Chicken Chow Mein is a classic dish that hails from Chinese cuisine, celebrated for its exquisite balance of flavors and textures. This stir-fried noodle dish is a staple in many households and restaurants, beloved for its quick preparation time and the versatility it offers. With tender chicken and a colorful array of vegetables all tossed in a savory sauce, Chicken Chow Mein is sure to impress both your family and friends.

Why Make This Recipe

Making Chicken Chow Mein at home allows you to control the ingredients, tailoring the dish to your personal taste. It’s a fantastic way to incorporate lean protein and plenty of vegetables into your diet while enjoying a comforting and satisfying meal. Whether you’re looking for a weeknight dinner option or meal prep for the week ahead, Chicken Chow Mein fits the bill perfectly.

How to Make Chicken Chow Mein

Ingredients

1 pound boneless, skinless chicken breast or thighs, thinly sliced
2 teaspoons soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 cup chicken broth or water
1 teaspoon cornstarch
8 ounces chow mein noodles (or thin egg noodles)
2 tablespoons vegetable oil (divided)
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup shredded cabbage
1/2 cup julienned carrots
1/2 cup sliced bell peppers (any color)
1/2 cup bean sprouts (optional)
2 green onions, chopped (for garnish)

Directions

Prepare the chicken: In a bowl, combine the thinly sliced chicken with 2 teaspoons of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil. Allow it to marinate for about 15 minutes.
Make the sauce: In a separate bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of hoisin sauce, 1 teaspoon of sugar, 1 teaspoon of sesame oil, and 1/4 cup of chicken broth or water. Set aside.
Cook the noodles: Cook the chow mein noodles according to the package directions. Drain and set aside, tossing with a little vegetable oil to prevent sticking.
Sauté the chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and cook until it’s no longer pink. Remove the chicken from the pan and set aside.
Stir-fry the vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Sauté the onion and garlic until fragrant. Add the shredded cabbage, julienned carrots, and bell peppers, cooking until they are just tender. If using, add the bean sprouts and stir-fry for another minute.
Combine and cook: Return the chicken to the skillet and add the cooked noodles along with the prepared sauce. Toss everything together over medium-high heat for about 2–3 minutes until everything is well combined and heated through.
Garnish and serve: Remove from heat, garnish with chopped green onions, and serve hot.

How to Serve Chicken Chow Mein

Serve Chicken Chow Mein in individual bowls, garnished with extra green onions or sesame seeds if desired. It’s perfect on its own or as a side dish alongside other Asian favorites like spring rolls or dumplings.

How to Store Chicken Chow Mein

Store any leftover Chicken Chow Mein in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in short intervals until heated, or stir-fry briefly in a skillet over medium heat.

Tips to Make Chicken Chow Mein

Prep Ahead: Chop vegetables and marinate the chicken in advance for quick assembly during cooking.
Vegetable Varieties: Feel free to play around with different vegetables based on what you have on hand, such as broccoli, snap peas, or mushrooms.
Noodle Alternatives: If you can’t find chow mein noodles, thin egg noodles or even rice noodles can work as a substitute.

Variation

For a vegetarian version, substitute the chicken with tofu or tempeh, and ensure to use vegetarian oyster sauce or skip it altogether. You can also add more colorful vegetables like zucchini or snow peas to increase the nutritional value.

FAQs

1. Can I use frozen vegetables for Chicken Chow Mein?
Yes, frozen vegetables can save time and work well in this dish. Just toss them in at the same point you would add fresh vegetables, cooking until heated through.

2. Is Chow Mein gluten-free?
Traditional chow mein contains wheat noodles and soy sauce, which are not gluten-free. However, you can use gluten-free noodles and tamari instead of soy sauce for a gluten-free version.

3. How spicy is Chicken Chow Mein?
Chicken Chow Mein is not inherently spicy, but you can add chili sauce or crushed red pepper flakes if you prefer it with a kick. Adjust according to your heat preference!

Chicken Chow Mein

A classic Chinese stir-fried noodle dish with tender chicken and colorful vegetables, perfect for a quick and satisfying meal.

Prep Time 15

Cook Time 15

Total Time 30

Serving Size servings

Ingredients

For the Chicken

1 pound boneless, skinless chicken breast or thighs, thinly sliced
2 teaspoons soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil

For the Sauce

3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 cup chicken broth or water
1 teaspoon cornstarch

For the Noodles and Vegetables

8 ounces chow mein noodles (or thin egg noodles)
2 tablespoons vegetable oil (divided)
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup shredded cabbage
1/2 cup julienned carrots
1/2 cup sliced bell peppers (any color)
1/2 cup bean sprouts (optional)
2 green onions chopped (for garnish)

Instructions

Preparation

In a bowl, combine the thinly sliced chicken with 2 teaspoons of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil. Allow it to marinate for about 15 minutes.
In a separate bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of hoisin sauce, 1 teaspoon of sugar, 1 teaspoon of sesame oil, and 1/4 cup of chicken broth or water. Set aside.
Cook the chow mein noodles according to the package directions. Drain and set aside, tossing with a little vegetable oil to prevent sticking.

Cooking

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and cook until it’s no longer pink. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Sauté the onion and garlic until fragrant. Add the shredded cabbage, julienned carrots, and bell peppers, cooking until they are just tender. If using, add the bean sprouts and stir-fry for another minute.
Return the chicken to the skillet and add the cooked noodles along with the prepared sauce. Toss everything together over medium-high heat for about 2–3 minutes until everything is well combined and heated through.
Remove from heat, garnish with chopped green onions, and serve hot.