Name: Chicken Chow Mein
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breasts, thinly sliced; 2 cups crispy chow mein noodles; 1 cup shredded cabbage; 1 cup carrots, julienned; 1/2 cup chopped green onions; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 tablespoon minced ginger; 1/4 cup soy sauce; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 1 tablespoon sugar; 1/2 cup chicken broth; 1 teaspoon cornstarch

A classic Chinese takeout favorite made easily at home, this Chicken Chow Mein combines tender chicken, crisp vegetables, and springy noodles tossed in a savory-sweet sauce. It’s flavorful, satisfying, and ready in minutes.

Why You’ll Love This Recipe

I love making this Chicken Chow Mein because it’s quick, uses simple ingredients, and delivers restaurant-style taste right from my own kitchen. The balance of sweet, salty, and umami in the sauce pairs perfectly with juicy chicken and crunchy vegetables. Plus, it’s endlessly customizable with whatever veggies I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chow Mein:
1 lb chicken breasts, thinly sliced
2 cups crispy chow mein noodles
1 cup cabbage, shredded
1 cup carrots, julienned
1/2 cup green onions, chopped
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon ginger, minced

For the Sauce:
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon sugar
1/2 cup chicken broth
1 teaspoon cornstarch

Directions

In a small bowl, whisk together all the sauce ingredients: soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, chicken broth, and cornstarch. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over medium-high heat. Add the thinly sliced chicken and stir-fry until it’s no longer pink and lightly golden, about 4–5 minutes. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of oil to the pan. Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add the shredded cabbage and julienned carrots. Stir-fry for 2–3 minutes until slightly tender but still crisp.
Return the cooked chicken to the pan and toss everything together.
Pour in the prepared sauce and cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables evenly.
Add the crispy chow mein noodles and green onions. Toss until well combined and heated through.
Taste and adjust seasoning if needed. Serve immediately while hot.

Servings and Timing

This recipe makes about 4 servings.
Preparation time: ~10 minutes
Cooking time: ~15 minutes
Total time: ~25 minutes

Variations

I sometimes add sliced bell peppers, snap peas, or bean sprouts for extra crunch and color.
For a spicier version, I stir in a bit of chili paste or crushed red pepper flakes.
I occasionally swap the chicken for shrimp, beef, or tofu for variety.
For a lower-sodium dish, I use low-sodium soy sauce and skip the added sugar.
To make it vegetarian, I replace the chicken with extra vegetables and use vegetable broth instead of chicken broth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chow mein in a skillet over medium heat with a splash of water or broth to loosen the sauce. If reheating in the microwave, I cover the dish and stir halfway through to heat evenly.

FAQs

What type of noodles should I use for chow mein?

I use crispy chow mein noodles or fresh egg noodles. If using dried noodles, I cook them slightly less than package directions so they stay springy when stir-fried.

Can I use pre-cooked chicken?

Yes, but I prefer freshly cooked chicken for the best texture and flavor. If using leftovers, I add them near the end just to heat through.

What’s the difference between chow mein and lo mein?

Chow mein typically uses stir-fried or crispy noodles, while lo mein uses soft, boiled noodles tossed with sauce.

Can I make the sauce ahead of time?

Yes. I often mix the sauce ingredients in advance and store them in the fridge for up to 3 days—it saves time during cooking.

How do I keep the noodles from getting soggy?

I add them last and toss just until coated with the sauce. Overcooking them or leaving them in too much liquid can make them soft.

Can I make this gluten-free?

I use gluten-free soy sauce (tamari) and hoisin substitutes, plus rice noodles instead of wheat-based chow mein noodles.

Is oyster sauce necessary?

It adds great depth and umami, but I’ve used a mix of soy sauce and a touch of mushroom sauce as a substitute when needed.

What vegetables can I substitute?

I like using whatever’s available—broccoli, snow peas, mushrooms, or baby corn all work nicely.

How do I make it less salty?

I reduce the soy sauce slightly and balance it with more broth or a touch of sugar.

Can I double the recipe?

Yes. I make sure to cook in batches so the pan doesn’t overcrowd, which helps everything stir-fry properly and stay crisp.

Conclusion

This Chicken Chow Mein is one of my favorite quick dinners—it’s flavorful, colorful, and satisfying without being heavy. The tender chicken, crisp vegetables, and glossy sauce come together for a dish that tastes like takeout but feels fresher and lighter. It’s a reliable recipe I turn to whenever I crave a comforting Asian-inspired meal.