Name: Chicken Chow Mein Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz 340 g chow mein or egg noodles; 1 lb 450 g boneless skinless chicken breast or thigh, thinly sliced; 2 tbsp vegetable oil (divided); 1 medium carrot (julienned); 1 cup bean sprouts; 3 scallions (sliced on the bias); 1 cup shredded cabbage or bok choy thinly sliced; 2 cloves garlic (minced); 1 tbsp fresh ginger (minced); 3 tbsp light soy sauce; 2 tbsp oyster sauce; 1 tbsp dark soy sauce (optional); 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp sugar; 1/2 cup low-sodium chicken broth or water; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); Sesame seeds for garnish

Here’s a quick, flavorful chicken chow mein recipe that delivers the savory, slightly sweet sauce and snappy vegetables you expect from takeout — but faster and fresher. Tender sliced chicken, springy egg noodles, bean sprouts and scallions are tossed in a glossy soy-ginger sauce for a comforting meal you can make any night of the week.

Ingredients

– 12 oz (340 g) fresh or dried chow mein / egg noodles

– 1 lb (450 g) boneless skinless chicken breast or thigh, thinly sliced

– 2 tbsp vegetable oil (divided)

– 1 medium carrot, julienned

– 1 cup bean sprouts

– 3 scallions, sliced on the bias

– 1 cup shredded cabbage or bok choy thinly sliced

– 2 cloves garlic, minced

– 1 tbsp fresh ginger, minced

– 3 tbsp light soy sauce

– 2 tbsp oyster sauce

– 1 tbsp dark soy sauce (optional, for color)

– 1 tbsp rice vinegar

– 1 tsp sesame oil

– 1 tsp sugar

– 1/2 cup low-sodium chicken broth or water

– 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

– Sesame seeds for garnish

Servings and Cooking Time

Servings: 4 (about 1 generous bowl per person). Preparation time: 10 minutes. Cooking time: 15–20 minutes. Total time: 25–30 minutes.

Nutritional Value

The following is approximate and is for one serving (about 1/4 of recipe, ~420–480 g):

– Serving size: 1 bowl (approx. 420–480 g)

– Calories: ~520 kcal

– Protein: ~34 g

– Carbohydrates: ~55 g

– Fat: ~16 g

– Fiber: ~4 g

– Sodium: ~780 mg

Note: values are estimates per one person (one serving).

Step-by-Step Cooking Process

– Cook noodles according to package directions until just al dente; drain and toss with a little oil to prevent sticking.

– Mix soy sauce, oyster sauce, dark soy (if using), rice vinegar, sesame oil, sugar and chicken broth in a bowl; set aside.

– Toss sliced chicken with a pinch of salt and a teaspoon of cornstarch for a light velveting.

– Heat 1 tbsp oil in a wok or large skillet over high heat until shimmering.

– Add chicken in a single layer; stir-fry until just cooked through (2–3 minutes); remove to a plate.

– Add remaining oil, then sauté garlic and ginger for 20–30 seconds until fragrant.

– Add carrots and cabbage (or bok choy); stir-fry 1–2 minutes until slightly softened.

– Return chicken to the wok, add bean sprouts and half the scallions; toss to combine.

– Pour sauce mixture over everything and bring to a simmer.

– Add cooked noodles and toss vigorously to coat; if sauce is thin, stir in cornstarch slurry and cook until sauce thickens.

– Adjust seasoning with more soy or a pinch of sugar as needed.

– Finish with remaining scallions and a sprinkle of sesame seeds; serve immediately.

Alternative Ingredients

You can swap chicken for thinly sliced pork, beef, shrimp or tofu for a vegetarian version. Use tamari instead of soy for gluten-free, and swap oyster sauce for vegetarian mushroom stir-fry sauce. Rice noodles may replace chow mein for a different texture.

Serving and Pairings

Serve chicken chow mein hot with pickled cucumbers or a simple Asian cucumber salad, steamed dumplings or hot-and-sour soup. A light, crisp beer, jasmine tea, or chilled white wine pairs nicely. Garnish with extra scallions and sesame seeds.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, stirring frequently. Freezing is not recommended for best texture, but you can freeze cooked chicken separately for up to 2 months.

Cooking Mistakes

Overcooking noodles — leads to mushy texture.
Crowding the pan — prevents proper searing of chicken and vegetables.
Adding cold ingredients — bring proteins and vegetables to room temp for even cooking.
Using too much sauce — makes the dish soggy; add sauce gradually.
Skipping the cornstarch slurry — sauce may remain thin and not cling to noodles.

Helpful Tips

– Use high heat and a large pan for quick stir-frying.

– Slice chicken thinly across the grain for tender bites.

– Prep all ingredients before cooking — stir-fry moves fast.

– Toss noodles with a little oil after draining to prevent clumping.

– Taste the sauce and adjust soy or sugar before adding to the wok.

FAQs

What type of noodles are best for chicken chow mein?

Traditional chow mein uses thin egg or wheat noodles that are either fresh or dried. Fresh egg noodles have a springy bite; dried chow mein or ramen-style noodles work well too. For gluten-free diets, use rice noodles but expect a different texture and shorter cook time.

Can I make chicken chow mein ahead of time?

You can prepare components ahead — slice chicken, julienne vegetables and cook noodles. Store separately in the fridge and finish the stir-fry just before serving to preserve texture. Fully assembled chow mein is best served fresh to avoid soggy noodles.

How do I keep vegetables crisp in chow mein?

Cut vegetables uniformly and add them in stages based on cook time: firmer (carrots, cabbage) first, delicate (bean sprouts, scallions) last. High heat and quick stir-frying preserve their crunch and color.

Is there a vegetarian version of this recipe?

Yes — replace chicken with firm tofu, tempeh or extra vegetables and use vegetarian oyster sauce or mushroom stir-fry sauce. Increase aromatics like garlic and ginger to boost savory flavor.

How can I adjust the sauce for more flavor?

Boost umami with a splash of fish sauce or a teaspoon of mushroom powder, deepen color with a touch more dark soy, or add a small amount of chili paste for heat. Taste as you go and adjust sweet, salty, and acidic notes.

What’s the best way to reheat leftovers?

Reheat in a hot skillet with a splash of water or broth, tossing quickly to warm through. Microwaving can work but may make noodles limp; stirring on the stove helps refresh texture and redistribute sauce.

Can I use leftover roast chicken?

Yes — shredded or sliced leftover roast chicken is a great shortcut. Add it near the end of cooking just to warm through so it doesn’t dry out.

Conclusion

This chicken chow mein recipe is a quick, satisfying weekday meal that delivers bright vegetables, tender chicken and a savory sauce. With simple swaps and clear techniques, you can recreate takeout flavors at home in under 30 minutes — perfect for family dinners or meal prep.