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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.
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
  

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.