Easy Homemade Chicken Chow Mein (Traditional + Healthy Twist)

Introduction — a little story and why this recipe matters
The scent of soy, ginger, and sizzling garlic can take you straight back to warm kitchen memories — for me, it’s the sound of my mom flipping noodles in a hot wok while the whole family crowded the table. This Chicken Chow Mein recipe is exactly that kind of comfort: familiar, fast, and full of bright flavors. It’s perfect for a weeknight dinner when you want something satisfying but not fussy, and it’s lovely for a Sunday family meal, potluck, or even a light holiday side.

Chicken Chow Mein is easy to make at home, tastes better than takeout, and you can make it healthy without losing any of the pleasure. Here’s my go-to version that balances crispy noodles, tender chicken, and crisp veggies — with pantry-friendly ingredients and a few smart swaps.

🧂 Ingredients:

• 8 oz (about 225 g) chow mein noodles or thin egg noodles (or substitute with lo mein noodles)
• 1 lb (450 g) boneless, skinless chicken breast or thigh, thinly sliced against the grain
• 2 tablespoons vegetable oil, peanut oil, or avocado oil (for high-heat stir-frying)
• 2 cups mixed veggies (1 cup shredded cabbage + 1 cup carrot ribbons and snow peas, or bell peppers + bean sprouts)
• 3 green onions, sliced (separate white & green parts)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (or mushroom oyster sauce / hoisin for vegetarian)
• 1/4 cup low-sodium chicken broth or water
• 1 teaspoon sesame oil (final flavoring)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
• Salt and black pepper to taste
• Optional: 1 teaspoon sugar or honey (balances flavors), toasted sesame seeds and extra green onions to garnish

👩‍🍳 Directions:

1. Prep everything first — slice the chicken thin, mince garlic and ginger, cut veggies, and cook noodles according to package directions until just al dente. Drain and toss with a little oil to prevent sticking. (Prep time: 10–15 minutes.)
2. Marinate chicken briefly: in a bowl mix 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of pepper. Add chicken, toss, and let sit 5 minutes while you heat the pan.
3. Heat your wok or large skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat.
4. Add the chicken in a single layer; stir-fry until just cooked — about 4–6 minutes depending on thickness. Remove the chicken to a plate.
5. Add the remaining 1 tablespoon oil to the wok. Sauté the white parts of the green onion, garlic, and ginger for about 30 seconds until fragrant.
6. Add mixed vegetables and stir-fry 2–3 minutes until bright and slightly crisp (don’t overcook).
7. Return the chicken to the wok, add cooked noodles, 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1/4 cup chicken broth. Toss quickly to combine and heat through (about 1–2 minutes).
8. Stir in your cornstarch slurry; cook 30–60 seconds until sauce thickens slightly and coats everything. Drizzle sesame oil, toss, and taste — adjust with salt, pepper, or a dash of sugar/honey if needed.
9. Plate hot, garnish with green tops of the onions and toasted sesame seeds. Serve immediately. (Cook time: ~12–15 minutes.)

Timing and quick tips:

• Total hands-on time: ~25–30 minutes.
• Use high heat and keep things moving in the pan — that’s how you get the slightly smoky “wok hei” flavor.
• Cook noodles al dente; they’ll finish cooking in the wok and won’t get mushy.

💡 Tips & Variations:

• Gluten-free: Swap soy sauce for tamari or coconut aminos. Use rice noodles (textural change) or gluten-free egg noodles.
• Vegan / Vegetarian: Replace chicken with extra-firm tofu (pressed and pan-fried) or tempeh. Use mushroom oyster sauce or hoisin in place of oyster sauce.
• Low-carb: Swap chow mein noodles for shirataki noodles or a bed of spiralized zucchini (zoodles) — toss quickly so zoodles don’t get soggy.
• Extra crisp noodles: For a crunchy contrast, pan-fry a portion of cooked noodles in oil until golden and serve on top.
• Spice it up: Add 1 tsp chili garlic sauce, Sriracha, or a pinch of red pepper flakes.
• Make-ahead & storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet with a splash of broth to revive moisture (microwave works too but may soften the noodles). Avoid freezing if possible — noodles can get gummy after thawing.
• Batch cooking tip: Cook chicken and veggies separately, cool, and keep in refrigeration; toss with fresh cooked noodles when ready to serve for best texture.

🩺 Health & Lifestyle Tie-in:
This Chicken Chow Mein is a balanced meal — lean protein from chicken, fiber and micronutrients from the veggies, and satisfying carbs from the noodles. Using low-sodium soy or tamari and increasing the veggie ratio makes it heart-healthier. Home-cooking like this also helps manage food costs and nutrition more effectively — eating at home regularly can lower long-term health expenses and support financial wellbeing.

❤️ Conclusion:
If you try this Chicken Chow Mein, I’d love to hear how it turns out — leave a comment, snap a photo, or tag me on Instagram. This is the kind of cozy, flexible recipe that becomes a weeknight favorite fast. Happy cooking, and may your kitchen smell as inviting as mine does right now!

Chicken Chow Mein

This Chicken Chow Mein is a comforting and healthy version, packed with lean protein, vibrant veggies, and crispy noodles, making it ideal for weeknight dinners or family gatherings.

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

  

Noodles

• 8 oz chow mein noodles or thin egg noodles Or substitute with lo mein noodles

Chicken

• 1 lb boneless, skinless chicken breast or thigh, thinly sliced Slice against the grain

Oil and Seasonings

• 2 tablespoons vegetable oil, peanut oil, or avocado oil For high-heat stir-frying
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 3 tablespoons low-sodium soy sauce Or tamari for gluten-free
• 1 tablespoon oyster sauce Or mushroom oyster sauce / hoisin for vegetarian
• 1/4 cup low-sodium chicken broth or water
• 1 teaspoon sesame oil Final flavoring
• 1 teaspoon cornstarch mixed with 1 tablespoon water For slurry
• Salt and black pepper to taste
• 1 teaspoon sugar or honey (optional) Balances flavors

Vegetables

• 2 cups mixed veggies (1 cup shredded cabbage + 1 cup carrot ribbons and snow peas, or bell peppers + bean sprouts)
• 3 green onions, sliced (separate white & green parts)

Garnishes

• toasted sesame seeds and extra green onions For garnish

Method

 

Preparation

1. Slice the chicken thin, mince garlic and ginger, cut veggies, and cook noodles according to package directions until just al dente. Drain and toss with a little oil to prevent sticking.
2. In a bowl, mix 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of pepper. Add chicken, toss, and let sit for 5 minutes while you heat the pan.

Cooking

1. Heat your wok or large skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat.
2. Add the chicken in a single layer; stir-fry until just cooked — about 4–6 minutes depending on thickness. Remove the chicken to a plate.
3. Add the remaining 1 tablespoon oil to the wok. Sauté the white parts of the green onion, garlic, and ginger for about 30 seconds until fragrant.
4. Add mixed vegetables and stir-fry 2–3 minutes until bright and slightly crisp (don’t overcook).
5. Return the chicken to the wok, add cooked noodles, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1/4 cup chicken broth. Toss quickly to combine and heat through (about 1–2 minutes).
6. Stir in your cornstarch slurry; cook 30–60 seconds until sauce thickens slightly and coats everything. Drizzle sesame oil, toss, and taste — adjust with salt, pepper, or a dash of sugar/honey if needed.
7. Plate hot, garnish with green tops of the onions and toasted sesame seeds. Serve immediately.

Notes

For gluten-free, swap soy sauce for tamari or coconut aminos. For vegan, replace chicken with tofu or tempeh. Store leftovers in an airtight container for up to 3–4 days.