Chicken Chow Mein

By Laurel Perry

Published Jul 14, 2025

When I’m craving a classic Chinese takeout I turn to my repertoire of homemade noodles, and this Chicken Chow Mein is one of my favorites. Tender chicken, stir-fried veggies, and egg noodles all come together for a flavorful meal that’s not only better, but also faster and cheaper. It’s a hearty, delicious one-pan dish that makes it hard for me to put the chopsticks down!

A pan filled with stir-fried noodles, chicken pieces, red bell peppers, and green onions, topped with sesame seeds. A small bowl of sesame seeds is placed beside the pan. - 4

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“Takeout at home” is one of my favorite Friday night dinner traditions, so I’m always working my way through the best Chinese food menus and coming up with my own recipes. Chow mein chicken always hits the spot, and it’s so easy to make!

Tips for Beginners

Don’t skip the marinating. Marinate chicken in a mixture of cornstarch, soy sauce, and a bit of oil for 15-30 minutes before cooking. This classic Chinese technique, known as velveting , keeps the chicken juicy and tender.
Prepare everything before you start cooking. I like to marinate the chicken while I prepare my veggies and baking utensils. Stir-frying is quick, so you’ll want everything on hand and ready to go!
Always cook your noodles to al dente. You want to cook the chow mein noodles just shy of done because they’ll continue cooking in the pan with the other stir-fry ingredients. No one wants soggy noodles!

Ingredients1x2x3x

For the Sauce

▢ ¼ cup chicken broth
▢ 2 tablespoons soy sauce
▢ 2 tablespoons oyster sauce
▢ 2 tablespoons shaoxing wine, mirin, or sherry vinegar
▢ Pinch white pepper

For the Stir Fry

▢ 1 lb chicken breast sliced thin
▢ 2 teaspoons cornstarch
▢ 12 oz chow mein noodles
▢ 3 tbsp oil divided
▢ 2 garlic cloves minced
▢ 3 cups shredded cabbage
▢ 1 large carrot julienned
▢ 3 green onions sliced thin on a bias
▢ Sesame seeds optional for garnish

Video

Instructions

In a small bowl, whisk together the sauce ingredients. ¼ cup chicken broth, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons shaoxing wine, mirin, or sherry vinegar, Pinch white pepper
In a medium bowl, combine the chicken, cornstarch and 2 tablespoons of the sauce. Mix well and set aside for 15 minutes to marinate. 1 lb chicken breast, 2 teaspoons cornstarch
Cook chow mein noodles al dente according to package directions. Drain, rinse with cold water to stop the cooking and set aside. They will cook more in the pan, so make sure they are al dente. 12 oz chow mein noodles
Heat 1 ½ tablespoons of oil in a nonstick skillet over medium high heat. Cook the chicken in a single layer until lightly browned on one side, 1-2 minutes. Stir and continue cooling until the chicken is cooked through, another 2 minutes. Remove from the skillet and set aside. 3 tbsp oil
Lower the heat to medium and add the remaining 1 ½ tablespoons oil and the garlic. Cook, stirring, for 30 seconds or until fragrant. Add in the cabbage and carrot. Stir and cook until the vegetables are wilted, 2-3 minutes. 2 garlic cloves, 3 cups shredded cabbage, 1 large carrot
Add in the noodles, chicken and sauce. Stir and cook until the noodles have absorbed the sauce and are fully cooked. Stir in the green onions.
Serve hot garnished with sesame seeds. 3 green onions, Sesame seeds

Equipment

1 large skillet

Becky’s Tips

I’m using julienned carrots and shredded cabbage, but feel free to use your favorite stir fry veggies. Buy pre-cut veggies for an even quicker meal.
I used chicken breasts for this recipe since they’re quicker to cook but you can also use boneless, skinless chicken thighs, shrimp, or try Lo Mein with beef .
Shaoxing Wine is a Chinese cooking wine and is key for that authentic chow mein sauce flavor. It can be found at any Asian market or on Amazon. If you can’t find it you can substitute it for sherry vinegar or mirin.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Chicken Chow Mein Step by Step

Ingredients for chicken chow mein with labels. - 5

Gather all your ingredients.

Make the Sauce: Combine ¼ cup chicken broth, 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp shaoxing wine and a pinch of white pepper in a small bowl with a whisk.

dark brown sauce in small clear bowl with metal spoon - 6

Marinate the Chicken: Place the chicken in a bowl or large resealable plastic bag, then add 2 tablespoons of the sauce. Make sure each piece is evenly coated, and let the chicken marinate for at least 15 minutes. Chop the garlic and carrots while the chicken marinades.

Cook the Noodles: Check the package instructions and cook 12 oz of noodles accordingly. Noodles should be cooked to al dente, drained, rinsed and set aside. Rinse with cold water to stop the noodles from cooking further. Note : If using fresh noodles, you will need 20 oz.

cooked chow mein noodles in colander - 8

Cook the Chicken: Heat 1 ½ tablespoons of oil in a nonstick pan over medium-high heat. Add the chicken breasts and sear for 1-2 minutes on each side, until nicely browned. Continue cooking for an additional 2 minutes, or until the chicken is cooked through. Remove from the pan and set aside for later use.

Stir-fry the Vegetables: Bring the heat down to medium and add another 1 ½ tbsp of oil and 2 minced garlic cloves to the pan. Cook for 30 seconds, until fragrant, stirring constantly. Add in 3 cups of shredded cabbage and 1 large carrot julienned. Cook for another 2-3 minutes until cabbage and carrots are slightly wilted. The carrots should still have a bite to them.

stir fry veggies cooking in black skillet - 10

Make the Stir-fry: Add in the cooked noodles, sliced chicken and remaining sauce to the pan. Mix to combine and coat the noodles in sauce. Cook for another 1-2 minutes to allow the noodles to soak up the sauce. Add in 3 freshly chopped green onions.

stir fry noodles with chicken and veggies in a black skillet - 11

Garnish and Serve: Serve hot in small bowls with chopsticks and a sprinkle of sesame seeds on top, enjoy!

stir fried noodles with veggies and chicken in white speckled bowl - 12

How to Store and Reheat

Store leftover chicken chow mein in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop over medium heat for 5-7 minutes, or in the microwave for 3-5 minutes.

To freeze leftovers, allow the chow mein to fully cool, then place in freezer-safe bags, label and store for up to 3 months. Allow to defrost in the refrigerator overnight and reheat on the stovetop or in the microwave.

stir fried noodles with chicken and veggies in white specked bowl with chopsticks - 13

Serving Suggestions

I like to finish my bowl of chicken chow mein with fresh green onion and nutty sesame seeds. This can be a whole meal but I never miss an opportunity to add some delicious appetizers like crispy crab rangoons and zesty cucumber salad . Pair it with my 25-minute egg rolls and you’ve got a full meal!

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overhead view closeup of stir fried noodles in black pan with chicken, veggies green onions and sesame seeds on top - 22

Chicken Chow Mein

Equipment

1 large skillet