Chicken Chow Mein is a classic dish full of tender chicken, crisp veggies, and chewy noodles all tossed in a flavorful soy-based sauce. The mix of textures and flavors makes it a comforting and satisfying meal that’s perfect any day of the week.
I love how easy it is to customize this dish with whatever vegetables you have on hand—bell peppers, carrots, and cabbage work great. It’s also a fantastic way to use up leftover chicken if you have some sitting in the fridge. I find that making the sauce first and letting the noodles soak it all up really brings everything together.
My favorite way to serve Chicken Chow Mein is right out of the pan while it’s hot and steamy, maybe with a sprinkle of green onions on top for a little extra color and freshness. It’s the kind of meal everyone seems to enjoy, whether you’re cooking for yourself or a crowd. Plus, it comes together pretty quickly, making weeknight dinners feel a bit more special without a lot of fuss.
Key Ingredients & Substitutions
Chicken: Chicken breasts work well here because they cook quickly and stay tender. You can also use chicken thighs for more juiciness and flavor.
Noodles: Chow mein noodles give a nice chew, but if you can’t find them, egg noodles or even spaghetti can work in a pinch.
Vegetables: Snap peas and bok choy add crunch and freshness. Feel free to swap in cabbage, bell peppers, or broccoli for variety.
Sauces: Soy sauce and oyster sauce are key for that classic taste. For a vegetarian option, replace oyster sauce with mushroom soy sauce or hoisin sauce.
Cornstarch slurry: This thickens the sauce nicely. If you don’t have cornstarch, potato starch or arrowroot powder can be good substitutes.
How Do You Get Crispy, Well-Coated Noodles Without Sogginess?
To keep your noodles perfect, start by cooking them until just tender, then drain and rinse with cold water. This stops cooking and prevents mushiness.
- Use a hot pan or wok for stir-frying to get quick cooking and a bit of crisp on the noodles.
- Add sauces gradually and toss quickly to coat without making the noodles soggy.
- The cornstarch slurry helps the sauce cling to the noodles, so add it at the end and stir constantly until it thickens.
These steps keep the noodles chewy, flavorful, and not watery—giving you that great Chicken Chow Mein texture every time.
Equipment You’ll Need
- Wok or large skillet – perfect for quick, even stir-frying and tossing all ingredients together.
- Pot for boiling noodles – helps cook noodles to the right texture before stir-frying.
- Slotted spoon or tongs – makes it easy to handle noodles and remove cooked chicken from the pan.
- Mixing bowl – useful for whisking the cornstarch slurry before adding it to the pan.
- Sharp knife and cutting board – for slicing chicken and chopping vegetables quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a tasty twist and lighter protein option.
- Add shredded cabbage or bean sprouts for extra crunch and classic Chinese-American flavor.
- Mix in chopped water chestnuts for a refreshing, crispy texture.
- Spice it up by adding a pinch of red pepper flakes or a drizzle of chili garlic sauce.
How to Make Chicken Chow Mein?
Ingredients You’ll Need:
- 8 oz chow mein noodles or egg noodles
- 2 tbsp vegetable oil (divided)
- 2 chicken breasts, thinly sliced
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 cup carrots, thinly sliced
- 1 cup snap peas or snow peas
- 1 cup baby bok choy, chopped (or napa cabbage)
- ½ cup green onions, chopped
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp hoisin sauce (optional for extra flavor)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Salt and pepper, to taste
How Much Time Will You Need?
This Chicken Chow Mein recipe takes about 25 minutes total. Plan for around 10 minutes to prepare and cook the noodles and chicken, 10 minutes for stir-frying the vegetables and combining everything, plus a few minutes to thicken the sauce and serve. It’s a quick, satisfying meal perfect for busy days!
Step-by-Step Instructions:
1. Cook the Noodles
Bring a pot of water to boil and cook the chow mein noodles according to the package instructions until they are just tender. Drain the noodles well and set them aside to prevent overcooking.
2. Cook the Chicken
In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the thinly sliced chicken and stir-fry until the chicken is fully cooked and lightly browned, about 4 to 5 minutes. Remove the chicken from the pan and set aside.
3. Cook the Vegetables
Add the remaining tablespoon of vegetable oil to the pan. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced onion, carrots, snap peas, and chopped baby bok choy. Stir-fry the vegetables for around 3 to 4 minutes until they are tender but still crisp.
4. Combine Chicken, Noodles, and Sauce
Return the cooked chicken to the pan with the vegetables. Add the cooked noodles along with soy sauce, oyster sauce, sesame oil, hoisin sauce (if using), and green onions. Toss everything well to combine and coat the ingredients evenly.
5. Thicken the Sauce and Serve
Pour in the cornstarch slurry and stir continuously for 1 to 2 minutes until the sauce thickens and coats the noodles and other ingredients nicely. Taste and adjust the seasoning with salt and pepper if needed. Remove from heat and serve hot, optionally garnished with extra green onions or sesame seeds for a finishing touch.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator before cooking. This helps the chicken cook evenly and prevents excess moisture from making the dish soggy.
Can I Substitute Other Vegetables in Chicken Chow Mein?
Absolutely! Feel free to swap snap peas and bok choy with broccoli, bell peppers, cabbage, or bean sprouts — whatever you have on hand. Just adjust the cooking time so the veggies stay crisp-tender.
How Should I Store Leftover Chicken Chow Mein?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over medium heat or in the microwave, stirring occasionally to heat evenly.
Can I Make Chicken Chow Mein Ahead of Time?
Yes! You can prep the noodles, chop vegetables, and slice chicken ahead. Cook everything fresh or reheat leftovers when ready. The sauce can also be mixed and stored separately for convenience.
