Chicken Chow Mein

My chicken chow mein is a weeknight lifesaver! Ready in just 30 minutes, it’s packed with tender chicken, crisp veggies, and chewy noodles smothered in a sweet and savory sauce. This chow mein is the perfect way to enjoy a homemade version of my favorite takeout without the wait. Every bite is satisfying, flavorful, and just a little addictive!

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Pro Tip for Tender Chicken

For the most tender chicken chow mein, I recommend cutting your chicken breasts into thin strips against the grain before cooking. This shortens the muscle fibers, which makes each bite softer and easier to chew. I also recommend keeping the pieces roughly the same size so they cook evenly and stay juicy while you stir-fry.

4.50 from 14 votes

Chicken Chow Mein Recipe

Chicken chow mein is ready to eat in just 30 minutes. Loaded with tender chicken and fresh veggies in a sweet and savory sauce.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

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Serves 4 servings

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Ingredients

• ▢ 6 ounces dry chow mein noodles (*)
• ▢ 8 ounces boneless, skinless chicken breasts (cut into thin strips against the grain**)
• ▢ salt and 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

For the Chow Mein Sauce:

• ▢ 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

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Instructions

• Cook the chow mein noodles according to package directions. Drain and rinse with cold water. Set aside.
  6 ounces dry chow mein noodles
  
• Meanwhile, season the sliced chicken breasts with salt and pepper.
  8 ounces boneless, skinless chicken breasts, salt and pepper
  
• Heat the vegetable oil in a large skillet set over medium-high heat. Add in the seasoned chicken strips 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. Sauté 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, chicken broth, soy sauce, sesame oil, cornstarch, and sugar. Set aside.
  3 tablespoons oyster sauce, 3 tablespoons low-sodium chicken broth, 1 tablespoon low-sodium soy sauce, 1 tablespoon sesame oil, ½ tablespoon cornstarch, ½ tablespoon granulated sugar
  
• 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

*If you can’t find chow mein noodles, use ramen or instant noodles (omit the seasoning packet) or any kind of thin egg noodle.

**You can skip steps 2 and 3 of the recipe by using shredded cooked chicken or rotisserie chicken. Simply stir it in with the vegetables in step 4.

***If you’re short on time, use a bag of coleslaw mix instead of chopping cabbage and carrots. It saves prep time and still gives you fresh crunch.

Tips:

• 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.
• Taste your sauce before adding it to the noodles. If you like it a little sweeter, add a pinch more sugar; if you prefer saltier, splash in extra soy sauce. Adjusting before cooking helps you get the perfect balance.

Make-Ahead: You can slice the chicken and veggies and prep the sauce up to 1 day in advance. Store everything in the refrigerator until ready to cook.

Storage: Store chicken chow mein in an airtight container in the refrigerator for 4 days, or freeze for 2 months.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Chicken Chow Mein Recipe

Amount Per Serving (1 serving)

Calories 321 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 4g

Monounsaturated Fat 3g

Cholesterol 36mg12%

Sodium 895mg39%

Potassium 394mg11%

Carbohydrates 38g13%

Fiber 4g17%

Sugar 4g4%

Protein 21g42%

Vitamin A 2797IU56%

Vitamin C 10mg12%

Calcium 31mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Main Course

Cuisine: Chinese

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How to Make Chicken Chow Mein Step by Step

Boil the Noodles: Bring a large pot of water to a boil. Cook 6 ounces of dry chow mein noodles according to package directions, then drain and rinse with cold water, and set aside. Rinsing the noodles stops them from continuing to cook, ensuring they don’t turn mushy once added back to the dish.

Season the Chicken: Meanwhile, slice 8 ounces of boneless, skinless chicken breasts against the grain. Season with salt and pepper to taste. This ensures your chicken will be nice and tender.

Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet set over medium-high heat. Add in the seasoned chicken strips and cook until the surface is white and the center is no longer pink (165°F on an instant-read thermometer). Remove the cooked chicken from the skillet, place it on a plate, and cover it lightly with foil to keep warm while you sauté the veggies.

Sauté the Veggies: Add 1 cup of sliced cabbage and ½ cup of shredded carrots to the same skillet (no need to wipe out) and sauté until softened, about 2-3 minutes. Add in 3 sliced scallions, 1 clove of minced garlic, and 1 teaspoon of minced ginger. Sauté for another 1-2 minutes, or 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. The cornstarch will help the sauce thicken up and cling to the noodles, chicken, and veggies.

Toss Together: Add the cooked 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.

How to Store and Reheat

My easy chicken chow mein is so quick to cook, and I think it’s best served hot and fresh. 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. Let thaw overnight in the refrigerator before reheating in a skillet with a splash or water or chicken broth until warmed through.

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.