Chicken Chow Mein is a classic Chinese takeout favorite that combines tender strips of chicken, crunchy vegetables, and soft, chewy noodles all tossed together in a flavorful sauce. It’s the perfect mix of textures and tastes, with savory chicken and vibrant stir-fried veggies that come alive with a touch of garlic and soy sauce.
I love making Chicken Chow Mein at home because it’s quick to throw together and feels like a special treat without a lot of fuss. One of my favorite tips is to make sure the vegetables stay crisp by cooking them on high heat for just a few minutes, which keeps everything bright and fresh. Plus, I always like to add a little extra ginger for a bit of zing that really wakes up the dish.
This dish is great on its own or served with a side of steamed rice. When I’m sharing it with friends, it never fails to bring smiles and a few requests for seconds. It’s a comforting, reliable meal that’s easy enough for a weeknight but tasty enough to enjoy any time. Whenever I make Chicken Chow Mein, it quickly becomes a family favorite, and I like to think that’s because it just tastes like home.
Key Ingredients & Substitutions
Chicken Breast: This is great for lean, tender pieces. You could swap in chicken thighs if you want more juicy, flavorful meat.
Chow Mein Noodles: Original thin egg noodles give that classic texture, but spaghetti or ramen noodles can work if you’re out.
Vegetables: Carrots, cabbage, snow peas, and onions add crunch and freshness. If you’re missing snow peas, green beans or bell peppers make nice swaps.
Soy Sauce and Oyster Sauce: They bring salty, umami flavors. For a vegetarian twist, use mushroom soy sauce and skip oyster sauce or substitute with hoisin.
Sesame Oil: It gives a nutty aroma. It’s best added at the end to keep its flavor intact. If unavailable, a small drizzle of toasted sesame seeds adds a similar note.
How Do You Get Crispy Yet Tender Stir-Fried Vegetables?
The secret is in stir-frying quickly over high heat. This seals in crunch while cooking just enough:
- Prep and slice all ingredients before starting – stir-frying is fast!
- Heat your pan until very hot and add oil to prevent sticking.
- Add veggies that take longer to cook first, like carrots and cabbage.
- Keep stirring constantly, this avoids burning and cooks evenly.
- Cook for only 3-4 minutes so they stay crisp and colorful.
I find this method keeps the vegetables fresh with a little bite, which balances nicely with soft noodles and tender chicken.
Equipment You’ll Need
- Wok or large skillet – perfect for high-heat stir-frying and tossing noodles quickly.
- Cutting board and sharp knife – makes slicing chicken and veggies easy and safe.
- Pot for boiling noodles – you’ll need this to cook the chow mein noodles until just tender.
- Spatula or wooden spoon – helps stir and mix ingredients without scratching your pan.
- Colander – for draining the noodles after cooking to keep them from sticking.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to change up the protein while keeping it light.
- Add bell peppers or broccoli for extra color and crunch.
- Mix in crushed peanuts or cashews at the end for a nutty texture.
- Sprinkle red pepper flakes or add a splash of chili garlic sauce for a spicy kick.
How to Make Chicken Chow Mein
Ingredients You’ll Need:
Main Ingredients:
- 8 oz chow mein noodles (or thin egg noodles)
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 cup carrots, julienned
- 1 cup snow peas or snap peas
- 2 cups cabbage, chopped
- 2 green onions, chopped
Sauce Ingredients:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp grated fresh ginger (optional)
- 1/4 cup chicken broth or water
- Salt and pepper, to taste
Time You’ll Need:
This Chicken Chow Mein recipe takes about 25 minutes total. Allow 10 minutes for prepping and slicing ingredients, 5 minutes for cooking the noodles, and around 10 minutes for stir-frying everything together.
Step-by-Step Instructions:
1. Cook the Noodles:
Boil the chow mein or egg noodles following package instructions until they’re just tender (al dente). Drain them well and set aside so they don’t stick.
2. Stir-Fry the Chicken:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken and cook, stirring often, until it’s cooked through and lightly browned, about 5 to 7 minutes. Remove the chicken from the pan and set aside.
3. Cook the Vegetables:
In the same hot pan, add the remaining tablespoon of oil. Toss in the minced garlic, sliced onions, and ginger if you’re using it. Stir-fry for about 30 seconds until fragrant. Then add the carrots, cabbage, and snow peas. Cook everything for 3 to 4 minutes, stirring constantly, until the vegetables are tender but still crisp.
4. Combine Everything:
Return the cooked chicken to the pan. Add the drained noodles and stir to mix well. Pour in the soy sauce, oyster sauce, and chicken broth (or water). Stir everything together so the noodles and veggies get evenly coated. Cook for another 2 minutes to let the flavors blend.
5. Finish and Serve:
Drizzle the sesame oil over the dish and sprinkle the chopped green onions on top. Give it a gentle toss. Taste and add salt and pepper if needed. Serve your delicious Chicken Chow Mein hot and enjoy!
Can I Use Frozen Chicken for Chicken Chow Mein?
Yes! Just make sure to fully thaw it in the refrigerator overnight before slicing and cooking. Pat it dry well to avoid extra moisture in the pan, which can affect stir-frying.
Can I Substitute the Noodles?
Absolutely! If you don’t have chow mein noodles, thin egg noodles, spaghetti, or ramen noodles work well. Just cook them according to package instructions until al dente before adding to the stir-fry.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over medium heat or use the microwave, stirring occasionally for even heat.
Can I Make This Recipe Vegetarian?
Yes! Replace the chicken with firm tofu or extra veggies. Swap oyster sauce for a vegetarian-friendly alternative like hoisin sauce or mushroom soy sauce to keep the umami flavor.
