If you’re craving that savory, slightly smoky flavor of restaurant chow mein but don’t want the greasy aftertaste or $15 price tag—this is your new weeknight hero. This homemade chicken chow mein delivers bold umami flavor, crisp-tender veggies, and perfectly textured noodles—all in about 30 minutes. It’s ideal for busy families, meal preppers, or anyone who wants a satisfying stir-fry without the takeout guilt.
Total time? Just 30 minutes. The magic lies in the balance: tender chicken, springy noodles, and a glossy sauce that clings just right—never soggy. Unlike many recipes that skip the pro techniques, this version uses velveting for silky chicken and high-heat stir-frying for authentic wok hei (that elusive “breath of the wok” sear). You’ll get restaurant-quality results—no fancy equipment needed.
Recipe Highlights
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Why You’ll Love This Chicken Chow Mein Recipe
- Ready in 30 minutes flat—perfect for busy weeknights when you need dinner fast but don’t want to compromise on flavor.
- Better texture than takeout—noodles stay springy, veggies stay crisp, and the sauce coats without drowning the dish.
- One-pan meal—minimal cleanup, maximum flavor. Everything cooks in one skillet or wok.
- Family-approved—my kids actually ask for the cabbage and carrots in this one. Sneaky nutrition win!
Ingredients
The success of great chow mein hinges on a few key ingredients. Get these right, and you’ll taste the difference.
Chicken breast – I prefer breast for its lean texture and quick cooking time. Slice it thin and velvet it (more on that later) for that melt-in-your-mouth tenderness you get at Chinese restaurants. You can substitute chicken thighs if you like a richer flavor.
Egg noodles – These are non-negotiable. Look for fresh or dried chow mein or lo mein noodles. They have the perfect chew and hold up to stir-frying. If unavailable, ramen noodles (without seasoning) work in a pinch.
Oyster sauce – This is the backbone of the sauce. It adds deep umami and a slight sweetness. For a vegetarian version, use mushroom stir-fry sauce instead.
Soy sauce (light and dark) – Light soy brings saltiness, dark soy adds color and a subtle molasses note. Don’t skip the dark soy—it gives chow mein its signature rich hue.
Garlic and ginger – Freshly minced, they bring aromatic punch. Pre-minced works in a pinch, but fresh makes all the difference.
Crunchy vegetables – I use cabbage, carrots, and bean sprouts for texture contrast. Pre-shredded coleslaw mix saves time and works perfectly. Just don’t overcook them—crisp-tender is the goal.
See the recipe card below for complete ingredient list with exact measurements.
How to Make Chicken Chow Mein Recipe
1. Prep and velvet the chicken
Slice 1 lb chicken breast into thin strips. In a bowl, mix with 1 tbsp soy sauce, 1 tsp cornstarch, and ¼ tsp baking soda. Let sit 15–20 minutes, then rinse and pat dry. This velveting step keeps the chicken tender and prevents toughness. Pat dry, then toss with another 1 tsp cornstarch before cooking.
2. Cook the noodles
Boil egg noodles 1–2 minutes less than package instructions. Drain and rinse under cold water to stop cooking. Toss with 1 tsp oil to prevent sticking. This makes all the difference—soggy noodles are the #1 chow mein fail.
3. Stir-fry the chicken
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook 2–3 minutes per side until golden and just cooked through. Remove and set aside.
4. Cook the vegetables
Add another ½ tbsp oil to the pan. Sauté 1 tbsp minced garlic and 1½ tsp minced ginger for 30 seconds until fragrant. Add 1½ cups shredded cabbage and 1½ cups shredded carrots. Stir-fry 3–4 minutes until bright and slightly softened but still crisp. Add ½ cup bean sprouts in the last 30 seconds.
5. Combine and sauce
Return chicken to the pan. Add noodles and pour in the sauce (3 tbsp oyster sauce, 1 tbsp soy sauce, ¼ cup water, ½ tsp Better Than Bouillon, 2 tsp sugar). Toss everything together for 2–3 minutes until heated through and sauce thickens slightly. The key is to keep tossing—don’t let it sit.
6. Finish and serve
Remove from heat. Top with sliced green onions. Serve immediately—chow mein waits for no one!
Pro Tips for Perfect Results
- Velvet the chicken – Even 15 minutes makes a difference. Rinsing removes the baking soda taste while keeping the tenderness.
- Don’t skip the cold rinse – Cooling noodles stops cooking and removes excess starch, preventing mushiness.
- Use high heat – Stir-frying over medium-high to high heat prevents steaming and ensures sear, not sog.
- Prep everything first – Stir-frying moves fast. Have all ingredients chopped, measured, and within reach.
- You’ll know it’s ready when the sauce is glossy and clinging to the noodles, not pooling at the bottom.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to refresh the moisture. Avoid microwaving—it makes noodles gummy. Freezing is not recommended due to texture changes in the vegetables and noodles.
Recipe Variations
- Gluten-free – Use tamari instead of soy sauce and gluten-free oyster sauce (or mushroom sauce).
- Vegetarian – Swap chicken for tofu or tempeh, and use mushroom stir-fry sauce.
- Spicy kick – Add ½ tsp crushed red pepper flakes or a drizzle of chili oil at the end.
Frequently Asked Questions
Can I make this ahead?
Yes, but prep only. Chop veggies, make sauce, and velvet chicken up to a day ahead. Cook fresh for best texture.
What can I substitute for oyster sauce?
Use hoisin sauce (sweeter) or mushroom stir-fry sauce (vegetarian umami).
How do I know when it’s done?
Noodles should be heated through, sauce slightly thickened, and veggies crisp-tender.
Why didn’t mine turn out right?
Most common issue: too much sauce or low heat. Use exact measurements and crank the heat—this makes all the difference.
This has become my go-to weeknight dinner. Once you try it, you’ll wonder why you ever paid for takeout.
Easy Chicken Chow Mein Recipe (Better Than Takeout)
Course: All Recipes, DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutes550
kcal30
minutesThis Chicken Chow Mein is a fast, one-pan stir-fry loaded with tender chicken, chewy noodles, and crisp veggies tossed in a glossy oyster–soy sauce that tastes just like favorite takeout—only fresher. Ready in about 30 minutes, it’s the kind of weeknight dinner that actually feels special without piling up dishes. The key is a quick cornstarch marinade for ultra-juicy chicken, al dente noodles that hold their bite, and a balanced sauce that clings to every strand. It reheats beautifully, scales for meal prep, and is endlessly flexible—swap veggies, spice it up, or make it gluten-free with tamari.
Ingredients
8 oz chow mein noodles (or egg noodles)
1 lb chicken breast, thinly sliced
1 tbsp soy sauce (for marinating)
2 tsp cornstarch, divided
¼ tsp baking soda (for velveting)
1 tbsp vegetable oil, plus more as needed
1 tbsp garlic, minced
1½ tsp ginger, minced
1½ cups shredded cabbage
1½ cups shredded carrots
½ cup bean sprouts
3 green onions, sliced
- Chow Mein Sauce
3 tbsp oyster sauce
1 tbsp soy sauce
¼ cup water
½ tsp Better Than Bouillon (chicken base)
2 tsp sugar
Directions
- Marinate chicken: In a bowl, mix chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and ¼ tsp baking soda. Let sit 15–20 minutes. Rinse well, pat dry, then toss with remaining 1 tsp cornstarch.
- Cook noodles: Boil noodles 1–2 minutes less than package instructions. Drain, rinse under cold water, toss with 1 tsp oil. Set aside.
- Cook chicken: Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken in a single layer; cook 2–3 minutes per side until golden. Remove and set aside.
- Sauté aromatics and veggies: Add ½ tbsp oil to pan. Sauté garlic and ginger 30 seconds. Add cabbage and carrots; stir-fry 3–4 minutes. Add bean sprouts; cook 30 seconds more.
- Combine: Return chicken to pan. Add noodles and sauce. Toss 2–3 minutes until heated through and sauce coats evenly.
- Serve: Top with green onions. Serve immediately.
Notes
- Nutritional Information (per serving):
Nutrient
Amount
% Daily Value
Calories
554
28%
Carbohydrates
46.5g
16%
Protein
28g
56%
Fat
31.2g
48%
Saturated Fat
5.2g
33%
Cholesterol
76mg
25%
Sodium
1089mg
47%
Fiber
5.4g
23%
Sugar
9.2g
10%
