There’s something truly irresistible about a plate of Chicken Chow Mein—those golden, stir-fried noodles tangled with tender strips of chicken, crisp veggies, and a glossy, savory sauce that clings to every bite. This recipe brings all the bold flavors and textures of your favorite takeout dish right into your own kitchen—fast, fresh, and ridiculously satisfying. Whether it’s a weeknight rush or a lazy weekend craving, this dish is the ultimate go-to when you want big flavor without the fuss.

Why You’ll Love This Recipe

Quick to Make: This is your new best friend on busy evenings. Everything comes together in under 30 minutes—yes, including prep!
Tastes Just Like Takeout (but Better): Rich soy sauce, a hint of sesame, crunchy veggies, and perfectly seasoned chicken make this better than anything from a box.
Customizable: You can easily swap out ingredients to suit your taste or what you have in the fridge. It’s flexible and foolproof.
One-Pan Wonder: Less mess, more flavor. Everything cooks in one wok or skillet, which means cleanup is a breeze.

Ingredients You’ll Need

Here’s what you’ll need to whip up your own homemade Chicken Chow Mein:

Noodles: Use fresh chow mein noodles if you can find them, or substitute with thin egg noodles or even spaghetti in a pinch. They’re the heart of this dish.
Chicken Breast or Thighs: Thinly sliced for quick cooking and juicy texture. Thighs add more flavor, but breasts work great too.
Soy Sauce: Both light and dark soy sauce add depth. Light for saltiness, dark for color and richer flavor.
Oyster Sauce: This brings a deep, umami-packed layer to the sauce. Don’t skip it—it makes all the difference.
Sesame Oil: A little goes a long way. It adds that signature nuttiness and aroma.
Garlic and Ginger: Essential aromatics that create a mouthwatering base flavor. Fresh is best here.
Vegetables: Shredded cabbage, carrots, and bean sprouts bring crunch and color. You can also use bell peppers, snow peas, or whatever crisp veggies you love.
Green Onions: Sliced and tossed in at the end for a fresh, mild kick.
Cornstarch: Mixed with a splash of water to coat the chicken and help thicken the sauce slightly.

Variations

Want to switch things up? Try these fun twists:

Spicy Chow Mein: Add a spoonful of chili garlic sauce or a sprinkle of red pepper flakes for heat.
Low-Carb Version: Swap noodles for spiralized zucchini or shirataki noodles.
Extra Veggies: Throw in mushrooms, broccoli, or bok choy for more greens and texture.
Different Proteins: Try it with shrimp, beef strips, or tofu for a tasty change-up.
Gluten-Free: Use tamari instead of soy sauce and make sure your oyster sauce is certified gluten-free.

How to Make Chicken Chow Mein

Step 1: Prepare the Chicken

Slice the chicken thinly against the grain. Toss it with a bit of cornstarch, soy sauce, and sesame oil. Let it marinate for a few minutes while you prep everything else.

Step 2: Cook the Noodles

Boil your noodles just until tender, then rinse under cold water and toss with a little oil to prevent sticking. Set aside.

Step 3: Stir-Fry the Chicken

Heat oil in a large wok or skillet over high heat. Add the chicken and stir-fry until just cooked through. Remove and set aside.

Step 4: Stir-Fry the Veggies

In the same pan, add a bit more oil and sauté garlic and ginger until fragrant. Toss in the cabbage, carrots, and any other vegetables. Stir-fry until crisp-tender.

Step 5: Combine Everything

Return the chicken to the pan. Add the noodles and pour in the soy sauce, oyster sauce, and a touch more sesame oil. Toss everything together over high heat until evenly coated and heated through.

Step 6: Finish and Serve

Add bean sprouts and green onions. Toss briefly, then serve hot straight from the pan.

Pro Tips for Making the Recipe

Prep Ahead: Slice all your ingredients before you start cooking—this moves fast once the heat’s on.
Use High Heat: Chow Mein is all about quick cooking over high heat to keep things crisp and vibrant.
Don’t Overcrowd the Pan: If making a large batch, stir-fry in stages to avoid steaming your ingredients.
Oil Matters: Use a neutral high-smoke-point oil like peanut or vegetable oil for stir-frying.

How to Serve

This Chicken Chow Mein is a full meal on its own, but here are some ideas to round out your plate:

Add a Side

A light cucumber salad with rice vinegar dressing.
Steamed dumplings or egg rolls.
A bowl of hot and sour soup or wonton soup.

Garnish

Sprinkle with toasted sesame seeds or chopped peanuts.
Serve with lime wedges or a drizzle of chili oil for extra flavor.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making them even better the next day.

Freezing

Not ideal—noodles can get mushy—but you can freeze it for up to a month. Wrap tightly and thaw overnight in the fridge.

Reheating

Reheat in a skillet with a splash of water or soy sauce to revive the noodles. Microwaving works too, but stir halfway through to heat evenly.

FAQs

Can I use pre-cooked chicken in this recipe?
Yes! Leftover rotisserie chicken or grilled chicken strips work well. Just add them when combining everything in the pan—no need to cook them again.

What type of noodles are best for Chow Mein?
Fresh chow mein noodles are ideal, but dried egg noodles or even spaghetti make great substitutes. Just don’t overcook them.

How do I keep the noodles from sticking together?
After boiling, rinse with cold water and toss with a little oil. This keeps them separated and ready for stir-frying.

Is there a vegetarian version of this dish?
Absolutely. Skip the chicken and add tofu or extra vegetables. Make sure to use vegetarian oyster sauce (often mushroom-based).

Final Thoughts

If you’re craving something savory, comforting, and lightning-fast to make, this Chicken Chow Mein is the answer. It’s a dish that delivers big flavor with minimal effort—and once you make it at home, you might just ditch the takeout menu altogether. Give it a try and make it your own!

Chicken Chow Mein Recipe