Chicken Chow Mein
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Stir-fried noodles mingling with onions, celery, cabbage, and succulent chicken, all tossed in a delicious sauce—this takeout-style chicken chow mein recipe is a cinch to make at home!
Navigating the world of chow mein at American Chinese restaurants can be a bit confusing. “Chow mein” simply means “stir-fried noodles,” which are usually tossed with vegetables and sometimes meat or tofu. But when you order it, you’ll find two main styles.
Some places serve Hong Kong-style chow mein, which features crispy deep-fried noodles topped with veggies and proteins in a thick sauce. Then there’s the stir-fried version—like the one you find at Panda Express—where soft, stir-fried noodles are mixed with onions, celery, cabbage, and your protein of choice, all coated in a flavorful sauce (similar to Japanese yakisoba).
My chicken chow mein recipe is a nod to the Panda Express version that so many love. Sure, it’s designed to appeal to the masses, but there’s something about its simple, savory goodness that makes it irresistible.
“Made this last night for my family – it was a total hit. Next up is your fried rice!”
What You’ll Need To Make Chicken Chow Mein
- Chow mein noodles: These make up the base of the dish. Go for the soft, stir-fry-style noodles—not the crunchy deep-fried kind. I use Wel-pac chow mein noodles, which cook in just a few minutes—you can find them at Target, Amazon, and many large grocery stores. In a pinch, yakisoba noodles, ramen, or even spaghetti will do the trick.
- Soy sauce: Adds salty depth and that classic savory flavor.
- Oyster sauce: Brings a rich, sweet-savory flavor that makes the sauce taste more complex.
- Sesame oil: Adds a toasty, nutty, and distinct Asian flavor. Look for toasted (Asian) sesame oil, which is dark in color and nutty in flavor, not the light, untoasted variety.
- Chicken tenderloins (or chicken breasts): The protein in the dish—tender, lean, and great at soaking up all the flavor.
- Cornstarch: Helps the chicken brown and thickens the sauce just the right amount.
- Vegetable oil: Used for stir-frying the chicken and veggies.
- Green cabbage, celery, carrots: Add crunch, color, and freshness. You can easily swap in water chestnuts, broccoli, bell pepper, or snow peas if that’s what you have on hand.
- Scallions and garlic: These aromatics bring bold flavor and a little sharpness. The scallions also add a nice pop of green to finish the dish.
- 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—about 30 seconds less than the package directs. (For example, I cook Wel-Pac noodles for 2½ minutes instead of 3.) Undercooking the noodles slightly ensures they don’t become mushy once stir-fried with the sauce and veggies. Drain in a colander and rinse under cold water to stop the cooking.
Step 2: Make the chow mein sauce. In a medium bowl, whisk together the soy sauce, oyster sauce, sesame oil, and water. (The water prevents the sauce from being too salty and thins it just enough so it coats the noodles evenly.)
Step 3: Prep the chicken. In another bowl, toss the chicken with 1½ tablespoons of the sauce, the cornstarch, and the salt until evenly coated.
Step 4: Cook the chicken. Heat 1½ tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken and cook, stirring often, until just cooked through, about 3 minutes. Transfer to a plate. Cooking the chicken first and removing it prevents overcooking and allows the pan to be used for vegetables without overcrowding.
Step 5: Cook the vegetables. Add the remaining ¼ cup oil to the skillet, then add the cabbage, celery, carrots, scallions, and garlic. Don’t be put off by the amount of oil—using a generous amount of oil helps the vegetables stir-fry rather than steam, keeping them crisp-tender with slightly caramelized edges. Cook, stirring frequently, until the veggies are softened and starting to brown, about 8 minutes.
Step 6: Toss everything together. Add the noodles, chicken, and remaining sauce. Toss everything together and stir-fry for about 1 minute, until the noodles are coated and the sauce is absorbed.
Taste and adjust seasoning if needed. Serve hot and enjoy!
More Asian Recipes You May Like
Chicken Chow Mein
This chicken chow mein is a one-pan dinner that’s full of flavor and ready in no time—perfect for busy weeknights.
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 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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Comments
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I made this and it was great will definitely make it again.
Could I add bean sprouts and when
Sure, I’d add them at the very end as a garnish.
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!! 🥳