Name: Chicken Chow Mein
Prep time: 25 min
Cook time: 15 min
Total time: 38 min
Ingredients: ¼ cup chicken broth; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 tablespoons shaoxing wine, mirin, or sherry vinegar; Pinch white pepper; 1 lb chicken breast (sliced thin); 2 teaspoons cornstarch; 12 oz chow mein noodles; 3 tbsp oil (divided); 2 garlic cloves (minced); 3 cups shredded cabbage; 1 large carrot (julienned); 3 green onions (sliced thin on a bias); Sesame seeds (optional for garnish)

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When I’m craving a classic Chinese takeout I turn to my repertoire of homemade noodles, and this chicken chow mein is one of my favorites. Tender chicken, stir-fried veggies, and egg noodles all come together for a flavorful meal that’s not only better, but also faster and cheaper. It’s a hearty, delicious one-pan dish that makes it hard for me to put the chopsticks down!

A pan filled with stir-fried noodles, chicken pieces, red bell peppers, and green onions, topped with sesame seeds. A small bowl of sesame seeds is placed beside the pan.

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“Takeout at home” is one of my favorite Friday night dinner traditions, so I’m always working my way through the best Chinese food menus and coming up with my own recipes. Chow mein chicken always hits the spot, and it’s so easy to make!

What’s in This Chicken Chow Mein Recipe?

Chicken: I used chicken breasts for this recipe since they’re quicker to cook but you can also use boneless, skinless chicken thighs, shrimp, or try Lo Mein with beef.
Chow Mein Noodles: Chinese egg noodles made with wheat and egg, thin with a little bite, they’re perfect for a stir fry.
Cornstarch: Cornstarch thickens the sauce to create a rich, flavorful coating and forms a protective layer on the chicken, helping the sauce adhere.
Vegetables: I’m using julienned carrots and shredded cabbage, but feel free to use your favorite stir fry veggies. Buy pre-cut veggies for an even quicker meal.
Chicken Broth: Low-sodium chicken broth creates a rich base for the sauce.
Soy Sauce: A staple in most Asian dishes, soy sauce adds the sought after salty, umami flavor.
Oyster Sauce: A sweet and savory condiment that adds depth and umami, enhancing the overall flavor and rounding out the dish.
Shaoxing Wine: Chinese cooking wine is key for that authentic chow mein sauce flavor and can be found at any Asian market or on Amazon. If you can’t find it you can substitute it for sherry vinegar or mirin.

Ingredients for chicken chow mein with labels.

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Tips for Success

Don’t skip the marinating. Marinate chicken in a mixture of cornstarch, soy sauce, and a bit of oil for 15-30 minutes before cooking. This classic Chinese technique, known as velveting, keeps the chicken juicy and tender.
Prepare everything before you start cooking. I like to marinate the chicken while I prepare my veggies and baking utensils. Stir-frying is quick, so you’ll want everything on hand and ready to go!
Always cook your noodles to al dente. You want to cook the chow mein noodles just shy of done because they’ll continue cooking in the pan with the other stir-fry ingredients. No one wants soggy noodles!

How to Store and Reheat

Store leftover chicken chow mein in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop over medium heat for 5-7 minutes, or in the microwave for 3-5 minutes.

To freeze leftovers, allow the chow mein to fully cool, then place in freezer-safe bags, label and store for up to 3 months. Allow to defrost in the refrigerator overnight and reheat on the stovetop or in the microwave.

stir fried noodles with chicken and veggies in white specked bowl with chopsticks

Serving Suggestions

I like to finish my bowl of chicken chow mein with fresh green onion and nutty sesame seeds. This can be a whole meal but I never miss an opportunity to add some delicious appetizers like crispy crab rangoons, 25-minute egg rolls and zesty cucumber salad.

How to Make Chicken Chow Mein Step by Step

Make the Sauce: Combine ¼ cup chicken broth, 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp shaoxing wine and a pinch of white pepper in a small bowl with a whisk.

dark brown sauce in small clear bowl with metal spoon

Marinate the Chicken: Place the chicken in a bowl or large resealable plastic bag, then add 2 tablespoons of the sauce. Make sure each piece is evenly coated, and let the chicken marinate for at least 15 minutes. Chop the garlic and carrots while the chicken marinades.

Cook the Noodles: Check the package instructions and cook 12 oz of noodles accordingly. Noodles should be cooked to al dente, drained, rinsed and set aside. Rinse with cold water to stop the noodles from cooking further. Note: If using fresh noodles, you will need 20 oz.

Cook the Chicken: Heat 1 ½ tablespoons of oil in a nonstick pan over medium-high heat. Add the chicken breasts and sear for 1-2 minutes on each side, until nicely browned. Continue cooking for an additional 2 minutes, or until the chicken is cooked through. Remove from the pan and set aside for later use.

Stir-fry the Vegetables: Bring the heat down to medium and add another 1 ½ tbsp of oil and 2 minced garlic cloves to the pan. Cook for 30 seconds, until fragrant, stirring constantly. Add in 3 cups of shredded cabbage and 1 large carrot julienned. Cook for another 2-3 minutes until cabbage and carrots are slightly wilted. The carrots should still have a bite to them.

stir fry veggies cooking in black skillet

Make the Stir-fry: Add in the cooked noodles, sliced chicken and remaining sauce to the pan. Mix to combine and coat the noodles in sauce. Cook for another 1-2 minutes to allow the noodles to soak up the sauce. Add in 3 freshly chopped green onions.