Quick 30-minute Chicken Chow Mein Recipe with chicken, veggies, and a delicious sauce, better than takeout.
Why You’ll Love This Chicken Chow Mein
- Family favorite: Even picky eaters clear their plates (just like my quick Spaghetti Bolognese).
- Veggie-packed: Shredded cabbage, carrots, and celery sneak in color and nutrition without feeling “healthy.”
- Weeknight-easy: One skillet, everyday pantry items, and no long marinating time.
Ingredients
| Ingredient | Quick Swap / Tip |
|---|---|
| Chicken (tossed with baking soda) | Boneless thighs stay juicier than breasts. Short on time? Skip the baking soda soak; simply cook a little less. |
| Chow Mein Noodles | Fresh yakisoba, dried ramen, or thin spaghetti work. Gluten-free? Use rice noodles and rinse well. |
| Oyster Sauce | Mix 1 Tbsp hoisin with 1 tsp soy sauce for a fast stand-in. |
| Soy Sauce | Coconut aminos lower sodium; add a pinch of salt if needed. |
| Brown Sugar | Honey or maple syrup in the same amount. |
| Cornstarch | Arrowroot or potato starch thickens just as well. |
| Cabbage | Bagged coleslaw mix saves slicing. |
| Fresh Ginger & Garlic | Use 1 tsp jarred paste of each when fresh isn’t handy. |
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.
Pro Tips For Success
- Ultra-tender chicken: Keep pieces small (½-inch) so they cook fast and stay juicy.
- Even veggies: Uniform cuts mean quick, even stir-frying—no mushy bits in this chicken chow mein recipe.
- High heat: A hot pan gives the noodles that classic, lightly charred “wok hei” flavor.
More Delicious Chicken Dinners:
Chicken Chow Mein
With chicken, veggies, and a delicious sauce, this simple Chicken Chow Mein is better than takeout.
Equipment
Ingredients
- 1/2 pound boneless, skinless chicken breasts or thighs
- 3/4 teaspoon baking soda
- 3 cups shredded green cabbage
- 1-1/2 teaspoons minced ginger
- 1-1/2 teaspoons minced garlic
- 3/4 cup julienned carrots
- 3/4 cup thinly sliced celery
- 1/4 cup green onions
- 1-1/2 tablespoons vegetable oil
- 1 (6-ounce) package crispy chow mein noodles
- 1/2 tablespoon cornstarch
- 1-1/2 tablespoons reduced-sodium soy sauce
- 1-1/2 tablespoons oyster sauce
- 1/3 cup chicken stock or chicken broth
- 1 tablespoon light brown sugar lightly packed
- 1/2 teaspoon toasted sesame oil or plain
- 1/2 teaspoon pepper
Instructions
- Cut the chicken into small bite-size 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. This step is optional; you can simply chop the chicken and use it like that.
- Have all the ingredients ready before beginning—cooking goes fast! Finely shred the cabbage, coarsely mince the ginger and garlic. Peel the carrot and then julienne into very small and thin pieces. I cut it into rounds and then matchsticks. Very thinly slice the celery. Thinly slice the green onions and 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.
- 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, sesame oil, and pepper. Whisk until smooth. Reserve for later.
- Follow package directions to prepare the chow mein noodles. Rinse in cold water and set aside.
- Heat vegetable oil over high heat in a large pan. Add the white roots of the onion for a minute or two and then the garlic and ginger. Only cook for about 20 seconds and be very careful to make sure they don’t burn. Add chicken and stir constantly for about 1 minute or until both sides are lightly browned.
- Add shredded cabbage, julienned carrots, and thinly sliced celery to the pan. Stir continuously for about 1–2 minutes, until the vegetables are crisp on the outside and tender inside, with the cabbage wilted. Then, stir in the cooked noodles and sauce mixture, tossing with tongs for 1 minute until the sauce thickens. Finally, add the thinly sliced tops of the green onions.
Video
Recipe Notes
Nutrition Note: The nutritional information includes chow mein noodles, but using a different type will affect the calculations.
Storage: Let the chow mein cool to room temperature, then transfer it to an airtight container and refrigerate for 3–4 days.
Nutrition
Serving: 1serving | Calories: 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
mmm..this sounds incredibly delicious!! A must make!!
This chow mein is just like takeout but so much better! Cant believe how easy it was.
Thanks sooo much!! 🙂
Love the idea of making this at home! Healthier and just as delicious!
That’s what I love about it too!! Thanks Taylor!! 🙂
This turned out fantastic. Can’t wait to eat the leftovers for lunch today.,
Beautiful n delicious recipes
Especially the noodles.
Why can’t you use bottled chopped garlic in oil. It’s a time saver.
It will burn at the high heat and give the whole dish an “off” (burned) taste.
Thank you for sharing these amazing recipes.
I love chow me In
With some crunch in vegetables
Hope you love it! 🙂
This looks like an awesome way to sneak in some extra veggies!!
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!