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Skip the takeout and whip up this Chicken Chow Mein at home in just 25 minutes! This easy weeknight dinner is packed with chow mein noodles, juicy chicken, and perfectly cooked vegetables, all tossed in a savory homemade sauce. It’s the perfect fast and flavorful meal when you’re craving Chinese-style takeout.
Try this next: If you love quick takeout-style meals, try my Beef and Broccoli Stir Fry or Shrimp Fried Rice.
Pin this recipe for later!Why I Love This Recipe
- Lightning Fast – This chicken chow mein recipe is ready in under 30 minutes, making it perfect for busy nights.
- Made From Scratch – Minus the noodles, this recipe is made completely from scratch, including the sauce!
- No Hard-To-Find Ingredients – Uses easy-to-find ingredients and pantry staples.
- Flexible – This is the perfect way to use up veggies in the fridge.
RECIPE WALK-THROUGH
Before You Begin
Assemble your ingredients and get all of your items prepped.
- Chow Mein Noodles: These are typically sold in the refrigerated section or in dry packs. If unavailable, swap with lo mein noodles, spaghetti, or even instant ramen (skip the flavor packets).
- Chicken: Chicken tenders cook quickly and stay tender, but boneless skinless chicken breast or thighs work just as well.
- Carrots: Bagged shredded carrots are a time-saver. If shredding yourself, avoid a box grater—opt for julienning for best texture.
- Sauce: A mix of soy sauce, oyster sauce, sesame oil, and rice vinegar creates a rich and balanced flavor.
How To Make Chicken Chow Mein
See the recipe card below for full, detailed instructions
Make the Sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, sugar, sesame oil, vinegar, cornstarch, garlic, and red pepper flakes if using.
Cook the Chicken: Heat oil in a large sauté pan or wok. Add chicken pieces and cook until browned and cooked through. Remove to a plate.
Stir Fry Veggies: In the same pan, add more oil, then stir fry cabbage, onions, and carrots for about 3 minutes until crisp-tender.
Combine Everything: Return the chicken to the pan, add the sauce, and let it simmer until thickened. Add cooked noodles and toss to coat.
Serve: Garnish with sliced green onions and sesame seeds. Serve hot.
Frequently Asked Questions
Can I use pre-cooked chicken?
Yes! If you have leftover rotisserie or grilled chicken, just slice it thin and add it to the stir fry when you add the sauce. Since it’s already cooked, just heat it through.
What’s the best substitute for oyster sauce?
If you don’t have oyster sauce, hoisin sauce can be used in a pinch, though it’s a bit sweeter. A combo of soy sauce and a splash of Worcestershire sauce can also mimic the depth of oyster sauce.
Can I make this ahead of time?
You can prep all the ingredients (sauce, chopped veggies, sliced chicken) ahead of time and store them separately in the fridge. Stir-fry everything fresh for best results.
Serving Suggestions
This easy Chicken Chow Mein is a complete meal on its own, but it also pairs well with other Asian-inspired sides like lettuce wraps, egg rolls, or a light Asian cucumber salad. For a family-style dinner, serve it alongside fried rice or steamed jasmine rice.
Want to switch it up? Add cooked shrimp or thinly sliced beef for a protein mix. You can also toss in edamame or snap peas for extra crunch. To make it more kid-friendly, skip the chili flakes and slice the veggies extra thin so they soften more during cooking.
Storage Tips
The Best Way to Store Leftovers
Refrigerator: This recipe can be stored in an airtight container in the fridge for 2-3 days.
Reheating: Chicken Chow Mein is best served fresh, as the noodles can soften and break apart upon reheating. If you have leftovers, reheat gently in a covered pan over low heat with a splash of chicken broth to loosen the sauce.
Recipe Tips
- Add extra veggies like mushrooms, bell peppers, or snow peas for more color and nutrition.
- Make it spicy with extra chili flakes or a drizzle of sriracha.
- For a vegetarian version, omit the chicken and sub with tofu or extra vegetables.
More Chinese-Style Recipes
- Chinese Lemon Chicken
- Chow Mein
- Ramen Chinese Chicken Salad
- Slow Cooker Mongolian Beef
- Kung Pao Chicken (Better than Take Out!)
Chicken Chow Mein
Ingredients
For the sauce
- ½ cup Chicken broth
- ¼ cup Low sodium soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Granulated sugar
- 1 tablespoon Sesame oil
- 1 teaspoon Rice vinegar
- 1 tablespoon Cornstarch
- 2 Garlic cloves minced
- ½ teaspoon Hot pepper flakes optional
For the Stir Fry
- 6 ounce Package chow mein noodles cooked according to package directions and cooled
- 2 tablespoons Oil
- 1 pound Chicken tenderloins sliced into ½” thick pieces
- 3 cups Napa cabbage sliced ¼ inch thick
- 1 Small yellow onion sliced thin
- 1 cup Shredded bagged carrots
- 3 Green onions sliced
- Extra sliced green onion and toasted sesame seeds for garnish
Instructions
- Heat a large saute pan or wok over medium high heat.
- While pan is heating, combine all sauce ingredients in a small bowl and set aside.
- Add 1 tablespoon of oil to the hot pan and then the chicken and cook, stirring often until cooked through and lightly browned, about 4-5 minutes, remove to a plate.
- Add the remaining tablespoon of oil to the pan and once hot, add in the cabbage, onion, and carrots and cook until just al dente about, 3 minutes.
- Add the chicken back into the pan along with the sauce and bring it up to a simmer. Once the sauce thickens, about 2-3 minutes add in the noodles and use tongs to toss everything together until evenly coated in the sauce.
- Remove from heat and garnish with extra green onions and toasted sesame seeds if desired. Serve immediately.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
