Chicken Chow Mein Recipe brings springy noodles, tender chicken, and crisp veggies in a savory, garlicky soy sauce with toasty sesame notes. It suits weeknight cooks and takeout fans, and you can get it on the table in about 30 minutes. I still judge stir-fries by how many noodles I swipe from the pan, and this batch always needs guarding.
Why Choose This Chicken Chow Mein Recipe
This Chicken Chow Mein Recipe nails chewy noodles, juicy chicken, and a balanced chow mein sauce that coats without turning the pan soupy. I built it for home stoves, so you get great wok flavor with simple steps and smart shortcuts.
You can use store-bought slaw mix, pre-minced aromatics, and even pre-steamed yakisoba to save time. The sauce hits salty, savory, a touch sweet, and nutty, which tastes like your favorite takeout with a fresher finish.
My crew said it tasted like their favorite noodle spot, only brighter and not greasy, and the pan went clean in minutes ★★★★★
Ingredients You Need
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Chicken
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced against the grain
- 1 tablespoon low-sodium soy sauce (Kikkoman or San-J works well)
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda for velveting
- 1 teaspoon neutral oil
- 1 teaspoon Shaoxing wine or dry sherry, optional
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Noodles
- 12 ounces chow mein or thin egg noodles (Twin Marquis or Sun Noodle are solid)
- Pantry shortcut: 2 packs refrigerated yakisoba or Hong Kong style pan-ready noodles, 14 to 16 ounces total, skip boiling
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Vegetables and aromatics
- 2 cups thinly sliced green cabbage or bagged coleslaw mix
- 1 small yellow onion, thinly sliced
- 1 medium carrot, julienned or matchsticked
- 1 cup bean sprouts, rinsed and dried
- 1 red bell pepper or 1 cup snow peas, sliced
- 4 green onions, cut into 2-inch pieces
- 3 cloves garlic, minced, or 1 tablespoon jarred minced garlic
- 1 tablespoon grated fresh ginger or 1 teaspoon ginger paste
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Chow mein sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce, optional for color and depth
- 1 tablespoon oyster sauce (Lee Kum Kee has great body)
- 1 teaspoon sugar or honey
- 1/2 teaspoon white pepper or black pepper
- 1/2 cup chicken broth or water
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar, optional for brightness
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Stir-fry
- 2 to 3 tablespoons neutral oil, divided
- Chili crisp or red pepper flakes, optional
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Garnish
- Toasted sesame seeds and extra sliced green onions
Equipment
- 14-inch carbon steel wok or large 12-inch skillet
- Large pot for noodles and a colander
- Tongs or chopsticks and a heatproof spatula
- Small bowl and whisk for the sauce
- Paper towels and sheet pan for quick batching
How to Make Chicken Chow Mein Recipe
Prep and marinate the chicken, 10 minutes
Pat the chicken dry, then slice it thin. Toss it with soy sauce, cornstarch, baking soda, oil, and Shaoxing wine. Let it sit while you prep the vegetables and sauce.
Mix the chow mein sauce
Whisk soy sauces, oyster sauce, sugar, pepper, chicken broth, cornstarch, sesame oil, and rice vinegar in a small bowl. Keep the sauce near the stove. You will give it a quick stir before pouring since cornstarch likes to settle.
Cook the noodles, 2 minutes
Boil egg noodles in salted water until just shy of tender, usually 1 to 2 minutes less than package time. Drain and rinse briefly under hot water, then toss with 1 teaspoon oil so they do not stick. If using refrigerated pan-ready noodles, separate them by hand and skip boiling.
Stir-fry the chicken, 3 to 4 minutes
Heat the wok over high heat until it lightly smokes. Swirl in 1 tablespoon oil, then spread the chicken in a single layer. Let it sear for 60 seconds, stir-fry until just cooked through, then transfer it to a plate.
Stir-fry aromatics and vegetables, 2 minutes
Add 1 tablespoon oil to the hot wok. Stir-fry garlic and ginger for 10 seconds, then add onion, carrot, cabbage, and bell pepper or snow peas. Cook until the veggies turn crisp-tender, about 90 seconds, and keep them moving.
Combine noodles and sauce, 1 to 2 minutes
Add the noodles to the wok with a splash of oil if they look dry. Toss until hot. Stir the sauce, pour it in, and toss until the noodles gleam and the sauce thickens.
Finish and serve, 1 minute
Return the chicken, add bean sprouts and green onions, and toss until everything mingles. Taste and adjust salt or soy. Finish with sesame seeds and a little chili crisp if you like heat, then serve hot.
Tips & Common Mistakes
- Slice chicken thin so it cooks fast and stays juicy.
- Keep the marinade short if you use baking soda, about 10 to 20 minutes, to protect texture.
- Dry your veggies after washing so the wok does not steam.
- Heat the wok until it smokes lightly to build sear and avoid sticking.
- Do not crowd the pan; batch the chicken if needed.
- Undercook noodles slightly since they finish in the sauce.
- Toss noodles with a little oil after draining to prevent clumps.
- Keep the sauce pre-mixed so you can pour it fast while tossing.
- Add bean sprouts and green onions at the end to keep crunch and color.
- If the noodles look pale, add a touch of dark soy for color, not more salt.
- If the sauce tastes flat, add a splash of rice vinegar or a pinch of sugar.
- If the wok turns soupy, you added too many veggies at once; cook in batches next time.
Variations I've Tried
- Shrimp chow mein: swap chicken for peeled shrimp and stir-fry 60 to 90 seconds.
- Beef chow mein: use flank steak, slice thin against the grain, and marinate the same way.
- Tofu chow mein: press firm tofu, cube, pan-sear until golden, then proceed with veggies and sauce.
- Spicy chow mein: add sambal or chili crisp to the sauce and finish with more on top.
- Mushroom and bok choy chow mein: go heavy on shiitakes and baby bok choy for a hearty veggie version.
- Gluten-free: use tamari, gluten-free oyster sauce, and rice noodles or certified gluten-free ramen.
- Lower carb: swap half the noodles with extra cabbage and bean sprouts.
How to Serve
Pile the chow mein high in warm bowls and shower it with green onions and sesame seeds. Add chili crisp or a squeeze of lime if you like a little spark. Pair it with cucumber salad, steamed dumplings, or hot and sour soup for a full spread. Sip jasmine tea or a crisp lager while the noodles disappear.
Make-Ahead and Storage
Prep the veggies and whisk the sauce up to 3 days ahead, then store them covered in the fridge. Marinate chicken up to 30 minutes with baking soda, or up to 12 hours if you skip the baking soda and add it right before cooking. Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze up to 2 months, knowing the noodles soften a bit. Reheat in a hot skillet with a splash of water or broth until steaming and glossy, or microwave covered in short bursts, tossing between intervals.
Chicken Chow Mein Recipe
Ingredients
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and chicken broth until smooth. Set aside.
- Cook the chow mein noodles according to package directions until just al dente. Drain, rinse briefly under cold water, and set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken, season lightly with black pepper, and stir-fry for 4–5 minutes until cooked through and lightly browned. Remove chicken to a plate and set aside.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add garlic, ginger, onion, carrot, and cabbage. Stir-fry for 3–4 minutes until vegetables begin to soften but are still crisp-tender.
- Return the cooked chicken to the skillet. Add the cooked noodles and bean sprouts.
- Stir the sauce, then pour it over the noodle mixture. Toss everything together over medium-high heat for 2–3 minutes until the sauce thickens slightly and coats the noodles evenly.
- Stir in the sliced green onions, adjust seasoning to taste, and remove from heat.
- Serve hot as a main dish.
Notes
Approximate per serving (1/4 of recipe): 520 calories; fat 18 g; saturated fat 3 g; carbohydrates 59 g; fiber 4 g; sugars 7 g; protein 32 g; sodium 1250 mg. Values will vary based on specific ingredients, brands, and portion sizes.