Chicken Chow Mein

Published January 5, 2019. Updated April 16, 2019

This post may contain affiliate links. Read our disclosure policy.

This Chow Mein Recipe is just like what you get at your favorite Chinese restaurant but it’s made at home in under 30 minutes! It’s made with tender noodles, fresh sauteed veggies, lean chicken, and a simple savory sauce. A crave-worthy dinner!

Chicken Chow Mein

This will likely become one of your go to dinner recipes because it’s so easy to make yet it tastes so delicious! I mean who doesn’t love diving into a big bowl of noodles?

My whole family loves this recipe and I love how quickly it comes together, plus it’s one of those recipes we all agree on. Instead of complaints about what’s for dinner the kids request this!

What Ingredients do I Need for Chow Mein?

  • Fresh chow mein noodles – yakisoba or dry thin spaghetti are great subsitutes.
  • Vegetables – celery, cabbage, matchstick carrotsgarlic, green onions, ginger.
  • Seasonings – low-sodium soy sauce, oyster sauce, sesame oil, sugar.
  • Chicken breasts – chicken thighs will work great too, just a cook a few minutes longer. You can omit chicken if you are just making it as a side dish.

Want to see how easy this Chow Mein Recipe is? Watch the video!

How do You Make Chinese Chow Mein?

  • Prepare noodles according to directions on package.
  • In a bowl whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside.
  • Heat oil in a wok or large and deep non-stick skillet over moderately high heat.

Searing pieces chicken in skillet for chow mein.

  • Add chicken (working to leave a little space between pieces so they’ll brown) and cook 3 – 4 minutes.
  • Turn and continue to cook until cooked through, about 2 – 3 minutes longer.
  • Transfer to a plate or sheet of foil.

Sauteeing vegetables in a skillet for chow mein.

  • Reduce heat slightly add remaining 1 Tbsp oil in skillet, add celery and saute 3 minutes.
  • Add cabbage and saute 2 minutes, then add carrots, green onions, garlic and ginger and saute 1 – 2 minutes longer, until veggies are all crisp tender.
  • Toss in noodles and chicken then pour soy sauce mixture over top and toss to coat. Serve warm.

Chow Mein with Chicken

What is the Best Type of Noodle to Use for Chow Mein?

Dry thin spaghetti is a good choice with it’s neutral flavor and it’s so easy to find.

  • Yakisoba is my go-to choice. They’re found in refrigerated packaged food in the produce section of some grocery stores (I buy Fortune brand at Kroger).
  • Fresh chow mein noodles (Hong Kong style noodles) are a good option but they are harder to find in the U.S. They are available at some Asian grocery stores. Honestly though I prefer the yakisoba better here since they don’t have a lightly sour flavor and they aren’t as greasy.
  • Dry spaghetti. I’ve used this and it works great here too. It has a neutral flavor and similar texture. Regular or thin will work.
  • Dry chow mein noodles (not the crispy crackers obviously) will work too. I haven’t tried this option yet so I couldn’t give my opinion but I’m guessing it’s similar to the spaghetti option (but made with wheat flour vs. semolina).

Chicken Chow Mein in serving bowls.

Can I Use Other Vegetables?

I like the classic vegetable blend here but you can definitely swap in some you might already have like bean sprouts, mushrooms, bell peppers, snow peas, or water chestnuts.

Do I Have to Use Oyster Sauce?

Don’t worry about the finished dish tasting like oysters from the sauce, it just gives it a nice depth of flavor.

When I don’t have any in my fridge I’ve have used hoisin sauce in it’s place, so if you insist on skipping it go with hoisin. They taste very different but either will add rich delicious flavor.

Scooping chow mein with chop sticks.

More Delicious Chinese Recipes to Try!

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Chow Mein
4.96 from 72 votes

Chicken Chow Mein

This chow mein is just like what you get at your favorite Chinese restaurant! It's made with tender noodles, fresh sauteed veggies, lean chicken, and a simple savory sauce. A crave-worthy dinner!
Servings: 4
Prep15 minutes
Cook15 minutes
Ready in: 25 minutes

Ingredients

Instructions

  • Prepare noodles according to directions on package.
  • In a bowl whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside.
  • Heat oil in a wok or large and deep non-stick skillet over moderately high heat. 
  • Add chicken (working to leave a little space between pieces so they'll brown) and cook 3 - 4 minutes, turn and continue to cook until cooked through, about 2 - 3 minutes longer. Transfer to a plate or sheet of foil.
  • Reduce heat slightly add remaining 1 Tbsp oil in skillet, add celery and saute 3 minutes. 
  • Add cabbage and saute 2 minutes, then add carrots, green onions, garlic and ginger and saute 1 - 2 minutes longer, until veggies are all crisp tender.
  • Toss in noodles and chicken then pour soy sauce mixture over top and toss to coat. Serve warm.

Notes

  • *8 oz dry spaghetti (thin or regular) will work great too.
  • **Chicken thighs will work great too. Cook a few minutes longer as needed.
  • ***I've also made this with hoisin sauce in place of oyster sauce when I don't have it. They have much different flavors but both give a delicious flavor.
Nutrition Facts
Chicken Chow Mein
Amount Per Serving
Calories 464 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 105mg35%
Sodium 878mg38%
Potassium 845mg24%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 8g9%
Protein 30g60%
Vitamin A 8410IU168%
Vitamin C 27.8mg34%
Calcium 84mg8%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Originally shared March 2015.

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

183 Comments

  • Linda

    Love this recipe ! Sorry no pic as we chowed down as soon as it was ready
    I did double the sauce recipe 😊

  • Benita

    This dish was really delicious! The sauce was perfect! I followed the directions for technique and stir fried the chicken first, then removed, then veggies until done and then soaked and drained rice noodles, returned chicken, sauce, ginger and garlic and mixed well. Instead of cabbage and the other vegetables listed, I used broccoli, red pepper, yellow and green onions. I sautéed the yellow onion first and just when they started to brown, I added all the other veggies. Stir fried for another 3 minutes or so until the broccoli turned a bright green. I also used rice noodles I soaked in boiling water in a large bowl for six minutes and then drained. Thank you for such a versatile and extremely delicious recipe! I will definitely be doing this one again!

  • Terri Thornton

    I made this last night and it is delicious and flavorful. Used thin spaghetti noodles as I couldn’t find the others. Doubled the sauce. We don’t have good Chinese food near us … this was better anyway! 🥢🥡

  • Sheral

    What a great find!! I didn’t have any cabbage but had bok choy and some snow peas. We loved it! I had Lo Mein noodles and they worked great. Will be making a lot more!! Thanks for sharing.