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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.