Chicken Chow Mein Recipe
Add Preferred SourceChicken Chow Mein gives you that signature flavor of Chinese restaurants without needing to leave your kitchen. With tender chicken, crisp veggies, chewy noodles, and a sauce that brings everything together, you’ll get the perfect balance of sweet and savory right on your plate. This is the meal that never disappoints.
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Whether I make it for a simple dinner at home or a holiday gathering, this recipe always saves the day. It’s quick to prep, doesn’t require anything fancy, and everyone loves every bit of it. This chow mein also holds up well in the fridge or even in the freezer when properly stored, so your leftovers (if you’re lucky to have any) can never go to waste.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Chow Mein with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making homemade chicken chow mein is a breeze if you follow my instructions.
Make the Chow Mein Sauce
In a small bowl, whisk together the oyster sauce, brown sugar, sesame oil, soy sauce, chicken broth, and cornstarch. Set aside.
The sauce brings the whole dish together and gives it that rich, takeout-style flavor.
Cook the Noodles
Boil the chow mein noodles (you could use egg noodles if you prefer) according to the package directions, then drain and rinse them under cold water—this stops the cooking and prevents the noodle strands from sticking together while you prep everything else.
Cook the Chicken
Heat vegetable oil in a large wok or deep skillet over medium heat. Add the sliced chicken thighs and cook until golden brown and fully cooked.
You may have to cook in batches so the chicken sears properly. Once cooked, remove the chicken from the wok and set it aside.
Sauté the Vegetables
In the same wok, toss in the carrots, red bell pepper, cabbage, and garlic. Saute them for a few minutes until they start to soften and the cabbage becomes slightly translucent.
Bring It All Together
Return the cooked chicken and noodles to the wok with the vegetables. Pour in your prepared sauce and toss everything well so the noodles and chicken are coated evenly.
Let it cook for about 2 minutes more until the sauce thickens, and finish with a sprinkle of green onions on top. Serve and Enjoy!
Recipe Notes and Expert Tips
I’ve put together some helpful tips so your Chicken Chow Mein turns out right the first time and every time after that.
- Sauce Consistency Matters: Mix the cornstarch well into the sauce to avoid any lumps. It should be smooth before you add it to the pan.
- Do Your Prep First: This recipe moves quickly once it starts cooking, so make sure everything is sliced and ready to go before you heat the wok.
- Cool the Noodles: Rinsing with cold water after boiling helps stop the cooking and keeps the noodles from clumping together.
- Chicken: You can use chicken breast if you prefer, just make sure it’s good quality.
- Don’t Crowd the Pan: When cooking the chicken, give each piece space so it browns properly. Too many pieces at once can lead to steaming instead of searing.
- Swap the Veggies if You Want: Feel free to use what you’ve got—snap peas, mushrooms, or even broccoli work great, too.
- Use High Heat: Stir frying works best over medium-high to high heat. That quick cook time gives you those crispy edges and keeps the veggies from going soggy.
- Toss the Sauce Quickly: As soon as the sauce hits the hot pan, it’ll start to thicken. Keep stirring so everything gets coated evenly.
How to Store Leftovers
You can store leftovers in an airtight container in the fridge for up to 3-4 days. They’re also easy to reheat in a skillet—just add a splash of water or chicken broth to help loosen the sauce and keep everything from drying out.
Although the texture can change a little after thawing, you can still freeze this chow mein if you’re saving some for later. Store it properly in a freezer-safe, heavy-duty container, and leave it in the freezer for 2-3 months. To reheat, let it thaw in the fridge overnight.
What to Serve With Chicken Chow Mein
Chicken Chow Mein is filling on its own, but you can round it out with a few easy sides like veggie spring rolls, steamed dumplings, or a quick cucumber salad.
A cup of egg drop or hot soup also makes a nice pairing without a lot of extra effort.
More Easy Recipes for You to Try at Home
If you’re like me and love Asian flavors, you should check out some of my favorite recipes:
Ingredients
- 1 pound chicken thighs sliced
- 3 tablespoons vegetable oil
- 12 ounces chow mein noodles (uncooked noodles)
- 2 cups cabbage shredded
- 1 large carrot julienned
- ½ red bell pepper sliced
- ½ cup green onions sliced
- 2 cloves garlic minced
For the Chow Mein Sauce:
- 6 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
Instructions
- In a small bowl, whisk together the oyster sauce, brown sugar, sesame oil, soy sauce, chicken broth, and cornstarch. Set aside.6 tablespoons oyster sauce, 3 tablespoons soy sauce, 3 tablespoons sesame oil, ½ cup chicken broth, 1 tablespoon brown sugar, 1 tablespoon cornstarch
- Cook the chow mein noodles according to the package instructions, then drain and rinse with cold water. Set aside.12 ounces chow mein noodles
- Heat vegetable oil in a large wok over medium heat. Add the sliced chicken thighs and cook until golden brown, working in batches if needed. Remove and set aside.3 tablespoons vegetable oil, 1 pound chicken thighs
- In the same wok, sauté the carrots, bell pepper, cabbage, and garlic for a few minutes until slightly softened and the cabbage becomes translucent.2 cups cabbage, 1 large carrot, ½ red bell pepper, 2 cloves garlic
- Return the cooked chicken and noodles to the wok. Pour in the prepared sauce, tossing everything together. Let it cook for another 2 minutes until the sauce thickens and coats the noodles.
- Garnish with sliced green onions and serve warm. Enjoy!½ cup green onions
Video
Notes
- Sauce Consistency Matters: Mix the cornstarch well into the sauce to avoid any lumps. It should be smooth before you add it to the pan.
- Do Your Prep First: This recipe moves quickly once it starts cooking, so make sure everything is sliced and ready to go before you heat the wok.
- Cool the Noodles: Rinsing with cold water after boiling helps stop the cooking and keeps them from clumping together.
- Don’t Crowd the Pan: When cooking the chicken, give each piece space so it browns properly. Too many pieces at once can lead to steaming instead of searing.
- Swap the Veggies if You Want: Feel free to use what you’ve got—snap peas, mushrooms, or even broccoli work great, too.
- Use High Heat: Stir frying works best over medium-high to high heat. That quick cook time gives you those crispy edges and keeps the veggies from going soggy.
- Toss the Sauce Quickly: As soon as the sauce hits the hot pan, it’ll start to thicken. Keep stirring so everything gets coated evenly.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
