Chicken Chow Mein

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I’ve made this chicken chow mein on busy weeknights and for casual dinner guests — it’s fast, comforting, and hits that satisfying mix of tender chicken, crisp vegetables, and savory sauce. This version uses simple pantry staples and chow mein noodles so you can have a restaurant-style plate in about 25–30 minutes. If you want a quicker weeknight shortcut, check my slightly different take here: faster weeknight version.

Why cook this at home

This chicken chow mein is a great go-to for several reasons. It’s quick to pull together, budget-friendly (two chicken breasts feed a family), and flexible — you can change the vegetables or noodles depending on what’s in the fridge. It’s also approachable for cooks of all levels: straightforward stir‑frying, a short marinating moment for the chicken, and a basic sauce that’s ready in seconds.

“Family favorite — crispy noodles, juicy chicken, and just the right amount of sauce. Ready in 30 minutes and gone by dinnertime.” — home cook review

Why you’d choose this recipe: weeknight dinners, meal prep for lunches, or a crowd-pleasing potluck. It’s also child-friendly (reduce the ginger and garlic) and easy to scale up.

How this recipe comes together

Fast overview so you know what to expect:

• Cook the chow mein noodles until al dente and set aside.
• Season and slice the chicken thinly for quick, even cooking.
• Stir-fry shredded cabbage and julienned carrots briefly so they keep a little crunch.
• Toss everything with soy, oyster, and sesame oil to coat the noodles and chicken.
• Finish with green onions for freshness and serve immediately.

This roadmap keeps the cooking tight: noodles first (so they don’t overcook), chicken next, then vegetables, and a quick combine at the end.

Gather these items

What you’ll need (serves about 2–3):

• 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total)
• 2 cups chow mein noodles (dried or fresh)
• 2 cups cabbage, shredded
• 1 cup carrots, julienned
• ½ cup green onions, sliced (for garnish)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil (for cooking)
• Minced garlic, to taste (optional)
• Minced ginger, to taste (optional)

Ingredient notes and substitutions:

• Noodles: use lo mein or thin egg noodles if chow mein noodles aren’t available — cooking times will vary slightly; for a crispier finish, briefly pan-fry cooked noodles in oil.
• Oyster sauce: swaps with hoisin + a splash of soy if you need a vegetarian option (but flavor will change).
• Chicken: thighs will give more fat and flavor; slice thin for rapid cooking.
  For pantry-friendly swaps and alternate sauce ideas, see this helpful guide: pantry-friendly swaps.

Step-by-step instructions

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Cooking the Noodles

1. Bring a pot of salted water to a rolling boil. Add the chow mein noodles and cook until just al dente (follow package directions; usually 2–4 minutes for fresh, 5–7 for dried).
2. Drain and rinse briefly under cold water to stop cooking. Toss with a tiny splash of sesame or vegetable oil to prevent sticking. Set aside.

Preparing and Slicing the Chicken

1. Pat chicken breasts dry. Lightly season with salt and a little pepper.
2. Slice chicken thinly across the grain into bite-sized strips — thinner pieces cook faster and stay tender.

Stir-Frying the Vegetables

1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. If using, add minced garlic and ginger and stir for 15–20 seconds until fragrant.
3. Add carrots and stir-fry 1–2 minutes. Add shredded cabbage and continue to toss for another 2 minutes. You want vegetables softened but still with some crunch.

Cooking the Chicken

1. Push vegetables to one side of the wok or remove and set aside. Add a little more oil if needed.
2. Add the sliced chicken in a single layer and let it sear 1 minute undisturbed, then stir-fry until cooked through (2–3 minutes depending on thickness).

Combining Everything

1. Return vegetables to the pan (if removed). Add the cooked noodles.
2. Pour in soy sauce, oyster sauce, and sesame oil. Toss quickly to coat everything evenly and to heat the noodles through. Taste and adjust seasoning.

Final Touches

1. Finish with sliced green onions.
2. If you like a bit of tang, squeeze a faint splash of rice vinegar or lime juice over the top. For heat, add chili flakes or a drizzle of chili oil.

Serving

1. Serve immediately while noodles and chicken are hot. For extra texture, sprinkle toasted sesame seeds.

Best ways to enjoy it

Serving suggestions:

• Plate on shallow bowls and garnish with extra green onions and sesame seeds.
• Pair with steamed or pan-fried dumplings for a fuller meal.
• Serve alongside a simple cucumber salad or quick pickles to cut through the richness.
• For a low-carb option, serve the stir-fry over a bed of steamed cauliflower rice.

Storage and reheating tips

Keeping leftovers fresh:

• Refrigerate in an airtight container within two hours of cooking. Consume within 3–4 days.
• Reheat gently in a non-stick skillet over medium heat with a splash of water or broth to refresh the noodles and prevent drying. Cover briefly to steam.
• Freezing: you can freeze cooked chow mein for up to 2 months, but vegetables may become softer on thawing. Thaw overnight in the fridge and reheat in a skillet.
  Food safety note: always reheat to at least 165°F (74°C) before serving.

Pro chef tips

• Slice the chicken thin and across the grain to keep it tender.
• Don’t overload the pan — cook in batches if needed so everything gets quick, high-heat contact.
• Reserve a splash of the noodle cooking water; a tablespoon added during the final toss helps the sauce coat the noodles evenly.
• Use high heat for stir-frying and keep ingredients moving to avoid steaming.
• If you want a crisp noodle texture, shallow-fry the boiled noodles in oil for 1–2 minutes until golden and crisp before tossing with the rest.
  If you’re experimenting with noodle types, this post explains useful noodle choices: different noodle choices.

Creative twists

• Protein swaps: substitute shrimp, tofu, or thinly sliced pork.
• Veg-forward: add bell peppers, snow peas, or baby corn.
• Sauce variations: add a teaspoon of hoisin for sweetness or a splash of mirin for depth.
• Spice it up: add Szechuan peppercorns or sambal oelek for an electrifying kick.
• Make it gluten-free: use tamari instead of soy and check oyster sauce ingredients or use a gluten-free mushroom-based substitute.

Your questions answered

Q: How long does this recipe take from start to finish?
A: Plan 25–30 minutes: 5–8 minutes prep (slice chicken and veg), 5–7 minutes to cook noodles, and 10–12 minutes to stir-fry and combine.

Q: Can I make this ahead and reheat?
A: Yes — refrigerate in an airtight container for up to 4 days. Reheat in a skillet with a splash of water or broth. Freezing is possible, though texture of vegetables may change.

Q: Is oyster sauce necessary?
A: Oyster sauce adds a savory umami backbone. If you need a substitute, use a mix of hoisin and a little soy, or a mushroom-based vegetarian oyster sauce for a similar depth.

Q: How can I keep noodles from getting soggy?
A: Rinse noodles in cold water after cooking, toss with a little oil, and avoid overcooking. Cook and combine on high heat to evaporate excess moisture quickly.

Q: Can I use leftover rotisserie chicken?
A: Absolutely — shred or slice it and add near the end just to warm through.

Conclusion

If you want more inspiration and slightly different takes, check a tested stovetop version at Natasha’s Kitchen’s chicken chow mein, a detailed step-by-step guide at RecipeTin Eats’ chow mein walkthrough, or another popular home-cook recipe at Cooking Classy’s chicken chow mein recipe. These resources are great for extra variations, plating photos, and alternate sauces to try next time.