Better-Than-Takeout Chicken Chow Mein at Home

Chicken Chow Mein

Chopsticks in a pot of chicken chow mein

This lightened up version of Chicken Chow Mein wants to be your dinner date tonight! With succulent pieces of chicken, crisp veggies, and pan-fried noodles tossed in a simple, sticky sauce, how could you ever say no?

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Why You’ll Love This Easy Chow Mein Recipe

It’s an All-In-One Meal. From protein-rich chicken to filling noodles and an array of colorful veggies, this chicken chow mein recipe has it all! It includes everything you need for a well-rounded meal (just like my Teriyaki Chicken Stir Fry). Add a side dish if you please, or simply enjoy it as it is.
It’s a Master of Flexibility. Like Vegetable Lo Mein and Stir Fry Noodles, you can throw just about anything you have in the refrigerator at this recipe, and it will find a way to make it work. You can swap out the protein, veggies, or noodles and still end up with a delightful meal.
The Ingredients Aren’t Complicated. This is my interpretation of the popular Chinese-American takeaway dish, made with ingredients I typically have on hand. I wanted it to be as scrumptious as the restaurant version but easily accessible.

A bowl of chicken chow mein with chopsticks

5 Star Review

“Super tasty! Enjoyed the leftovers for lunch today.”

— Maureen —

How to Make Chicken Chow Mein

The Ingredients

For the Chow Mein

Chow Mein Noodles. If you can’t find chow mein noodles, spaghetti noodles (which are also made with eggs and wheat flour) make a good substitute. Our store also has a variety of thin noodle called “stir fry noodles” that works well in this chow mein recipe.
Chicken. Tender chunks of chicken breast or chicken thighs help make this a more satisfying meal.
Red Bell Peppers. Red bell peppers add beautiful color, sweetness, and crisp texture.
Broccoli Slaw. Broccoli slaw is a fantastic ingredient to use in stir fry recipes like this one! It’s an easy way to incorporate oodles of veggies without the added prep work. (No broccoli slaw at your store? Swap it for shredded cabbage or other veggies you enjoy.)
Green Onions. For subtle onion flavor and color.

For the Sauce

Soy Sauce. Soy sauce adds that must-have umami goodness to the sauce.
Sesame Oil. Adds nuttiness to the sauce.
Oyster Sauce + Honey. Oyster sauce is widely available and tastes unique, so it is worth seeking out. If your grocery store doesn’t carry oyster sauce, you could experiment with using hoisin sauce instead.
Chicken Bouillon. I added some chicken bouillon powder for more complex savoriness.

The Directions

Cook the Noodles. Drain and rinse them.
Whisk the Sauce Together. I use a liquid measuring cup for this.

Brown the Chicken. This will take about 5 minutes.

Cook the Bell Pepper. Use the oil left over from cooking the chicken.

Stir in the Remaining Ingredients. Pan fry the chow mein for 6 to 8 minutes more. Add the sauce and chicken. ENJOY!

What to Serve With Chicken Chow Mein

Veggies. Vegetables are a wonderful thing to serve with bowls of chicken chow mein. Try Roasted Broccoli, Sauteed Carrots, or Air Fryer Green Beans.
Salad. Both Asian Cabbage Salad and Asian Cucumber Salad would pair well with this dish.
Egg Roll. For a true crowd-pleaser, Air Fryer Egg Rolls are the ultimate side dish choice.

Recipe Tips and Tricks

Purchase the Right Chow Mein Noodles. Make sure you grab the kind that is designed to be cooked via boiling and avoid the pre-crisped kind. The crispy kind will not work in this recipe.
Choose Your Veggies. You can make chicken chow mein even if you don’t have the exact vegetables listed in this recipe. For example, snow peas, carrots, bok choy, garlic, mushrooms, and even zucchini would all be tasty in this dish.
Don’t Overcook the Noodles. For that perfect bouncy noodle texture, stop cooking them just before they reach al dente. They will cook a little more when we add them back to the skillet, so you don’t want them overcooked from the start.

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Chicken Chow Mein

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Who needs takeout when you have this easy chicken chow mein recipe? Pan-fried noodles, chicken and veggies are tossed in a sticky sauce. Yum!

Course Dinner, Main Course

Cuisine Asian

Prep Time 5

Cook Time 22

Total Time 27

Servings to 6 servings

Calories 763kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE STIR FRY:

12 ounces chow mein noodles or similar stir fry noodles see note*
2 ½ tablespoons canola oil or grapeseed oil or similar neutral cooking oil, divided
2 pounds boneless, skinless chicken breasts or thighs cut into bite-sized pieces
2 red bell peppers sliced into ¼-inch-thick strips
1 (12-ounce) bag broccoli slaw or shredded cabbage or other veggies of choice
1 small bunch green onions cut into 1-inch pieces

FOR THE CHOW MEIN SAUCE:

⅓ cup low sodium soy sauce
3 tablespoons hot water
2 ½ tablespoons oyster sauce
1 tablespoon sesame oil preferably toasted, but untoasted works too
1 ½ tablespoons honey
1 tablespoon chicken bouillon powder

Instructions

Bring a large pot of salted water to a boil. Cook your noodles to slightly below al dente according to package instructions. Drain, rinse with cold water until completely cool, and then shake and toss the noodles in the colander to remove as much excess water as you can. They should look bouncy and still have a good amount of chew to them when you taste a noodle. Drizzle with 1 tablespoon of the canola oil and stir to coat. Set aside.
In a liquid measuring cup with a spout, whisk together the ingredients for the sauce until smoothly combined and no lumps remain: soy sauce, water, oyster sauce, sesame oil, honey, and bouillon powder. Set near the stove.
In a large wok or similar large, sturdy skillet, heat 1 tablespoon canola oil over medium-high heat. Add the chicken and saute until it is browned and cooked through, about 5 minutes. Transfer to a plate.
Return the pan to the skillet and add the remaining ½ tablespoon canola oil. Increase the heat to high. Once the oil is hot, add the bell pepper, stir to coat with the oil, then spread into a single layer and let cook undisturbed for 1 minute, allowing the strips that are touching the pan to brown slightly.
Stir in the broccoli slaw and green onions. Cook for 1 minute more (the slaw should remain crisp).
Shake the noodles once more to remove any last water that you can, then add to the skillet. Cook, stirring at least once every minute, until the noodles are somewhat dry can you spot a noodle or two with some toasted bits, about 6 to 8 minutes.
Add the sauce and chicken, stirring to coat the noodles evenly. Enjoy fresh and hot.

Video

Notes

*Purchase chow mein noodles that are designed to be cooked via boiling, NOT the pre-crisped kind designed to be sprinkled on salads. The noodles should be thin, round, and made with wheat flour—my grocery store carries noodles called “stir fry noodles” that work well in chow mein. You also can sometimes find the noodles already cooked in the refrigerated section, in which case, you can add them to the stir fry directly (you’ll need 16 ounces cooked noodles). Italian spaghetti noodles can also be used as a good (if not 100% authentic) swap for chow mein noodles.
TO STORE: Refrigerate chow mein in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat.
TO FREEZE: Freeze chow mein in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

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Better-Than-Takeout Chicken Chow Mein at Home

Chicken Chow Mein

Why You’ll Love This Easy Chow Mein Recipe

5 Star Review