How to Make Chicken Chow Mein

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Chicken Chow Mein

There’s something uniquely satisfying about preparing a vibrant stir-fried noodle dish in your own kitchen. Chicken chow mein brings together tender strips of chicken, crisp vegetables, and silky noodles—all coated in a savory, aromatic sauce. This classic recipe is quick to pull together, customizable, and remarkably close to what you’d order from your favorite Chinese restaurant. Let’s explore every step and detail for making chicken chow mein at home, from ingredient selection to reheating leftovers.

What Is Chicken Chow Mein?

Chicken chow mein is a popular Chinese-American noodle dish. The name itself means “stir-fried noodles,” and the dish typically features stir-fried wheat noodles tossed with chicken, assorted vegetables, and a savory sauce. Its appeal lies in the interplay of textures: chewy noodles, juicy chicken, and just-tender vegetables. The sauce brings everything together, delivering notes of soy, ginger, oyster sauce, and sesame.

Once you master the basics, you can experiment endlessly—swapping in different proteins, altering the sauce, or letting a new mix of vegetables take center stage.

Ingredients for Chicken Chow Mein

Quality ingredients are key to achieving great flavor and texture. Here’s what you’ll need:

Noodles

• Chow mein noodles: Look for thin wheat noodles labeled specifically for chow mein. You can substitute with dried or fresh egg noodles or even ramen in a pinch.
• Alternatives: Lo mein noodles, thin spaghetti, or soba can fill in if you can’t source authentic chow mein noodles.

Protein

• Chicken: Boneless, skinless chicken breasts or thighs work best. Cut them into thin strips for quick, even cooking.

Aromatics, Sauce & Oils

• Vegetable oil: Use a neutral oil with a high smoke point. Canola, sunflower, or peanut oil all work well.
• Garlic & fresh ginger: Essential for building deep flavor.
• Sauce Ingredients:
• Light soy sauce
• Oyster sauce
• Sesame oil
• Rice vinegar
• Sugar
• White pepper

Vegetables

• Green cabbage: Shredded for texture.
• Carrots: Julienne into thin matchsticks.
• Bean sprouts: Add crunch and freshness.
• Green onions: Sliced for flavor and garnish.

Step-by-Step: How to Make Chicken Chow Mein

1. Prep the Ingredients

Organize all your components before you start cooking. Slice the chicken thinly, shred the cabbage, julienne the carrots, mince garlic and ginger, and measure your sauce ingredients. Chow mein comes together quickly, so having everything close at hand is essential.

2. Cook the Noodles

Bring a pot of water to a boil, add the chow mein noodles, and cook according to the package instructions until just al dente. Avoid overcooking; slightly firm noodles will hold up better when stir-fried. Drain and rinse under cool water to stop the cooking process. Toss the noodles with a drizzle of oil to prevent them from sticking.

3. Make the Sauce

In a bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and white pepper. Set aside. This mixture will infuse the noodles and vegetables with deep umami notes and a delicate balance of sweet and savory.

4. Stir-Fry the Chicken

Heat a tablespoon of vegetable oil in a large wok or skillet set over medium-high heat. Add the chicken in a single layer. Stir-fry for 3–4 minutes, or until the pieces are golden and just cooked through. Transfer to a plate and keep warm.

5. Sauté Vegetables and Aromatics

Add another tablespoon of oil to the wok. Toss in the minced garlic and ginger first, stirring for about 30 seconds until fragrant. Add the cabbage and carrots. Stir-fry for 2–3 minutes until the vegetables begin to soften but still have some bite. Toss in the bean sprouts and most of the green onions, reserving some for garnish.

6. Combine Everything

Return the chicken and cooked noodles to the wok with the vegetables. Pour the sauce over everything. Gently toss with tongs or chopsticks, making sure the noodles are evenly coated and everything is heated through. Stir-fry for another 1–2 minutes.

7. Serve

Divide the chow mein among serving plates. Garnish with reserved green onions. For extra texture and flavor, you can sprinkle on toasted sesame seeds or a drizzle of chili oil.

Tips for Success

Mise en Place

Stir-fries move fast. Prepare all the ingredients before heating the pan. Set up your noodles, protein, vegetables, and sauce at arm’s length.

Cooking Noodles

After boiling, always rinse with cold water and drain thoroughly. A light coating of oil keeps them from clumping.

Searing Chicken

Spread chicken pieces out in the pan so they brown rather than steam. Avoid overcrowding; if needed, cook in batches.

Veggie Crunch

Don’t overcook the vegetables. You want them crisp-tender, not limp. This keeps the dish lively and colorful.

Customizations

• Protein swaps: Use thinly sliced beef, pork, shrimp, or tofu.
• Vegetable additions: Snap peas, bell peppers, shiitake mushrooms, and bok choy work well.
• Spicy kick: Add a pinch of red chili flakes or a squeeze of Sriracha.

Common Questions About Chicken Chow Mein

Can I make chow mein gluten-free?
Yes. Choose gluten-free noodles and substitute tamari for soy sauce and gluten-free oyster sauce.

How do I keep the noodles from sticking?
Rinse boiled noodles in cold water and toss with oil before stir-frying.

What’s the difference between chow mein and lo mein?
Chow mein is stir-fried for a crispier texture; lo mein gets tossed with sauce but isn’t stir-fried as much.

Do I have to use a wok?
A large non-stick skillet works fine if you don’t have a wok.

Storing and Reheating Leftovers

Chicken chow mein keeps well. Let any leftovers cool, then store in an airtight container in the refrigerator for up to four days.

To reheat:
– Microwave: Place a portion in a bowl, cover loosely, and heat in 30-second intervals, stirring occasionally.
– Skillet: Heat a splash of oil in a skillet or wok over medium. Stir in the chow mein and a bit of water to prevent dryness, cooking just until hot.

Chow Mein Variations and Serving Suggestions

Chicken chow mein makes a convenient main course, but you can pair it with sides like steamed dumplings, hot and sour soup, or a crisp Asian cucumber salad. For extra flair, try:

• Topping with crushed peanuts or cashews
• Serving with chili-garlic or hoisin sauce on the side
• Adding a handful of fresh cilantro or Thai basil before serving

Making chicken chow mein from scratch is satisfying, approachable, and delicious. It’s a perfect dinner for busy nights or relaxed weekends—a meal that comes together fast but delivers big on flavor and comfort. Change up the proteins and vegetables to match your taste or whatever’s in your fridge. Once you’ve cooked chow mein at home, takeout might just become a rare event.

Chicken Chow Mein

⭐⭐⭐⭐⭐

4.5 from 10 votes

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Course: Main Course / Cuisine: Chinese

Prep Time 10 minutes

Cooking Time 10 minutes

Servings 4 servings

Calories 503 cal

This easy chicken chow mein is even better than takeout. It has tender chicken, noodles, veggies, and a delicious sauce. The combination can’t be topped.

Ingredients

• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp sugar
• 2 tbsp soy sauce
• 1/4 cup oyster sauce
• 8 ounces chow mein noodles (or thin egg noodles)
• 1/4 tsp white pepper
• 3 green onions, sliced
• 2 cups shredded green cabbage
• 1 tbsp rice vinegar
• 1 cup julienned carrots
• 1 tbsp sesame oil
• 1 cup bean sprouts
• 1 lb boneless skinless chicken breast or thighs, sliced thin
• 2 tbsp vegetable oil, divided

Instructions

1. Cook the noodles according to package directions until al dente. Drain and set aside.
2. In a small bowl, whisk together all the sauce ingredients. Set aside.
3. Heat 1 tbsp oil in a wok or large skillet over high heat. Add the chicken and stir-fry until cooked through, about 3-4 minutes. Transfer to a plate.
4. Add the remaining 1 tbsp oil to the pan. Stir-fry the cabbage, carrots, bean sprouts, green onions, garlic, and ginger for 2-3 minutes until the vegetables are crisp-tender.
5. Return the chicken to the pan along with the cooked noodles. Pour the sauce over top and toss well to coat everything evenly. Stir-fry for 1-2 minutes more.
6. Serve hot, garnished with extra green onions if desired. Enjoy!