Chicken Chow Mein

01.05.2019

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!

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What Ingredients do I Need for Chow Mein?

  • Fresh chow mein noodles – yakisoba or dry thin spaghetti are great subsitutes.
  • VegetablesceleryCabbageMatchstick carrotsgarlic, green onions, ginger.
  • Seasoningslow-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.

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.

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Chicken Chow Mein

4.87 from 23 votes

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

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

Instructions

  1. Prepare noodles according to directions on package.
  2. In a bowl whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside.

  3. Heat oil in a wok or large and deep non-stick skillet over moderately high heat. 

  4. 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.

  5. Reduce heat slightly add remaining 1 Tbsp oil in skillet, add celery and saute 3 minutes. 

  6. 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.

  7. Toss in noodles and chicken then pour soy sauce mixture over top and toss to coat. Serve warm.

Recipe 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*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 105mg 35%
Sodium 878mg 37%
Potassium 845mg 24%
Total Carbohydrates 52g 17%
Dietary Fiber 4g 16%
Sugars 8g
Protein 30g 60%
Vitamin A 168.2%
Vitamin C 33.7%
Calcium 8.4%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Chinese
Keyword: Chicken Chow Mein, Chow Mein
Calories: 464 kcal
Author: Jaclyn
Originally shared March 2015.

96 comments

  • Kris: Just made this tonight and it was a big hit with the family. My kids are the biggest critics and when they approve of a dish, I know it is good. Thanks! January 20, 2019 at 3:42pm Reply

  • Romina: Hi Jaclyn, how would you modify the sauce for a little less salt but yield the same amount of sauce? January 14, 2019 at 4:42am Reply

    • Jaclyn: Substitute a few tablespoons of soy sauce with unsalted chicken broth. You could even add a little extra and thicken it with a light sprinkle of cornstarch. Or just purchase a brand of soy sauce like this https://healthyheartmarket.com/products/china-town-soy-sauce-10-oz only 145mg sodium per 1 tbsp serving. January 14, 2019 at 11:57am Reply

      • Romina: Thanks for the tip! I replaced a couple tbsp of soy sauce with broth, and added hoisin sauce. When I was at the store getting sesame oil though, i wasn’t sure which one to get so I bought the regular sesame oil. I didn’t really get that familiar sesame taste that you usually get in dishes, but lesson learned – get the toasted one haha. I really liked the dish, I used the exact ingredients listed, but next time I will omit the ginger or cook it through, it seemed to overpower a little bit. I had to double the sauce too, I could only find the dry noodles and used the whole bag to make a big batch. Worked out great! Will definitely make this again. January 16, 2019 at 3:19am Reply

  • TinaY: This was excellent with the yakisoba noodles. I made the noodles plain, without the seasoning, used red cabbage instead of green (which turned my chicken purple!), and hoisin sauce instead of oyster because of my husband’s allergy. Love love the crispy veggies. Definitely going on the regular rotation! January 12, 2019 at 5:56pm Reply

  • beth parks: Great recipe! I added Shitaki Mushrooms and pea pods, delish!!! I also ended up using the chow mien noodles that you have to cook for 5 min. and they were perfect. Could not find the yokisaba, tried 2 stores and gave up. But really delicious! January 8, 2019 at 3:58pm Reply

  • Gardener&Cook: Made this for dinner last night; it was satisfying. The recipe produces an good mix of meat, vegetables and noodles (I used dry angel hair pasta). I followed the ingredient list but cooked the chicken separately, then removed it from the pan. Then I sauteed the celery and carrots together for a few minutes before adding the rest of the vegetables and returning the chicken to the mix. To ensure warm noodles, I cooked them simultaneously with the vegetables. Next time I may slightly increase the amount of oyster sauce and add a small slurry of cornstarch and water to thicken the sauce. January 8, 2019 at 11:35am Reply

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