Chicken Chow Mein

Chicken Chow Mein has the right balance of sweet and savory, and it fits into just about any plan. It’s easy to pull together with basic ingredients, and you still get that hearty and satisfying taste in every bite. You can make it ahead and store it in the fridge, or even freeze it, and it'll still hold up well when stored properly. Whether you’re cooking it for a weeknight dinner, a holiday, or a casual hangout, this is the dish that has that rich takeout-style flavor, even if you just made it in your kitchen.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Lunch, Main Course

Cuisine: Asian, Chinese

Keyword: Chicken Chow Mein

Servings:

Calories: 803kcal

Author: Mandy Applegate

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

US Customary - Metric

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

[adthrive-in-post-video-player video-id="I27K4Bwi" upload-date="2025-09-04T10:32:45+00:00" name="Classic Chicken Chow Mein Noodles Recipe" description="Learn how to make chicken chow mein at home in 30 minutes." player-type="default" override-embed="default"]

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

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