Classic Chicken Chow Mein Recipe

This easy chicken chow mein recipe is perfect for busy weeknights and comes together quickly with simple pantry ingredients. Made with stir-fried noodles, tender chicken, and fresh vegetables, it delivers a flavour that is comforting, balanced, and very close to your favourite takeaway-style Chicken Chow Mein

What is Chicken Chow Mein

    Chow Mein, a popular dish in many terms, has traces of origin from China. These stir-fried noodles, are one of the most widely known and celebrated Chinese noodle around the world.  Though the name Chow Mein comes from the Mandarin "Chǎomiàn" and Taishanese "Chāu-mèing", the recipe has taken leaps of twists and turns, and is served in many variations with different sauces to suit the palate.

    There are quiet a few variations when it comes to Chow Mein, and it differs with regional cuisines in & around China.  But, the basic preparation remains the same.  Noodles are boiled and stir-fried until it turns slightly crispy, then it is tossed with a choice of meat along with Sauces & often flavoured with Rice Wine Vinegar.  This recipe is Chicken Chow Mein, so one main ingredients which goes into the recipe is Chicken.  On top of it, vegetables like Cabbage, Carrots, Mushrooms, etc.,

    It might sound like the easiest to make and most basic and one of the quickest Chow Mein recipes, but there are a few things which should be considered for an excellent bowl of take-away style Chow Mein. 

Key Elements for a Perfect Chow Mein Recipe

    Chow Mein typically uses egg noodles, Chow Mein noodles are made with wheat and egg. They are very similar to Italian pasta noodles and have a wonderful bite to them. Most grocery stores carry dry chow Mein noodles in the Asian aisle. But, if you are lucky, you will find pre-cooked Chow Mein noodles in the refrigerated section that can be used in the recipe. The noodles should be boiled well, drained and then stir-fried with all the other ingredients together.

Sauces:

    Each cuisine uses different Sauces, the Westernized and Indo-Chinese versions use their own sauces to suit the palate.  Whatsoever, what's important is to use the right amount of sauce, just enough to bring out the flavour without leaving the noodles dry or soggy. Chow Mein gets its signature flavour from the sauces and the rice wine vinegar the noodles are tossed with. It gives the perfect balance of sweetness & sourness to the Chow Mein.

Vegetables: 

    Carrots, Cabbage, Capsicums/Bell Peppers are the perfect combination of veggies to use for Chow Mein. Greens like Bok Choy, Sawi, or veggies like Beans, Baby Corn, Mushrooms fits well into the recipe.

Meats: 

    Chicken Breasts are the best fit for slicing into strips for Chow Mein.  But can easily swap Chicken with for beef, shrimp or pork.

The Heat on the Wok:

    It has to be right—not too hot or too low.  And it also helps to bring out the 'Aroma from the Wok', which is unique to Chinese Stir fries - stir-fry on high heat.  The cook plays with the flame & the Oil in the dish, in & around the wok to give the dish a smoky aroma to the stir fries – may be its Fried Rice, Noodles or Veggies.

Why You Will Love This Recipe

• Faster than delivery: From prep to plate in under 45 minutes.
• Pantry friendly: Uses basic sauces you likely already have.
• Versatile: Toss in whatever veg is wilting in the crisper drawer—it’s very forgiving!
• Budget-conscious: Feeds a family for a fraction of the cost of a restaurant meal.

For more Chinese-style recipes and Indo-Chinese favourites, you can explore the collection here.

Chicken Chow Mein Recipe Overview

Cuisine – Chinese Cuisine/Indo-Chinese
Course – Main
Spice Level – Low – Medium
Difficulty – Easy
Serves - 3–4
Author – SM @ Essence of Life - Food

Time Estimate

Preparation Time - 20–30 Minutes
Cooking Time – 15-20 Minutes

For more Noodle Recipes and Quick Stir-fry Dishes, check this section.

How to Cook Chicken Chow Mein - Step-by-step Guide for Perfect Chicken Noodles 

Quick & Easy Chicken Chow Mein

Ingredients for Chicken Chow Mein:

For the Noodles:

• 300-400g Egg Noodles (Dry or Fresh)
• 1 teaspoon Oil (to prevent sticking)
• Water (to cook the noodles) 
• Salt to taste

The Chow Mein Sauce:

• 1 tablespoon Oyster Sauce
• 1/2 tablespoon Dark Soy Sauce 
• 2 tablespoon ABC Sauce (Kicap Manis)
• 3 tablespoon Light Soy Sauce (for saltiness)
• 1/4 cup Chicken Stock
• 1 tablespoon Rice Wine Vinegar
• 1 tablespoon Corn Starch (the secret to a glossy sauce)
• 1 tablespoon Sugar

For the Stir-Fry:

• 250 grams Chicken Breast, sliced into thin strips
• 1/2 Large Onion, sliced
• 3 Cloves Garlic, finely minced
• 2-3 Green Chillies, slit (adjust to your spice preference)
• 1/4 cup Carrots, julienned
• 1/4 Green Bell Pepper, sliced into strips
• A handful of Cabbage, shredded
• 2 tablespoons of Spring Onions, chopped (for garnish)
• 3–4 tablespoons of Vegetable Oil
• 1 teaspoon White Pepper Powder
• A pinch of Salt and Sugar

Method: Step-by-step guide on How to Make Chicken Chow Mein:

This quick chicken chow mein comes together in under 30 minutes and is best cooked on high heat for that signature takeaway-style flavour. 

Step 1. Prepping the Noodle Base

• Boil water in a large pot with a teaspoon of oil and salt. 
• Add noodles and cook until al dente (just soft but with a bite).

Pro Tip: |Immediately drain and rinse under cold running water. This "shocks" the noodles, stopping the cook and preventing them from turning into a gummy mass. 

Step 2. Whisk the Sauce

• In a small bowl, combine all the sauce ingredients. Stir well to ensure the corn starch is fully dissolved. Set aside.

Chicken Chow Mein with Fresh Vegetables

Step 3: Prepping for the Chow Mein

• Clean, Wash and Cut Chicken into small pieces.
• Clean, peel and cut the Carrots into Julienne's and keep it aside. 
• Chop Bell Peppers into thin strips and shred the Cabbage.
• Finely chop the Onions, Garlic and Green Chillies 

Step 4: The High-Heat Stir-frying

• Heat oil in a wok or large frying pan until shimmering. Sauté onions, garlic, and chillies on high heat.
• Add chicken strips and sear until they turn opaque and slightly golden.
• Toss in the carrots and peppers. Sprinkle a pinch of salt and sugar.

Pro Tip: | The sugar helps the vegetables retain their vibrant colour against the dark sauces.

Step 5: The Final Toss

• Pour in your prepared Chow Mein sauce. Let it bubble for 30 seconds until it begins to thicken and look glossy.
• Add your cooked noodles. Using tongs or two spatulas, toss vigorously on high heat so every strand is coated.
• Fold in the shredded cabbage at the very last second—we want it wilted but still crunchy!
• Sprinkle with white pepper, garnish with spring onions, and serve immediately.

Pro Tips and Notes

• The "Wok Hei" Secret:  Don't overcrowd the pan. If you're doubling the recipe, cook in two batches to keep the heat high and avoid "stewing" the meat.
• Noodle Swap: Any variety of Noodles can be used for the recipe.  If you can't find egg noodles, spaghetti works in a pinch, though the texture will be slightly different. 
• Vegetable Crunch: Always add your "soft" greens (like cabbage or bok choy) at the very end to maintain texture.

Serving Suggestions

Chicken Chow Mein is best served hot, straight from the wok. It pairs well with simple sides like Kung Pao Chicken, Cauliflower Manchurian, or even a Cantonese Chicken Corn Soup. A drizzle of Chilli Oil or a dash of soy sauce on top can elevate the flavours further.

Storage Suggestions

• Store leftovers in an airtight container in the fridge for up to 2 days. 
• Reheat in a pan with a splash of water or stock to loosen the noodles.

FAQs

Q: Can I make chicken chow mein without oyster sauce?

Q: Which noodles are best for chicken chow mein?

Q: Can I use instant noodles for chicken chow mein?

Q: How do I prevent chow mein from becoming soggy?

• Cook the noodles just until soft and stir-fry everything on high heat without overcrowding the pan.

Q: Can I use other meats instead of chicken?

• Yes, beef, prawns, or even tofu can be used as substitutes.

Q: Is chicken chow mein spicy?

• This version is mildly spiced, but you can increase the heat by adding chilli oil or sauces.

Recipes You Might Like

• Nyonya Prawn Curry with Pineapples
• Stir-fried Glutinous Rice
• Fried Wantons

If you enjoy simple, home-style recipes like this, do explore more from Essence of Life - Food where flavours are kept honest and cooking stays uncomplicated.

    There you have it—a bowl of comfort that proves homemade is always heartier! Whether you're a chopstick pro or a "fork-and-hope" kind of eater, this Chicken Chow Mein is bound to become a weekly staple.

CHINESE ORANGE CHICKEN

HOW TO MAKE CHINESE ORANGE CHICKEN

CHINESE ORANGE CHICKEN

INGREDIENTS :

For the Marinade :

To Saute :

For Orange Sauce :

For Glazing the Orange Chicken:

For Garnishing:

METHOD:

• Clean, Wash and Cut Chicken into small pieces.
• Marinate the Chicken pieces with the ingredients mentioned under 'To Marinate'.
• Leave this aside for about 20-30 Minutes.
• Mix all the ingredients mentioned under ' For the Sauce' except Orange Zest and keep it aside.
• Heat Oil in a wok and deep fry the marinated chicken pieces until golden and crispy.
• Remove it from oil and keep it aside.
• In a separate Pan, heat Oil & saute finely chopped Garlic, Ginger and Dry Chilli Flakes until aromatic.
• Add the deep-fried Chicken to the above and stir-fry on high flame for a minute or two.
• Stir the Orange Sauce Mix thoroughly before pouring it over the Chicken.
• Stir-fry until the sauce mix is well combined with the Chicken Pieces on high flame for few minutes.
• Now add the Orange Zest and give a quick stir.
• Mix Corn Flour in Cold Water, make sure there are no lumps.
• Finally, glaze the Orange Chicken with Corn Flour Mixture.
• Cook this on a high flame for few minutes.
• Garnish with Spring Onions.
• Serve hot with any dish of your choice.
• Goes well with Fried Rice, Noodles or just pair it up with Fragrant Jasmine Rice/White Rice.

CHINESE ORANGE CHICKEN

NOTES:

• Can also prepare the same recipe with Fish, Chicken Wings etc.,
• Adjust the spice level to suit your taste preference. 
• Can reserve some extra Orange Sauce and serve it while plating the Orange Chicken.
• Can Substitute Orange Juice with Lemon Juice and follow the suit for Lemon Chicken.
• Do not cook Orange Sauce for a long time which can make the sauce bitter.
• Adding Orange Zest is purely optional.

KUNG PAO CHICKEN

INGREDIENTS :

For the Marinade :

For The Sauce :

To Roast Cashewnuts/Peanuts :

To Saute :

To Garnish :

METHOD :

• Clean, Wash and Cut Chicken into small pieces.
• Marinate the Chicken pieces with the ingredients mentioned under 'To Marinate'.
• Leave this aside for about 20-30 Minutes.
• Mix all the ingredients mentioned under ' For the Sauce' and keep it aside. Make sure there are no lumps,
• Heat 3 Tspns of Oil in a wok and Shallow fry the Cashew nuts/Peanuts until they turn golden brown in colour.
• Remove them from oil and drain them on a Paper towel.
• In the same wok add 2 Tbspns of Oil, Sear the marinated chicken in hot oil for few minutes until the colour changes.
• Remove it from oil and keep it aside.
• In the remaining Oil, saute finely chopped Garlic, Ginger and Bird's Eye Chillies along with Dry Red Chillies until they turn aromatic.
• Add the seared Chicken to the above and stir-fry on high flame for a minute or two.
• Stir the Sauce Mix thoroughly before pouring it over the Chicken.
• Stir-fry until the sauce mix is well combined with the Chicken Pieces on high flame for few minutes.
• Finally, add shallow fried Cashew nuts/Peanuts and give a quick stir.
• Garnish with Spring Onions.
• Serve hot with any dish of your choice.
• Goes well with Fried Rice, Noodles or just pair it up with fragrant Jasmine Rice/White Rice.

NOTES :

• Can also prepare the same recipe with Mushrooms, Chicken Wings etc.,
• Adjust the spice level to your taste preference.

A Quick Tip :

SEARING A CHICKEN:

To sear a Chicken/Meat :

• Clean, wash and cut the Chicken/Meat into pieces.
• Pat dry with a paper towel.
• Heat a pan in high flame, add oil into the pan and spread it, so that the pan is well coated with oil.
• Toss in the Chicken/Meat pieces to the pan.
• If the oil is hot you can hear a sizzling sound.
• Allow the meat pieces for 2-3 minutes, then toss it up so that the other side of the pieces are also well seared. 
• Let the pieces turn into slight brown colour.
• If you are searing big pieces, adjust the timing accordingly.
• Searing the meat/chicken pieces yields crispy and flavourful meat.