Home > Dinner > Chicken Chow Mein Chicken Chow Mein May 16, 2019 | 27 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Quick 30-minute Chicken Chow Mein recipe with chicken, veggies, and a delicious sauce, better than takeout. Why We’re Obsessed With This Chicken Chow Mein Family-Friendly: It’s a hit with both kids and adults, quickly becoming a family favorite for its universal appeal (like this Spaghetti Bolognese). Healthy and Delicious: This Chicken Chow Mein cleverly incorporates a variety of veggies, offering a nutritious meal without sacrificing flavor. Simple and Fast: Its ease of preparation and quick cooking time make it a perfect choice for busy days. Ingredients Chicken (with Baking Soda): The main protein, tenderized by baking soda for a soft texture. Cabbage, Carrots, Celery, Green Onions: Add crunch, color, and nutrition. Ginger and Garlic: Provide aromatic flavors. Vegetable Oil: Used for sautéing chicken chow mein ingredients. Chow Mein Noodles: The base, offering texture. Cornstarch and Soy Sauce: Thicken and flavor the sauce. Oyster Sauce, Chicken Stock, Brown Sugar, Sesame Oil, Pepper: Create a rich, balanced sauce with umami, sweetness, and a hint of spice. How To Make Chicken Chow Mein Chicken Prep: Cut chicken, toss with baking soda, refrigerate 15 mins, rinse, dry. Veggie Prep: Shred cabbage, julienne carrots, slice celery and green onions, mince ginger and garlic. Sauce: Mix cornstarch, soy sauce, oyster sauce, chicken stock, brown sugar, sesame oil, pepper. Noodles: Cook, rinse, set aside. Cooking: Sauté onion whites, garlic, ginger, add chicken, then veggies, and noodles. Final Step: Add sauce, toss until evenly coated and heated. Tips For Success Healthier Noodles: Substitute regular noodles with spiralized zucchini in you chicken chow mein. Ultra-Tender Chicken: Cut into small pieces, toss with baking soda, rinse, and dry. This method ensures tender chicken. Even Veggie Chopping: Chop vegetables in uniform sizes as specified for even cooking. Thin celery slices, julienned carrots, and shredded cabbage are ideal. More Delicious Chicken Dinners Chicken Ramen Coconut Chicken Curry Mango Chicken Chimichurri Chicken Cilantro Lime Chicken FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Chow Mein 4.84 from 12 votes - Review this recipe Quick 30-minute Chicken Chow Mein recipe with chicken, veggies, and a delicious sauce, better than takeout. SAVE TO RECIPE BOX Print Recipe Chicken Chow Mein 4.84 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Quick 30-minute Chicken Chow Mein recipe with chicken, veggies, and a delicious sauce, better than takeout. Course Dinner, Main Course Cuisine Chinese Keyword chicken chow mein Prep Time 20 minutes minutes Cook Time 10 minutes minutes Total Time 30 minutes minutes Servings 2 -4 servings Chelsea Lords Calories 351kcal Author Chelsea Lords Ingredients▢ 1/2 pound boneless skinless chicken breasts or thighs, cut into small bite-sized pieces▢ 3/4 teaspoon baking soda▢ 3 cups green cabbage cut in small shreds▢ 1 and 1/2 teaspoons fresh ginger minced (~1-inch piece)▢ 1 and 1/2 teaspoons garlic cloves minced (~2 large cloves)▢ 3/4 cup julienned carrots (~1 large carrot)▢ 3/4 cup thinly sliced celery (~2 stalks)▢ 1/4 cup green onions (~3 onions)▢ 1 and 1/2 tablespoons vegetable oil▢ 1 package (6 ounces) chow mein noodles (I use WEL-pak)▢ 1/2 tablespoon cornstarch▢ 1 and 1/2 tablespoons lite soy sauce▢ 1 and 1/2 tablespoons oyster sauce▢ 1/3 cup chicken stock or chicken broth ▢ 1 tablespoon brown sugar (lightly measured, do not pack!)▢ 1/2 teaspoon toasted (or plain) sesame oil toasted (or plain)▢ Freshly cracked pepper InstructionsCHICKEN PREP: Cut the chicken into small bite-sized pieces. Place in a small bowl and toss with baking soda. Place in the fridge, covered, for 15 minutes. This will make the chicken super tender! After 15 minutes, place chicken in a fine mesh sieve and rinse thoroughly. Pat dry with paper towels and use in this recipe. (This step--called velveting-- is optional; you can simply chop the chicken and use like that.)VEGGIE PREP: Have all the ingredients ready before beginning, because the cooking goes fast! Finely shred the cabbage, coarsely mince the ginger and garlic (don't want too fine of a mince or they burn; don't use jarred/tube ginger or garlic). Peel the carrot and then julienne into very small/thin pieces. (I cut into rounds and then cut into matchsticks) Very thinly slice the celery (I slice on the diagonal). Thinly slice the green onions to separate the white root from the green. You should get about 1/4 cup thinly sliced white roots. Reserve the thinly sliced green part for later.SAUCE PREP: In a small bowl, whisk the cornstarch and soy sauce with a fork until completely smooth. Stir in the oyster sauce, chicken stock, brown sugar, and sesame oil. Add pepper to taste (I add about 1/2 teaspoon). Whisk until smooth. Reserve for later.NOODLES: Follow package directions to prepare the chow mein noodles. Rinse in cold water and set aside.COOK: Heat vegetable oil over high heat in a large skillet. Add the white roots of the onion for a minute or two and then and in the garlic and ginger. Be very careful to make sure neither burn -- only cook for about 20 seconds. Add chicken and stir constantly for about 1 minute or until both sides are lightly browned (still not cooked through).COOK CONT.: Add in all the prepped veggies: the shredded cabbage, julienned carrot and thinly sliced celery. Stir near constantly until veggies are crisp-tender and cabbage is wilted, about 1-2 minutes. Stir in the cooked noodles and the sauce mixture. Toss with tongs for 1 minute, until the sauce thickens. Add in the thinly sliced tops of the green onions. Recipe NotesNutritional information includes chow mein noodles, but using a different type will affect the calculations. Nutrition FactsCalories: 351kcal | Carbohydrates: 25g | Protein: 29g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 1812mg | Potassium: 955mg | Fiber: 5g | Sugar: 13g | Vitamin A: 8450IU | Vitamin C: 47mg | Calcium: 88mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
HI Chelsea, I was turned on to your website by a co-worker and absolutely love your recipes! I’m a Type II diabetic so I can use a lot of the recipes however is there anyway you can start adding nutrition value? I shouldn’t have anything high in carbs and can’t tell just how high some of the recipes are. Thanks! Reply
Such an easy dinner and so good. It is a great way to us up whatever veggies I have in my fridge and avoid take out! Reply
I am an experienced cook, prep time unrealistic, needed more sauce as well. I did toss the chopped chicken with baking soda as directed and not sure what the point was? But tasted good and filling. Reply
Tenderizes the chicken 🙂 Sauce can certainly be doubled; I also find sometimes a really good pinch of salt takes it to the finish 🙂 Thanks for the comment Chris! Reply
This truly is the best recipe chow mien recipe. ???? I like to double the chicken and veggies so this makes enough for my husband and I for 2 big dinners, so 4 generous servings. Making this for the 3rd time for dinner tonight so will have the leftovers on Saturday night … love having a night off from cooking! The baking soda/velveting step for the chicken is an absolute must. Thanks. ???? Reply
I am so happy to hear you guys love this so much! Thanks so much for taking the time to write this comment Lori! 🙂 Reply
This is an outstanding recipe! I even had to sub fish sauce for oyster since they were out at the store, and it turned out just great. Prep work does take time, but it’s totally worth it and evens out with the fast cooking time. Also that baking soda tip blew my mind! Always cool to pick up new cooking techniques from new recipes. Will definitely be adding this to the rotation – thank you! Reply
I am so happy to hear all of this! So glad you loved this Chicken Chow Mein! Thanks so much Rachel! 🙂 Reply