Easy Chicken Chow Mein

There’s something endlessly satisfying about a quick, saucy noodle dish that cooks in under 30 minutes and tastes like you spent all afternoon on it. This Easy Chicken Chow Mein delivers that comfort—tender strips of chicken, crisp vegetables, and glossy, savory sauce clinging to long, slurpable noodles. It’s weeknight-friendly, fridge-friendly, and totally approachable for cooks of any level.

This version uses 1 lb chow mein or yakisoba noodles, boneless skinless chicken breasts sliced into 1/2-inch strips, and a simple, flavorful sauce built from chicken broth, soy sauce, oyster sauce, sugar, and a touch of sesame oil. I keep the vegetables bright and plentiful—red bell pepper, napa cabbage, matchstick carrots, and a scattering of green onions—so every bite has crunch and color. Finish with sesame seeds and extra green onions for a lifted look and nutty flavor. Below you’ll find a clear ingredient list and step-by-step instructions rewritten for clarity so you can get to dinner fast.

Why you’ll love this Easy Chicken Chow Mein

• Fast: From pan to plate in about 25–30 minutes.
• Simple technique: Sear the chicken, stir-fry the vegetables, mix a quick sauce, toss with noodles.
• Flexible noodles: Use chow mein or yakisoba noodles depending on what’s available.
• Balanced: Protein, veggies, and starch in one crowd-pleasing bowl.

Ingredients

• 1 lb chow mein noodles or yakisoba noodles
• 1 lb boneless skinless chicken breasts, sliced into 1/2-inch thick strips
• 2 tablespoons vegetable oil
• 1 cup red bell pepper, thinly sliced
• 3 cups napa cabbage, thinly sliced
• 1 cup matchstick carrots
• 1/2 cup green onions, diced
• 1 tablespoon ginger, minced
• 4 garlic cloves, minced
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 1/4 cup soy sauce, low-sodium
• 3 tablespoons oyster sauce
• 1 tablespoon white granulated sugar
• 1/4 teaspoon red pepper flakes
• 1 tablespoon sesame oil
• Sesame seeds, for garnish
• Green onions, for garnish

Prep work (5 minutes)

Before you heat the pan: slice the chicken into 1/2-inch thick strips, thinly slice the red bell pepper and napa cabbage, and dice the green onions. Mince the ginger and garlic. If your chow mein or yakisoba noodles are pre-cooked and packed, loosen them so they separate easily. Measure out the sauce ingredients and cornstarch so everything is ready to go.

Step-by-step instructions

1. Mix the sauce: In a small bowl, whisk together 1/2 cup chicken broth, 1/4 cup low-sodium soy sauce, 3 tablespoons oyster sauce, 1 tablespoon white granulated sugar, 1/4 teaspoon red pepper flakes, and 1 tablespoon cornstarch until the cornstarch is fully dissolved. Set this sauce mixture aside.
2. Heat the pan and sear the chicken: Place a large wok or wide skillet over medium-high heat. Add 2 tablespoons vegetable oil and let it warm until shimmering. Add the 1 lb of chicken strips in a single layer. Cook without moving for about 1–2 minutes to get a light sear, then stir and continue cooking until the chicken strips are cooked through and no longer pink in the center, about 3–4 minutes total depending on thickness. Remove the chicken from the pan and set it aside on a plate.
3. Cook the aromatics: Return the pan to medium-high heat and, if needed, add a little more vegetable oil (about 1 teaspoon). Add 1 tablespoon minced ginger and 4 minced garlic cloves to the hot pan. Stir constantly for 20–30 seconds until fragrant, taking care not to burn the garlic.
4. Stir-fry the vegetables: Add 1 cup thinly sliced red bell pepper, 3 cups thinly sliced napa cabbage, and 1 cup matchstick carrots to the pan. Stir-fry the vegetables for about 2–3 minutes until they begin to soften but still retain some crunch. Add 1/2 cup diced green onions and toss once to combine.
5. Combine chicken and noodles: Return the cooked chicken strips to the pan with the vegetables. Add the 1 lb chow mein or yakisoba noodles, using tongs to separate and distribute them evenly through the pan.
6. Add the sauce and thicken: Give the reserved sauce mixture a quick stir (the cornstarch may settle) and pour it over the chicken, vegetables, and noodles. Stir constantly to coat everything. The sauce will bubble and start to thicken; continue stirring for about 1–2 minutes until the sauce becomes glossy and clings to the noodles and chicken.
7. Finish with sesame oil: Drizzle 1 tablespoon sesame oil over the mixture and toss briefly to distribute the flavor. Taste and adjust seasoning if needed—if you’d like more saltiness, add a little extra low-sodium soy sauce; if you want more heat, sprinkle a pinch more red pepper flakes.
8. Serve and garnish: Transfer the Easy Chicken Chow Mein to serving plates or a large platter. Sprinkle with sesame seeds and additional sliced green onions for color and crunch. Serve immediately while hot.

Tips for success

• Use high heat and a roomy pan so ingredients fry quickly rather than steam. A wok is ideal, but any large skillet will work.
• If your noodles are stuck together, rinse them briefly under warm water and separate with your fingers. Avoid overcooking them—they should still have a little bite when tossed with the sauce.
• Slice the chicken against the grain into uniform 1/2-inch strips so it cooks evenly and stays tender.
• Prep all your ingredients before you start cooking. Stir-frying goes fast and you won’t have time to chop while the pan is hot.
• Don’t skip the cornstarch in the sauce: it gives the sauce that clingy sheen that makes chow mein feel restaurant-style.

Variations and swaps

• Vegetable-forward: Add snap peas or thinly sliced bok choy in place of some napa cabbage for extra texture.
• Protein swap: If you prefer another protein, use the same amount (1 lb) of sliced turkey breast or extra-firm tofu, cut into strips.
• Gluten-free: Use gluten-free soy sauce and tamari with gluten-free noodles to adapt this recipe.
• Milder heat: Omit the red pepper flakes if you’re cooking for kids or anyone sensitive to spice.

Make-ahead and storage

This Easy Chicken Chow Mein keeps well 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 chicken broth to loosen the sauce, or microwave in 30-second bursts, stirring between each burst. The noodles will absorb more sauce as they sit, so you may want to reserve a tablespoon of the sauce and add it back when reheating.

Frequently asked questions

Can I use raw dried noodles? If your chow mein or yakisoba noodles are the dried variety, cook them according to package directions first (usually in boiling water), drain, and toss with a little oil to prevent sticking. Then add them at the same step in the recipe.

How do I keep the vegetables crisp? Stir-fry on high heat and remove the vegetables from the pan the instant they’re bright and slightly tender. They’ll finish cooking briefly when you add the noodles and sauce, keeping a pleasant crunch.

Can I double this recipe? Yes. Use a very large wok or two pans so ingredients have space to fry rather than steam. Double the sauce ingredients exactly to keep the flavor balanced.

Final thoughts

Easy Chicken Chow Mein is a perfect example of how simple ingredients and quick technique can yield something comforting and impressive. The glossy sauce, tender strips of chicken, and crisp vegetables make this a reliable weeknight winner, and it’s flexible enough to adapt to what you have on hand. Keep the pantry staples stocked—soy sauce, oyster sauce, sesame oil, and cornstarch—and this dish will be ready any time you want a fast, noodle-forward dinner that tastes like a treat.

When you make this Easy Chicken Chow Mein, take a moment to garnish with the sesame seeds and extra green onions. The little details make the home-cooked version feel special. Enjoy!

Easy Chicken Chow Mein

A quick, savory chicken chow mein with crisp vegetables and a simple stir-fry sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chow mein noodles or yakisoba noodles
• 1 lb boneless skinless chicken breasts sliced into 1/2-inch thick strips
• 2 tablespoons vegetable oil
• 1 cup red bell pepper thinly sliced
• 3 cups napa cabbage thinly sliced
• 1 cup matchstick carrots
• 1/2 cup green onions diced
• 1 tablespoon ginger minced
• 4 cloves garlic minced
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 1/4 cup soy sauce low-sodium
• 3 tablespoons oyster sauce
• 1 tablespoon white granulated sugar
• 1/4 teaspoon red pepper flakes
• 1 tablespoon sesame oil
• sesame seeds for garnish (optional)
• green onions for garnish (optional)

Equipment

• wok or large deep non-stick skillet
• Large Pot
• Medium bowl
• Tongs or spatula
• Cutting Board
• Knife

Method

 

1. Cook the chow mein or yakisoba noodles according to package instructions, drain, rinse under cold water if directed, and set aside.
2. In a medium bowl, whisk together cornstarch, chicken broth, soy sauce, oyster sauce, sugar, red pepper flakes, and sesame oil until smooth; set the sauce aside.
3. Heat 1 tablespoon vegetable oil in a wok or large deep nonstick skillet over medium-high heat until hot but not smoking.
4. Add the chicken strips (work in batches if necessary) and cook 3–4 minutes per side until browned and just cooked through; transfer to a plate.
5. Reduce heat slightly and add the remaining 1 tablespoon oil. Add the matchstick carrots and sauté for about 5 minutes until they begin to soften.
6. Add the napa cabbage and red bell pepper and sauté 3–5 minutes until crisp-tender.
7. Stir in the diced green onions, minced garlic, and minced ginger and cook 1–2 minutes more until fragrant.
8. Return the chicken and the cooked noodles to the wok, pour the prepared sauce over everything, and toss well to coat and heat through, about 1–2 minutes.
9. Serve warm, garnished with sesame seeds and additional sliced green onions if desired.

Notes

• Use low-sodium soy sauce to control saltiness.
• Work in batches when browning chicken to avoid overcrowding.
• Adjust red pepper flakes to taste for spice level.