Chicken Chow Mein Recipe

4.50 from 14 votes

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 Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 321kcal

Author: Becky Hardin

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

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.

Video

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.

Nutrition