Name: Easy Chicken Chow Mein
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 oz chow mein noodles or thin egg noodles; 1 lb chicken breast or thighs, thinly sliced; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 carrot, julienned; 1 cup cabbage, shredded; 1 bell pepper, thinly sliced; 2 green onions, sliced; 2 tbsp vegetable oil; Salt and black pepper, to taste

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Easy Chicken Chow Mein is a fast, flavorful dish I turn to when I’m craving takeout-style comfort food made at home. It’s loaded with tender chicken, crisp veggies, and chewy noodles all tossed in a savory sauce that hits every note—salty, slightly sweet, and full of umami. I love how it comes together in one pan and satisfies my craving in less than 30 minutes.

Why You’ll Love This Recipe

I love this recipe because it’s quick, budget-friendly, and so much better than takeout. The stir-fry method keeps the vegetables crisp, the chicken juicy, and the noodles perfectly sauced. It’s easily customizable with whatever vegetables I have in the fridge, and I can even use leftover chicken to save more time. Plus, it’s a crowd-pleaser—I’ve never had anyone turn down a plate. Easy Chicken Chow Mein

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chow mein noodles or thin egg noodles
Chicken breast or thighs (thinly sliced)
Soy sauce
Oyster sauce
Sesame oil
Garlic
Ginger (freshly grated or minced)
Carrot (julienned)
Cabbage (shredded)
Bell pepper (sliced thin)
Green onions
Vegetable oil or another neutral oil
Salt and black pepper

Directions

I cook the noodles according to the package instructions, then drain and rinse under cold water to stop the cooking. I set them aside.
I heat a bit of oil in a large skillet or wok over medium-high heat.
I add the thinly sliced chicken and stir-fry for 4–5 minutes until cooked through. I remove it from the pan and set aside.
In the same pan, I add a little more oil and stir-fry the garlic and ginger until fragrant, about 30 seconds.
I toss in the carrots, cabbage, and bell peppers, and stir-fry for 3–4 minutes until slightly softened but still crisp.
I return the chicken to the pan, add the cooked noodles, and pour in the soy sauce, oyster sauce, and sesame oil.
I toss everything together until the noodles are coated and everything is well combined. I season with salt and pepper to taste.
I finish with sliced green onions and serve hot.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I swap the chicken for shrimp, beef, or tofu depending on what I have. I also mix up the vegetables—broccoli, snap peas, or mushrooms are great additions. For a spicy version, I stir in a bit of sriracha or crushed red pepper flakes. If I’m short on time, I use pre-shredded coleslaw mix instead of prepping the cabbage and carrots.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or soy sauce to loosen things up. It also microwaves well, but I prefer the stovetop for the best texture. I don’t recommend freezing, as the noodles tend to get mushy after thawing. Easy Chicken Chow Mein

FAQs

Can I use spaghetti instead of chow mein noodles?

Yes, I’ve used thin spaghetti or even ramen noodles when I couldn’t find chow mein noodles. I just make sure not to overcook them.

What’s the difference between chow mein and lo mein?

Chow mein is stir-fried with a bit of crispiness to the noodles, while lo mein noodles are usually softer and tossed in sauce after cooking. This version leans toward chow mein with a light, pan-fried texture.

Can I make this dish vegetarian?

Absolutely. I skip the chicken and use tofu or just load up on more veggies. I also use vegetarian oyster sauce or hoisin as a substitute.

How do I keep the noodles from sticking?

I rinse the cooked noodles in cold water and toss them with a little oil before stir-frying. This helps keep them separated and prevents clumping.

Is oyster sauce necessary?

Oyster sauce adds depth and a slight sweetness, but if I don’t have it, I use hoisin sauce or a mix of soy sauce and a little brown sugar instead.

Conclusion

Easy Chicken Chow Mein is one of those recipes I always have on standby for busy weeknights or when I want something tasty and satisfying fast. It’s flavorful, customizable, and comes together with simple ingredients I usually already have. Whether I’m feeding family, friends, or just myself, this dish never fails to hit the spot.