Chicken Chow Mein is a tasty and quick stir-fry dish filled with tender chicken pieces, crisp vegetables, and soft noodles all tossed together in a flavorful sauce. The mix of textures—from crunchy bell peppers and cabbage to silky noodles—makes every bite feel lively and fresh. It’s a great go-to when you’re craving something satisfying but don’t want to spend a lot of time cooking.
I really love making Chicken Chow Mein because it comes together fast and you can easily change up the veggies depending on what you have in the fridge. I usually add some shredded carrots and snap peas for a little sweetness and crunch. Plus, the soy-based sauce gives it just enough flavor without being too heavy, so it’s perfect for a weekday meal.
My favorite way to enjoy Chicken Chow Mein is with a simple side of steamed rice or even wrapped in lettuce leaves for a fun twist. It’s one of those dishes that just feels like a warm hug on a plate, and it’s always a crowd-pleaser when I make it for friends or family. I find that making a big batch means leftovers are just as good, perfect for a hassle-free lunch the next day!
Key Ingredients & Substitutions
Chow Mein Noodles: Look for fresh or dried chow mein or thin egg noodles. If you can’t find these, thin spaghetti works okay. Just be careful not to overcook them—they should stay a bit firm.
Chicken Breast: Thin slices cook quickly and stay tender. You can swap chicken breast for thigh meat if you want juicier, more flavorful bites.
Vegetables: Carrots, snap peas, and cabbage bring crunch and freshness. Feel free to replace snap peas with green beans or bell peppers—they add nice color and texture.
Sauce: The combo of soy sauce, oyster sauce, and a bit of sugar balances salty and sweet tones. If you want vegetarian, replace oyster sauce with mushroom or hoisin sauce.
How Do You Achieve Perfectly Stir-Fried Chicken and Veggies?
The key is cooking on high heat so everything cooks fast without getting soggy. Here’s my approach:
- Heat the pan until very hot before adding oil—this prevents sticking.
- Cook chicken in one layer and don’t crowd the pan. That helps it brown nicely instead of steam.
- Remove chicken once cooked, then quickly stir-fry aromatics (garlic, ginger, green onion whites) to release flavors without burning.
- Add veggies in stages—harder ones like carrots first, then softer ones last—to keep good texture.
- Combine everything last with noodles and sauce, toss quickly but gently to coat well without breaking noodles.
With practice, your chow mein will have tender chicken, crisp veggies, and noodles that soak up just the right amount of sauce.
Equipment You’ll Need
- Wok or large skillet – Great for quick, even stir-frying with enough space to toss ingredients easily.
- Cutting board and sharp knife – Makes slicing chicken and veggies fast and safe.
- Pot for boiling noodles – Helps cook noodles perfectly without sticking.
- Strainer or colander – Useful to drain noodles after boiling.
- Mixing bowl – Handy for combining the sauce ingredients before adding to the stir-fry.
- Wooden spoon or spatula – Ideal for stirring without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to suit your protein preference or make it vegetarian.
- Add bell peppers or mushrooms for extra color and a bit of earthiness.
- Use hoisin sauce or teriyaki sauce instead of oyster sauce for a different sweet-savory flavor.
- Sprinkle toasted sesame seeds or drizzle sesame oil at the end for nutty aroma and taste.
How to Make Chicken Chow Mein?
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225g) chow mein noodles or thin egg noodles
- 2 tbsp vegetable oil (for stir-frying)
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 2 large cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 medium carrot, julienned or thinly sliced
- 1 cup snap peas or snow peas, trimmed
- 1 cup shredded cabbage (optional)
- 3 green onions, sliced into 1-inch pieces (separate white and green parts)
Sauce Ingredients:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (for color, optional)
- ½ tsp sugar
- ¼ 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 15 minutes to cook, making it perfect for a quick and delicious meal ready in around 25 minutes total.
Step-by-Step Instructions:
1. Cook the Noodles:
Boil the chow mein noodles or thin egg noodles following the package directions until just tender. Drain and rinse with cold water to stop the cooking process. Set the noodles aside.
2. Make the Sauce:
In a small bowl, mix together the soy sauce, oyster sauce, dark soy sauce (if using), sugar, and chicken broth or water. Stir it well and keep it ready.
3. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken pieces, sprinkle with a little salt and pepper, and stir-fry until the chicken is fully cooked and lightly browned, about 4-5 minutes. Remove the cooked chicken and set it aside.
4. Stir-fry Aromatics and Vegetables:
Add the remaining tablespoon of oil to the wok. Toss in the minced garlic, ginger, and the white parts of the green onions. Stir-fry quickly for about 30 seconds until fragrant. Next, add the carrots, snap peas, and cabbage (if you’re using it). Stir-fry the veggies for 2-3 minutes until they are crisp but tender.
5. Combine Everything:
Put the cooked chicken back into the wok with the vegetables. Add the cooked noodles and pour the sauce over everything. Toss gently but thoroughly to mix and heat through for about 2 minutes.
6. Final Touches:
Stir in the green parts of the green onions, taste, and adjust the seasoning with extra salt, pepper, or soy sauce if you feel it needs it.
7. Serve and Enjoy:
Dish out your Chicken Chow Mein hot. For an extra touch, you can garnish with more sliced green onions or a sprinkle of sesame seeds. Enjoy your tasty, homemade meal!
Can I Use Frozen Chicken for Chicken Chow Mein?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator before cooking. This helps the chicken cook evenly and prevents excess water from making the stir-fry soggy.
Can I Substitute Other Vegetables in This Recipe?
Absolutely! Feel free to swap snap peas or cabbage with veggies like bell peppers, broccoli, or mushrooms. Just adjust the cooking time slightly depending on the vegetable’s firmness.
How Should I Store Leftovers?
Store leftover Chicken Chow Mein in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if it feels dry.
Can I Make This Recipe Gluten-Free?
Yes! Use gluten-free soy sauce and make sure your noodles are gluten-free rice noodles or similar. Double-check oyster sauce ingredients or substitute with a gluten-free alternative.
