Chicken Chow Mein

Easy chicken chow mein made with tender noodles, stir-fried vegetables, and a savory sauce. This quick Chinese takeout favorite is perfect for weeknight dinners or family meals, packed with fresh flavors and ready in under 30 minutes.

Ingredients

For the noodles:

• 14 oz refrigerated yakisoba noodles, or 16 oz dried chow mein noodles*
• 1 lb boneless, skinless chicken breasts
• Salt and pepper, to taste
• 3 tablespoons vegetable or canola oil, divided
• 2 cups finely shredded cabbage**
• 1 large carrot, shredded
• 2 ribs celery, chopped
• 4 green onions, chopped (whites and greens separated)
• 3 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1 cup fresh bean sprouts (optional)

For the sauce:

• 1/4 cup oyster sauce
• 1/3 cup low-sodium soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1 tablespoon light brown sugar
• 1–2 teaspoons Asian garlic chili sauce (optional, for spice)

* If using dried chow mein noodles, cook according to package directions before stir-frying.
** Green or napa cabbage works well.

Instructions

1. Prepare the sauce: In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and chili sauce (if using). Set aside.
2. Cook the chicken: Heat a large wok or skillet over high heat. Add 1 tablespoon of oil. Season the chicken with salt and pepper, then cook until golden and cooked through. Transfer to a plate.
3. Cook the vegetables: Add another tablespoon of oil to the pan. Add cabbage, carrot, celery, and the white parts of the green onions. Stir-fry for 1–2 minutes. Add garlic and ginger, cook for 30 seconds until fragrant, then remove everything to a plate.
4. Cook the noodles: Add the last tablespoon of oil to the pan. Add noodles and stir-fry for about 1 minute. Pour in the prepared sauce and toss to coat evenly.
5. Combine everything: Return chicken, vegetables, and bean sprouts (if using) to the pan. Toss well until heated through.
6. Serve: Garnish with the green parts of the onions and serve hot.

Tips

• Use a wok for authentic flavor and quick cooking, but a large skillet works too.
• Prep all ingredients before cooking—stir-frying goes quickly.
• If using dried noodles, slightly undercook them so they don’t get mushy.
• To thicken the sauce more, add an extra 1/2 teaspoon cornstarch mixed with water.

Variations and Substitutions

• Protein options: Replace chicken with shrimp, beef, pork, or tofu.
• Vegetables: Add bell peppers, mushrooms, bok choy, or snap peas.
• Noodles: Use lo mein or even spaghetti if chow mein noodles aren’t available.
• Sauce swap: Hoisin sauce can be used in place of oyster sauce for a sweeter flavor.
• Spice level: Adjust the chili sauce to taste or omit for a mild version.

FAQs

Can I make chow mein ahead of time?
Yes, you can cook the components in advance and toss them together right before serving.

What’s the difference between chow mein and lo mein?
Chow mein is stir-fried until slightly crispy, while lo mein noodles are softer and tossed in sauce.

Can I make this recipe vegetarian?
Yes, just skip the chicken and use tofu or extra vegetables. Replace oyster sauce with mushroom stir-fry sauce.

Serving Suggestions

• Serve as a main dish with egg rolls or dumplings on the side.
• Pair with hot and sour soup or wonton soup for a complete meal.
• Add a drizzle of chili oil or sprinkle sesame seeds for extra flavor.
• Serve with steamed jasmine rice for a heartier meal.

Why You’ll Love This Recipe

• Better than takeout and ready in under 30 minutes.
• Customizable with any protein or vegetables you have on hand.
• A family-friendly dish with bold, savory flavors.
• Perfect for weeknights or casual gatherings.

Chicken Chow Mein

Servings

5

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• For the noodles:

• 14 oz refrigerated yakisoba noodles, or 16 oz dried chow mein noodles*

• 1 lb boneless, skinless chicken breasts

• Salt and pepper, to taste

• 3 tablespoons vegetable or canola oil, divided

• 2 cups finely shredded cabbage

• 1 large carrot, shredded

• 2 ribs celery, chopped

• 4 green onions, chopped (whites and greens separated)

• 3 cloves garlic, minced

• 2 teaspoons freshly grated ginger

• 1 cup fresh bean sprouts (optional)

• For the sauce:

• 1/4 cup oyster sauce

• 1/3 cup low-sodium soy sauce

• 2 tablespoons sesame oil

• 1 tablespoon rice vinegar

• 1 teaspoon cornstarch

• 1 tablespoon light brown sugar

• 1–2 teaspoons Asian garlic chili sauce (optional, for spice)

• * If using dried chow mein noodles, cook according to package directions before stir-frying.

• Green o

Directions

• Prepare the sauce: In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and chili sauce (if using). Set aside.
• Cook the chicken: Heat a large wok or skillet over high heat. Add 1 tablespoon of oil. Season the chicken with salt and pepper, then cook until golden and cooked through. Transfer to a plate.
• Cook the vegetables: Add another tablespoon of oil to the pan. Add cabbage, carrot, celery, and the white parts of the green onions. Stir-fry for 1–2 minutes. Add garlic and ginger, cook for 30 seconds until fragrant, then remove everything to a plate.
• Cook the noodles: Add the last tablespoon of oil to the pan. Add noodles and stir-fry for about 1 minute. Pour in the prepared sauce and toss to coat evenly.
• Combine everything: Return chicken, vegetables, and bean sprouts (if using) to the pan. Toss well until heated through.
• Serve: Garnish with the green parts of the onions and serve hot.