Name: Chicken Chow Mein
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb Chicken breast, boneless, skinless, cut into thin strips; 3 tbsp Oil (vegetable or canola), divided; 12 oz Chow mein noodles (uncooked); 2 cups Cabbage, shredded; 1/2 cup Carrots, julienned; 1/2 cup Bell peppers, thinly sliced; 1/2 cup Snap peas, whole or halved if large; 3 pieces Green onions, chopped (for garnish); 1 tsp Sesame seeds (optional, for garnish); 1/4 cup Soy sauce; 2 tbsp Oyster sauce; 1 tbsp Hoisin sauce; 1 tbsp Sesame oil; 1 tbsp Cornstarch (optional, for thickening); 1 tsp Sugar; 1/2 tsp Ginger, grated; 1 clove Garlic, minced; 1/2 tsp Black pepper

Jump to Recipe

If you love quick, comforting dinners that still feel a little bit special, this Chicken Chow Mein delivers — juicy strips of chicken, crisp-tender vegetables, and savory sauce all tossed with springy chow mein noodles. It’s a weeknight hero: ready in about 30 minutes, easy enough for busy evenings, and beloved by kids and grown-ups alike. Fun fact: chow mein literally means “stir-fried noodles,” and while restaurant versions can be oily or heavy, this homemade take keeps things light, bright, and deeply flavorful. If you’ve enjoyed other noodle dishes on the blog, you’ll find this one hits the same comfort notes but with a different texture and sauce profile — try this take on chicken chow mein with the best chow mein sauce for another spin. Get ready to wok and roll — you’re going to love it.

What is Chicken Chow Mein?

What’s in a name — and why do we love saying it? Chicken Chow Mein is essentially stir-fried noodles with chicken and vegetables, a simple, satisfying dish popular in Chinese-American cooking. Curious where the phrase came from? Chow mein comes from the Taishanese words for “fried noodles,” and the dish likely traveled and adapted as Chinese immigrants cooked with local ingredients. Ever wonder why it’s so comforting? Maybe because, as the old line goes, “the way to a man’s heart is through his stomach.” Who can argue with that logic when a steaming plate of noodles is involved? Give this recipe a try and see if it doesn’t win over everyone at your table.

Why You’ll Love This:

Big, bold flavor: A savory sauce of soy, oyster, hoisin, and sesame oil clings to every noodle and piece of chicken, giving a perfect balance of salty, sweet, and umami.
Budget-friendly and fast: Making chow mein at home stretches inexpensive ingredients — a pound of chicken and a bag of noodles — into several generous servings, saving you money versus takeout.
Fresh-crisp veggies and flexible toppings: Shredded cabbage, snap peas, and green onions add freshness and color; finish with sesame seeds for crunch and visual appeal.

If you enjoy other quick, crowd-pleasing mains, this one pairs well with lighter appetizers or even a crunchy egg roll. You might also like the textural contrast found in our air fryer buffalo chicken egg rolls for a fun appetizer to serve alongside. Ready to make it?

How to Make:

Quick Overview

This Chicken Chow Mein is wonderfully simple: cook noodles, stir-fry chicken, toss in veggies, and finish with a glossy sauce. The result combines tender protein, slightly crisp vegetables, and saucy noodles with a hint of sesame. Prep and cooking together take roughly 25 to 35 minutes. The standout element is the sauce — salty, sweet, and umami-rich — that coats everything without feeling heavy.

Ingredients

1 lb chicken breast, boneless, skinless, cut into thin strips
3 tbsp oil (vegetable or canola), divided
12 oz chow mein noodles (uncooked)
2 cups cabbage, shredded
1/2 cup carrots, julienned
1/2 cup bell peppers, thinly sliced
1/2 cup snap peas, whole or halved if large
3 green onions, chopped (for garnish and freshness)
1 tsp sesame seeds (optional, for garnish)

Chow Mein Sauce

1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp cornstarch (optional, for thickening)
1 tsp sugar
1/2 tsp ginger, grated
1 clove garlic, minced
1/2 tsp black pepper

Directions

Cook the chow mein noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together all the chow mein sauce ingredients until well combined. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of cold water first.
Heat 2 tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside. Use tongs or a spatula to turn the chicken so it browns evenly.
Add the remaining 1 tbsp oil to the same skillet. Stir in the cabbage, carrots, bell peppers, and snap peas. Cook for 2-3 minutes until slightly tender but still crisp — you want bright vegetables, not soggy ones.
Return the cooked chicken to the skillet and add the cooked chow mein noodles. Gently toss to combine.
Pour the chow mein sauce over the mixture and toss everything together until evenly coated. Cook for an additional 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Adjust seasoning with a splash more soy or a pinch of sugar if needed.
Garnish with green onions and sesame seeds, then serve hot.

Chicken Chow Mein

What to Serve With:

Simple cucumber salad with rice vinegar and sesame oil to refresh the palate.
Steamed dumplings or potstickers for extra variety.
Crispy wonton strips or light miso soup if you want a multi-course feel.
For drinks, jasmine tea, chilled beer, or a crisp white wine complements the savory sauce nicely.

Top Tips for Perfecting:

Noodles: Don’t overcook the noodles; follow package timing and rinse with cold water to stop cooking and prevent clumping.
High heat: Use a hot wok or skillet to get quick searing on the chicken and keep vegetables crisp-tender.
Sauce thickness: If you like a glossy, clingy sauce, mix the cornstarch with cold water before adding. Otherwise omit for a lighter coating.
Protein swap: Use thinly sliced pork, shrimp, or tofu as substitutes — adjust cooking times accordingly. For slow-cooker fans looking for hands-off protein ideas that pair well with noodles, check this 4-ingredient slow cooker chicken with stuffing for inspiration on batch-cooking chicken ahead.
Avoid crowding: Cook the chicken in a single layer so it browns instead of steams.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3 days. Cool to room temperature before refrigerating.
Freezing: You can freeze chow mein, but noodles may soften upon thawing. Freeze in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a hot skillet with a splash of water or chicken stock to revive the sauce and loosen noodles. Microwave reheating works — cover and heat in short intervals, stirring in between, to avoid drying out.

FAQs

Is chow mein spicy?
Not necessarily. This recipe is mild and savory. Add a pinch of red pepper flakes, a drizzle of chili oil, or Sriracha if you prefer heat.

Can I use leftover rotisserie chicken?
Yes — rotisserie chicken is a great time-saver. Add it at the end to warm through so it doesn’t overcook.

What noodles work best?
Traditional chow mein noodles are ideal, but you can use lo mein, egg noodles, or even spaghetti in a pinch. Adjust cooking times as needed.

Can I make this vegetarian?
Absolutely. Swap the chicken for firm tofu or extra mixed vegetables and replace oyster sauce with a vegetarian mushroom-based alternative.

How do I prevent watery vegetables?
Cook vegetables over high heat for a short time. Avoid over-steaming them and don’t add salt too early, as salt draws out water.

Conclusion

This Chicken Chow Mein is a straightforward, comforting weeknight dish that punches well above its weight: quick to make, wallet-friendly, and endlessly customizable. Whether you’re feeding picky eaters or want a fast meal that feels like takeout, this recipe delivers. For another trusted take on chow mein and a slightly different sauce profile, see Chicken Chow Mein with Best Chow Mein Sauce. Try it tonight and share the leftovers — it’s a family-pleaser.