Chicken chow mein is one of those dishes that looks impressive but is surprisingly easy to make at home. In fact, this recipe comes together in under 30 minutes, making it perfect for busy weeknights. The beauty of chow mein is its flexibility: you can use whatever vegetables you already have in the fridge, and it will still turn out delicious.
In my latest video, I shared how I made this version with carrot and cabbage since that’s what I had on hand. But honestly, you can get creative here. Celery, bean sprouts, Chinese broccoli, bell peppers… all of these make excellent additions!
Tips for the Best Chow Mein
- High heat is key: A hot wok gives you that smoky “wok hei” flavor.
- Don’t overcook the veggies: Keep them crisp for the best texture.
- Use fresh noodles if possible: They fry up better and don’t get mushy.
Easy Chicken Chow Mein (Better Than Takeout!)
Ingredients
Chicken marinade
For the sauce
Instructions
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Marinate the chicken
In a bowl, combine chicken with cornstarch, baking soda, soy sauce, rice wine, oil, and white pepper. Mix well and let it marinate for 15 minutes. This quick step tenderizes the chicken and makes it silky smooth once cooked.
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Make the sauce
In a small bowl, mix together the garlic, soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and fish sauce. Set aside.
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Prep the veggies
While the chicken is marinating, julienne the carrot and chop the cabbage into rough bite-size pieces.
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Stir-fry everything
Heat a wok or large skillet over high heat until hot. Add the oil, then stir-fry the chicken until it’s about 80% cooked. Add the carrot and cabbage, tossing quickly until just softened. Add the noodles and pour in the sauce. Stir-fry everything together for another 1–2 minutes until evenly coated.
If you are using a carbon steel wok or cast iron skillet, preheat until you can see faint smoke before adding the oil.
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Serve
Plate up your chicken chow mein and serve immediately. A sprinkle of sesame seeds or chopped scallions on top makes it extra tasty.
