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to suit your taste or make it vegetarian-friendly.
- Add baby corn or sliced mushrooms for extra texture and mild earthiness.
- Include a pinch of crushed red pepper flakes for a little heat if you like spice.
- Use hoisin sauce instead of oyster sauce for a sweeter, tangier flavor.
How to Make Chicken Chow Mein
Ingredients You’ll Need:
For The Noodles and Chicken:
- 8 oz fresh chow mein noodles or egg noodles
- 2 tbsp vegetable oil (divided)
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
For The Vegetables:
- 1 cup shredded cabbage
- 1 medium carrot, julienned
- 1/2 cup snow peas or green bell pepper, sliced
- 3 green onions, sliced into 1-inch pieces
For The Sauce:
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Salt and pepper, to taste
- Optional: sesame seeds for garnish
How Much Time Will You Need?
This Chicken Chow Mein recipe takes about 10-15 minutes to prepare and 10 minutes to cook. So, you’re looking at roughly 25 minutes total from start to finish, making it a quick and tasty meal perfect for busy days.
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the noodles according to the package instructions. Once cooked, drain them and set aside while you prepare the other ingredients.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook it until it’s no longer pink, which takes about 5-6 minutes. Then, remove the chicken from the pan and set it aside.
3. Stir-fry the Aromatics and Vegetables:
Add the remaining tablespoon of oil to the pan. Toss in the minced garlic and sliced onion, stirring and cooking for about 1 minute until they smell great. Next, add the carrot, cabbage, and snow peas or bell pepper. Stir-fry these veggies for 3-4 minutes until they are tender but still crisp.
4. Combine Everything and Add Sauce:
Put the cooked chicken back into the pan. Add the drained noodles and the green onions. Toss everything together so it mixes well. In a small bowl, mix the soy sauce, oyster sauce, and sesame oil. Pour this sauce mixture over the noodles and stir to coat everything evenly.
5. Thicken the Sauce and Finish:
Pour in the cornstarch slurry (cornstarch mixed with water) and stir for another 1-2 minutes. This will thicken the sauce and help it cling to the noodles and veggies. Taste and adjust salt and pepper as needed.
6. Serve:
Serve your Chicken Chow Mein hot, and if you like, sprinkle a few sesame seeds on top for a bit of extra crunch and flavor. Enjoy your homemade takeout classic!
Can I Use Frozen Chicken for This Recipe?
Yes, just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for faster thawing. Pat it dry to avoid excess moisture while stir-frying.
Can I Substitute the Noodles?
Absolutely! If you don’t have fresh chow mein noodles, dried egg noodles, lo mein noodles, or even thin spaghetti can work well. Just be careful not to overcook them to keep a nice chewy texture.
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 pan over medium heat or microwave until warmed through, adding a splash of water if it feels dry.
Can I Make This Gluten-Free?
Yes! Use gluten-free soy sauce and oyster sauce alternatives, and check the noodles to ensure they are gluten-free as well. Rice noodles can be a tasty swap for chow mein noodles in this case.