Chicken Chow Mein
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Stir-fried noodles mingling with onions, celery, cabbage, and succulent chicken, all tossed in a delicious sauce—restaurant-style chicken chow mein is a cinch to make at home!
Navigating the world of chow mein within American Chinese restaurants can be confusing. “Chow mein” translates to “stir-fried noodles,” which are typically tossed with vegetables and sometimes meat or tofu. When ordering from a Chinese restaurant, you’ll encounter two main styles. Some restaurants serve Hong Kong-style chow mein, which features deep-fried crispy noodles served over veggies and proteins in a thick sauce. Alternatively, there’s the stir-fried version, popularized by chains like Panda Express, where soft stir-fried noodles mingle with onions, celery, cabbage, and your chosen protein, all tossed in a delicious sauce (similar to Japanese yakisoba).
My chicken chow mein recipe is a nod to the Panda Express version, loved by many. Yes, it’s tailor-made to appeal to the vast masses strolling through the mall food court, but there’s something about its simplicity that’s undeniably delicious.
Table of Contents
“Made this last night for my family – it was a total hit. Both my kids have had and enjoyed the Panda Express version and said this one was even better!”
What You’ll Need To Make Chicken Chow Mein
- Chow mein noodles: These noodles form the base of the dish. Opt for “stir-fry” style noodles instead of the deep-fried crispy variety. I use Wel-pac chow mein noodles, which cook in just a few minutes—you can find them at Target, Amazon, and many large supermarkets. But if you’re in a pinch or can’t locate them, feel free to use yakisoba noodles, ramen, or even spaghetti.
- Soy sauce: Adds salty depth and the quintessential umami flavor.
- Oyster sauce: Contributes a rich, slightly sweet and savory flavor.
- Asian sesame oil: Imparts a nutty aroma and taste, lending distinct Asian flavor.
- Chicken tenderloins or chicken breasts: The main protein, offering lean texture and flavor that absorbs the sauce.
- Cornstarch: Aids in browning and thickening the sauce.
- Vegetable oil: Used for stir-frying.
- Green cabbage, celery, carrots: Add crunch, color, and nutritional value, contributing to the varied texture and freshness of the dish.
- Scallions and garlic: These aromatics enhance the flavor profile with their sharp, savory notes. The scallions also add a burst of color.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Boil the Noodles
Bring a large pot of water to a boil. Cook the noodles until very al dente. (The noodles I use call for 3 minutes of boiling; I cook them for 2½ minutes. If the timing is different on your package, reduce the time accordingly.) Drain and rinse with cold water to stop the cooking process.
Step 2: Make the Sauce
In a medium bowl, whisk the soy sauce, oyster sauce, sesame oil, and water until well combined.
Step 3: Prep the Chicken
In a medium bowl, combine the chicken with 1½ tablespoons of the sauce, the cornstarch, and salt.
Stir until the chicken is evenly coated.
Heat 1½ tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken.
Cook, stirring frequently, until just cooked through, about 3 minutes. Transfer the chicken to a plate.
Add the remaining ¼ cup oil to the skillet, then add the cabbage, celery, carrots, scallions, and garlic. Cook, stirring frequently, until softened and starting to brown, about 8 minutes.
Add the noodles, chicken, and sauce.
Stir-fry for about one minute, until well combined and the noodles have absorbed the sauce.
Taste and adjust seasoning, if necessary. Serve.
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Chicken Chow Mein
Stir-fried noodles mingling with onions, celery, cabbage, and succulent chicken, all tossed in a delicious sauce—restaurant-style chicken chow mein is a cinch to make at home!
Ingredients
For the Noodles
- 12 oz chow mein stir-fry noodles (see note)
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Asian sesame oil
- ½ cup water
For the Chicken
- 1 pound chicken tenderloins or chicken breasts, thinly sliced into bite-sized pieces
- 2 teaspoons cornstarch
- ⅛ teaspoon salt
For Cooking
- 1½ tablespoons + ¼ cup vegetable oil, divided
- 3 cups (8 oz) thinly sliced green cabbage, from 1 small cabbage
- 2 stalks celery, very thinly sliced
- 2 cups shredded carrots
- 6 scallions, dark and light green parts, cut into 1-inch pieces
- 2 cloves garlic, minced
Instructions
- Boil the noodles: Bring a large pot of water to a boil. Cook the noodles until very al dente. (The noodles I use call for 3 minutes of boiling; I cook them for 2½ minutes. If the timing is different on your package, reduce the time accordingly.) Drain and rinse with cold water to stop the cooking process.
- Make the sauce: In a medium bowl, whisk the soy sauce, oyster sauce, sesame oil, and water until well combined.
- Prep the chicken: In a medium bowl, combine the chicken with 1½ tablespoons of the sauce, the cornstarch, and salt. Stir until the chicken is evenly coated.
- Heat 1½ tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken and cook, stirring frequently, until just cooked through, about 3 minutes. Transfer the chicken to a plate. Add the remaining ¼ cup oil to the skillet, then add the cabbage, celery, carrots, scallions, and garlic. Cook, stirring frequently, until softened and starting to brown, about 8 minutes. Add the noodles, chicken, and sauce and stir-fry for about one minute, until well combined and the noodles have absorbed the sauce. Taste and adjust seasoning, if necessary. Serve.
- Note: When shopping for chow mein noodles, opt for "stir-fry" style noodles instead of the deep-fried crispy variety. I use Wel-pac chow mein noodles, which cook in just a few minutes—you can find them at Target, Amazon, and many large supermarkets. But if you're in a pinch or can't locate them, feel free to use yakisoba noodles, ramen, or even spaghetti.
Nutrition Information
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- Per serving (4 servings)
- Calories: 890
- Fat: 45 g
- Saturated fat: 7 g
- Carbohydrates: 92 g
- Sugar: 8 g
- Fiber: 8 g
- Protein: 31 g
- Sodium: 1287 mg
- Cholesterol: 118 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jen,
I love your recipes. We have a sesame allergy. What would you replace the sesame oil with? Thanks!
Hi Anisha, either vegetable or peanut oil would work well. Hope you enjoy!
I halved the recipe for two of us. Next time, I’ll make the entire one because even the leftovers are delicious to take to work! We found it very flavorful and love the crunch of the vegetables. If I halve it again, I’ll make more than half the sauce. Added a drizzle of soy sauce at the table. Saving this one along with many of your terrific recipes. The photos are helpful too. For example, the recipe said grated carrot but the photo is more like matchsticks and they provided the crunch I like!
Jenn, I would really like to try this recipe but my son is allergic to shellfish. I am afraid to use oyster sauce. I feel like that is an important ingredient in this dish. Is there a substitute I can use?
Hi Karin, you can use more soy sauce in place of the oyster sauce. Enjoy!
Hi, simple point,
Step 2 add the water – what water ?
Thanks
Hi Rob, If you look in the ingredient section for the sauce, it calls for 1/2 cup water. That gets added to the other ingredients for the sauce.
hi I have a family of 6 and they each will have seconds how many batches should I make
Hi Karen, considering the math, I’d triple it. Hope everyone enjoys!
Easy dinner, delicious and nutritious dinner. I used brown rice ramen noodles from Costco because it’s what I had on hand.
Can the chicken be omitted from this recipe?
Yep – enjoy!
Thank you
It can be challenging to land on a good recipe when it comes to Asian foods. In my experience, a lot of them seem to lack the texture and depth of flavor produced by local eateries. However, Jenn’s got us more than covered with another delicious Asian recipe!! This chow mein went by quick in our home. I used non-refrigerated Wel-Pac chow mein noodles and boiled them for a couple minutes before adding them to the skillet with the cooked chicken. Thanks, Jenn!! 🥳