I just nailed a Quick Chow Mein Recipe that yields tender chicken, snappy veggies, and noodles that actually hold the sauce, so you’ll be making it on repeat.

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I’m obsessed with this Simple Chicken Chow Mein Recipe because it hits everything I want: crunchy veggies, chow mein noodles, and a bold sauce that actually tastes like something. And I love that it feels way better than takeout, real substance without nonsense.

I crave the snap of broccoli and the punch of garlic with each bite. High Protein Chicken Chow Mein vibes, honestly, since the chicken keeps it filling.

No fluff, just food that makes me pause mid-bite. Messy fork-fulls.

I want it again tomorrow. Seriously, it’s the kind of dinner I repeat.

No regrets, I eat it daily.

Ingredients

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Chicken: the juicy protein that soaks up all the sauce.
Soy sauce (marinade): basically adds umami and salty backbone.
Cornstarch (marinade): it helps the chicken stay tender and silky.
Vegetable oil: cooks everything without stealing flavors, neutral and trusty.
Garlic: punchy aroma that makes the whole dish sing.
Ginger: bright, warm zing that cuts through richness.
Yellow onion: sweet bite and soft texture when sautéed.
Carrot: crunchy, sweet color that keeps things lively.
Celery: fresh, crisp snap and subtle savory notes.
Red bell pepper: sweet juiciness and a pop of color.
Green cabbage: soft bulk and mild crunch as it wilts.
Bean sprouts: plus, light crunch and refreshing contrast.
Green onions: fresh, sharp finish and mild oniony bite.
Noodles: the comforting base that soaks up every drop.
Chicken broth: adds subtle savory depth without being heavy.
Light soy sauce (sauce): keeps the sauce balanced, not too salty.
Oyster sauce: rich, savory boost that’s savory and slightly sweet.
Hoisin sauce: optional sweetness and thick, sticky complexity.
Sesame oil: just a little for nutty, toasty aroma.
Sugar: balances salty notes and rounds flavors nicely.
Cornstarch slurry: thickens sauce so it clings to noodles.
Salt and pepper: simple seasoning to taste, keeps it grounded.
Sesame seeds: garnish for crunch and pretty little specks.

Ingredient Quantities

1 lb boneless skinless chicken breast, thinly sliced

1 tablespoon soy sauce (for marinade)

1 teaspoon cornstarch (for marinade)

2 tablespoons vegetable oil, divided

3 cloves garlic, minced

1 tablespoon fresh ginger, minced or grated

1 small yellow onion, thinly sliced

1 cup carrot, julienned or thinly sliced

1 cup celery, thinly sliced

1 red bell pepper, thinly sliced

2 cups green cabbage, thinly sliced

1 cup bean sprouts (optional but recommended)

3 green onions, sliced on the diagonal

8 oz chow mein noodles or egg noodles (fresh or dried)

3/4 cup low sodium chicken broth

2 tablespoons light soy sauce (for sauce)

1 tablespoon oyster sauce

1 tablespoon hoisin sauce (optional for extra sweetness)

1 teaspoon sesame oil

1 teaspoon sugar

1 teaspoon cornstarch dissolved in 2 tablespoons water (slurry)

Salt and black pepper to taste

Sesame seeds for garnish (optional)

How to Make this

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1. Cut the chicken into thin slices and toss with 1 tablespoon soy sauce and 1 teaspoon cornstarch, let sit 10 to 15 minutes while you prep everything else.

2. Cook the chow mein or egg noodles according to package directions until just tender, drain and toss with a little oil so they dont stick; set aside.

3. Whisk together the sauce: 3/4 cup chicken broth, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce if using, 1 teaspoon sesame oil, 1 teaspoon sugar, and season with a pinch of salt and black pepper.

4. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium high heat. Add the marinated chicken in a single layer, stir fry until just cooked through, about 3 to 4 minutes. Remove chicken and set aside.

5. Add the remaining 1 tablespoon oil to the pan. Toss in garlic and ginger, cook 20 to 30 seconds until fragrant but not burnt, then add the onion, carrot, celery, and red bell pepper. Stir fry 2 to 3 minutes until veggies start to soften.

6. Add the cabbage and bean sprouts and keep stir frying another 1 to 2 minutes so cabbage wilts but stays crisp.

7. Return the chicken to the pan, pour in the prepared sauce and bring to a simmer. Give the cornstarch slurry (1 teaspoon cornstarch dissolved in 2 tablespoons water) a quick stir and pour it in, cook until sauce thickens and coats the ingredients.

8. Add the cooked noodles and sliced green onions, toss everything together so noodles are well coated and heated through, adjust salt and pepper to taste.

9. Drizzle a little extra sesame oil if you want more aroma, sprinkle with sesame seeds and more green onions for garnish. Serve hot and enjoy; this makes an easy weeknight dinner that comes together fast.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large mixing bowl (for marinating and tossing)
4. Pot for boiling noodles
5. Colander or spider strainer
6. Large wok or heavy skillet
7. Heatproof spatula or tongs
8. Whisk and measuring spoons/cups
9. Small bowl or cup for cornstarch slurry and sauce mixing

FAQ

Q: How long should I marinate the chicken?

A: Marinate at least 10 minutes to let the soy sauce and cornstarch start tenderizing, but 30 minutes is better. Don't go over 2 hours or the texture can get mushy.

Q: What kind of noodles work best?

A: Fresh chow mein or egg noodles are ideal, but dried egg noodles or even thin spaghetti will do in a pinch. Cook them just shy of al dente since they keep cooking when tossed with the sauce.

Q: Can I make this gluten free?

A: Yes, use tamari or a gluten free soy sauce and swap oyster and hoisin for gluten free versions or a little extra tamari plus a touch of honey for sweetness. Check labels on noodles too.

Q: How do I keep the veggies crisp and not soggy?

A: High heat and quick cooking is key. Stir fry veggies in batches if needed, and add quick cooking ones like bean sprouts and green onions last. Overcrowding the pan makes them steam and go limp.

Q: How thick should the sauce be and how do I fix it if it's too thin?

A: The sauce should lightly coat the noodles and veggies. If it seems thin, stir in the cornstarch slurry a little at a time over heat until it reaches the consistency you want.

Q: How long can I store leftovers and how do I reheat them?

A: Store in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water to loosen things up, or microwave in short bursts, stirring between each. Chicken should reach 165 F when reheated.

Easy Chicken Chow Mein Recipe Substitutions and Variations

Chicken breast: try boneless skinless thighs (juicier, cooks a bit longer), firm tofu (press and pan fry for veg version), or thinly sliced pork loin.
Chow mein / egg noodles: use spaghetti or lo mein noodles if you dont have them, rice noodles for gluten free, or shredded cabbage for a low carb swap.
Oyster sauce: substitute hoisin sauce plus a splash of soy sauce for more umami, or use mushroom stir fry sauce for a vegetarian option, or extra soy + a pinch of sugar.
Sesame oil: use toasted sesame seeds for aroma if you dont have oil, or a few drops of toasted sesame paste thinned with water, or just use a neutral oil and add a little extra soy for flavor.

Pro Tips

1. Marinate longer if you got time, like 30 minutes instead of 10. The extra soy and cornstarch helps the chicken stay juicy and gives it a little glossy coating when you stir fry. If you forget, even 10 minutes is fine though.

2. Cook noodles a touch under done, rinse with cold water and toss with a tsp oil so they dont clump. They finish cooking in the pan with the sauce, otherwise you get mushy noodles fast.

3. High heat is your friend, but prep everything first because once you start you move fast. Veggies should be cut small and similar size so they cook evenly, and keep the bean sprouts and cabbage for last so they stay crisp.

4. Taste as you go and adjust the sauce near the end. If it needs brightness add a squeeze of lime or a splash of rice vinegar, if it needs more depth add a little more oyster or hoisin, and if it’s too salty dilute with a bit more broth. A tiny drizzle of sesame oil at the end gives big aroma, dont cook it too long or the flavor disappears.