Chicken Chow Mein is a classic takeout favorite that’s full of tender chicken, crisp veggies, and those perfectly chewy noodles all tossed together in a flavorful sauce. The combination of soy, garlic, and just the right hint of ginger makes every bite satisfying and comforting.
I love making Chicken Chow Mein at home because it comes together so quickly and still tastes like you ordered it from your favorite Chinese restaurant. Plus, it’s really easy to customize—sometimes I throw in extra bell peppers or swap in mushrooms depending on what I have.
My go-to way to serve this dish is straight from the pan with a sprinkle of green onions on top for freshness. It’s great for a weeknight dinner when you want something filling but not too heavy. And if you have leftovers, the flavors only get better the next day!
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breast works well for tender pieces, but chicken thighs are great if you want juicier, more flavorful meat.
Noodles: Chow mein noodles give that classic texture. If unavailable, thin egg noodles or even spaghetti can work in a pinch.
Vegetables: Carrots, celery, and bok choy add crunch and color. Swap bok choy for napa cabbage, green beans, or snap peas if needed.
Soy & Oyster Sauce: Both create the salty, umami base. For vegetarians, replace oyster sauce with mushroom sauce or hoisin sauce for a similar depth.
Sesame Oil: Adds a toasty aroma. If you don’t have any, you can skip it or add a tiny bit of toasted sesame seeds instead.
How Do You Stir-Fry Chicken and Veggies for the Best Texture?
The secret to tender chicken and crisp veggies is cooking them separately and at the right heat.
- Use medium-high heat and a bit of oil in your pan.
- Cook the chicken first without overcrowding. Don’t rush it—wait until it’s nicely browned and cooked through.
- Remove chicken, then stir-fry garlic, ginger, and veggies quickly so they stay crisp but cooked.
- Return chicken and noodles to the pan and toss with sauce just long enough to heat through and coat everything evenly.
This method keeps the chicken juicy and the vegetables fresh with a little crunch.
Equipment You’ll Need
- Large wok or deep skillet – It heats evenly and gives you plenty of space to toss noodles and veggies without spilling.
- Sharp chef’s knife – Makes slicing chicken and vegetables quick and safe.
- Cutting board – Keeps your prep organized and clean.
- Wooden spoon or spatula – Perfect for stirring without scratching your pan.
- Colander or strainer – To drain and rinse the noodles easily after boiling.
Flavor Variations & Add-Ins
- Swap chicken for thinly sliced beef or shrimp for a tasty change and to suit your protein preference.
- Add sliced bell peppers or snap peas for extra crunch and a pop of color.
- Stir in a handful of bean sprouts at the end for freshness and texture.
- Sprinkle with toasted sesame seeds or drizzle with chili oil if you like a bit of heat and nuttiness.
How to Make Chicken Chow Mein?
Ingredients You’ll Need:
- 8 oz chow mein noodles or thin egg noodles
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup sliced carrots
- 1 cup bok choy or napa cabbage, roughly chopped
- 1/2 cup sliced celery
- 3 green onions, sliced (white and green parts separated)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 cup chicken broth or water
- Salt and pepper to taste
Time Needed
This Chicken Chow Mein recipe takes about 10 minutes to prep and 15 minutes to cook. In just 25 minutes, you’ll have a delicious, flavorful meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Noodles
First, boil the chow mein or egg noodles according to package instructions until they are just tender (al dente). Then drain and rinse them with cold water to stop further cooking. Set the noodles aside.
2. Mix the Sauce
In a small bowl, combine the soy sauce, oyster sauce, sesame oil, sugar, and chicken broth or water. Stir well and set the sauce aside for later.
3. Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken, season lightly with salt and pepper, and stir-fry for 4 to 5 minutes until the chicken is cooked through and starting to brown. Remove the chicken from the pan and set it aside.
4. Stir-Fry the Veggies and Aromatics
In the same pan, add the remaining 1 tablespoon of oil. Toss in the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Then add the carrots, celery, and bok choy or napa cabbage. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp but still bright in color.
5. Combine Everything
Add the cooked chicken back into the pan along with the noodles. Pour the sauce over everything, then toss and stir-fry all the ingredients together for 2 to 3 minutes, making sure the noodles and chicken soak up the sauce evenly.
6. Garnish and Serve
Remove from heat and sprinkle the green parts of the green onions on top. Serve the Chicken Chow Mein hot and enjoy your delicious homemade meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before slicing and cooking. This ensures even cooking and a better texture.
What Can I Substitute for Chow Mein Noodles?
If you don’t have chow mein noodles, thin egg noodles or even spaghetti can work well. Just cook them until al dente and rinse with cold water to prevent sticking.
How Should I Store Leftovers?
Store any leftover Chicken Chow Mein in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems dry.
Can I Add Different Vegetables?
Absolutely! Feel free to add bell peppers, snap peas, mushrooms, or bean sprouts to customize it to your taste and what you have on hand.
