Chicken Chow Mein

03.15.2015

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

Ingredients

  • 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

Instructions

  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

45 comments

  • Jocelyn: This looks terrific! If I don’t have oyster sauce on hand, could I substitute with fish sauce or hoisin sauce? Thank you! March 15, 2015 at 2:34pm Reply

    • Jaclyn: I would probably go with a little hoisin sauce. Hope you love it! March 15, 2015 at 2:43pm Reply

      • Jocelyn: I made this for dinner tonight, with the hoisin sauce as you recommended, and we did indeed love it! Thanks so much. March 22, 2015 at 7:46pm Reply

        • Jaclyn: I’m so glad you liked it Jocelyn! Thanks for your feedback :)! March 22, 2015 at 10:05pm Reply

  • Erin @ Miss Scrambled Egg: Wow, this looks delicious, Jaclyn. I love when I can make take-out style food in the comfort of my house. :) March 16, 2015 at 4:31am Reply

  • Ashleigh: I made this last night and I thoroughly enjoyed it. I think next time I will add some cashews as I thought there was some crunch missing. March 23, 2015 at 2:41pm Reply

    • Jaclyn: I’m glad you liked it Ashleigh! Thanks for your feedback! You can’t go wrong with cashews :). March 23, 2015 at 7:49pm Reply

    • Judy: If you want more crunch don’t cook your celery with the chicken put it in when you add the cabbage and then add some water chestnuts. July 29, 2017 at 6:56pm Reply

  • Michele: This was amazingly good! My kids even loved it! I was able to find dry Chow Mein noodles in my grocery store that I boiled. A new family favorite! March 24, 2015 at 7:24pm Reply

  • Susie: I loved the flavour and my toddler approves!! Thank you for this recipe :) June 16, 2015 at 4:43pm Reply

    • Jaclyn: You’re welcome! I’m so glad you both liked it :)! June 17, 2015 at 10:43pm Reply

  • Lisa: Just wondering, how many would this recipe serve? September 13, 2015 at 1:35am Reply

    • Jaclyn: It’s about 4 servings sorry I didn’t list it! September 13, 2015 at 11:13pm Reply

  • Kelly: I made this last night to go with the lighter orange chicken recipe that I also found on this site and it tasted great! I was craving Panda Express but wanted to make it myself and these noodles were a perfect substitute! It tasted great! I would definitely recommend this recipe! November 1, 2015 at 7:58pm Reply

    • Jaclyn: I’m so glad you liked this recipe Kelly! Thanks for your feedback! November 1, 2015 at 9:35pm Reply

  • Jamie: We are making this on Saturday. Going to add baby corn and water chestnuts. Hope it goes well. Let you know. December 8, 2015 at 10:24pm Reply

    • Jamie: I made it with my additions and it was great! December 12, 2015 at 10:51pm Reply

  • Alka: I found uncooked noodles. Do I use 1 lb or 8 oz? January 1, 2016 at 9:37pm Reply

  • Chrissy: After our homestay student from China taught me how to make fried rice I thought I would try and make my husbands favorite Chinese dish, chicken chow mein. I was always intimidated by Chinese cooking but your recipe was so easy to follow with simple ingredients. And your pictures are gorgeous!!! Love your site! It’s my go to when I want to make something new now. Even my super finicky 11 year old loved this! Thank you!! January 10, 2016 at 10:44am Reply

    • Jaclyn: I’m so glad you and your family liked the recipe Chrissy and thank you for the compliment :)! I’m so happy to hear you enjoy my site :)! January 10, 2016 at 12:50pm Reply

  • Adrienne Andersen: I know I’m late, but I’ve made this recipe three times, once with shrimp and it is Amazing!! January 13, 2016 at 11:01am Reply

    • Jaclyn: I’m so glad you’ve enjoyed this recipe Adrienne! January 13, 2016 at 9:44pm Reply

  • Isabel Johanson: I want to make your chicken chow mein tonight. Can I use a sugar substitute? My husband is diabetic. I do not want to alter the taste. It is the first time I am going to make it. January 31, 2016 at 7:07am Reply

  • Lrh: I made this tonight and it was great. The only thing I did not have on hand was sesame oil, and you could tell that something was missing.
    So I will be making this again, but need to find sesame oil that doesn’t cost $8.00 a bottle. February 20, 2016 at 3:47am Reply

  • Rafia: It’s the second time I’ve made this recipe and the kids love it!!! I used Chow mein Stir-fry noodles by Wel-pac. They’re available at Wal-mart in the Asian or the international isle. I wish I could upload a picture. I hope this helps :) April 12, 2016 at 11:34am Reply

  • Stephanie: This looks so good! I just posted my own vegetarian adaption of this on my blog today. Thanks for the inspiration! April 28, 2016 at 10:16am Reply

    • Juliana Ramsey: What did you replace the Oyster Sauce with? April 28, 2016 at 2:11pm Reply

      • Stephanie Dunn: I just omitted it & the results were still tasty. :) April 29, 2016 at 5:15pm Reply

  • Natalie Bradford: This is so good!!! The only thing I have to say is it takes a lot longer prep time. Unless you have everything cut up already or you don’t wash your veggies, it always takes me a lot longer. Other than that it has always been delicious, I have made it a few times now. June 10, 2016 at 3:09pm Reply

  • Liza: Hi my husband is allergic to all shell fish products. What do you recommend to substitute the oyster sauce? August 9, 2016 at 9:13pm Reply

  • Sue Werner: I made this recipe last week. My boys loved it. I used the undo noodles that I had on hand, recipe came out really good. So my boys want me to make it again today. Thank you for the recipe.

    Sue W August 16, 2016 at 12:38pm Reply

    • Jaclyn: Glad they liked it – Thanks for leaving a comment Sue! August 18, 2016 at 3:37pm Reply

  • Linda: I used this recipe but I added water chestnut’s and baby corn. It was amazing my my family loved it also used dry package dry Chinese noodles from publix ..will make it again. Delicious. . August 19, 2016 at 8:18am Reply

  • Kelsey: Any idea of the calories per serving? September 19, 2016 at 6:26pm Reply

  • Tanya dowling: I’m planning on making this tomorrow, but omitting the oyster sauce,(shellfish allergies) and substituting the chicken(allergies) for halibut at the last minute (it cooks really fats), I’ll let u know how it works, serving it with vegetarian baked egg rolls, minus the egg. November 8, 2016 at 6:44pm Reply

  • Sandra Olney: Looks lovely and easy to prepare will be on my list to try thank you . February 11, 2017 at 3:25am Reply

  • Joni: Hubby gave it a ‘6’ out of 10. I thought about the same. He hates garlic in Chinese Food. I could taste ginger but not garlic. He could taste the garlic. If I make it again, I will leave that out. February 12, 2017 at 5:31pm Reply

  • David: What do you think about adding mushrooms, water chestnuts and snow peas? February 22, 2017 at 5:05pm Reply

    • Tonya Carter: I’m making it now…I added some fresh broccoli!!
      It smells so good April 25, 2017 at 3:17pm Reply

  • Emy: I made this recipe yesterday it came out very good I added med size shrimp it enhanced the flavor. March 24, 2017 at 11:14pm Reply

    • Jaclyn: Thanks for reporting back Emy! March 27, 2017 at 10:33am Reply

  • Michelle: I’m thinking of making this. My hubs and I loooove a good Chow Mein… Has anyone tried subbing packaged coleslaw mix for the cabbage? Also, what about using thin chicken cutlets cut into strips? They would cook up really quick, I’m sure. April 20, 2017 at 3:41pm Reply

  • Kim: Did you use spaghetti noodles? I bought chow main noodles in the produce section. Cooked everything as stated and it was just gooey May 8, 2017 at 7:13pm Reply

  • Lala: This was an awesome dish. Made it yesterday. Prepped the day before. Used half frozen chicken breasts, thinly sliced, one whole garlic, minced, six cups of bagged shredded cabbage and one cup char siu pork. Boiled, drained then chilled the noodles Cooked the main ingredients two hours before we ate. Did a quick reheat and added the noodles and sauce. Everyone loved it. Thanks for sharing. I will change it up next time with shrimp and or use rice noodles to make egg rolls. May 15, 2017 at 3:29pm Reply

  • Tuana: Points? June 23, 2017 at 2:41pm Reply

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