Homemade Chicken Chow Mein
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Whenever I order takeout from Panda Express, my go-to side is always chow mein. There’s just something about those savory stir-fried noodles that I can’t resist. But today, I’m bringing you a homemade version of Chicken Chow Mein that’s just as delicious and easy to make in your own kitchen. Since this recipe includes tender chicken, it works perfectly as a main dish. However, if you’d rather use it as a side, you can simply leave out the chicken and serve it alongside your favorite Asian-inspired meal!
Now, let’s talk about the noodles. When I mention chow mein noodles, I don’t mean the crunchy, crispy kind. I’m talking about the soft, pasta-like noodles that need to be cooked. If you can’t find them, don’t worry! You can easily substitute with lo mein noodles, thin spaghetti, or even regular spaghetti noodles. I have also used Cantonese egg noodles. However, if possible, I highly recommend using chow mein or lo mein noodles because they have a distinct taste and texture that make the dish feel more authentic. When I went shopping, my store didn’t have chow mein noodles, so I opted for a box of lo mein noodles from Walmart, and they worked perfectly!
This homemade Chicken Chow Mein features the classic vegetable combination of cabbage and carrots, adding both crunch and color to the dish. To save time, I used pre-shredded cabbage from a bag and picked up julienned carrots so I wouldn’t have to chop them myself. These convenient ingredients cut down on prep time, making it even easier to whip up this meal in about 35 minutes. Whether you’re serving it as a main dish or a side, this recipe is a fantastic way to enjoy restaurant-style chow mein at home!
Ingredients for Homemade Chicken Chow Mein
- CHOW MEIN NOODLES OR LO MEIN NOODLES
- BONELESS SKINLESS CHICKEN BREASTS
- CANOLA OIL OR OLIVE OIL
- SHREDDED CABBAGE
- JULIENNED CARROTS
- GREEN ONION
- GARLIC
- OYSTER SAUCE
- LOW SODIUM SOY SAUCE
- LIGHT SESAME OIL
- CHICKEN BROTH
- CORNSTARCH
- GRANULATED SUGAR
Instructions for Chicken Chow Mein Recipe
Cook the Noodles: Prepare the chow mein noodles according to package directions, cooking them until they are tender yet firm. Drain and rinse with cold water to prevent sticking, then set them aside.
Cook the Chicken: Heat half of the olive oil in a large wok or large skillet over medium heat. Add the diced chicken and cook until it’s golden brown and fully cooked through, about 5–7 minutes. Once done, remove the chicken from the pan and set aside.
Sauté the Vegetables: Add the remaining oil to the wok and toss in the coleslaw mix (shredded cabbage and carrots) along with minced garlic. Sauté for a few minutes until the veggies are slightly softened and the cabbage becomes translucent. Return the cooked chicken and noodles to the pan.
Prepare the Chow Mein Sauce: In a small mixing bowl, whisk together the chow mein sauce ingredients:
- Oyster sauce (adds depth and umami)
- Granulated sugar (for subtle sweetness)
- Sesame oil (rich, nutty aroma)
- Soy sauce (for saltiness and balance)
- Chicken broth (for added moisture and flavor)
- Cornstarch (thickens the sauce beautifully)
Pour the prepared sauce over the top of everything in the wok. Stir everything together so the noodles absorb all the rich flavors. Let it cook for about 2 minutes, ensuring all ingredients are well-coated and warmed through.
Garnish and Serve: Finish off your homemade Chicken Chow Mein with freshly chopped green onions for a pop of color and extra flavor. Serve hot and enjoy this restaurant-worthy meal right from your own kitchen!
Frequently Asked Questions
Can I use a different type of noodle instead of chow mein noodles?
Yes! If you don’t have chow mein noodles, you can use lo mein noodles, thin spaghetti, yakisoba noodles, or even ramen noodles. Just cook them according to package directions and drain well before using.
Can I make this ahead of time?
Absolutely! You can prepare the sauce and then cook everything fresh when ready. If making the whole dish in advance, store it in an airtight container in the fridge for up to 3 days and reheat in a skillet or microwave.
How do I prevent my noodles from sticking together?
After cooking, rinse the noodles with cold water and toss them lightly with a small amount of sesame oil to keep them from clumping.
What other vegetables work well in chicken chow mein?
Aside from coleslaw mix, other great vegetables include bell peppers, carrots, broccoli, mushrooms, snow peas, and bean sprouts for extra crunch and flavor.
How do I thicken the sauce if it seems too thin?
If your sauce isn’t thick enough, dissolve an extra teaspoon of cornstarch in a little cold water, then stir it into the mixture and let it simmer for another minute or two.
How can I make this dish spicier?
Add sriracha, red pepper flakes, or diced jalapeños for extra heat. You can also stir in spicy chili paste or drizzle on some hot oil.
Can I freeze chicken chow mein?
While you can freeze it, the noodles may soften after thawing. If you do, store the cooled chow mein in an airtight container and freeze for up to 2 months. Reheat in a skillet with a little water or broth to restore texture.
What are the best garnishes for serving?
Top your chow mein with chopped spring onions, sesame seeds, crushed peanuts, or a drizzle of soy sauce for extra flavor and texture.
FOR MORE RECIPES LIKE THIS, TRY:
Homemade Chicken Chow Mein
Real Mom Kitchen
Ingredients
- 12 oz chow mein noodles or lo mein uncooked noodles
- 1 lb boneless skinless chicken breast, cubed
- 3 Tbsp canola oil or olive oil
- 2 cups shredded cabbage
- 1 large carrot julienned
- ½ bunch green onions diced
- 2 garlic cloves
For the sauce:
- 6 Tbsp oyster sauce
- 3 Tbsp low sodium soy sauce
- 2 Tbsp light sesame oil not toasted
- ½ cup chicken broth
- 1 Tbsp cornstarch
- 1 Tbsp granulated sugar
Instructions
- Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
- Heat a large wok or pan with olive oil over medium heat. Add in the chicken and cook until golden brown. Remove from the wok and set aside.
- Add carrots, cabbage and garlic to the wok. Saute until veggies are slightly softened and the cabbage is a bit translucent. Add chicken and noodles into the pan.
- In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Pour sauce over everything in the wok and continue cooking all the ingredients together for another 2 minutes.
- Serve and garnish with chopped green onions. Serves 6-8.
Nutrition
This recipe is adapted from Natasha’s Kitchen.
