If you want a quick weeknight dinner that’s flavorful, easy to prep, and better than takeout, chicken chow mein should be your go-to. This stir-fried noodle dish has tender chicken, crisp vegetables, and a savory sauce that clings to every bite. I make it when I’m craving something fast and comforting without ordering out. It’s also super flexible — swap veggies, turn up the heat, or tweak the sauce to your liking. As long as you’ve got cooked noodles and a hot pan, you’re halfway there.
What Is Chicken Chow Mein?
Chicken chow mein is a classic Chinese stir-fry made with noodles, chicken, and vegetables tossed in a soy-based sauce. The name literally means “stir-fried noodles.” It’s all about quick cooking over high heat to get that slight char and caramelization — especially on the chicken and the noodles. This dish comes together fast, so have everything prepped before you start.
Ingredients You’ll Need
Sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (optional)
½ tsp fish sauce (optional)
1 tsp cornstarch
½ tsp brown sugar
½ tsp sesame oil
1 tbsp water
Chicken Marinade
3 chicken thighs, sliced
2 tbsp cooking oil
1 tsp garlic, minced
2 tbsp soy sauce
½ tsp dark soy sauce
1 tsp brown sugar
½ tsp black pepper
Stir-Fry
Cooking oil (enough to coat the pan)
1 carrot, sliced thin
1 bell pepper, sliced
2 cups cabbage, shredded
½ onion, sliced
1 tsp garlic, minced
Chow mein noodles, cooked (or use Buldak noodles if unavailable)
Green onion, chopped
Jalapeño (optional, sliced for garnish)
Sesame seeds (optional for garnish)
How to Make Chicken Chow Mein
1. Marinate the Chicken
Combine chicken thighs with soy sauce, dark soy sauce, garlic, brown sugar, and black pepper.
Let it sit for at least 15 minutes while you prep the other ingredients.
2. Mix the Sauce
In a small bowl, whisk together soy sauces, oyster sauce, fish sauce, brown sugar, sesame oil, water, and cornstarch.
This sauce will coat everything and give the noodles a glossy finish thanks to the cornstarch.
3. Cook the Chicken
Heat a large pan or wok over high heat. Add oil.
Stir-fry the marinated chicken until it’s nicely charred and cooked through.
The sugar helps it caramelize quickly. Set the chicken aside once done.
4. Stir-Fry the Veggies
In the same pan, add more oil.
Stir in the carrot and cook for 1 minute.
Add bell pepper, then cabbage, onion, and finally the garlic, spacing each step about a minute apart.
Keep everything moving — high heat and fast tossing.
Don’t overcook. The veggies should be tender but still have a little bite.
5. Bring It All Together
Add the cooked noodles and chicken back to the pan.
Pour in the sauce.
Toss everything together until the noodles are evenly coated and everything’s hot.
6. Garnish and Serve
Top with green onions, jalapeño slices (if using), and sesame seeds.
Serve hot — it’s best fresh off the stove.
Tips for Perfect Chicken Chow Mein
Get the Veggie Size Right
Cut your vegetables into similar sizes so they cook evenly. If some pieces are too thick, they’ll stay raw while the thinner ones overcook. Thin slices also make stir-frying easier — no steaming, just quick char and go.
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Use High Heat
Stir-frying only works if your pan is hot enough. If you’re using stainless steel, preheat until it’s ripping hot, then cool slightly before adding oil. This trick keeps the chicken from sticking and helps it brown fast.
Don’t Skip the Sugar
Even if you’re not into sweet sauces, that touch of sugar in the marinade is what gives your chicken that rich, browned edge. It helps it caramelize quickly over high heat without drying out.
Why Cornstarch Matters
In the sauce, cornstarch thickens everything and gives it that signature chow mein sheen. It also helps the sauce cling to the noodles so you get full flavor in every bite. Don’t skip it — and don’t add it dry. Always mix it into water.
Prep Everything First
Once you start cooking, things move fast. Have your sauce mixed, veggies sliced, and noodles ready before you turn on the heat. Chow mein is all about speed — if you’re stopping to chop onions mid-stir-fry, it won’t turn out right.
Noodle Options
Can’t find chow mein noodles? Use any thin wheat noodles you have — even the plain noodles from Buldak spicy packs work well. Just skip the sauce packet. Cook them until just tender, then rinse with cold water to stop the cooking.
Variations to Try
Swap the chicken with shrimp or tofu
Add snap peas, bean sprouts, or mushrooms
Make it spicy with more jalapeños or chili garlic paste
Chicken Chow Mein
Ingredients
Sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce optional
- ½ tsp fish sauce optional
- 1 tsp cornstarch
- ½ tsp brown sugar
- ½ tsp sesame oil
- 1 tbsp water
Chicken Marinade
- 3 chicken thighs sliced
- 2 tbsp cooking oil
- 1 tsp garlic minced
- 2 tbsp soy sauce
- ½ tsp dark soy sauce
- 1 tsp brown sugar
- ½ tsp black pepper
Stir-Fry
- Cooking oil enough to coat the pan
- 1 carrot sliced thin
- 1 bell pepper sliced
- 2 cups cabbage shredded
- ½ onion sliced
- 1 tsp garlic minced
- Chow mein noodles cooked (or use Buldak noodles if unavailable)
- Green onion chopped
- Jalapeño optional, sliced for garnish
- Sesame seeds optional for garnish
Instructions
Marinate the Chicken
- Combine chicken thighs with soy sauce, dark soy sauce, garlic, brown sugar, and black pepper.
- Let it sit for at least 15 minutes while you prep the other ingredients.
Mix the Sauce
- In a small bowl, whisk together soy sauces, oyster sauce, fish sauce, brown sugar, sesame oil, water, and cornstarch.
- This sauce will coat everything and give the noodles a glossy finish thanks to the cornstarch.
Cook the Chicken
- Heat a large pan or wok over high heat. Add oil.
- Stir-fry the marinated chicken until it’s nicely charred and cooked through.
- The sugar helps it caramelize quickly. Set the chicken aside once done.
Stir-Fry the Veggies
- In the same pan, add more oil.
- Stir in the carrot and cook for 1 minute.
- Add bell pepper, then cabbage, onion, and finally the garlic, spacing each step about a minute apart.
- Keep everything moving — high heat and fast tossing.
- Don’t overcook. The veggies should be tender but still have a little bite.
Bring It All Together
- Add the cooked noodles and chicken back to the pan.
- Pour in the sauce.
- Toss everything together until the noodles are evenly coated and everything’s hot.
Garnish and Serve
- Top with green onions, jalapeño slices (if using), and sesame seeds.
- Serve hot — it’s best fresh off the stove.
