Chicken Chow Mein is a classic takeout favorite that’s easy to make right in your own kitchen. It’s a tasty mix of tender chicken pieces, crunchy vegetables, and soft noodles all tossed in a flavorful soy-based sauce. The combination of textures and the mix of savory flavors make it a dish that’s satisfying and fun to eat.
I love making Chicken Chow Mein because it comes together quickly and feels like such a treat after a busy day. One of my favorite tips is to use whatever veggies you have on hand—carrots, bell peppers, cabbage, or snap peas all work great. Stir-frying everything on high heat keeps the veggies crisp and the chicken juicy, which makes the dish pop with flavor.
When I serve Chicken Chow Mein, I like to offer a little extra soy sauce or chili sauce on the side so everyone can adjust the taste to their liking. It’s perfect for a casual family dinner or feeding a group of friends because it’s simple, filling, and everyone usually wants seconds. Plus, leftovers heat up well for a quick lunch the next day!
Key Ingredients & Substitutions
Chow Mein Noodles: These noodles give the dish its classic texture. If you can’t find them, thin egg noodles, spaghetti, or even ramen noodles work fine. Just be careful not to overcook them.
Chicken Breast: Boneless, skinless chicken breast cooks quickly and stays tender. For a juicier option, try chicken thighs. If you prefer vegetarian, firm tofu or mushrooms make good swaps.
Vegetables: Carrots, bok choy, and bean sprouts add crunch and color. Use napa cabbage if bok choy isn’t available, or add bell peppers, snap peas, or broccoli for variety.
Sauces (Soy, Oyster, Hoisin): Soy sauce adds saltiness, oyster sauce contributes umami, and hoisin adds sweetness and depth. Skip hoisin if you like it less sweet. For gluten-free options, use tamari instead of soy sauce and check oyster sauce ingredients.
How Do I Get My Chicken Tender and Vegetables Crisp in Stir-Fry?
Balancing tender chicken and crisp veggies is key for great chow mein. Here’s how I do it:
- Cook chicken separately first in hot oil until just browned and cooked through, then remove it. This prevents overcooking.
- Use high heat and quick cooking for vegetables—stir-fry for 2-3 minutes so they soften but stay crisp.
- Add the chicken back in last with the noodles and sauce just to warm through without extra cooking.
- Use a large wok or skillet so ingredients can move easily and cook evenly.
This method keeps textures right and flavors fresh every time.
Equipment You’ll Need
- Large wok or deep skillet – Perfect for quick, high-heat stir-frying and gives you plenty of space to toss the ingredients.
- Cooking tongs or spatula – Makes stirring and turning the chicken and noodles easy without breaking them.
- Medium pot – For boiling the noodles before stir-frying.
- Knife and cutting board – To chop the chicken and veggies evenly for quick cooking.
- Small mixing bowl – To combine the sauce ingredients before adding them to the wok.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or thinly sliced beef for different protein flavors.
- Add sliced mushrooms or bell peppers for extra color and texture.
- Use peanut sauce instead of the soy-based sauce for a creamy, nutty twist.
- Sprinkle crushed red pepper flakes or add fresh ginger to increase the spice and warmth.
Chicken Chow Mein
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225 g) chow mein noodles (or thin egg noodles)
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced into bite-sized pieces
- 2 tablespoons vegetable oil (divided)
- 2 cloves garlic, minced
- 1 cup carrots, julienned
- 1 cup bok choy or napa cabbage, chopped
- 1/2 cup bean sprouts
- 3 green onions, cut into 2-inch pieces
Sauce Mix:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 10 minutes to cook. So, you can have your Chicken Chow Mein ready in roughly 20 minutes, making it a quick and tasty meal option!
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a pot of water to boil and cook the chow mein noodles according to the package instructions until just tender. Drain them well and rinse under cold water to stop the cooking process. Toss with a little oil to keep them from sticking together. Set aside.
2. Prepare the Sauce:
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, sugar, and chicken broth or water. Set this flavorful sauce aside for later.
3. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken and season lightly with salt and pepper. Stir-fry for about 4-5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
4. Stir-Fry the Vegetables:
Add the remaining tablespoon of oil to the wok. Toss in the minced garlic, carrots, and chopped bok choy or napa cabbage. Stir-fry these for 2-3 minutes, until vegetables start to soften but still keep their crunch.
5. Combine Chicken and Veggies:
Return the cooked chicken to the wok. Add the bean sprouts and green onions, stirring everything together evenly.
6. Add Noodles and Sauce:
Add the cooked noodles into the wok. Pour the sauce mixture over everything and toss it all together carefully to ensure every noodle and piece of chicken is coated with that delicious sauce. Keep stirring for 2-3 minutes so everything heats through nicely.
7. Final Touches:
Taste and adjust the seasoning if needed by adding a bit more soy sauce or salt.
8. Serve and Enjoy:
Dish out your yummy Chicken Chow Mein onto plates or bowls. For a nice finish, sprinkle on extra green onions or some sesame seeds if you like. Serve it hot and enjoy the wonderful blend of flavors and textures!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken beforehand, ideally overnight in the fridge. Pat it dry with paper towels before cooking to avoid excess moisture that can affect the stir-fry texture.
What Can I Substitute If I Don’t Have Chow Mein Noodles?
You can use thin egg noodles, spaghetti, or even ramen noodles as substitutes. Cook them according to package directions and toss with a little oil to prevent sticking before adding to the stir-fry.
How Can I Make This Dish Vegetarian?
Replace the chicken with firm tofu, tempeh, or a medley of mushrooms. Stir-fry these just like chicken and use vegetable broth instead of chicken broth for the sauce.
How Should I Store Leftovers?
Keep any leftover Chicken Chow Mein in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if it feels dry.
