This lightened up Chicken Chow Mein Recipe wants to be your dinner date tonight! With succulent pieces of chicken, crisp veggies, and pan-fried noodles tossed in a simple, sticky sauce, how could you ever say no?
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This all-in-one meal is a master of flexibility.
From protein-rich chicken to filling noodles and an array of colorful veggies, this chicken chow mein recipe has it all! It includes everything you need for a well-rounded meal (just like my Teriyaki Chicken Stir Fry). Add a side dish if you please, or simply enjoy it as it is.
Like Vegetable Lo Mein and Stir Fry Noodles, you can throw just about anything you have in the refrigerator at this recipe, and it will find a way to make it work. You can swap out the protein, veggies, or noodles and still end up with a delightful meal.
5 Star Review
“Super tasty! Enjoyed the leftovers for lunch today.”
— Maureen —
Key Ingredients
This is my interpretation of the popular Chinese-American takeout dish, made with ingredients I typically have on hand. I wanted it to be as scrumptious as the restaurant version but still easily accessible for home cooks. (You’ll find the full list of ingredients in the recipe card; these are just some notes to help you understand what you’ll need!)
- Chow Mein Noodles. If you can’t find chow mein noodles, spaghetti noodles (which are also made with eggs and wheat flour) make a good substitute. Our grocery store also has a variety of thin noodle called “stir fry noodles” that works well in this chow mein recipe.
- Chicken. Tender chunks of chicken breast or chicken thighs make noodle dish a more satisfying meal.
- Broccoli Slaw. Broccoli slaw is a fantastic ingredient to use in stir fry recipes like this one! It’s an easy way to incorporate oodles of veggies without the added prep work. (No broccoli slaw at your store? Swap it for shredded cabbage or other veggies you enjoy.)
- Oyster Sauce. Oyster sauce is widely available and tastes unique (and no, not like oysters!), so it is worth seeking out. If your grocery store doesn’t carry oyster sauce, you could experiment with using hoisin sauce instead.
- Chicken Bouillon. I added some chicken bouillon powder for more complex savoriness.
Recipe Tips and Tricks
- Purchase the Right Chow Mein Noodles. Make sure you grab the kind that is designed to be cooked via boiling and avoid the pre-crisped kind. The crispy kind will not work in this recipe.
- Choose Your Veggies. You can make chicken chow mein even if you don’t have the exact vegetables listed in this recipe. For example, snow peas, carrots, bok choy, garlic, mushrooms, and even zucchini would all be tasty in this dish.
- Don’t Overcook the Noodles. For that perfect bouncy noodle texture, stop cooking them just before they reach al dente. They will cook a little more when we add them back to the skillet, so you don’t want them overcooked from the start.
What to Serve With Chicken Chow Mein
- Salad. Both Asian Cabbage Salad and Asian Cucumber Salad would pair well with this dish.
- Egg Rolls. For a true crowd-pleaser, Air Fryer Egg Rolls are the ultimate side dish choice.
- Dumplings. These Pork Dumplings make a fun, dippable starter!
Chicken Chow Mein
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Ingredients
FOR THE STIR FRY:
- 12 ounces chow mein noodles or similar stir fry noodles see note*
- 2 ½ tablespoons canola oil or grapeseed oil or similar neutral cooking oil, divided
- 2 pounds boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- 2 red bell peppers sliced into ¼-inch-thick strips
- 1 (12-ounce) bag broccoli slaw or shredded cabbage or other veggies of choice
- 1 small bunch green onions cut into 1-inch pieces
FOR THE CHOW MEIN SAUCE:
- ⅓ cup low sodium soy sauce
- 3 tablespoons hot water
- 2 ½ tablespoons oyster sauce
- 1 tablespoon sesame oil preferably toasted, but untoasted works too
- 1 ½ tablespoons honey
- 1 tablespoon chicken bouillon powder
Instructions
- Bring a large pot of salted water to a boil. Cook your noodles to slightly below al dente according to package instructions. Drain, rinse with cold water until completely cool, and then shake and toss the noodles in the colander to remove as much excess water as you can. They should look bouncy and still have a good amount of chew to them when you taste a noodle. Drizzle with 1 tablespoon of the canola oil and stir to coat. Set aside.
- In a liquid measuring cup with a spout, whisk together the ingredients for the sauce until smoothly combined and no lumps remain: soy sauce, water, oyster sauce, sesame oil, honey, and bouillon powder. Set near the stove.
- In a large wok or similar large, sturdy skillet, heat 1 tablespoon canola oil over medium-high heat. Add the chicken and saute until it is browned and cooked through, about 5 minutes. Transfer to a plate.
- Return the pan to the skillet and add the remaining ½ tablespoon canola oil. Increase the heat to high. Once the oil is hot, add the bell pepper, stir to coat with the oil, then spread into a single layer and let cook undisturbed for 1 minute, allowing the strips that are touching the pan to brown slightly.
- Stir in the broccoli slaw and green onions. Cook for 1 minute more (the slaw should remain crisp).
- Shake the noodles once more to remove any last water that you can, then add to the skillet. Cook, stirring at least once every minute, until the noodles are somewhat dry can you spot a noodle or two with some toasted bits, about 6 to 8 minutes.
- Add the sauce and chicken, stirring to coat the noodles evenly. Enjoy fresh and hot.
Video
Notes
- TO STORE: Refrigerate chow mein in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat.
- TO FREEZE: Freeze chow mein in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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Super tasty! Enjoyed the leftovers for lunch today
Hi Maureen! So glad you enjoyed the recipe! Thank you for this kind review!
This was really nice. I always come to your website to look for recipes and use it as my guide. It is very flavourful and much easier than I thought it would be! I’m not the quickest cook in the kitchen, but this came together so fast. Thank you!
So happy to hear, thank you Sandy!
The sauce was incredibly good. I thought the oyster sauce would be too much, but it was not. It was perfect. Since my husband likes it a little spicy, I added a tablespoon of Sriracha to the sauce. We both enjoyed this dish so much. Simple and easy! Thank you, Erin!
Glad to hear you enjoyed it, Meghan!
I was surprised at how much I enjoyed this recipe. I’m not usually one for Chinese dishes, but I figured I’d go outside my comfort zone on this one. It was GOOD!
Glad you did! Thank you Rachel!
Amazing!
Thanks Lauren!