If you love noodles, this easy Chicken Chow Mein is a must-try! The secret is in the sauce made from soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. This yummy Chow Mein sauce makes the noodles super tasty.
Just like my favorites - Thai Basil Chicken, Drunken Noodles, Lo Mein, and Orange Chicken - Chicken Chow Mein is a top pick.
Why This Easy Chicken Chow Mein is Best
This recipe is always loved by my family and friends and for a good reaosn. It hides veggies like cabbage, carrots, onion in the noodles, so you get your greens without even noticing.
Plus, it’s quick - ready in less than 30 minutes!
You can also switch up the protein and veggies to make it even easier.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
What Type of Noodles to Use for Easy Chow Mein
Chow Mein noodles are special because they are thin and crinkly, and coated lightly with flour. They look a bit different from other noodles.
Can’t find Chow Mein Noodles? No worries!
You can use Ramen noodles (just skip the seasoning packet), or thin spaghetti, or other thin egg noodles (check the packet to see if it lists eggs).
Thicker rice noodle are also an option but would be different from the original version.
Chow Mein vs. Lo Mein: What’s the Difference?
Chow mein noodles are thin and a little crispy, while Lo Mein noodles are thick and soft, like thick spaghetti.
Lo mein noodles should be saucey and slippery and not fried to crispy like chow mein.
Ingredients
- Oyster sauce - Adds a rich, slightly sweet, and savory flavor.
- Chicken - This time I used chicken breast (tenderloins are also ok) but chicken thighs would be even more juicier if you like dark chicken meat. For other proteins, you can use sliced pork, beef, turkey, whole shrimp, or even ground meat. Just remember to marinate and cook ground meat in chunks.
- Sesame oil - Gives a nutty aroma and taste.
- Chow Mein noodles - You can find these at Asian grocery stores or regular grocery stores (dry noodles in a package or frozen).
- Cornstarch - Helps thicken the sauce.
- Soy sauce - Look for “soy sauce” or “light soy sauce” on the label. I prefer Kikkoman. Avoid dark or sweet soy sauce. If you need a gluten-free option, tamari works well.
- Cabbage - Any green cabbage works - like green, Chinese cabbage or savoy. I even use purple cabbage sometimes! Once cooked, the flavor and texture are pretty similar.
- Scallions and garlic - Add sharp, savory flavors and a burst of color. For more sharp onion flavor, use the white part for frying.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Easy Chicken Chow Mein
- In a small bowl, whisk together oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch. Set this aside.
- Cook the noodles according to the package directions, then drain and rinse them with cold water. Set them aside.
- Heat 1 tablespoon of olive oil in a large wok or pan over medium heat.
- Cut the chicken breasts into bite-sized strips and cook them in the oil until they’re golden brown. Take the chicken out and set it aside.
- Add another tablespoon of oil to the pan, then add the carrots, cabbage, and pressed garlic. Cook for about 2-3 minutes, until the veggies are a bit softened and the cabbage is slightly translucent.
- Add the noodles and chicken back into the pan. Pour the sauce over everything, stir well, and cook for another 2 minutes.
- Garnish your chow mein with chopped green onions and serve the noodles hot straight from the pan!
🤷♀️ Why is my Chow Mein Soggy? If your chow mein is soggy, try cooking the noodles until they're just firm and don’t add too much sauce at once.
Stir-fry everything on high heat and don’t overcrowd the pan. It helps to fry the noodles right after boiling so they don’t get too mushy.
Tips
- Marinating - For even better results, marinate chicken in the sauce. Pour 1-2 tablespoon of sauce over the chicken, mix to coat, set aside to marinate for 30 minutes.
- For garlic, chop it finely instead of using a press or jarred garlic, as they can burn quickly.
- Prep everything first – Have all your ingredients chopped, sauces mixed, and noodles ready before you start cooking. Stir-frying moves fast!
- A large skillet or wok pan works best so the noodles don’t spill out when you toss them.
- If you have vegetarians, use vegetable broth and baked tofu instead of meat, and set aside some noodles for them. Note: Oyster sauce is not vegan so you may need to replace this with something similar like teriyaki (without honey).
- Don’t overcook the noodles – Boil the noodles until just tender (al dente) since they will cook more in the stir-fry.
- Use high heat – Stir-fry on high heat to cook the chicken and veggies quickly while keeping them crisp.
What To Serve With Chow Mein
Here are some great options to serve with Chicken Chow Mein:
- Cucumber Salad – This Korean or Asian cucumber salad
- Pickled vegetables - Pickled daikon radish or cabbage
- Egg Rolls or Wonton Dumplings
- Lettuce Wraps
- Spring Rolls – Light and fresh, they balance out the savory noodles. We also love Thai or Chinese samosas
- Wonton Soup or Sweet and Sour Soup
- Vegetables – Steamed broccoli, spicy zucchini, Brussels sprouts, bok choy or thsi air fryer cauliflower
Freezing And Storing Instructions
- To Store. Keep leftover Chicken Chow Mein in an airtight container in the fridge for up to 3-4 days.
- To Freeze. Freeze Chicken Chow Mein in a freezer-safe container for up to 2 months. Let it thaw in the fridge overnight before reheating. You'll have to add extra broth or sauce when reheating.
- To Make Ahead. You can prep the veggies, chicken and sauce ahead of time. Store them separately in the fridge for up to 1-2 days. When ready to cook, follow the recipe instructions.
More Quick Asian Recipes
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Easy Chicken Chow Mein Recipe
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
For Chicken
- 10 ounces chicken breast, boneless, skinless, cut into bite size pieces
- 2 tablespoon oil
- 5 ounces chow mein noodles, (uncooked noodles)
- 2 cups cabbage, sliced thinly
- 1 large carrot, julienned
- 4 green onions, sliced
- 2 garlic cloves, minced or chopped small
For Chow Mein Sauce
- 4 tablespoon oyster sauce
- 4 tablespoon low sodium soy sauce, or tamari
- 2 tablespoon light sesame oil, (not toasted)
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
INSTRUCTIONS
- In a small bowl, whisk together oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch. Set this aside. Raad about chicken marinade in notes below.4 tablespoon oyster sauce, 4 tablespoon low sodium soy sauce, 2 tablespoon light sesame oil, ½ cup chicken broth, 1 tablespoon granulated sugar, 1 tablespoon cornstarch
- Cook the noodles according to the package directions, then drain and rinse them with cold water. Set them aside.5 ounces chow mein noodles
- Heat 1 tablespoon of olive oil in a large wok or pan over medium heat. Cut the chicken breasts into bite-sized strips and cook them in the oil until they’re golden brown. Take the chicken out and set it aside.10 ounces chicken breast, 2 tablespoon oil
- Add another tablespoon of oil to the pan, then add the carrots, cabbage, and pressed garlic. Cook for about 2-3 minutes, until the veggies are a bit softened and the cabbage is slightly translucent.2 cups cabbage, 1 large carrot, 2 garlic cloves, 2 tablespoon oil
- Add the noodles and chicken back into the pan. Pour the sauce over everything, stir well, and cook for another 2 minutes.
- Garnish your chow mein with chopped green onions and serve the noodles hot straight from the pan!4 green onions
NOTES
- Marinating. For even better results, marinate chicken in the sauce. Pour 1-2 tablespoon of sauce over the chicken, mix to coat, set aside to marinate for 30 minutes.
- To Store. Keep leftover Chicken Chow Mein in an airtight container in the fridge for up to 3-4 days.
- To Freeze. Freeze Chicken Chow Mein in a freezer-safe container for up to 2 months. Let it thaw in the fridge overnight before reheating. You'll have to add extra broth or sauce when reheating.
- To Make Ahead. You can prep the veggies, chicken and sauce ahead of time. Store them separately in the fridge for up to 1-2 days. When ready to cook, follow the recipe instructions.
- Why is my Chow Mein Soggy? If your chow mein is soggy, try cooking the noodles until they're just firm and don’t add too much sauce at once. Stir-fry everything on high heat and don’t overcrowd the pan. It helps to fry the noodles right after boiling so they don’t get too mushy.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Chicken Chow Mein: Frequently Asked Questions
Use thin, crinkly Chow Mein noodles. If you can’t find them, ramen or thin spaghetti works too.
Common vegetables include cabbage, carrots, and bean sprouts, but you can also use broccoli, bell peppers, or snow peas.
Yes, you can! Chow Mein works with any protein like chicken, beef, shrimp, or even tofu.
It can be healthy, especially if you add lots of vegetables, use less oil and low sodium sauces. You can also choose lean meats.
Leon
Seriously the best chow Mein!!
Marlene
made this a few nights ago. it was so good! I got thicker chowmein noodles. next time I would get the thin ones. other than that, it was so dang good. I don't see myself getting it as takeout again!