The easiest Chicken Chow Mein ready in under 30 minutes! Made with fresh vegetables, juicy chicken, silky noodles and cooked in a moreish and incredibly delicious savory sauce.
One of my favorite things about eating Chinese food is all the fun vegetables covered in sauce. I’ve packed this quick-and-easy chicken chow mein with a few of my favorites—Napa cabbage, matchstick carrots, and water chestnuts—for extra fun and extra crunch!
Feel free to add whatever vegetables you like, such as sliced bell peppers, snow peas, or even bean sprouts. Dishes like this are a great way to use up vegetables in a healthy and delicious way!
How to Prep Ahead
This chicken chow mein recipe is super speedy and can be made in under 30 minutes but there a couple of things you can do to speed things up even more!
Prepare the vegetables – Pre chop all the veggies or opt for pre-cut bags of vegetables in the supermarket to make prep really easy.
Marinade the chicken – Marinade the chicken in advance (at least 15 minutes before) and store it in the fridge until you’re ready to use it. It helps to do this in the morning or night before to cut down prep time.
Make the sauce – the sauce is a simple mix of soy sauce and other classic Chinese flavors whisked in a bowl (no need to cook it until the end). You can whisk everything in a bowl and store it in the fridge until you a ready to eat!
Frequently Asked Questions
What is Chicken Chow Mein Made of?
Chicken chow mein is a delicious mix of chicken, fresh vegetables, chow mein noodles and a delicious and moreish savory sauce.
Is Chicken Chow Mein Healthy?
Yes, there’s plenty of protein in the chicken and a ton of nutritional benefits in the vegetables, garlic and ginger. You can also make it healthier but choosing low sodium soy sauce and broth for this recipe.
How do I Cook Chow Mein Noodles?
The noodles should be cooked in advance, usually, they only need to be boiled in salted water for 3-4 minutes but check your packet instructions to be sure.
How to Store Leftovers?
Leftovers will store well in the fridge for up to 5 days. It’s delicious eaten cold for lunch or reheated in a skillet or wok until hot all the way through. If re-heating you may need to add a splash of water or broth to loosen the sauce.
Can I Freeze Chicken Chow Mein?
Yes, you can freeze leftover, pre-cooked chicken chow mein in suitable containers or bags. Make sure to thaw completely before re-heating.
How to Make Chicken Chow Mein
1.. First, whisk all ingredients together to make the sauce and set aside.
2. Marinate the chicken and let sit for 15 minutes.
3. Fry the chicken until browned in a large skillet.
4. Add the fresh vegetables and saute until tender.
5. Add the sauce and cook until thickened slightly.
6. Add the noodles and stir until everything is coated in sauce and combined.
Tips and Tricks for Making Chicken Chow Mein
- This recipe uses just half a Napa cabbage; use the leftover half to make a quick slaw or chop and use with apples, blue cheese, and a balsamic vinaigrette for great cold-weather salad.
- You can substitute the vegetables for any you like, mushrooms, green beans, sprouts and bell peppers would all work well!
- If you can’t find chow mein noodles at your grocery store, use a package of ramen noodles, minus the seasoning packet.
- Substitute an equal amount of boneless-skinless chicken thighs for the chicken breasts, if you prefer.
- I’ve found that some people are scared of using fish sauce because they think it will make everything taste “fishy.” Trust me, and try it—it’s pungent, so you don’t need much, but it amps up the savory flavors of any dish.
More Tasty Chinese Meals You Might Like
Szechuan Chicken with Snow Peas
If you’ve tried this Chicken Chow Mein Recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken Chow Mein
Ingredients
- ½ cup chicken broth
- ¼ cup plus 2 Tbsp. soy sauce
- 1 Tbsp. hoisin sauce
- 1 tsp. sriracha
- 1/2 tsp. Chinese 5 spice divided
- 1 tsp. fish sauce optional
- 3 tsp. cornstarch divided
- 2 boneless skinless chicken breasts, sliced
- 2 tsp. minced ginger
- 2 tsp. minced garlic
- 2 Tbsp. vegetable oil
- 1 Tbsp. sesame oil
- ½ head Napa cabbage thinly sliced
- 1 ½ cups matchstick carrots
- 1 cup sliced water chestnuts
- 4 oz. cooked chow mein noodles
Instructions
- In a small bowl, whisk together broth, ¼ cup soy sauce, hoisin, sriracha, 5 spice, fish sauce, and 2 teaspoons cornstarch. Set aside.
- In a medium bowl, toss together sliced chicken with ginger, garlic, and remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch. Let stand 15 minutes.
- Heat vegetable oil and sesame oil in a large skillet or wok over medium heat.
- Add chicken mixture; cook, stirring occasionally, until chicken is slightly browned and just cooked through, about 8 minutes.
- Stir in cabbage, carrots, and water chestnuts to chicken. Whisk sauce; add to pan.
- Cook, stirring occasionally, until sauce is slightly thickened, about 2 minutes.
- Remove from heat; stir in cooked noodles until combined.
Notes
- This recipe uses just half a Napa cabbage; use the leftover half to make a quick slaw or chop and use with apples, blue cheese, and a balsamic vinaigrette for great cold-weather salad.
- If you can’t find chow mein noodles at your grocery store, use a package of ramen noodles, minus the seasoning packet.
- Substitute an equal amount of boneless-skinless chicken thighs for the chicken breasts, if you prefer.
- I’ve found that some people are scared of using fish sauce because they think it will make everything taste “fishy.” Trust me, and try it—it’s pungent, so you don’t need much, but it amps up the savory flavors of any dish.
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