Chicken Chow Mein Recipe 

Let me tell you, after making this Chicken Chow Mein recipe at home, I’m officially done with takeout noodles. It was super quick, packed with flavor, and honestly easier than I expected. The mix of crispy veggies, tender chicken, and saucy noodles hit all the right notes.

And the best part? You can make it in under 30 minutes! Whether you’re trying something new or pairing it with your favorite Chicken Wings Recipe, this one’s a total winner.

Additional Tips for Making This Recipe Better

Once I made this dish, I picked up a few tricks to take it from great to amazing. Here’s what I suggest if you want to perfect it even more:

• Use fresh garlic and vegetables. Pre-cut or frozen just don’t have the same crunch or flavor punch.
• Cook the noodles al dente. Slightly undercooked noodles soak up the sauce better and won’t go mushy.
• High heat is your friend. Stir-fry everything quickly over high heat to lock in flavor and get that perfect texture.
• Toss noodles in oil after boiling. I learned this keeps them from sticking and makes stir-frying easier.
• Prep everything before you start cooking. This dish moves fast once the heat is on, so have everything chopped and ready.

Try These Tasty Variations

This recipe is already delicious, but I love switching things up now and then. Whether you’re catering to a dietary need or just want something different, here are some great options.

• Dairy-Free: Good news—this recipe is naturally dairy-free, so no changes are needed!
• Low-Sodium: Use low-sodium soy sauce and skip the oyster sauce to keep the salt in check.
• Add Protein Variety: Swap chicken with shrimp, tofu, or beef strips for a new twist.
• Add Crunch: Top it off with crushed peanuts or toasted sesame seeds.
• Extra Veggies: I sometimes add bell peppers, snap peas, or baby corn for more color and crunch.

You can also explore other chicken recipes with the same base sauces—this makes experimenting fun and flavorful!

Must-Have Equipment for Cooking Chicken Chow Mein

Keep it simple with these kitchen tools. You likely have most of them already!

• Large pot – for boiling chow mein noodles quickly and evenly.
• Wok or large skillet – essential for stir-frying everything together.
• Sharp knife – to slice your chicken and veggies nice and thin.
• Mixing bowl – perfect for whisking together the sauce.
• Tongs or spatula – makes tossing noodles and veggies much easier.

How to Serve Chicken Chow Mein for Maximum Appeal

Let’s talk about the fun part—presentation! Once cooked, serve your Chicken Chow Mein in a large shallow bowl or plate for that takeout-style look. Sprinkle freshly chopped green onions on top and maybe a few sesame seeds for an extra touch.

I also like to serve it with a side of sweet chili sauce or extra soy sauce for dipping. If you’re planning a dinner spread, pair it with spring rolls or even a Chicken Lasagna Recipe for a surprising East-meets-West combo!

How to Store Chicken Chow Mein

Made too much? No worries. Here’s how to keep your leftovers fresh and tasty.

• Refrigerating: Store in an airtight container for up to 3 days. Reheat in a skillet or microwave with a splash of water to loosen the sauce.
• Freezing: You can freeze it for up to 2 months. Use freezer-safe bags and flatten them for quicker thawing.
• Reheating: Reheat in a pan over medium heat with a dash of oil or water. You can also microwave it, but stir halfway through to ensure even heating.

Why You’ll Love This Recipe

There are so many reasons this Chicken Chow Mein recipe has become a favorite in my house:

• Quick & Easy: It takes under 30 minutes from start to finish. Great for weeknight dinners.
• Better Than Takeout: Fresher ingredients, more flavor, and you know exactly what’s going in.
• Customizable: You can add or remove ingredients to suit your taste or dietary needs.
• Budget-Friendly: Uses basic pantry and fridge staples—no fancy ingredients required.
• Kid-Approved: The flavors are mild and fun, even picky eaters love it!

More Info That’ll Help You Make It Perfect

Here’s some extra guidance to make your chow mein even better:

• Noodles Matter: Chow mein noodles work best, but if you can’t find them, try using ramen or yakisoba noodles. Just avoid overcooking them.
• Use High Heat: Stir-frying works best on high heat, giving you that “wok hei” flavor—the slightly smoky, authentic taste you get from proper stir-frying.
• Fresh is Best: Try to use fresh vegetables. Their color and crunch add to the final texture and look of the dish.
• Don’t Overcrowd the Pan: If you’re doubling the recipe, cook in batches so everything fries rather than steams.

Nancy

Chicken Chow Mein Recipe

Nothing beats a warm plate of Chicken Chow Mein when you crave takeout-style noodles at home. This recipe combines juicy chicken, crispy-tender veggies, and perfectly coated noodles in a flavorful Asian sauce. It's quick to prepare and packs a delicious punch that the whole family will enjoy. Even better, you only need a few pantry staples to get started.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Calories: 420

Ingredients Method

Ingredients

  

• 2 chicken breasts cubed – boneless, skinless chicken works best for quick, even cooking. Slice into small pieces for better searing.
• 8 oz chow mein noodles – use fresh or dried; if using dried cook al dente so they don’t go mushy.
• 1/2 cup carrots julienned – adds crunch and natural sweetness; slice thin for quick cooking.
• 1 cup cabbage shredded – green cabbage adds texture and absorbs sauce beautifully.
• 3 green onions chopped – use both the white and green parts for added flavor and garnish.
• 3 cloves garlic minced – fresh garlic is key for aromatic depth; avoid garlic powder here.
• 2 tbsp oil for stir-frying – use neutral oils like canola or vegetable oil for high-heat cooking.
• For the Sauce:
• 2 tbsp soy sauce – gives a salty umami base flavor; go for low-sodium if needed.
• 1 tbsp oyster sauce – thickens and deepens the savory profile.
• 1 tbsp sesame oil – adds nutty aroma; use toasted sesame oil for best flavor.
• 1/2 tsp red pepper flakes optional – for a subtle kick; skip if you prefer it mild.

Method

 

1. Start by boiling the chow mein noodles as per the package directions. Once cooked, drain them well and set them aside. Tossing them in a little oil can help prevent sticking. This step ensures your noodles are ready to soak up all the flavor later.
2. Heat oil in a large skillet or wok over medium-high heat. Add the cubed chicken pieces and cook until golden brown on the outside and no longer pink in the center. Stir occasionally to cook them evenly. This step should take about 4–6 minutes depending on your stove.
3. Now, toss in the carrots and cabbage. Stir-fry them for 2–3 minutes until they begin to soften but still retain some crunch. This balance of texture is what makes chow mein so satisfying. Don’t overcook—you’re not aiming for mushy veggies.
4. Add minced garlic to the pan and sauté for another 30 seconds until fragrant. Then, gently mix in the cooked noodles. Stir well so everything is evenly combined and coated in flavor. Keep your heat on medium-high for a nice stir-fry effect.
5. Whisk together soy sauce, oyster sauce, sesame oil, and red pepper flakes in a bowl. Pour this mixture over the noodles and toss thoroughly until everything is evenly coated and glistening. Cook for another 2–3 minutes to let the flavors come together.
6. Turn off the heat and sprinkle chopped green onions on top. Give everything one final toss and serve your Chicken Chow Mein hot. It’s best enjoyed fresh from the pan while still steamy and aromatic.