I love how this one-pan chicken chow mein brings together tender slices of chicken, crunchy vegetables, and springy noodles in a savory, rich sauce. It tastes better than takeout and comes together quickly, making it one of my go-to meals for busy weeknights.

Chicken Chow Mein

Why You’ll Love This Recipe

I enjoy how this recipe packs everything into one skillet—protein, vegetables, and noodles. It’s quick, easy to customize with whatever I have on hand, and consistently delivers bold, satisfying flavor. Once I got the hang of the cooking order, it became one of my favorite dinners to whip up in a flash.

Ingredients

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

Marinating

6 oz boneless chicken breast or thighs, thinly sliced
2 tsp cornstarch
¼ tsp salt

Sauce

¼ cup chicken broth
2 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sugar
¼ tsp white or black pepper
1 tsp sesame oil

Stir-fry

2 tbsp peanut oil or vegetable oil
4 cups shredded cabbage
2 cloves garlic, finely chopped
1 tbsp minced ginger
10 oz fresh chow mein noodles or 6 oz dried
2 small carrots, julienned (about 1 cup)
1 Anaheim or other hot pepper, sliced (optional)
4 green onions, cut into 2-inch pieces, whites halved lengthwise

Directions

I start by mixing the chicken with cornstarch and salt, then set it aside to marinate.
I combine all the sauce ingredients in a small bowl and set that aside.
I cook the noodles until just tender, then rinse and drain them well.
In a large pan or wok, I heat 1 tablespoon of oil over medium-high heat and sear the chicken for 30 to 45 seconds on each side until it turns white. I remove it from the pan.
I add the remaining oil along with the ginger and garlic, stirring until fragrant.
Next, I toss in the carrots and cabbage, stir-frying for about a minute until they begin to soften.
I add the noodles and chicken back into the pan, pour in the sauce, and toss everything together until evenly coated.
I stir in the hot pepper (if using) and the green onion whites, mixing until the sauce is absorbed and the noodles are glossy.
I serve it hot, straight from the pan.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Sometimes I swap the cabbage for bok choy, napa cabbage, or bell peppers for variety. I’ve also used leftover shredded chicken instead of cooking it fresh. If I don’t have oyster sauce on hand, I mix soy sauce with a touch of hoisin and dark soy to mimic the depth. For a spicier version, I add chili garlic sauce or crushed red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I usually sprinkle a bit of water over the noodles and warm them in a skillet or microwave until heated through. If I want a bit of crisp texture, I fry them lightly in the pan.

FAQs

Can I make this without oyster sauce?

Yes, I replace it with vegetarian oyster sauce or a mix of soy sauce, dark soy, and a touch of hoisin for a similar flavor.

What kind of noodles should I use?

I like using fresh chow mein noodles for the best texture, but dried chow mein or even spaghetti works well in a pinch.

Can I prep this ahead of time?

Absolutely. I often marinate the chicken and prep all the vegetables the day before to make cooking even faster.

How cooked should the veggies be?

I stir-fry them just until they start to soften. I like them to retain a bit of crunch for contrast with the noodles.

Is this dish freezer-friendly?

Yes. I freeze portions in airtight containers and thaw overnight before reheating in a skillet or microwave.

Conclusion

This chicken chow mein is one of my all-time favorite stir-fries. It’s fast, flavorful, and endlessly adaptable to what I have in the fridge. I love how it brings together bold tastes and comforting textures in one dish. Once I started making it at home, I stopped ordering it out—because this version is even better