I love making Chicken Chow Mein because it’s a fast, satisfying meal that delivers restaurant-quality flavor right from my kitchen. The combination of juicy chicken, crunchy vegetables, and chewy noodles tossed in a rich, umami-packed sauce makes every bite irresistible. It’s an easy weeknight dinner that’s both wholesome and delicious—and it always tastes fresher than takeout.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1/2 pound boneless, skinless chicken breasts or thighs 3/4 teaspoon baking soda 3 cups shredded green cabbage 1-1/2 teaspoons minced ginger 1-1/2 teaspoons minced garlic 3/4 cup julienned carrots 3/4 cup thinly sliced celery 1/4 cup green onions 1-1/2 tablespoons vegetable oil 1 (6-ounce) package chow mein noodles 1/2 tablespoon cornstarch 1-1/2 tablespoons reduced-sodium soy sauce 1-1/2 tablespoons oyster sauce substitute 1/3 cup chicken broth 1 tablespoon light brown sugar, lightly packed 1/2 teaspoon toasted sesame oil or plain sesame oil 1/2 teaspoon pepper
Directions
I cut the chicken into small bite-size pieces. I toss it with baking soda in a small bowl and refrigerate for 15 minutes to tenderize. Afterward, I rinse the chicken thoroughly in a fine mesh sieve and pat it dry with paper towels.
I prepare all my vegetables and ingredients before cooking: shred the cabbage, mince the garlic and ginger, julienne the carrots, and thinly slice the celery and green onions (separating the white parts from the green tops).
In a small bowl, I whisk together cornstarch and soy sauce until smooth. Then I stir in the oyster sauce substitute, chicken broth, brown sugar, sesame oil, and pepper. I whisk again until fully combined and set aside.
I cook the chow mein noodles according to package instructions, rinse in cold water, and set aside.
I heat the vegetable oil in a large pan or wok over high heat. I add the white parts of the green onions and sauté for about 1 minute, then add the garlic and ginger, cooking for 20 seconds while stirring constantly.
I add the chicken and stir-fry for about 1 minute, or until the pieces are lightly browned on both sides.
I add the cabbage, carrots, and celery to the pan and stir-fry for 1–2 minutes, until the vegetables are tender but still crisp and the cabbage is slightly wilted.
I add the cooked noodles and the prepared sauce to the pan, tossing everything together with tongs for about 1 minute until the sauce thickens and coats all the ingredients.
I finish by adding the green tops of the onions and tossing once more before serving.
Servings and Timing
This recipe makes 2 servings.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Variations
I sometimes add bean sprouts, bell peppers, or snap peas for extra crunch.
For a vegetarian version, I replace the chicken with tofu or tempeh and use vegetarian oyster sauce substitute.
To make it spicier, I add a dash of chili flakes or sriracha to the sauce.
I like swapping the noodles for rice noodles or whole wheat spaghetti when I want something lighter.
To make it richer, I drizzle a little extra sesame oil right before serving for an aromatic finish.
Storage/Reheating
I let the chow mein cool to room temperature before storing it in an airtight container. It keeps in the refrigerator for up to 3–4 days. To reheat, I warm it in a skillet over medium heat with a splash of broth or water to loosen the sauce. I avoid microwaving for too long so the noodles don’t dry out.
FAQs
Can I use other proteins besides chicken?
Yes, I love making it with shrimp, beef for variety.
What if I can’t find chow mein noodles?
I use thin egg noodles, spaghetti, or ramen noodles as a substitute—they all work great.
Can I skip the baking soda step?
Yes, but I like doing it because it makes the chicken extra tender and juicy.
How do I keep my noodles from getting mushy?
I cook them until just al dente, rinse in cold water, and add them to the pan only at the end.
Can I double the recipe?
Absolutely—just make sure to use a large wok or cook in batches so the vegetables stay crisp.
What can I serve with Chicken Chow Mein?
It pairs perfectly with spring rolls, egg drop soup, or steamed dumplings.
Can I make it ahead of time?
I chop all the vegetables and make the sauce in advance, then cook everything fresh when ready to serve.
Is this dish gluten-free?
It can be if I use gluten-free soy sauce and rice noodles instead of chow mein noodles.
How can I make it healthier?
I reduce the oil, add more vegetables, and use whole grain noodles or low-sodium soy sauce.
What’s the secret to authentic flavor?
Using fresh garlic, ginger, and sesame oil gives the dish its signature depth and aroma.
Conclusion
This Chicken Chow Mein is one of my favorite quick stir-fry dinners—it’s flavorful, colorful, and easy to make with ingredients I always have on hand. I love how the sauce ties everything together and how versatile the recipe is. Whether I’m craving takeout or cooking for family, this chow mein always hits the spot and disappears fast!
