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Easy Chicken Chow Mein Recipe (Better Than Takeout) + VIDEO

What is Chicken Chow Mein?

Chicken chow mein is a classic Chinese stir-fried noodle dish made with juicy chicken, vegetables, and savory sauce all tossed together with chewy chow mein noodles. The name literally means “stir-fried noodles,” and it has become one of the most popular dishes in Chinese restaurants worldwide.

Chow Mein vs Lo Mein

The main difference comes down to the noodles and how they’re cooked.

Lo Mein uses thicker, softer noodles that are boiled and then simply tossed with sauce rather than stir-fried.

Chow Mein uses thin, dry noodles that are boiled, then stir-fried until they pick up that signature smoky wok flavor.

Why I Love This Dish

I’m a sucker for quick, easy, and satisfying meals, and chicken chow mein is exactly that. It’s ready in 30 minutes, uses simple pantry ingredients, and tastes so much better than greasy takeout. The chicken stays tender thanks to a quick marinade, the vegetables add freshness and crunch, and the noodles soak up all that flavorful sauce. Trust me, once you try this at home, you’ll never want to order it again.

Key Flavor Components

  • Savory Soy Sauces: A mix of light and dark soy sauce adds depth and color.
  • Oyster Sauce: Brings that rich umami punch.
  • Garlic & Ginger: Essential aromatics that make the dish fragrant and bold.
  • Sesame Oil: Adds nutty warmth to finish the noodles.
  • Charred Veggies: Carrots, onions, and cabbage give sweetness and crunch.
Jump to Recipe

Step-by-Step: How to Make Chicken Chow Mein that Better than Takeout!

First, slice your chicken into thin strips and give it a quick marinade with soy sauce, vinegar, cornstarch, and a little oil. This keeps the chicken juicy and tender while you prep the rest of the ingredients.

Next, cook your chow mein noodles according to the package, then drain and rinse them under cold water so they don’t stick. Toss them lightly with sesame oil and set them aside.

Now heat a wok or large skillet over high heat, add some oil, and stir-fry the chicken until it’s just cooked through. Take it out and set it aside. In the same pan, sauté garlic and ginger until fragrant, then add your onions, carrots, and cabbage. Stir-fry until the vegetables are slightly softened but still have a bit of bite.

Add your noodles back into the pan along with the chicken and pour in the pre-mixed chow mein sauce. Toss everything together until the noodles are evenly coated, the sauce has thickened, and all the flavors have come together. Finish with fresh scallion greens and serve piping hot.

It’s that easy, a fresh, flavorful, and satisfying meal in under 30 minutes.

FAQ

Can I use different protein?
Yes! Swap the chicken for beef, shrimp, pork, or even tofu.

What kind of noodles should I use?
Use dry chow mein noodles (about 400 g). If you can’t find them, thin egg noodles work well too.

Can I make this vegetarian?
Absolutely. Skip the chicken and oyster sauce, and use soy sauce and more veggies for a hearty vegetarian chow mein.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to loosen the sauce.

Nutritional Information (Per Serving / Serves 6)

  • Calories: 523
  • Protein: ~35 g
  • Carbohydrates: ~55 g
  • Fat: ~18 g
  • Fiber: ~4 g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Chicken Chowmein
Print

Chicken Chowmein

Recipe by AmateurProChefCourse: MainCuisine: ChineseDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

525

kcal

Ingredients

  • 3 chicken breasts, thinly sliced against the grain

  • Chicken Marinade

  • 1/2 tsp salt

  • 1/4 tsp white pepper

  • 1 tbsp rice wine vinegar

  • 1 tbsp light soy sauce

  • 1/2 tbsp cornstarch

  • 1/2 tbsp avocado oil

  • For Stir-Fry

  • 3 tbsp neutral oil (avocado recommended)

  • 8 cloves garlic, minced

  • 1 tbsp grated ginger

  • Whites of 1 green onion stalk (greens reserved separately)

  • 1 stalk green onion, sliced

  • 1 carrot, julienned

  • 1 large white onion, sliced

  • 400 g dry chow mein noodles

  • 4 cups Chinese cabbage, chopped

  • Sauce for Noodles

  • 2 tbsp soy sauce

  • 1 tbsp dark soy sauce

  • 1 tbsp oyster sauce

  • 1 tbsp rice wine vinegar

  • 1 tsp sesame oil

  • 1/2 tsp white pepper

  • 1/2 tbsp sugar

  • 1 tbsp water

  • 1/2 tbsp cornstarch

  • 1/2 tsp MSG (optional)

Directions

  • Marinate the Chicken
  • Slice chicken into 1/4″ strips against the grain. Place in a bowl and combine with salt, white pepper, light soy sauce, rice wine vinegar, cornstarch, and avocado oil. Marinate for 15–20 minutes.
  • Prepare Vegetables & Sauce
  • Mince garlic, grate ginger, slice onions, julienne carrot, and chop cabbage. Keep scallion whites and greens separate. In a small bowl, whisk together all sauce ingredients until smooth.
  • Cook the Noodles
  • Cook chow mein noodles according to package directions. Drain, rinse with cold water, and coat lightly with sesame oil to prevent sticking.
  • Cook the Chicken
  • Heat 3 tbsp avocado oil in a wok or large skillet over high heat. Stir-fry chicken for 2–3 minutes until cooked through. Remove and set aside.
  • Stir-Fry Vegetables
  • In the same pan, sauté garlic and ginger for 15 seconds. Add scallion whites, carrot, onions, and cabbage. Stir-fry 3–4 minutes until slightly wilted and charred.
  • Combine Everything
  • Add noodles, chicken, and sauce to the pan. Toss well for 1–2 minutes until the sauce thickens and coats everything evenly. Add scallion greens, toss again, and serve hot.

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