✨ What is Chicken Chow Mein?
Chicken chow mein is a classic Chinese-inspired stir-fry dish featuring soft noodles, tender chicken, and colorful veggies coated in an umami-rich sauce. The dish is loved for its perfect balance of textures—crispy edges on the noodles, juicy chicken, and fresh, crunchy vegetables.
Chow mein translates to “fried noodles,” and depending on the region, it can be crispy or chewy. This version keeps the noodles slightly chewy so they soak up all the delicious sauce!
✨ How Chicken Chow Mein Recipe Will Make Your Life Easier
✔️ Even Better Than Takeout – Made from scratch and bursting with flavor!
✔️ Quick & Easy – Ready in 30 minutes or less for a speedy meal.
✔️ One-Pan Meal – Less cleanup, more convenience!
✔️ Customizable – Add extra veggies or swap proteins!
✔️ Kid-Friendly – A fun and delicious dish for the whole family.
🌟 Pro Tips & Variations
💡 Perfect Noodles – Slightly undercook the noodles before stir-frying to prevent mushiness.
🔥 Extra Heat – Add Sriracha or red pepper flakes for a spicy kick.
🥕 More Veggies? – Try mushrooms, baby corn, or bok choy.
🍗 Different Protein? – Swap chicken for shrimp, beef, or tofu.
🧄 Boost the Flavor – Use fresh garlic, ginger, and sesame oil for an authentic taste.
❓ FAQs – Common Questions
💬 Can I make this gluten-free?
– Yes! Use gluten-free soy sauce and substitute rice noodles or zucchini noodles.
💬 How do I store leftovers?
– Keep in an airtight container for up to 3 days. Reheat in a pan with a splash of water.
💬 Can I prep this ahead of time?
– Absolutely! Chop the veggies and marinate the chicken in advance for quicker cooking.
📢 Closing Thoughts – Have Fun & Share!
Tried this easy chicken chow mein? Let me know in the comments and tag your delicious creations on social media!
Chicken Chow Mein – The Best Easy Recipe
4
servings15
minutes20
minutes450
kcal35
minutesIngredients
- Noodles :
8 ounces Chinese egg noodles
These noodles have a chewy texture ideal for chow mein.- Chicken:
1 boneless, skinless chicken breast (about 8 ounces), thinly sliced
Slicing the chicken thinly ensures quick and even cooking- Marinade:
1 tablespoon light soy sauce
2 tablespoons water
2 tablespoons cornstarch
- Vegetables:
1 cup cabbage, thinly sliced
1 medium carrot, cut into matchsticks
3 green onions, whites minced and greens cut into 2-inch pieces
- Aromatics:
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
- Eggs:
2 large eggs, beaten
- Sauce:
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons water
- Cooking Oil:
3 tablespoons neutral oil (e.g., vegetable, canola, or peanut oil)
- Optional Flavor Enhancers:
½ teaspoon sesame oil
¼ teaspoon MSG
Salt and black pepper to taste
Directions
- Marinate the Chicken:
In a bowl, combine the sliced chicken with 1 tablespoon light soy sauce and 2 tablespoons water. Let it marinate for 10 minutes. After marinating, coat the chicken with 2 tablespoons cornstarch and set aside. - Prepare the Noodles:
Cook the egg noodles 2 minutes less than the package instructions to prevent overcooking. Drain and rinse with cold water to halt the cooking process. Toss the noodles with 1 tablespoon oil to prevent sticking and set aside. - Prepare the Sauce:
In a small bowl, mix together 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and 2 tablespoons water. Set aside. - Cook the Eggs:
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the wok and set aside. - Cook the Chicken:
In the same wok, add another tablespoon of oil. Add the marinated chicken and stir-fry on high heat until cooked through and slightly browned. Remove from the wok and set aside. - Stir-Fry the Vegetables:
Add the remaining tablespoon of oil to the wok. Sauté the minced garlic, ginger, and scallion whites for about 1 minute until fragrant. Add the carrots and stir-fry for 2 minutes. Add the cabbage and continue to stir-fry until the vegetables are lightly charred and tender-crisp. Remove from the wok and set aside. - Combine Everything:
Return the wok to high heat and add the prepared noodles. Stir-fry for a couple of minutes until the noodles are slightly crispy. Add the cooked chicken, vegetables, and scrambled eggs back into the wok. Pour the prepared sauce over the mixture and toss everything together to ensure even coating. Stir-fry for an additional 2-3 minutes. - Season and Serve:
Season the chow mein with black pepper and MSG (if using). Finish with a few drops of sesame oil and toss to combine. Adjust seasoning with salt and pepper as needed. Garnish with the green parts of the scallions and serve hot.Season and Serve:
Season the chow mein with black pepper and MSG (if using). Finish with a few drops of sesame oil and toss to combine. Adjust seasoning with salt and pepper as needed. Garnish with the green parts of the scallions and serve hot.Season and Serve:
Season the chow mein with black pepper and MSG (if using). Finish with a few drops of sesame oil and toss to combine. Adjust seasoning with salt and pepper as needed. Garnish with the green parts of the scallions and serve hot.Season and Serve:
Season the chow mein with black pepper and MSG (if using). Finish with a few drops of sesame oil and toss to combine. Adjust seasoning with salt and pepper as needed. Garnish with the green parts of the scallions and serve hot.
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