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This easy chicken chow mein recipe is perfect for a quick, healthy meal that beats Chinese takeout any day! With tender chicken, crisp veggies, and a savory sauce, it’s a flavorful dish you can make in under 30 minutes.
What Is Chicken Chow Mein
Chicken chow mein is a delicious Cantonese noodle dish with fried egg noodles and tender chicken. It’s a popular and delicious noodle dish that everyone loves, and super easy to make at home with my authentic chicken chow mein recipe and the best chow mein sauce you’ll ever taste.
Check out my tips below to enjoy restaurant-style chicken chow mein anytime!
Why I Love This Recipe
- Quick and easy. It’s ready in under 30 minutes, perfect for busy nights when I want something delicious without spending too much time in the kitchen.
- Authentic flavor. The oyster sauce, soy sauce, and sesame oil give it that perfect takeout-style flavor, all from the comfort of my kitchen.
- Restaurant-quality. I love how I can make this restaurant-style dish at home with just a few simple steps—it’s always a crowd-pleaser.
- Healthy and customizable. Packed with chicken and fresh veggies like cabbage, carrots, and bean sprouts, it’s a balanced dish. Plus, I can easily swap in my favorite veggies or protein to mix things up.
Ingredients You’ll Need
The recipe calls for the following basic ingredients:
- Egg noodles – You can get fresh egg noodles or dry egg noodles
- Chicken meat – I prefer skinless and boneless chicken breast, but you can certainly use chicken thighs.
- Soy sauce
- Cornstarch
- Bean sprouts, cabbage and carrots
- Chow mein sauce
Chow Mein Sauce
Chow mein sauce is a simple yet flavorful mix of oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, and ground white pepper. This sauce adds a mouthwatering savory taste that perfectly coats the noodles.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Now, head to the grocery store and get this recipe going tonight—you won’t regret it!
Shopping Guide: Chow Mein Noodles
If you’re new to Chinese cooking, the variety of noodles at the market can be a bit overwhelming. Here’s a simple guide to help you pick the right noodles for chow mein.
In the picture above, you can see two different brands of fresh, uncooked chow mein noodles. Both are egg noodles, but there are some key differences: the noodles on the left are pale yellow and drier, while the ones on the right have a richer color. Both are lightly dusted with flour. When shopping for chow mein noodles, look for those that are softer and less dry, as they’ll give you the best results. The brand on the right is a great example of fresh chow mein egg noodles, which is what I used for this chicken chow mein recipe.
Pro Tip: The best chow mein is fresh, and you can find it in clear plastic packets at Chinese or Asian markets. There are two types: steamed chow mein, which has a softer texture and is perfect for homestyle dishes, and pan-fried chow mein, which is drier and great for getting that crispy crunch. If fresh chow mein isn’t available, you can always use dried chow mein or egg noodles as a substitute!
Recipe Variations
Here are some tasty variations to try with my recipe—let’s keep things exciting:
- Chow Mein: The classic—egg noodles with that irresistible savory sauce. It’s simple but always hits the spot.
- Vegetable Chow Mein: Loaded with veggies, this version is light, fresh, and still totally satisfying.
- Pork Chow Mein: Crispy noodles with tender pork—it’s a winner when you’re in the mood for something a little different.
- Shrimp Chow Mein: If you love seafood, swap in shrimp for a flavorful twist that adds an extra kick!
- Panda Express Chow Mein Copycat: Craving that takeout favorite? No need to leave the house—just whip this up at home and enjoy!
- Hong Kong Chow Mein: A traditional style with a rich, flavorful sauce that takes the dish to the next level.
How To Make Chicken Chow Mein
Alright, first, cook the noodles according to the package instructions. While that’s happening, grab your chicken and pat it dry with paper towels. Then, toss the chicken with soy sauce and cornstarch, making sure it’s all coated nicely. Let it sit for about 10 minutes while you prep the other stuff.
Okay, now heat up a wok or skillet on high. Once it’s nice and hot, add the oil. Then toss in the garlic and stir-fry it until it smells amazing. After that, throw in the chicken and cook it until it’s just about halfway done.
Keep stir-frying until the chicken is about halfway cooked or the outside turns opaque. Then, toss in the cabbage and carrot, and keep stirring so everything cooks evenly. Next, add the noodles to the pan, and pour in the oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, white pepper, and a pinch of salt. Give it a good toss to mix everything together.
Now, just toss the noodles around for about a minute, making sure everything gets coated. Add the bean sprouts and stir everything together. Once the bean sprouts are cooked, throw in the scallions, give it a few more stirs, then dish it out and serve right away!
Secrets For Restaurant Worthy Results
- To get that tender, silky chicken like you’d find at your favorite Chinese restaurant, we’re going to “velvet” the chicken with cornstarch. Trust me, it makes all the difference!
- For the best results, you’ll want a deep skillet or a Chinese wok (I highly recommend the wok). Heat it up on high heat, then add some cooking oil. Once it’s nice and hot, toss and flip the chicken, veggies, and egg noodles back and forth with a spatula to get everything evenly cooked.
- If you’ve got a pair of Chinese long wooden chopsticks, use those instead of a spatula. The chopsticks help keep the noodles intact without breaking them up during the cooking process!
Frequently Asked Questions
It’s all about how the noodles are cooked! Check out my Chow Mein vs Lo Mein post for all the details!
To keep the noodles from sticking, rinse them under cold water after cooking and toss them with a bit of oil before stir-frying. It’ll help keep everything nice and loose!
Yes, you can totally double the recipe to feed more people! Just make sure you’ve got a big enough wok or skillet to cook everything evenly.
You can store leftovers in an airtight container in the fridge for 2-3 days. When reheating, just add a splash of water to keep the noodles nice and moist.
This recipe is 519 calories per serving.
What To Serve With Chicken Chow Mein
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Chicken Chow Mein
Ingredients
- 8 oz (230g) fresh chow mein egg noodles, steamed chow mein or dry chow mein
- 4 oz (120g) chicken breast, cut into pieces
- 3 tablespoons oil
- 3 cloves garlic, finely minced
- 2 oz (30g) cabbage, finely sliced
- 1/2 small carrot, peeled and cut into thin strips
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon dark soy sauce, optional, for coloring purpose
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 3 tablespoons water
- 3 dashes ground white pepper
- 1 pinch salt
- 4 oz (120g) bean sprouts, rinsed and drained
- 2 stalks scallion, cut into 2-inch (5cm) lengths
Chicken Marinade:
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
Instructions
- Prepare the noodles according to the packaging instructions.
- Pat the chicken dry with paper towels. Add the soy sauce and cornstarch, then stir to coat well. Set aside for 10 minutes.
- Heat a wok or skillet over high heat. Once heated, add the oil. Add the garlic and stir-fry until aromatic, then follow with the chicken.
- Stir-fry until the chicken is half cooked or the surface turns opaque, then add the cabbage and carrot, stirring continuously. Add the noodles to the wok or skillet, followed by the oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, ground white pepper, and a pinch of salt.
- Stir and toss the noodles back and forth for about 1 minute. Add the bean sprouts and stir to combine well. Once the bean sprouts are cooked, add the scallions, stir a few more times, then dish out and serve immediately
Notes
- To get that tender, silky chicken like you’d find at your favorite Chinese restaurant, we’re going to “velvet” the chicken with cornstarch. Trust me, it makes all the difference!
- For the best results, you’ll want a deep skillet or a Chinese wok (I highly recommend the wok). Heat it up on high heat, then add some cooking oil. Once it’s nice and hot, toss and flip the chicken, veggies, and egg noodles back and forth with a spatula to get everything evenly cooked.
- If you’ve got a pair of Chinese long wooden chopsticks, use those instead of a spatula. The chopsticks help keep the noodles intact without breaking them up during the cooking process!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am very pleased with this recipe it’s easy to make and very tasty thank you for a great recipe
About how many calories would you say this meal is?
Hello Rasa,
Please tell me what brand of noodle to use- I have a lot of Oriental Stores around me (dry or wet)
Thank you!
You can use steamed chow mein, or egg noodles. :)
I just made this last night and it is incredibly delicious. Thank you!
Hi Kathleen, so glad that you like this chicken chow mein recipe. :)
Could you please tell me which brand of noodles you use, and if they are available online? I can never find the right noodles for chow mein! It’s really frustrating. Thanks!
HI RASA,
LOVE YOUR SITE, RECIPES, PHOTOS, AND THE WAY YOU TAKE THE TIME TO RESPOND TO OUR COMMENTS!!! I ABSOLUTELY LOVE, LOVE, LOVE CHINESE FOOD. RECIPES SOUND & LOOK AMAZING. I HAVE BEEN COOKING SINCE I WAS 13 NOW, ABOUT 40 YRS. LATER THE THOUGHT OF TRYING TO COOK CHINESE FOOD INTIMIDATES ME & I HAVE NO IDEA WHY. (FEAR OF FAILURE?) I ASK MYSELF, “WHAT’S THE WORST THING THAT CAN HAPPEN? IT DOESN’T COME OUT RIGHT, (I’D BE UPSET), IT WON’T TASTE LIKE I THINK IT SHOULD ETC. ANYWAY, FOOD LOOKS GREAT (THERE’S NO HOME DELIVERY IN THIS NECK OF THE WOODS, SO . . . I’LL TRY TO MAKE MYSELF TRY THIS RECIPE OR LO MEIN, BONELESS RIBS, TERIYAKI ON & ON. I’M STARVING ! ! THANKS FOR THIS GREAT SITE. SANDY
Sandy, thanks for being a fan. :)
HI,
I FOUND, LOST AND NOW FOUND YOUR SITE AGAIN, FINALLY! ! ! (LIVE IN SM. TOWN W/ NO CHINESE DELIVERY HERE). CAN’T WAIT TO TRY THESE RECIPES. ABSOLUTELY LOVE CHINESE FOOD, I COULD EAT IT EVERY DAY & I’VE HAVE BEEN WANTING TO MAKE CHOW MEIN, LO MEIN, AND ALL OTHER CHINESE FOOD FOREVER, BUT FOR SOME REASON (I FEEL INTIMIDATED, BY COOKING CHINESE, DON’T KNOW WHY. I THINK, THERE’S NO WAY THIS IS GOING TO TASTE ANYTHING LIKE FOOD FROM MY FAVORITE CHINESE RESTAURANT, I’VE BEEN COOKING ABOUT 40 YRS, SINCE I WAS LITTLE KID, I TELL MYSELF,IT’S NOODLES, VEGES, MEAT, & OTHER INGREDIENTS. NO BIG DEAL WORST CASE, I HAVE TO THROW IT OUT (HATE WASTING FOOD). MUST BE AFRAID OF FAILURE!!! ANYWAY, SOUNDS GREAT, LOVE YOUR SITE THANKS FOR ALL. SANDY
RASA, IT SAID MY EMAIL WOULD NOT BE POSTED CAN IT BE REMOVED. PLEASE JUST USE MY FIRST NAME THANK YOU, SANDY
No problem I removed it.
HI RASA, IT WASN’T REMOVED IT’S ON THE COMMENT ABOVE THIS ONE. THANKS AGAIN.
Great that you found me again! :)
My kids and I love this recipe, your other recipes, and your cookbook. Thanks for making Chinese cooking accessible to everyone!
Thanks Cindy!
i really want to try this recipe but i’m highly allergic to all seafood and things that have it in it like Oyster sauce and fish sauce, can i make this recipe with out using Oyster sauce or is there a good alliterative?
Just use soy sauce.
How did you “treat” the chicken with baking soda? Why do you do this? I’ve never heard of it before…
It will make the chicken tender, silky just like how they are served in Chinese restaurants. Try it you will know what I mean.