Chicken Chow Mein


This Chicken Chow Mein is just like what you get at your favorite Chinese restaurant but it’s made at home in under 25 minutes! This is a simple and satisfying entree that is sure to please. It’s a versatile recipe and if you want to keep it more traditional you can add in bean sprouts, or for more textures you could add in water chestnuts or sliced mushrooms.

Chicken Chow Mein | Cooking Classy

This will likely become one of your go to dinner recipes because it’s so easy to make yet it tastes delicious! My whole family loved it, picky eaters included.

Chow mein noodles were hard for me to find, I went to three stores and even an asian grocery store which didn’t have them. So, I’ve listed the thin spaghetti  noodles as another alternative which is what I used and they work just fine (not authentic by any means but a great substitute). Another Chinese egg noodle would work well here too.


Chicken Chow Mein | Cooking ClassyChicken Chow Mein | Cooking Classy

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Chicken Chow Mein

4.93 from 13 votes


  • 1 lb refrigerated chow mein noodles or 8 oz dry thin spaghetti
  • 1 lb chicken , sliced into 1/2-inch thin strips
  • 1 cup thinly sliced celery (2 stalks)
  • 2 Tbsp vegetable oil
  • 3 cups thinly sliced cabbage
  • 1 1/2 cups matchstick carrots
  • 4 green onions , chopped
  • 1 1/2 tsp minced ginger
  • 2 cloves garlic , minced
  • 5 Tbsp low sodium soy sauce
  • 1 Tbsp oyster sauce (or more to taste)
  • 2 tsp granulated sugar
  • 1 1/2 tsp sesame oil


  1. Prepare noodles according to directions on package. In a bowl whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside.
  2. Heat oil in a wok or large and deep non-stick skillet over medium-high heat. Add chicken and celery and cook until chicken is halfway cooked through, about 4 minutes (outsides should be white). Add cabbage, carrots, green onions, and ginger and saute until veggies are tender and chicken is cooked through, about 4 minutes, adding in garlic during last minute of cooking.
  3. Toss in pasta, then pour soy sauce mixture over top and toss to coat. Serve warm.
  4. Recipe source: Cooking Classy


  • Gary L Deatherage: My grandchildren just arrived after living in Japan for 3 yrs. The like nothing but noodles and rice. Made this for dinner and they (and we) just loved it. I used Nampa cabbage and added water chestnuts. It was just delicious. Now my go to for chow mein. November 2, 2018 at 10:23am Reply

  • Deborah Barlow: Hi Jaclyn! I have a question in regards to the chowmein. I haven’t seen chowmein in the refrigerator section of the store, but only on the shelf. Can you use that type of noodle. I am going to make this recipe sometime next week. October 3, 2018 at 9:20pm Reply

    • Jaclyn: Yes as long as it’s not those short crispy curly kind. The long spaghetti looking kind would be great. October 4, 2018 at 11:35am Reply

  • Morticia: this recipe was so yummy. Smelled so good like a chinese restaurant. I used all ingredients except the green onions and oyster sauce( my daughter has seafood allergies). However it was lacking salt so I just added it to my plate. overall 10 out of 10 October 3, 2018 at 5:43pm Reply

  • Buffy: Followed the recipe exactly as stated, except I omitted the celery and added matchstick carrots. This was exactly like what we get at the Chinese restaurant.
    AMAZING!!!!!!! Now if I could figure out general tso, I’d never have to buy takeout again.. Thank You Sooo Much for sharing this 10 star recipe. July 16, 2018 at 5:35pm Reply

    • Jaclyn: Thanks for letting me know it was enjoyed! July 28, 2018 at 12:40pm Reply

  • Monique: I made this and added sliced bamboo shoots for that extra crunch. It was awesome! July 3, 2018 at 12:21am Reply

    • Jaclyn: I’m so happy you enjoyed the recipe! Thanks for letting me know! July 3, 2018 at 10:29am Reply

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