Easy Chicken Chow Mein — A Quick, Homemade, Healthy Comfort Meal

1️⃣ Title:

Easy Chicken Chow Mein Recipe — Traditional, Homemade & Healthy Weeknight Stir-Fry

2️⃣ Introduction (Storytelling + Emotion)

There’s something so comforting about a steaming plate of Easy Chicken Chow Mein — it takes me straight back to the weeknights when my parents would race home from work and we’d eat around the kitchen table, swapping stories between bites. This homemade, slightly nostalgic chow mein is both traditional in flavor and modern in ease: perfect for a busy weeknight dinner, a casual Sunday family meal, or even a holiday potluck when you want something cozy but quick.

Easy Chicken Chow Mein is one of those recipes that feels like a warm hug: it’s saucy, savory, and full of crunchy veggies. Best part? You can make it in under 30 minutes and scale it up for guests.

3️⃣ 🧂 Ingredients:

• 1 lb (450g) boneless skinless chicken breasts or thighs, thinly sliced
• 8 oz (225g) chow mein or egg noodles (or spaghetti in a pinch)
• 2 tablespoons vegetable oil (or avocado oil)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup shredded cabbage (green or napa)
• 1 cup carrots, julienned or thinly sliced
• 1 cup snap peas or snow peas, halved
• 1/2 cup green onions, sliced (reserve some for garnish)
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons oyster sauce (use mushroom-based oyster sauce for vegetarian)
• 1 tablespoon hoisin sauce (optional, for depth)
• 1 teaspoon sesame oil
• 1 tablespoon honey or brown sugar (adjust to taste)
• 1/2 cup chicken broth or water
• 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
• Optional: 1 cup crispy chow mein noodles for topping

4️⃣ 👩‍🍳 Directions:

1. Prep the noodles: Cook chow mein or egg noodles according to package directions until just al dente. Drain and toss with a tiny splash of oil to keep them from sticking. (About 6–8 minutes.)
2. Make the sauce: In a small bowl whisk soy sauce, oyster sauce, hoisin, sesame oil, honey, and chicken broth until smooth. Set aside.
3. Brown the chicken: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the chicken slices and stir-fry until golden and cooked through, about 5–7 minutes. Remove and set aside.
4. Sauté aromatics: Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant—don’t let them burn.
5. Cook the vegetables: Add cabbage, carrots, and snap peas. Stir-fry for 3–4 minutes until tender-crisp. Add half the green onions and cook 1 more minute.
6. Combine: Return chicken to the pan. Pour the sauce over the mixture and bring to a gentle simmer for 1–2 minutes. Stir the cornstarch slurry and add it to the pan; simmer until the sauce thickens slightly, about 30–60 seconds.
7. Toss with noodles: Add the cooked noodles and toss until everything is evenly coated and heated through, about 1–2 minutes. If the sauce is too thick, splash a little water or broth.
8. Serve: Plate immediately, top with reserved green onions and crispy chow mein noodles for crunch. Serve hot.

Timing summary: total cook time about 20–30 minutes; hands-on time about 10–15 minutes.

5️⃣ 💡 Tips & Variations:

• Health swaps:
  • Low-carb: Replace noodles with spiralized zucchini or shirataki noodles; reduce sauce slightly to avoid sogginess.
  • Vegan: Use firm tofu (pressed and pan-fried) and swap oyster sauce for mushroom stir-fry sauce.
  • Gluten-free: Use tamari or coconut aminos and gluten-free hoisin or omit it.
• Make-ahead: Prep veggies and slice chicken the night before. Store separately in airtight containers. Noodles are best cooked fresh but can be par-cooked and refrigerated for same-day use.
• Crispy twist: For a restaurant-style crunch, top with crunchy chow mein noodles or toasted cashews.
• Flavor boosts: Add a splash of rice vinegar or a pinch of chili flakes for brightness and heat.
• Leftovers: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet or microwave — add a splash of water to loosen the sauce. Noodles may absorb sauce over time; add a little broth when reheating.
• Freezing: Not recommended for best texture (veggies get soft and noodles can be soggy). If you must freeze, keep sauce separate and reheat gently.

7️⃣ 🩺 Health & Lifestyle Tie-in (Optional)

Easy Chicken Chow Mein can fit into a balanced lifestyle: it’s high in protein from the chicken, full of fiber and vitamins from the mixed vegetables, and customizable for heart-healthy or low-carb diets. Investing a little time in quick, homemade dinners like this can help you eat better consistently — which, over time, supports better health outcomes and may even reduce long-term healthcare costs. Small daily habits around food can add up to big wins for wellbeing and finances.

8️⃣ Conclusion

There you have it — an Easy Chicken Chow Mein that’s speedy, comforting, and totally customizable. It’s the kind of recipe I reach for when I want something homemade without the fuss. If you try it, drop a comment or tag me with your photo — I’d love to see your version and any creative swaps you made. Happy cooking and enjoy that cozy, noodle-filled hug!

Keywords: Easy Chicken Chow Mein, homemade chow mein, traditional chow mein, healthy chicken chow mein

Easy Chicken Chow Mein

A comforting and quick homemade chicken chow mein, featuring tender chicken, crunchy veggies, and a flavorful sauce, all ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless skinless chicken breasts or thighs, thinly sliced You can use either chicken breasts or thighs.
• 8 oz chow mein or egg noodles (or spaghetti in a pinch) Cook according to package directions.
• 2 tablespoons vegetable oil (or avocado oil) For stir-frying the chicken.

Aromatics and Vegetables

• 2 cloves garlic, minced Add fresh garlic for flavor.
• 1 tablespoon fresh ginger, minced Minced for an aromatic kick.
• 1 cup shredded cabbage (green or napa) For crunch and nutrition.
• 1 cup carrots, julienned or thinly sliced For color and sweetness.
• 1 cup snap peas or snow peas, halved Adds a sweet, crunchy element.
• 1/2 cup green onions, sliced (reserve some for garnish) Set aside for topping.

Sauce Ingredients

• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free) Main flavor contributor.
• 2 tablespoons oyster sauce Use mushroom-based oyster sauce for a vegetarian option.
• 1 tablespoon hoisin sauce (optional) Adds depth and sweetness.
• 1 teaspoon sesame oil For a nutty flavor.
• 1 tablespoon honey or brown sugar Adjust to taste.
• 1/2 cup chicken broth or water Use broth for an extra layer of flavor.
• 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry) Thickens the sauce.

Optional Toppings

• 1 cup crispy chow mein noodles For added crunch.

Method

 

Preparation

1. Cook chow mein or egg noodles according to package directions until just al dente. Drain and toss with a tiny splash of oil to keep them from sticking.
2. In a small bowl, whisk soy sauce, oyster sauce, hoisin, sesame oil, honey, and chicken broth until smooth. Set aside.

Cooking

1. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the chicken slices and stir-fry until golden and cooked through, about 5–7 minutes. Remove and set aside.
2. Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant—don’t let them burn.
3. Add cabbage, carrots, and snap peas. Stir-fry for 3–4 minutes until tender-crisp. Add half the green onions and cook for 1 more minute.
4. Return chicken to the pan. Pour the sauce over the mixture and bring to a gentle simmer for 1–2 minutes. Stir the cornstarch slurry and add it to the pan; simmer until the sauce thickens slightly, about 30–60 seconds.
5. Add the cooked noodles and toss until everything is evenly coated and heated through, about 1–2 minutes. If the sauce is too thick, splash a little water or broth.

Serving

1. Plate immediately, top with reserved green onions and crispy chow mein noodles for crunch. Serve hot.

Notes

For health swaps, consider using low-carb noodles or firm tofu. Store leftovers in an airtight container for up to 3–4 days. Not recommended for freezing as it affects texture.