Chicken Chow Mein Recipe

What if I told you a weeknight dinner could be quick, crunchy, comforting, and impossibly flavorful? This Chicken Chow Mein Recipe brings together tender seasoned chicken, crisp vegetables, and golden chow mein noodles tossed in a glossy, savory sauce. It’s the kind of meal that feels restaurant-worthy but comes together in under 30 minutes. Follow these clear, step-by-step instructions and you’ll have dinner on the table fast, with layers of texture and a balanced, well-rounded sauce that clings to every strand of noodle.

Why You’ll Love This Chicken Chow Mein Recipe

• Fast: Minimal prep and a short cook time make this perfect for weeknights.
• Textured: Crisp vegetables, tender chicken, and crunchy noodles give every bite contrast.
• Comforting: A savory, slightly sweet sauce that’s familiar and irresistible.
• Simple ingredients: Pantry-friendly staples come together in a big way.

Ingredients

• ▢1/2poundboneless, skinless chicken breastsor thighs
• ▢3/4teaspoonbaking soda
• ▢3cupsshredded green cabbage
• ▢1-1/2teaspoonsminced ginger
• ▢1-1/2teaspoonsminced garlic
• ▢3/4cupjulienned carrots
• ▢3/4cupthinly sliced celery
• ▢1/4cupgreen onions
• ▢1-1/2tablespoonsvegetable oil
• ▢1(6-ounce) packagechow mein noodles
• ▢1/2tablespooncornstarch
• ▢1-1/2tablespoonsreduced-sodium soy sauce
• ▢1-1/2tablespoonsoyster sauce
• ▢1/3cupchicken stockor chicken broth
• ▢1tablespoonlight brown sugarlightly packed
• ▢1/2teaspoontoasted sesame oilor plain
• ▢1/2teaspoonpepper

Notes Before You Start

This Chicken Chow Mein Recipe uses familiar aromatics and pantry staples. The chicken is given a quick tenderizing step with baking soda—this creates a silky, juicy texture. The chow mein noodles are boxed and ready to crisp right in the pan. Keep your mise en place ready because the stir-fry comes together quickly once heat is on.

Equipment

• Large skillet or wok
• Mixing bowls
• Measuring spoons and cups
• Sharp knife and cutting board
• Spatula or tongs

Prep Steps

1. Slice the chicken thinly across the grain into bite-sized strips so they cook quickly and remain tender. Measure exactly 1/2 pound of boneless, skinless chicken breasts or thighs.
2. Place the chicken in a bowl and sprinkle 3/4 teaspoon baking soda over it. Toss to coat and let it rest while you prepare the vegetables. This brief step tenderizes the meat and improves texture.
3. Shred 3 cups green cabbage, julienne 3/4 cup carrots, thinly slice 3/4 cup celery, and slice 1/4 cup green onions. Mince 1-1/2 teaspoons ginger and 1-1/2 teaspoons garlic.
4. Measure the remaining ingredients so they’re ready to go: 1-1/2 tablespoons vegetable oil, one (6-ounce) package chow mein noodles, 1/2 tablespoon cornstarch, 1-1/2 tablespoons reduced-sodium soy sauce, 1-1/2 tablespoons oyster sauce, 1/3 cup chicken stock or broth, 1 tablespoon light brown sugar (lightly packed), 1/2 teaspoon toasted sesame oil or plain, and 1/2 teaspoon pepper.

Sauce Mix

In a small bowl, whisk together 1/3 cup chicken stock or chicken broth, 1-1/2 tablespoons reduced-sodium soy sauce, 1-1/2 tablespoons oyster sauce, 1 tablespoon light brown sugar, 1/2 tablespoon cornstarch, 1/2 teaspoon toasted sesame oil or plain, and 1/2 teaspoon pepper. Make sure the cornstarch dissolves completely so the sauce will thicken evenly when heated.

Step-by-Step Cooking Instructions

1. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1-1/2 tablespoons vegetable oil and let it warm until shimmering but not smoking.
2. Cook the chicken: Drain any excess liquid from the chicken bowl, then add the chicken pieces to the hot pan in a single layer. Let them sear undisturbed for about 1 to 2 minutes, then stir or flip to brown the other side. Continue cooking until the chicken is just cooked through—about 3 to 4 minutes total depending on thickness. Remove the chicken from the pan and set aside on a plate. This prevents overcooking when you add the vegetables.
3. Stir-fry the aromatics and vegetables: Add the minced ginger and minced garlic to the same pan and sauté for about 20 to 30 seconds until fragrant, stirring to avoid burning. Add the shredded green cabbage, julienned carrots, and thinly sliced celery. Stir-fry the vegetables for 2 to 3 minutes until they start to soften but still hold some crunch.
4. Add the noodles: Break up the (6-ounce) package of chow mein noodles a little with your hands if they’re large clusters, then add them to the pan. Toss them with the vegetables so the noodles start to warm and pick up some color. The noodles should become lightly toasted and slightly crispy from the hot pan.
5. Return the chicken to the pan: Add the cooked chicken back to the skillet, distributing it evenly among the vegetables and noodles.
6. Pour in the sauce: Give the prepared sauce a final quick whisk and pour it over the chicken, vegetables, and noodles. Stir constantly to coat everything in the sauce. The cornstarch will cause the sauce to thicken as it heats. Cook for about 1 to 2 minutes, stirring, until the sauce is glossy and clings to the noodles and chicken.
7. Taste and finish: Stir in the sliced green onions and give the pan a final toss. Adjust seasoning if needed—add a pinch of salt or a few drops of soy sauce if you prefer it saltier, or a tiny splash of sesame oil for more aroma.
8. Serve immediately: Scoop the Chicken Chow Mein Recipe into bowls or onto plates while hot. The combination of tender chicken, crisp vegetables, and saucy noodles is best enjoyed right away to preserve texture.

Tips for Success

• Don’t overcrowd the pan when cooking chicken. Cook in a single layer so it browns quickly instead of steaming.
• Prep everything before heating the pan. Stir-fries cook fast—having ingredients measured and chopped makes the process much smoother.
• If you like an extra crunch, reserve a handful of chow mein noodles to sprinkle on top at the end for texture contrast.
• To boost color and flavor, finish with a splash of toasted sesame oil and a sprinkle of white or black sesame seeds just before serving.
• Leftovers: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to preserve noodle texture.

Variations

• Vegetable-forward: Add snap peas, bell peppers, or thinly sliced mushrooms along with the cabbage.
• Spicy: Stir in 1/2 teaspoon red pepper flakes or a drizzle of chili oil to the sauce for heat.
• Protein swaps: Use tofu or thinly sliced seared beef the same way you prepare the chicken if you want a different protein.

Nutritional and Serving Suggestions

This Chicken Chow Mein Recipe makes a satisfying single-pan meal. Serve it with pickled cucumbers or a simple side salad to brighten the plate. A wedge of lime on the side adds a fresh contrast to the savory sauce. Pair with steamed rice if you want extra starch or keep it noodle-forward for a classic experience.

Final Thoughts

This Chicken Chow Mein Recipe is a dependable crowd-pleaser—quick enough for busy nights, flexible enough to adapt to what you have on hand, and flavorful enough to impress. The tenderized chicken, crisp vegetables, and silky sauce all work together to create a balanced dish that’s both comforting and texturally interesting. Make it tonight and you’ll see why this straightforward stir-fry becomes a go-to recipe week after week.

Printable Recipe Card

Ingredients

• ▢1/2poundboneless, skinless chicken breastsor thighs
• ▢3/4teaspoonbaking soda
• ▢3cupsshredded green cabbage
• ▢1-1/2teaspoonsminced ginger
• ▢1-1/2teaspoonsminced garlic
• ▢3/4cupjulienned carrots
• ▢3/4cupthinly sliced celery
• ▢1/4cupgreen onions
• ▢1-1/2tablespoonsvegetable oil
• ▢1(6-ounce) packagechow mein noodles
• ▢1/2tablespooncornstarch
• ▢1-1/2tablespoonsreduced-sodium soy sauce
• ▢1-1/2tablespoonsoyster sauce
• ▢1/3cupchicken stockor chicken broth
• ▢1tablespoonlight brown sugarlightly packed
• ▢1/2teaspoontoasted sesame oilor plain
• ▢1/2teaspoonpepper

Directions (condensed)

1. Slice chicken and toss with baking soda; let rest.
2. Prep and measure all vegetables and sauce ingredients.
3. Whisk sauce ingredients together until cornstarch dissolves.
4. Heat oil in a skillet over medium-high and sear chicken until cooked; remove.
5. Sauté ginger and garlic 20–30 seconds, then add cabbage, carrots, and celery; stir-fry 2–3 minutes.
6. Add chow mein noodles; toss and warm until lightly toasted.
7. Return chicken, pour in sauce, and cook 1–2 minutes until sauce thickens and coats everything.
8. Stir in green onions, adjust seasoning, and serve immediately.

Enjoy this Chicken Chow Mein Recipe as a quick weeknight meal or a satisfying takeout-style dinner made at home.

Chicken Chow Mein Recipe

A quick, classic chicken chow mein with tender chicken, crisp vegetables, and a savory sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 pound boneless skinless chicken breasts or thighs
• 3/4 teaspoon baking soda
• 3 cups shredded green cabbage
• 1 1/2 teaspoons minced ginger
• 1 1/2 teaspoons minced garlic
• 3/4 cup julienned carrots
• 3/4 cup thinly sliced celery
• 1/4 cup green onions (separate white and green parts) reserve white roots for cooking and green tops for finishing
• 1 1/2 tablespoons vegetable oil
• 1 package (6 ounces) chow mein noodles prepared according to package directions and rinsed
• 1/2 tablespoon cornstarch
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 1/2 tablespoons oyster sauce
• 1/3 cup chicken stock or chicken broth
• 1 tablespoon light brown sugar, lightly packed
• 1/2 teaspoon toasted sesame oil or plain sesame oil
• 1/2 teaspoon pepper

Equipment

• Large Pan
• Small Bowl
• fine-mesh sieve
• Tongs
• Knife
• Cutting Board

Method

 

1. Cut the chicken into small bite-size pieces and toss with the baking soda in a small bowl; cover and refrigerate for 15 minutes to tenderize. After 15 minutes, rinse the chicken in a fine-mesh sieve and pat dry with paper towels (this step is optional).
2. Prepare the vegetables: finely shred the cabbage, mince the ginger and garlic, peel and julienne the carrot, thinly slice the celery, and thinly slice the green onions, keeping white roots separate from green tops.
3. In a small bowl, whisk the cornstarch and soy sauce until smooth, then stir in the oyster sauce, chicken stock, brown sugar, sesame oil, and pepper; set the sauce aside.
4. Cook the chow mein noodles according to package directions, rinse under cold water, and set aside.
5. Heat the vegetable oil in a large pan over high heat. Add the white parts of the green onions and cook 1–2 minutes, then add the garlic and ginger and cook about 20 seconds, stirring so they do not burn.
6. Add the chicken and stir constantly for about 1 minute, until lightly browned on the outside.
7. Add the shredded cabbage, julienned carrots, and sliced celery and stir-fry for 1–2 minutes until vegetables are crisp-tender and cabbage is wilted.
8. Add the cooked noodles and the reserved sauce to the pan, toss with tongs for about 1 minute until the sauce thickens and coats everything evenly.
9. Stir in the green parts of the sliced green onions, adjust seasoning if needed, and serve immediately.

Notes

• The nutritional info depends on the type of chow mein noodles used.
• Rinsing the chicken after baking soda treatment is optional but recommended for texture.
• Have all ingredients prepped before cooking because stir-frying is fast.
• Use high heat and keep stirring to prevent burning.
• Reserve green onion tops to add at the end for freshness.