Go Back Email Link
–+ servings

Chicken Chow Mein

A quick and flavorful Chicken Chow Mein recipe featuring tender chicken, crisp vegetables, and a savory oyster-soy sauce, all in under 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main 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

Sauce Ingredients

  • 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

Instructions

Preparation

  • 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.

Cooking

  • 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.
  • 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.
  • Return the chicken and noodles to the pan. Pour the prepared sauce over the top. Toss or stir quickly to coat everything evenly.
  • 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).
  • Remove from heat, sprinkle chopped green onions on top, and serve immediately.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can freeze chow mein, but vegetables like cabbage change texture. For vegetarian chow mein, swap chicken for firm tofu and use mushroom or vegetable broth.