Easy Chicken Chow Mein Stir-Fry

This Easy Chicken Chow Mein Stir-Fry is my go-to when I’m craving a flavorful, satisfying meal that comes together quickly. With tender chicken, crisp vegetables, and perfectly seasoned noodles tossed in a savory stir-fry sauce, this dish brings all the bold flavors of a takeout favorite straight to my kitchen—fast, fresh, and better than delivery.

Why You’ll Love This Recipe

I love how fast and versatile this chicken chow mein is. It’s perfect for weeknights because I can have everything on the table in under 30 minutes, and the flavors are always spot-on. The sauce hits that balance of savory, slightly sweet, and garlicky, and the combination of textures from the noodles and veggies makes each bite satisfying. Plus, I can easily swap out ingredients depending on what’s in my fridge, making it incredibly flexible.

ingredients

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

• Boneless, skinless chicken breasts or thighs, thinly sliced
• Chow mein noodles or thin egg noodles
• Cabbage, shredded
• Carrots, julienned
• Bell pepper, sliced
• Green onions, sliced
• Garlic, minced
• Soy sauce
• Oyster sauce
• Sesame oil
• Vegetable oil
• Cornstarch (for coating the chicken)
• Salt and pepper to taste

directions

1. I start by cooking the chow mein noodles according to the package instructions, then drain and set them aside.

2. While the noodles cook, I toss the sliced chicken with a little cornstarch, salt, and pepper to help it brown nicely.

3. I heat vegetable oil in a large skillet or wok over medium-high heat, then cook the chicken until browned and cooked through. I remove it and set it aside.

4. In the same pan, I add more oil if needed and stir-fry the garlic, carrots, cabbage, and bell pepper until just tender but still crisp.

5. I return the chicken to the pan, then add the cooked noodles.

6. I pour in the sauce—a mix of soy sauce, oyster sauce, and sesame oil—and toss everything together until well coated and heated through.

7. I finish with sliced green onions and serve immediately.

Servings and timing

This recipe serves 4 people.

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

Variations

• Spicy kick: I add a dash of chili garlic sauce or crushed red pepper flakes to the sauce for heat.

• Low-carb option: I swap the noodles with spiralized zucchini or shredded cabbage.

• Different protein: I use shrimp, beef, or tofu in place of chicken depending on what I have.

• Extra veggies: I add mushrooms, snap peas, or broccoli for more variety.

• Gluten-free version: I use gluten-free noodles and tamari instead of regular soy sauce.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toss the noodles in a hot skillet with a splash of water or extra soy sauce to loosen them up. I try to avoid microwaving, as it can make the noodles a bit soft, but it still works if I’m in a rush.

FAQs

Can I use pre-cooked chicken?

Yes, I can! I just add it during the final stir-fry stage to heat it through. This is a great way to use up leftovers.

What type of noodles work best?

I prefer chow mein or thin egg noodles, but yakisoba or even spaghetti in a pinch can work well with the sauce.

Is oyster sauce necessary?

Oyster sauce adds great depth, but if I don’t have it, I use hoisin sauce or a splash of dark soy sauce with a little sugar.

Can I make this dish vegetarian?

Absolutely. I skip the chicken and use tofu or add more vegetables for a plant-based version.

How do I keep the noodles from sticking?

I toss them with a little sesame oil after boiling and make sure the pan is hot enough before stir-frying to keep them from clumping.

Conclusion

This Easy Chicken Chow Mein Stir-Fry is a quick, flavorful meal that brings classic takeout flavor to my own kitchen. With juicy chicken, crisp-tender veggies, and noodles coated in a savory sauce, it’s a dish I come back to again and again. Whether I’m feeding the family or just cooking for myself, this recipe always delivers on taste, texture, and convenience.