Name: Chicken Chow Mein
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless, skinless chicken breast — cut into bite-sized strips (Substitute thighs for more fat and flavor); 12 oz chow mein noodles (uncooked) (Or fresh chow mein/wonton noodles); 2 cups cabbage, shredded (Green or a mix); 1 large carrot, julienned or thinly sliced; ½ batch green onions, chopped (about 2–3 stalks); 2 cloves garlic, minced; ½ cup chicken broth (Or water + ½ tsp bouillon); 6 tbsp oyster sauce; 3 tbsp low-sodium soy sauce (Use reduced-sodium to control salt); 3 tbsp light sesame oil (not toasted) (Gives nutty aroma without bitterness); 1 tbsp cornstarch (For thickening); 1 tbsp granulated sugar (Balances savory); 3 tbsp oil (vegetable, canola, or light olive oil) (For cooking)

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I learned this Chicken Chow Mein early in my weeknight rotation — it’s fast, saucy, and somehow crowd-pleasing every time. Tender strips of chicken, crisp-tender cabbage and carrots, and springy chow mein noodles tossed in a glossy oyster-soy sauce make it perfect when you want restaurant-style comfort at home without the wait. If you like bold yet balanced Asian flavors, this version — with a cornstarch-thickened “best chow mein sauce” — delivers every time. For another easy chicken idea to pair alongside, try the creamy garlic sauce recipe I use for grilled bites: creamy garlic sauce for grilled chicken bites.

Why you’ll love this dish

This chow mein is a weeknight hero: ready in under 30 minutes, budget-friendly, and flexible — swap proteins or veg with what’s in the fridge. The sauce is the real star: oyster sauce brings savory depth, light sesame oil gives fragrance without overpowering, and a touch of sugar balances the salt. Kids love the noodles and mild sweetness; adults appreciate the savory finish and crisp vegetables.

“Exactly the right balance of savory and sweet — restaurant-quality at home and ready in a flash.” — a regular weeknight dinner convert

It’s also forgiving for batch cooking. If you make extra chicken or noodles, the flavors hold up when reheated. If you want another family-friendly oven option to rotate into your meal plan, this easy chicken bake is a must-try: easy chicken bake.

Step-by-step overview

Before you start, here’s the simple workflow so you know what to expect:

Whisk the sauce so it’s lump-free.
Cook and rinse the noodles to stop them from sticking.
Quickly sear bite-sized chicken until golden.
Stir-fry the veg until just tender.
Toss chicken, noodles, and sauce together until glossy and heated through.
For tips on searing and timing with other chicken dishes, this Peruvian grilled chicken write-up has useful timing notes: Peruvian grilled chicken with creamy green sauce.

What you’ll need

1 lb boneless, skinless chicken breast — cut into bite-sized strips (sub: thighs for more fat and flavor)
3 tbsp oil (vegetable, canola, or light olive oil)
12 oz chow mein noodles (uncooked) — or fresh chow mein/wonton noodles
2 cups cabbage, shredded (green or a mix)
1 large carrot, julienned or thinly sliced
½ batch green onions, chopped (about 2–3 stalks)
2 garlic cloves, minced
6 tbsp oyster sauce
3 tbsp low-sodium soy sauce (use reduced-sodium to control salt)
3 tbsp light sesame oil (not toasted) — gives nutty aroma without bitterness
½ cup chicken broth (or water + ½ tsp bouillon)
1 tbsp cornstarch (for thickening)
1 tbsp granulated sugar (balances savory)
Notes/substitutions: For vegetarian chow mein, swap chicken for firm tofu and use mushroom or vegetable broth. If you only have toasted sesame oil, cut quantity to 1 tsp and add a neutral oil to replace the rest.

Step-by-step instructions

Prepare the sauce: Whisk oyster sauce, sugar, light sesame oil, soy sauce, chicken broth, and cornstarch in a small bowl until smooth. Set aside.
Cook the noodles: Boil chow mein noodles following package directions. Drain and rinse under cold water to stop cooking and remove excess starch. Shake dry and set aside.
Cook the chicken: Heat 2 tbsp oil in a large wok or skillet over medium-high heat. Season the chicken lightly with salt and pepper. Add chicken strips in a single layer and cook, stirring occasionally, until golden and cooked through, about 5–7 minutes. Remove chicken to a plate.
Sauté the vegetables: Add the remaining 1 tbsp oil to the pan. Add carrots, shredded cabbage, and minced garlic. Stir-fry 3–4 minutes until the carrots soften slightly and cabbage becomes translucent but still has crunch.
Combine everything: Return the chicken and noodles to the pan. Pour the prepared sauce over the top. Toss or stir quickly to coat everything evenly.
Finish cooking: Continue to stir for 1–2 minutes until the sauce thickens and everything is hot. Taste and adjust seasoning (a splash more soy for salt, a pinch more sugar if too sharp).
Garnish and serve: Remove from heat, sprinkle chopped green onions on top, and serve immediately.

Best ways to enjoy it

Plate it on a warmed shallow bowl and garnish with sliced green onions and a few toasted sesame seeds.
Serve with quick sides like steamed edamame, cucumber salad, or simple miso soup.
For a heartier meal, add a side of pan-fried dumplings or spring rolls.
Turn it into a family-style tray: pass chili oil, extra soy sauce, and white pepper so everyone customizes their bowl.

Storage and reheating tips

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwaving is OK — cover and heat in 30–45 second bursts, stirring between.
Freezing: You can freeze chow mein, but vegetables like cabbage change texture. If freezing, store in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.
Food safety: Cool leftovers to room temperature no longer than 2 hours before refrigerating. Reheat to at least 165°F (74°C) before eating.

Pro chef tips

Pat chicken dry before cooking; it browns better and prevents steaming.
Use a hot pan and don’t overcrowd the chicken — sear in batches if needed.
Rinse noodles after boiling to stop carryover cooking and reduce stickiness.
Mix the cornstarch with the cold broth first to avoid lumps — then whisk into the sauce.
Lightly toss noodles with a tiny bit of oil after rinsing to prevent clumping.
If you prefer a thinner sauce, use 1/3 cup broth; for thicker, reduce broth by 2 tbsp or add a little more cornstarch slurry.

Creative twists

Spicy Szechuan: Add 1 tsp chili crisp or 1 tbsp doubanjiang to the sauce for heat and depth.
Seafood swap: Replace chicken with shrimp (cook 2–3 minutes per side until pink).
Low-carb: Use cauliflower rice or spiralized zucchini instead of noodles.
Extra veg: Bell peppers, snow peas, or baby corn make colorful additions.
Gluten-free: Use tamari or coconut aminos and gluten-free oyster sauce alternatives.

Your questions answered

Q: How long does this take from start to finish?
A: Plan for about 25–30 minutes total: 5–10 minutes prep and 15–20 minutes cooking.

Q: Can I use leftover cooked chicken?
A: Yes — add diced cooked chicken in the final step to warm through for 2–3 minutes. Reduce total cooking time so noodles don’t overcook.

Q: Is oyster sauce necessary?
A: Oyster sauce gives the characteristic savory-sweet backbone. For vegetarians, try mushroom-based oyster sauce or a mix of hoisin and soy with a touch of mushroom broth.

Q: How do I prevent soggy noodles?
A: Rinse under cold water and drain well after cooking. Toss with a teaspoon of oil and add to the wok just before saucing.

Q: Can I make the sauce ahead?
A: Absolutely — make the sauce and keep refrigerated for up to 2 days. Whisk again before using.

Conclusion

This Chicken Chow Mein with The Best Chow Mein Sauce is a reliable, fast, and flavorful weeknight meal that scales easily for families or meal prep. If you like a very similar, well-tested version from a popular food blogger, check out Chicken Chow Mein with Best Chow Mein Sauce! – NatashasKitchen for an alternative technique and extra tips. For another trusted take and helpful troubleshooting on texture and noodle choice, read the guide at Chow Mein – RecipeTin Eats.