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Chicken chow mein is one of my favorite takeout-style dinners to make at home. It’s a quick recipe with tender chicken, crisp veggies, and classic chow mein noodles tossed in a bold, homemade sauce. And yes, it’s way better (and fresher!) than takeout.

Chicken Chow Mein
Along with Hunan chicken and General Tso’s chicken, chicken chow mein is one of those takeout meals I’ll never get tired of, and this homemade version is even better. It’s a one-pan dinner loaded with tender chicken, crisp veggies, saucy noodles, and all the flavor you’d expect, without the delivery fees and wait.
You can easily make this favorite Chinese takeout meal at home, and you don’t even need a fancy wok. I’ll walk you through all the steps so you can whip up chow mein and satisfy everyone’s takeout cravings.
What is Chow Mein?
Chicken Chow Mein is a traditional Chinese stir fry dish. It’s made with cabbage, carrots, and bean sprouts, but you’ll occasionally see one or two other veggies added to the mix, along with some protein. The chow mein sauce is what gives this dish its savory flavor, while the quickly stir-fried fresh veggies give this dish the smooth and crisp texture it’s known for. When these two come together, you get one of the most popular Chinese meals.
Ingredients For This Chow Mein Recipe
It might look like a lot of ingredients, but don’t worry! These are all simple staples that come together fast. The sauce gives you that classic takeout flavor, and the veggies bring the crunch! Check out the notes below for details and swaps, but scroll to the recipe card for the full measurements.
For the Sauce
- Cornstarch – Helps thicken the sauce so it clings to the noodles.
- Soy Sauce – Adds salty, savory depth without overpowering. Dark soy sauce or even low sodium soy sauce works here. Use tamari for a gluten-free option.
- Oyster Sauce – This is what makes the sauce taste like it came from your favorite takeout spot. It’s salty and sweet.
- Granulated Sugar – Just a touch to balance out the flavors.
- Sesame Oil – Adds that signature nutty, toasty finish.
- Black Pepper – For a bit of warmth and sharpness to the savory sauce.
For the Stir Fry
- Chow mein noodles – Look for them in the refrigerated section, or grab dry chow mein noodles in the Asian aisle section. Spaghetti will also work.
- Vegetable oil – Used for stir-frying the chicken and veggies. Any neutral oil like avocado or canola works here.
- Chicken – Boneless, skinless chicken thighs stay juicy and tender, even after stir-frying. You can also use chicken breasts if you have them. Thinly sliced beef, pork, shrimp, or tofu would work, too!
- Green cabbage – This adds crunch and makes the dish feel like a proper stir-fry. Napa cabbage works too if that’s what you’ve got.
- Carrots – I use matchstick carrots, but you can use regular carrots, cut thin so they cook fast.
- Garlic – Fresh minced garlic adds depth and flavor. Garlic powder is a great swap.
- Green onions – You’ll cook the white and light green parts in the stir-fry and save the darker green tops for garnish. Spring onions are okay to use.
- Bean sprouts – Tossed in at the end for a fresh, crisp texture. If you’re not a fan, you can leave them out or sub in chopped bok choy, green beans, or snap peas.
- Chicken broth – Vegetable broth is a good alternative, as is low-sodium chicken stock.
Recipe Tips & Variations
- Preheat Your Pan. Make sure your oil and skillet are hot before adding the chicken. You want it to start cooking right away for that nice sear.
- Prep Everything First. Chow mein cooks fast, so have all your ingredients chopped and ready to go before you start. You don’t want to be slicing veggies while your chicken is overcooking.
- Keep Veggies Uniform. Cut your vegetables thin and close to the same size. This helps them cook quickly and evenly while still staying crisp.
- Best Noodles for Chow Mein. Fresh chow mein noodles are the best, but if you can’t find them, dry spaghetti noodles work really well. In a pinch, you can even use instant ramen noodles! Just toss the seasoning packet and use the noodles as directed in the recipe.
- Veggie Swaps. Cabbage, carrots, and bean sprouts are classic, but don’t stop there! Add mushrooms, bell peppers, snap peas, or anything hanging out in your fridge that needs using up. The more color and texture, the better.
Serving Suggestions
This easy chicken chow mein recipe is a full meal on its own, but if you want to go all out for your Chinese food night, serve it with a side of my baby bok choy or some tasty sesame snap peas. You can also add shrimp fried cauliflower rice, Asian cucumber salad, or that crunchy ramen salad recipe everyone loves. These simple sides work with just about any easy meal, especially cozy, takeout-style dinners like this one.
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Ingredients
Ingredients for the sauce
- 2 teaspoons cornstarch
- 4 tablespoons low sodium soy sauce, or tamari sauce
- 1½ tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1½ teaspoons sesame oil
- freshly ground black pepper, to taste
Ingredients for the stir fry
- 6 ounces chow mein noodles
- 2 tablespoons vegetable oil, divided
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes (you can also use chicken breasts)
- 3 cups shredded green cabbage
- 1½ cups matchstick carrots
- 3 garlic cloves, minced
- 4 green onions, chopped, white and light green parts only, chopped, white and light green parts only (chop the dark green parts and use them for garnish)
- 1 cup bean sprouts
- ¼ cup chicken broth
Instructions
- Make the sauce. Combine the cornstarch and soy sauce in a small bowl and whisk until well incorporated. Then, whisk in the oyster sauce, sugar, sesame oil, and black pepper. Set aside.
- Cook the noodles. Prepare the noodles according to the directions on the package.
- Brown the chicken. Heat 1 tablespoon vegetable oil in a wok or a large non-stick skillet set over high heat. Add the chicken to the hot oil and stir in 2 tablespoons of the prepared sauce; mix to combine and cook for 3 minutes. Turn over and continue to cook for about 3 more minutes, or until the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate.
- Stir-fry the veggies. Return the wok/skillet to medium-high heat and heat the remaining 1 tablespoon of vegetable oil. Add the cabbage and sauté for 2 minutes. Stir in the carrots and stir fry for 1 minute. Stir in the minced garlic and chopped green onions, and continue to cook for 2 more minutes or until the vegetables are crisp-tender.
- Combine and finish. Add the noodles, previously prepared chicken, the remaining sauce, and chicken broth; cook for 1 minute, stirring frequently. Stir in the bean sprouts and cook until they wilt, about 30 seconds.
- Serve. Remove your chicken chow mein from the heat. Garnish it with green onions and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Chicken Chow Mein
You don’t need to visit Chinese restaurants to enjoy flavorful stir-fried noodles at home. This chicken chow mein is easy to make with simple ingredients and a few easy steps!
- Make the Sauce. Whisk together the cornstarch and soy sauce, then mix in the oyster sauce, sugar, sesame oil, and black pepper. Set aside.
- Cook the Noodles. Prepare the chow mein noodles according to the package directions and set them aside.
- Sear the Chicken. Heat oil in a wok or large non-stick skillet. Add the chicken and a couple spoonfuls of the sauce. Cook until browned and cooked through, then remove from the pan.
- Stir Fry the Veggies. In the same pan, heat a bit more oil and stir-fry the cabbage, carrots, garlic, and green onions over medium-high heat until just tender.
- Bring it Together. Add the cooked noodles, remaining sauce, chicken broth, and the chicken back into the skillet. Stir for about a minute to combine.
- Finish and Serve. Toss in the bean sprouts and cook briefly, just until they start to wilt. Remove from heat, garnish with chopped green onions, and serve. For a bit of spice, top it with a sprinkle of red pepper flakes.
How To Store Leftovers
- Refrigerator: Let the chow mein cool completely, then transfer it to an airtight container. You can store it in the fridge for 3-4 days.
- Reheat: To reheat, just pop it in the microwave or warm it in a skillet over medium heat until heated through. If it’s a little dry, add a splash of chicken broth or water to loosen it up.
More Asian Recipes
- Empress Chicken – Crispy, saucy, and full of bold flavor—better than takeout.
- Beef Chow Fun – Tender beef and wide rice noodles tossed in a savory stir-fry sauce.
- Char Siu – Sticky, sweet, and packed with flavor.
- Chinese Boneless Spare Ribs – Sweet, smoky, and caramelized to perfection.
- Kung Pao Beef – Spicy, savory, and loaded with crunchy peanuts.
- Teriyaki Noodles – Saucy, satisfying, and made in just one pan.
Yummy
I used fresh angel hair pasta instead, so tasty
I’m very happy you enjoyed it! Fresh angel hair pasta is such a great twist! Thank YOU! 😊
I’ve made this a few times now. Quick easy and delicious!
That’s great! It’s wonderful to have a go-to recipe that’s both easy and delicious!
Can I add broccoli and onion instead of the cabbage or would that be a bad combination?
i notice that the chicken in step 6 is not reintroduced to the ingredients in the remaining steps. Is that correct?
Hi! I updated the recipe in Step 11. You want to toss the chicken back in the wok together with the noodles. It was there, but without the comma, so it said “chicken broth”, instead of “chicken, broth”. My apologies about that. Thank you so much for letting me know.
I love skipping take out and making my favorite Chinese food dishes at home; this looks delicious! Adding to my dinner line up for the week!
Thank YOU!! I hope you enjoy it! 🙂