My quick and easy chicken chow mein recipe is cooked in one skillet and ready in just 30 minutes! It’s loaded with tender chicken, fresh veggies, and a sweet and savory sauce I can’t get enough of. Skip the takeout, this chicken chow mein is so simple to make from scratch!
I am a recovering Chinese takeout addict. I started learning to make my favorites at home with this chicken lo mein recipe, and my repertoire of recipes has only grown from there. After stocking my pantry with some staple ingredients (soy sauce, sesame oil, and oyster sauce!), I have found that I can make virtually any Chinese food at home. This chicken chow mein is super simple to make and even easier to eat!
What’s in This Chicken Chow Mein Recipe?
- Chow Mein Noodles: If you can’t find chow mein noodles, use ramen or instant noodles (omit the seasoning packet) or any kind of thin egg noodle
- Chicken: I like to use lean boneless, skinless chicken breasts, but thighs also work.
- Vegetables: I used cabbage, carrots, and scallions, but this recipe is super versatile and you can use whatever veggies you have on hand.
- Garlic + Ginger: Add an earthy and slightly spicy flavor to the dish.
- Oyster Sauce: Adds a sweet, salty, and tangy flavor to the sauce.
- Broth: Low-sodium chicken broth creates a savory base for the sauce.
- Soy Sauce: Low-sodium soy sauce adds umami to the sauce.
- Sesame Oil: Adds nuttiness to the sauce.
- Cornstarch: Helps the sauce thicken as it cooks.
- Sugar: A little bit of granulated sugar sweetens the sauce to balance the flavor.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store and Reheat
This easy chicken chow mein is so quick to cook, and it’s best served as soon as you’ve made it. If you do have leftovers they will keep well in the fridge in an airtight container for up to 3 days or in the freezer for up to 2 months. You can reheat the dish in a skillet or pot until the chicken is warmed through.
Notes and Tips
- Yakisoba can also work in place of the chow mein noodles.
- Rinse the cooked noodles under cold running water when you dry them. This will stop the cooking process so they don’t get too soft.
- Feel free to add in extra veggies. Bell pepper and mushrooms work great.
Chicken Chow Mein Recipe
Ingredients
- 6 ounces dry chow mein noodles
- 8 ounces boneless, skinless chicken breasts cut into thin strips against the grain
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 cup sliced cabbage
- ½ cup shredded carrots
- 3 scallions sliced
- 1 clove garlic minced
- 1 teaspoon minced ginger
- 3 tablespoons oyster sauce
- 3 tablespoons low-sodium chicken broth or water
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon cornstarch
- ½ tablespoon granulated sugar
Instructions
- Cook the noodles according to package directions. Drain and rinse with cold water. Set aside.6 ounces dry chow mein noodles
- Meanwhile, season the chicken with salt and pepper.8 ounces boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Heat the oil in a large skillet over medium-high heat. Add in the chicken and cook until the surface is white and the center is no longer pink. Remove from the skillet onto a plate. Cover lightly with foil to keep warm.1 tablespoon vegetable oil
- Add the cabbage and carrots to the skillet and sauté until softened, about 2-3 minutes. Add in the scallions, garlic, and ginger. Saute for another 1-2 minutes until fragrant.1 cup sliced cabbage, ½ cup shredded carrots, 3 scallions, 1 clove garlic, 1 teaspoon minced ginger
- While the veggies are cooking, whisk together the oyster sauce, broth, soy sauce, sesame oil, cornstarch, and sugar. Set aside.3 tablespoons oyster sauce, 1 tablespoon low-sodium soy sauce, 1 tablespoon sesame oil, ½ tablespoon cornstarch, ½ tablespoon granulated sugar, 3 tablespoons low-sodium chicken broth
- Add the noodles and chicken back into the skillet. Pour over the sauce and cook, stirring, until the sauce has thickened and coats the noodles. Top with extra green onions, if desired, and serve.
Notes
How to Make – Step by Step
Season the Chicken: Cook 6 ounces of dry chow mein noodles according to package directions. Drain and rinse with cold water. Set aside. Meanwhile, season 8 ounces of boneless, skinless chicken breasts with salt and pepper.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add in the chicken and cook until the surface is white and the center is no longer pink. Remove from the skillet onto a plate. Cover lightly with foil to keep warm.
Sauté the Veggies: Add 1 cup of sliced cabbage and ½ cup of shredded carrots to the skillet and sauté until softened, about 2-3 minutes. Add in 3 sliced scallions, 1 minced clove of garlic, and 1 teaspoon of minced ginger. Saute for another 1-2 minutes until fragrant.
Make the Sauce: While the veggies are cooking, whisk together 3 tablespoons of oyster sauce, 3 tablespoons of low-sodium chicken broth, 1 tablespoon of low-sodium soy sauce, 1 tablespoon of sesame oil, ½ tablespoon of cornstarch, and ½ tablespoon of granulated sugar. Set aside.
Toss and Serve: Add the noodles and chicken back into the skillet. Pour over the sauce and cook, stirring, until the sauce has thickened and coats the noodles. Top with extra green onions, if desired, and serve.
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