Easy Chicken Chow Mein
Introduction
Chicken Chow Mein is a classic takeout favorite that you can easily recreate at home in less than 30 minutes. Tender chicken, crisp vegetables, and perfectly stir-fried noodles are tossed in a savory soy-based sauce that’s slightly sweet, garlicky, and full of umami. It’s a budget-friendly, quick dinner option that tastes even better than takeout—and you can customize it with your favorite veggies.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients (4 servings)
For the Chow Mein:
2 chicken breasts (thinly sliced into strips)
10 oz (280 g) chow mein noodles (or thin egg noodles)
2 tablespoons vegetable oil (divided)
1 cup shredded cabbage (green or Napa)
1 medium carrot (julienned)
½ red bell pepper (thinly sliced)
½ onion (sliced)
2 green onions (sliced for garnish)
2 cloves garlic (minced)
1 teaspoon fresh ginger (grated, optional)
For the Sauce:
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 teaspoon sugar (or honey)
¼ cup chicken broth (or water)
1 teaspoon cornstarch (mixed with 1 tbsp water, optional for thickening)
Instructions
Prepare the Noodles (5 minutes)
Cook chow mein noodles according to package instructions until just al dente.
Drain, rinse under cold water, and toss with 1 teaspoon sesame oil to prevent sticking.
Make the Sauce (2 minutes)
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and broth.
Set aside.
Cook the Chicken (5 minutes)
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat.
Add chicken strips and stir-fry for 3–4 minutes, until golden and cooked through.
Remove chicken from the pan and set aside.
Stir-Fry the Veggies (3 minutes)
In the same pan, add the remaining oil.
Add onion, carrot, bell pepper, cabbage, garlic, and ginger.
Stir-fry for 2–3 minutes until just tender but still crisp.
Combine Everything (5 minutes)
Return chicken to the pan with the vegetables.
Add the noodles and pour in the sauce.
Toss everything together over medium-high heat for 2–3 minutes until noodles are coated and heated through.
If you prefer a thicker sauce, stir in the cornstarch slurry and cook 1 more minute.
Serve (Immediate)
Garnish with green onions and serve hot.
Optional: add chili flakes or a drizzle of sriracha for spice.
Tips & Variations
Protein swap: Try shrimp, beef, or tofu instead of chicken.
Veggie boost: Add mushrooms, snap peas, or bean sprouts for extra crunch.
Meal prep: This dish reheats well—store leftovers in the fridge up to 3 days.
Authentic touch: Use fresh egg noodles if available for the best texture.