Name: Chicken Chow Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 8 oz chow mein noodles (or thin lo mein noodles); 2 tablespoons vegetable oil; 1 pound boneless, skinless chicken thighs or breasts, thinly sliced; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 1 tablespoon cornstarch; 1 tablespoon soy sauce (for marinating); 2 cups shredded cabbage; 1 medium carrot, julienned; 1/2 onion, thinly sliced; 2 cloves garlic, minced; 2 green onions, chopped; 2 tablespoons oyster sauce; 1 tablespoon light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon Shaoxing wine (or dry sherry); 1 teaspoon sugar; 1/4 cup chicken broth (or water)

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Chicken Chow Mein a deliciously saucy, satisfying stir-fry of tender chicken, crisp vegetables, and chewy noodles tossed in a rich, savory homemade sauce. I love how this better-than-takeout version comes together quickly in one pan, making it ideal for weeknight dinners or whenever I’m craving bold, comforting flavors without the wait for delivery.

Chicken Chow Mein

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 oz chow mein noodles (or thin lo mein noodles)

2 tablespoons vegetable oil

1 pound boneless, skinless chicken thighs or breasts, thinly sliced

½ teaspoon salt

½ teaspoon white pepper

1 tablespoon cornstarch

1 tablespoon soy sauce (for marinating)

2 cups shredded cabbage

1 medium carrot, julienned

½ onion, thinly sliced

2 cloves garlic, minced

2 green onions, chopped

Sauce:

2 tablespoons oyster sauce

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Shaoxing wine (or dry sherry)

1 teaspoon sugar

¼ cup chicken broth (or water)

Directions

I start by marinating the sliced chicken with salt, white pepper, cornstarch, and soy sauce for 10–15 minutes. This keeps the meat tender and flavorful.

While the chicken marinates, I mix the sauce ingredients in a small bowl and set them aside.

I cook the chow mein noodles according to the package instructions, drain them, and set them aside.

In a large skillet or wok, I heat 1 tablespoon of oil over medium-high heat. I stir-fry the marinated chicken for about 4–5 minutes until it’s browned and cooked through, then set it aside.

In the same pan, I add the remaining tablespoon of oil and stir-fry the garlic and onion for about 1 minute.

Next, I add the shredded cabbage and julienned carrot and stir-fry for 2–3 minutes until they’re slightly tender.

I return the chicken to the pan, add the cooked noodles, and pour in the sauce.

I toss everything together until the noodles and veggies are coated and the dish is heated through, about 2–3 minutes.

I finish with chopped green onions and serve it hot.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories: Approximately 420 kcal per serving

Variations

When I want to change things up, I swap the chicken for shrimp, beef, or tofu. Sometimes I add snap peas, bell peppers, or mushrooms for more color and crunch. If I’m out of Shaoxing wine, a splash of rice vinegar or dry sherry works great. I also love adding a touch of chili garlic sauce when I want a bit of heat.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwaving works too—just make sure to stir halfway through to heat it evenly.

FAQs

What’s the difference between chow mein and lo mein?

Chow mein is typically stir-fried, giving the noodles a slight crisp or chew, while lo mein noodles are softer and tossed with sauce after cooking. I prefer chow mein for the added texture.

Can I make this dish vegetarian?

Yes, I often skip the chicken and use tofu or just load up on vegetables like mushrooms, snap peas, and bell peppers. Using vegetable broth in the sauce keeps it fully vegetarian.

What if I don’t have chow mein noodles?

I’ve made this with thin spaghetti, ramen, and even udon. While the texture may differ slightly, it still turns out delicious.

How can I make this spicier?

I add chili oil, crushed red pepper flakes, or a spoonful of sambal oelek to the sauce when I’m in the mood for a spicy kick.

Can I prepare this ahead of time?

Yes, I often prep the veggies, marinate the chicken, and mix the sauce a day ahead. Then, cooking takes just 15 minutes when I’m ready to eat.

Conclusion

This chicken chow mein is my go-to when I want something quick, satisfying, and full of flavor. It’s better than takeout and gives me the freedom to mix in whatever ingredients I have on hand. From its saucy noodles to the perfectly tender chicken and crisp vegetables, it’s a comforting dish I love making over and over again.

Recipe:

Chicken Chow Mein

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Halal

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Description

A quick and flavorful one-pan Chicken Chow Mein featuring tender marinated chicken, chewy noodles, crisp vegetables, and a savory homemade sauce. Perfect for busy weeknights and better than takeout.

Instructions

Marinate the sliced chicken with salt, white pepper, cornstarch, and soy sauce for 10–15 minutes.
Mix all the sauce ingredients in a small bowl and set aside.
Cook the chow mein noodles according to package instructions, drain, and set aside.
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Stir-fry the marinated chicken for 4–5 minutes until browned and cooked through. Remove and set aside.
In the same pan, add the remaining tablespoon of oil. Stir-fry the garlic and onion for about 1 minute.
Add shredded cabbage and julienned carrot; stir-fry for 2–3 minutes until slightly tender.
Return the cooked chicken to the pan, add the cooked noodles, and pour in the prepared sauce.
Toss everything together until noodles and veggies are evenly coated and heated through, about 2–3 minutes.
Top with chopped green onions and serve hot.