Chicken Chow Mein is a tasty mix of tender chicken strips, crispy noodles, and colorful veggies all tossed together in a flavorful sauce. It’s a great dish if you love a little crunch with your meal, and the combination of soy sauce, garlic, and ginger gives just the right amount of zest.
I love making Chicken Chow Mein because it’s quick and feels like a special treat, even on busy weeknights. One tip I’ve learned is to keep the veggies just a little crisp so they add a nice texture without getting soggy. It also helps to use fresh garlic and ginger to brighten up the flavors.
When I serve this, I usually like to pile it on a big plate and share it family-style so everyone can grab as much as they want. It’s always a hit with both kids and adults, and the leftovers taste great too. Whenever I make this, it reminds me of cozy dinners with friends where the food brings everyone together with smiles and full bellies.
Key Ingredients & Substitutions
Chow Mein Noodles: These are the heart of the dish and give the perfect texture. If you can’t find chow mein noodles, egg noodles or thin spaghetti work well too. Just cook them until al dente and give them a quick rinse.
Chicken: I like using boneless, skinless chicken breasts for quick cooking and tenderness. You can swap for chicken thighs if you prefer juicier meat. Thin slices help the chicken cook evenly without drying out.
Vegetables: Bean sprouts add crunch, while bok choy or spinach gives a fresh, leafy note. If you don’t have bok choy, try using napa cabbage or kale. Carrots add a nice sweetness and color, and you can julienne or shred them.
Sauces: Soy sauce is key for saltiness and umami. Oyster sauce adds richness, but if you want a vegetarian option, you can skip it or use mushroom soy sauce. Hoisin sauce is optional but adds a touch of sweetness and depth.
Garlic & Ginger: Fresh garlic and ginger bring vibrant flavor. Avoid dried powders here—they won’t give you the same bright and fresh taste.
How Do You Cook Chicken Chow Mein Without Making the Noodles Mushy?
Keeping the noodles from getting soggy is a common challenge. The trick is to cook them just right and handle them carefully after cooking. Here’s what I do:
- Cook noodles according to package instructions but stop when they’re al dente. Overcooked noodles get soft quickly.
- Drain the noodles and rinse under cold water right away. This cools them down and stops the cooking process.
- Drizzle a little oil on the noodles and toss gently. This prevents them from sticking together while you prepare the other ingredients.
- When stir-frying, add noodles at the end and toss quickly with the sauce and other ingredients over high heat to warm through without soaking in too much liquid.
Following these steps helps your Chicken Chow Mein stay delightfully chewy and fresh instead of mushy. Keep your stir-fry fast and hot!
Equipment You’ll Need
- Large wok or skillet – perfect for high-heat stir-frying and tossing all ingredients together.
- Sharp knife – helps you slice chicken and veggies thinly and evenly for quick cooking.
- Cutting board – sturdy surface for chopping your vegetables and chicken safely.
- Large pot – to boil noodles without crowding them, which keeps them from sticking.
- Slotted spoon or spider strainer – handy for lifting noodles out of boiling water without carrying too much water.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to make a seafood or vegetarian version that’s just as tasty.
- Add sliced bell peppers or snap peas for extra crunch and a fresh, sweet flavor.
- Use tamari instead of soy sauce for a gluten-free option without losing that savory taste.
- Stir in a splash of chili garlic sauce if you like a bit of heat and extra garlic punch.
How to Make Chicken Chow Mein?
Ingredients You’ll Need:
Main Ingredients:
- 8 oz chow mein noodles (or egg noodles)
- 2 tbsp vegetable oil
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 cup bean sprouts
- 1 cup bok choy or spinach, chopped
- 1 medium carrot, julienned
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 green onions, chopped (white and green parts separated)
For The Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional)
- 1 tsp sesame oil
- ¼ cup chicken broth or water
- Salt and pepper, to taste
How Much Time Will You Need?
This Chicken Chow Mein recipe takes about 15 minutes of preparation and 10 minutes to cook, so you can have a delightful meal ready in about 25 minutes total. It’s quick and perfect for a weekday dinner!
Step-by-Step Instructions:
1. Cook the Noodles:
Boil the chow mein noodles according to the package directions until they’re just tender (al dente). Drain the noodles and rinse them with cold water to keep them from sticking. Set aside.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken slices, season with salt and pepper, and stir-fry until the chicken is cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the pan and set aside.
3. Sauté Aromatics and Vegetables:
In the same pan, add the remaining tablespoon of oil. Add the minced garlic, grated ginger, and white parts of the chopped green onions. Stir-fry for about 30 seconds until fragrant.
Add the julienned carrots and stir-fry for 2 minutes until they start softening.
Next, add the bean sprouts and chopped bok choy or spinach. Cook for another 2 minutes until the greens wilt but stay bright.
4. Combine Everything:
Return the cooked chicken to the pan along with the cooked noodles.
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, and chicken broth or water.
Pour this sauce over the noodles and stir well. Stir-fry everything together for 2-3 minutes to make sure the noodles are coated and heated through.
5. Final Touches:
Season with salt and pepper if needed. Garnish with the green parts of the green onions for a fresh finish.
6. Serve:
Serve your Chicken Chow Mein hot, and enjoy the delicious flavors and satisfying textures!
Can I Use Frozen Chicken for Chicken Chow Mein?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for faster thawing. Pat the chicken dry to avoid excess moisture in the stir-fry.
Can I Substitute Vegetables in This Recipe?
Absolutely! Feel free to swap bok choy with napa cabbage, spinach, or kale. You can also add bell peppers, snap peas, or mushrooms to suit your taste and what you have on hand.
How Do I Store Leftovers?
Store leftover Chicken Chow Mein in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the noodles moist.
Can I Make Chicken Chow Mein Ahead of Time?
Yes! Prepare the ingredients and sauce in advance, then cook everything fresh when you’re ready to eat. Noodles can be cooked earlier and tossed with a little oil to prevent sticking until stir-frying.
