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.

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.

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.

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.