Chicken Chow Mein is a classic dish that combines tender chicken pieces with crispy noodles, crunchy vegetables, and a flavorful soy-based sauce. It’s the kind of meal that brings together a mix of textures and tastes—soft chicken, crunchy snap peas or cabbage, and those perfectly fried noodles that have just a little bit of bite to them.
I love making Chicken Chow Mein on busy weeknights because it comes together quickly and feels like a special treat without any fuss. I usually use whatever veggies I have on hand, and adding a touch of garlic and ginger always seems to give it that extra spark of flavor. Plus, it’s great for using up leftovers!
My favorite way to enjoy Chicken Chow Mein is fresh from the pan with a drizzle of soy sauce or chili oil if I’m feeling a little adventurous. It’s a dish that everyone in my family loves, probably because it’s simple, tasty, and filling all at once. When I serve it, there’s always a cheery vibe around the table, and sometimes I even sneak an extra plate just for myself!
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts keeps the dish light and easy to cut into thin pieces. You can swap with chicken thighs for juicier, richer flavor.
Noodles: Chow mein noodles are classic, but egg noodles or even spaghetti work if you can’t find them. Just cook until tender but not mushy!
Veggies: Onion, bell peppers, and cabbage add great crunch and color. Feel free to add carrots, snap peas, or mushrooms for more variety.
Sauce components: Soy sauce brings saltiness, oyster sauce adds depth, and hoisin sauce gives a sweet touch. Left out hoisin? Sugar and soy sauce combo still works fine.
How Do You Get the Perfect Stir-Fry Texture Without Overcooking?
Timing is key when stir-frying to keep chicken tender and veggies crisp. Here’s what I do:
- Slice chicken thin and cook on high heat quickly—about 4-5 minutes until browned but not dried out.
- Remove chicken before cooking veggies to avoid overcooking them.
- Cook veggies just until tender-crisp; they should still have a bit of crunch to contrast with the soft noodles.
- Add the sauce at the end and toss everything quickly to coat without steaming the ingredients.
Using a hot pan and prepping all ingredients before you start helps keep things moving smoothly and delicious!
Equipment You’ll Need
- Large wok or skillet – I like it because it heats evenly and gives plenty of room to stir-fry quickly without crowding the ingredients.
- Tongs or chopsticks – perfect for tossing noodles and chicken gently without breaking them.
- Sharp chef’s knife – helps you slice the chicken and vegetables thinly and evenly for quick cooking.
- Mixing bowls – handy for whisking the sauce and prepping ingredients before cooking.
- Colander – makes draining and rinsing the noodles easy to avoid clumping.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or thinly sliced beef to change up the protein; they cook fast and soak up the sauce well.
- Add crunchy water chestnuts or bamboo shoots for extra texture and authentic flavor.
- Mix in baby corn or snap peas to brighten the dish and add a sweet crunch.
- Boost heat with a dash of crushed red pepper flakes or a splash of chili garlic sauce if you like a little spice.
Chicken Chow Mein Recipe
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225g) chow mein noodles or egg noodles
- 2 tbsp vegetable oil (divided)
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 small onion, sliced
- 1/2 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 3 green onions, chopped (separate white and green parts)
- 1 cup shredded cabbage (optional)
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional)
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup chicken broth or water
- 1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening)
Time Needed
This recipe takes about 10 minutes to prep and 15 minutes to cook, for a total of around 25 minutes. It’s perfect for a quick and tasty meal any day of the week!
Step-by-Step Instructions:
1. Cook the Noodles:
Follow the package instructions to cook your chow mein or egg noodles until just tender. Once done, drain and rinse them with cold water to stop cooking. Set aside.
2. Prepare the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, sugar, chicken broth, and cornstarch slurry. Keep this handy for later.
3. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken slices and stir-fry for 4-5 minutes until they’re cooked through and slightly browned. Remove the chicken and set it aside.
4. Stir-fry the Veggies:
In the same pan, add the remaining 1 tablespoon of oil. Toss in the garlic, ginger, and the white parts of the green onions. Stir for about 30 seconds until fragrant. Add the sliced onion, bell pepper, and optional cabbage. Stir-fry the vegetables for 2-3 minutes until they start to get tender but stay crisp.
5. Combine and Finish:
Return the cooked chicken to the pan. Add the noodles and pour in the prepared sauce. Toss everything together well and cook for another 2-3 minutes, allowing the sauce to thicken and coat the noodles evenly.
6. Serve:
Take the pan off the heat and stir in the green parts of the green onions. Serve your Chicken Chow Mein hot, and if you like, sprinkle with extra sliced green onions or a few sesame seeds for a nice touch.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or quickly in cold water, and pat dry to avoid excess moisture.
What Can I Substitute for Chow Mein Noodles?
You can use egg noodles, spaghetti, or any thin wheat noodles you have on hand. Cook them according to package directions and rinse with cold water to prevent sticking.
Can I Make Chicken Chow Mein Ahead of Time?
Absolutely! Prepare the dish, then cool it quickly and store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water to loosen the sauce if needed.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. To reheat, warm in a skillet over medium heat or microwave, stirring occasionally for even heating.
