There’s nothing more comforting than a plate of chicken chow mein that’s savory, saucy, and loaded with fresh vegetables.

This recipe brings together tender chicken, chewy noodles, and a flavorful sauce that ties it all together.

It’s quick to make, yet feels like takeout at home.

Why You’ll Love This Recipe

The noodles soak up a rich chow mein sauce that’s sweet, salty, and aromatic.

Tender chicken breast is marinated for extra flavor and stays juicy after stir-frying.

Crisp vegetables add freshness, crunch, and vibrant color to every bite.

It’s a one-pan dish that comes together in under 30 minutes.

What You’ll Need (Ingredient Highlights)

Chicken breast or thigh works well for a juicy protein base.

Dried egg noodles give that classic chewy texture.

A mix of vegetables—onions, bell peppers, carrots, and cabbage—adds crunch and balance.

The chow mein sauce combines soy sauce, oyster sauce, sesame oil, and sugar for deep umami flavor.

Cornstarch in the marinade keeps the chicken tender.

Pro Tips Before You Start

Slice the chicken thinly so it cooks quickly and evenly.

Don’t overcook the noodles—keep them slightly firm before stir-frying.

Stir-fry on medium-high heat to keep vegetables crisp and vibrant.

Toss everything quickly once noodles go in, so they absorb the sauce without clumping.

How to Make Chicken Chow Mein

Step 1 – Marinate the chicken

Slice chicken thinly and coat with soy sauce, cornstarch, baking soda, white pepper, sesame oil, and sugar.

Set aside.

Step 2 – Prepare the noodles

Cook dried egg noodles according to package directions.

Drain, rinse with cold water, and set aside.

Step 3 – Mix the sauce

Whisk together soy sauces, oyster sauce, sesame oil, sugar, water, and white pepper in a small bowl.

Step 4 – Stir-fry the chicken

Heat oil in a wok or pan over medium-high heat.

Cook the marinated chicken until golden, then remove from the pan.

Step 5 – Cook the aromatics and vegetables

Add more oil if needed.

Sauté garlic and onions first, then add bell pepper, carrot, and cabbage.

Stir-fry briefly.

Step 6 – Add noodles and sauce

Toss noodles into the wok. Pour the sauce over and stir well to coat.

Step 7 – Bring it all together

Return the chicken to the pan, mix everything, and finish with spring onions. Serve hot.

What to Serve Them With

Pair with crispy spring rolls or dumplings for a complete meal.

Serve alongside hot and sour soup or egg drop soup.

Enjoy with a cup of green tea for a lighter pairing.

Variations / Substitutions

Swap chicken for shrimp, beef, or tofu.

Use lo mein noodles or spaghetti if egg noodles aren’t available.

Add mushrooms, snap peas, or bean sprouts for extra crunch.

Storage & Leftovers

Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a hot pan with a splash of water to refresh the noodles.

Avoid freezing as noodles can lose their texture.

FAQs

Can I use fresh noodles instead of dried?
Yes, fresh noodles work well and don’t require boiling first.

Can I make this vegetarian?
Absolutely—just skip the chicken and add more vegetables or tofu.

What’s the best oil for chow mein?
Neutral oils like canola, sunflower, or peanut oil are best for high-heat stir-frying.

Do I have to marinate the chicken?
Yes, even a short marinade makes the chicken more flavorful and tender.

How do I keep noodles from sticking together?
Rinse them with cold water after boiling and toss with a little oil.

Can I prepare the sauce ahead of time?
Yes, mix the sauce up to 2 days ahead and store in the fridge.

Final Thoughts

Chicken chow mein is one of those dishes that feels both comforting and exciting.

The mix of chewy noodles, tender chicken, and crisp veggies coated in a glossy sauce makes it a recipe worth repeating.

Once you try it at home, you’ll skip takeout more often.