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Plate of Chicken Chow Mein with noodles, chicken, and vegetables.

Chicken Chow Mein

A delicious stir-fried noodle dish featuring tender chicken, crisp vegetables, and soft chow mein noodles in a savory sauce. This classic Chinese-American takeout favorite is ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Marinade
  • 1 lb boneless skinless chicken breasts cut into thin strips
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
For the Noodles and Vegetables
  • 8 oz fresh chow mein noodles or dried lo mein noodles
  • 2 cups cabbage shredded
  • 1 cup carrots julienned
  • 1 cup bean sprouts fresh
  • 4 whole green onions sliced diagonally
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
For the Sauce
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 2 tbsp chicken broth
  • 1 tsp sugar
For Cooking
  • 3 tbsp vegetable oil divided

Equipment

  • Large Wok or Skillet
  • Large Pot
  • Mixing Bowl
  • Cutting Board

Method
 

Prepare the Chicken
  1. In a mixing bowl, combine chicken strips with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Mix well and let marinate for 10 minutes while preparing other ingredients.
Cook the Noodles
  1. Bring a large pot of water to boil. Cook chow mein noodles according to package directions until just tender. Drain and rinse with cold water to stop cooking. Set aside.
Make the Sauce
  1. In a small bowl, whisk together 3 tablespoons soy sauce, oyster sauce, sesame oil, 1 teaspoon cornstarch, chicken broth, and sugar until smooth. Set aside.
Cook the Dish
  1. Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry for 3-4 minutes until cooked through and golden. Remove chicken and set aside.
  2. Add remaining 2 tablespoons oil to the same wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
  3. Add carrots and cabbage to the wok. Stir-fry for 2-3 minutes until vegetables begin to soften but remain crisp.
  4. Add cooked noodles to the wok and toss with vegetables for 1-2 minutes to heat through.
  5. Return chicken to the wok and add bean sprouts. Pour sauce over everything and toss quickly for 1-2 minutes until sauce thickens and coats noodles.
  6. Remove from heat and garnish with sliced green onions. Serve immediately while hot.

Notes

For best results, have all ingredients prepped before starting to cook as this dish comes together quickly. Fresh chow mein noodles work best but dried lo mein or even spaghetti can be substituted. Store leftovers in refrigerator for up to 3 days.