Chicken Chow Mein Recipe Easy Homemade in 20 Minutes

Some nights you just want those crispy noodles and tender chicken you’d get from your favorite spot down the street. Chicken chow mein delivers that same satisfying bitesweet-savory sauce, crunchy vegetables, and springy noodlesright from your own stove in about twenty minutes.

I started making this at home back in 2019 after realizing how simple the ingredient list really was. The trick is getting your wok or skillet screaming hot before anything goes inthat’s what gives you those slightly charred edges and that smoky depth you can’t fake. After testing this more times than I can count for the blog, I can promise it tastes better than most delivery versions, and you know exactly what’s going into it.

Yesica Andrews

Chicken Chow Mein Recipe Easy Homemade in 20 Minutes

Enjoy this easy chicken chow mein recipe that brings the authentic flavors of homemade chow mein into your kitchen in just 20 minutes. This quick chicken noodles dish combines tender chicken, fresh vegetables, and springy noodles, all tossed in a fragrant, rich sauce for a satisfying meal better than takeout.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 254

Ingredients Method Notes

Ingredients

  

• 6 oz boneless chicken breast or thighs thinly sliced
• 1 tablespoon Shaoxing wine or dry sherry
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/4 cup chicken broth
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1/4 teaspoon white pepper or ground black pepper
• 1 teaspoon sesame oil
• 2 tablespoons peanut oil or vegetable oil
• 4 cups shredded cabbage
• 2 cloves garlic finely chopped
• 1 tablespoon ginger minced
• 10 oz fresh chow mein noodles or 6 oz (170 g) dried chow mein noodles
• 2 small carrots julienned (yields 1 cup)
• 1 anaheim pepper or other hot pepper of your choice sliced (Optional)
• 4 green onions cut into 2” (5 cm) pieces white part halved lengthwise

Method

 

1. In a medium bowl, combine the chicken with Shaoxing wine, cornstarch, and salt, ensuring the meat is well coated.
2. Mix the chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil in a small bowl to create the sauce.
3. Cook the chow mein noodles according to instructions until just tender, rinse with cold water, drain thoroughly, and set aside.
4. Heat one tablespoon of oil over medium-high heat in a large skillet until shimmering, then arrange the chicken pieces in a single layer.
5. Sear the chicken until the bottoms are lightly browned, about 30 to 45 seconds, then flip and cook the other side until the chicken turns opaque; remove and set aside.
6. Add the remaining oil, ginger, and garlic to the pan, stirring briefly to release aromas.
7. Toss in the carrots and cabbage, stir-frying until they begin to soften, roughly 1 minute.
8. Introduce the noodles to the skillet and toss gently with the vegetables.
9. Return the cooked chicken to the pan and drizzle the prepared sauce over everything, mixing thoroughly with tongs to coat all ingredients.
10. Add the sliced pepper and green onions, continuing to toss until the sauce is absorbed.
11. Serve the chow mein hot, dividing it among plates as a hearty main dish.

Notes

• Add 1 teaspoon dark soy sauce if you prefer a deeper brown color; it is optional and does not affect the flavor significantly. For a shortcut, substitute the cabbage and carrot with 5 cups of pre-cut coleslaw mix to reduce prep time.

Why You’ll Love This Recipe

This one-pan dinner beats delivery every time because you control the freshness and flavor. The sauce comes together in minutes, the noodles stay springy instead of soggy, and those crispy-tender vegetables add color and crunch that you just don’t get from a styrofoam container.

• Quick enough for weeknights: From start to finish, you’re looking at about 25 minutesless time than waiting for takeout.
• Fresh ingredients: Real chicken breast, colorful carrots, and cabbage instead of mystery bits.
• Flexible and forgiving: Swap vegetables, use what you have, adjust the spiceit all works.
• Budget-friendly: Fresh chow mein noodles are inexpensive, and a little chicken goes a long way.

Key Ingredients You’ll Need

Everything here is available at your regular grocery storeno specialty shop required. I love shopping for these ingredients at farmers’ markets when carrots and cabbage are in season, but the produce aisle works just as well year-round.

Chicken: Boneless breast or thighs both work beautifully. Thighs stay a bit juicier, but breast is leaner if that’s your preference.

Fresh chow mein noodles: Look for these in the refrigerated section near tofu. If you can only find dried noodles, they’ll work toojust follow the package timing and undercook them by a minute.

Shaoxing wine: This adds a subtle depth that’s hard to replicate, but dry sherry is a solid substitute if that’s what you have on hand.

Oyster sauce: The secret to that rich, slightly sweet umami flavor. It’s worth keeping a bottle in your fridge.

How to Make Chicken Chow Mein

The beauty of this recipe is in the layeringyou build flavor as you go, and everything comes together in one pan. Here’s the basic flow that makes it foolproof:

Pro Tip: Don’t crowd the pan when you cook the chickenit should sizzle, not steam. If your skillet is small, work in batches.

Smart Substitutions and Swaps

After years of testing recipes with what’s actually available at everyday grocery stores, I’ve learned which swaps work and which don’t. Here are the ones that won’t let you down:

Note: If you want a darker color, add 1 teaspoon of dark soy sauce to the sauce mixtureit won’t change the flavor, just the look.

Serving and Storage Tips

Serve this straight from the skillet while it’s still hot and glossy. The noodles soak up the sauce beautifully in the first few minutes, so don’t wait too long. It’s perfect as a complete meal on its own, but you can also pair it with simple steamed broccoli or a side of potstickers if you’re feeding a crowd.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or chicken broth to bring back the moisturemicrowaving works in a pinch, but the noodles won’t be quite as springy.

Make-ahead tip: You can prep the vegetables and marinate the chicken a few hours ahead. Cook everything fresh when you’re ready to eat for the best texture.

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FAQs (Chicken Chow Mein)

You’ll have chicken chow mein on the table in about twenty minutes, and the noodles come out springy and glossy with those crispy vegetable edges that make takeout taste flat by comparison. Everything hits just righta little smoky, a little sweet, plenty satisfying. This is the kind of dinner that feels like a small victory on a busy weeknight.

If you want a little more heat, toss in some red pepper flakes with the garlic. I learned from my mom to always keep a jar of sesame oil near the stovejust a drizzle at the end makes everything shine. Leftovers reheat beautifully in a skillet with a splash of broth, and honestly, they’re almost better the next day once the sauce has had time to settle into the noodles. Swap in whatever vegetables look good at the marketsnap peas, bok choy, even mushrooms work wonderfully here.

I’d love to hear if this becomes one of those recipes you make on repeat, the kind you don’t need to look at twice. Did your family grow up ordering chow mein on Friday nights, or is this your first time making it from scratch? Either way, save this one for the next time you’re craving something warm and familiarit’s the kind of dinner that brings everyone to the table without any fuss.