This easy Chicken Chow Mein is the perfect meal for busy weeknights. Best of all, comes together in just 30 minutes and so much better than takeout!
It’s the perfect easy weeknight dish and it was always a hit with my brothers and I.
There are actually two different ways to make this popular favorite.
My dad loved making this the authentic Cantonese way by deep frying the noodles first but my mom liked the noodles on the softer side – the way they make it at most North American style Chinese restaurants.
The best part about most noodle dishes is that you can easily customize them with other protein or veggies to your liking. I used chicken, snow peas, Shanghai bok choy, red bell peppers and carrots.
If you can’t find chow mein noodles, you can substitute with thin spaghetti noodles as another alternative and they work just fine (not authentic by any means but a great substitute).
Any other thin Chinese egg noodle would work well here too. It all gets coated in a rich and savory sauce stir-fry sauce that you’ll want to refer to again and again.
Just grab a pair of chopsticks or a fork and dig in!
Chicken Chow Mein
This easy chicken chow mein is the perfect meal for busy weeknights. Comes together in just 30 minutes and is so much better than takeout!
- 16 ounce fresh chow mein noodles or 8 ounces dried spaghetti cooked according to instructions
- 2 tablespoons olive oil divided
- 1 lb boneless chicken breast cut into 1" cubes
- 3 garlic cloves minced
- 1/2 tablespoon minced ginger
- 1 green onion sliced thinly
- 2 small shallots finely chopped
- 1 red bell pepper sliced thinly
- 1 medium carrot sliced into thin matchsticks
- 2/3 cup Shanghai bok choy washed and sliced thinly
- 1/2 cup snow peas trimmed
- 1 tablespoon corn starch omit if low carb
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce can substitute with coconut aminos or tamari
- 2 teaspoons brown sugar
- 3 teaspoons fish sauce
- 2 teaspoons Mirin or Chinese cooking wine or dry sherry
- salt and pepper to taste
- 1/4 cup water and reserve another 1/2 cup water to thin out the sauce
- sliced green onions
- sesame seeds
In a medium bowl, whisk together ingredients for the sauce. Pour half over chicken in another bowl and marinate for at least 30 minutes. Reserve remaining sauce.
Prepare noodles according to package directions.
In a large non-stick pan or wok, heat 1 teaspoon of oil over medium-high heat. Add chicken and saute for 2-3 on each side, until browned. Remove chicken and set aside on a serving plate.
Swirl in another teaspoon of oil and add garlic and ginger. Stir-fry for 1 minute or until fragrant, add green onions and shallots and stir-fry for another minute. Add bell peppers, carrots, bok choy, and snow peas and stir-fry for 2-3 minutes, until vegetables are tender with a slight crisp. Transfer vegetables to serving platter.
Return pan to wok and add 2 teaspoons of oil. Add noodles and stir-fry for a minute. Pour reserved sauce and toss with tongs. Return chicken and vegetables to pan and coat with sauce. Once the sauce boils and thickens up, turn down heat and adjust seasonings. Add more water if the sauce is too thick.
Serve with sesame seeds and top with a sprinkle of sliced green onions, if desired.
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