Some weeknights, all I want is a comforting bowl of noodles packed with flavor and a hint of crisp veggies—and this Chicken Chow Mein delivers just that. Inspired by the flavors of classic Cantonese street food, this dish isn’t just a quick fix—it’s a celebration of texture, balance, and warmth.
Whether you’re cooking for the family or just craving something soul-satisfying, this recipe strikes the perfect harmony between savory marinated chicken, springy noodles, and fresh, crisp vegetables. Plus, it’s made in just one wok or skillet—less mess, more joy.
The best part? It’s surprisingly light without sacrificing flavor. With just about 450–500 calories per serving, it’s a great choice if you’re watching your intake or balancing a healthy lifestyle with your love for noodles. Midweek meals don’t have to be bland or complicated.
For a complete meal, I love pairing this dish with a cool, crunchy Cucumber Salad and a refreshing glass of Grapefruit Crush—the citrus zing cuts right through the umami in the best way.
The secret to making great Chicken Chow Mein at home lies in the marinade—a quick combo of Shaoxing wine, oyster sauce, and cornstarch that tenderizes the chicken just like your favorite takeout spot does.
And yes, those thin Hong-Kong-style pan-fried noodles are worth the hunt—they crisp beautifully without turning dry.
It’s easy, reliable, and just the right mix of savory, slightly sweet, and deeply satisfying. Chow Mein has been trending thanks to the rising popularity of at-home Asian-inspired meals, and once you try this, you’ll see why TikTok and YouTube are buzzing about it.
Why This Is My Go-To Recipe?
- I used to spend so much on takeout until I figured out how to get that restaurant-style texture and flavor right at home—it’s now a weekly staple.
- My partner is super picky, but the combo of tender chicken and crispy noodles wins every single time.
- I often double the veggies—snap peas and mushrooms work like a charm, and it’s a great way to use up what’s in the fridge.
- It’s surprisingly light, so I don’t feel sluggish or heavy afterward—perfect when I’m trying to eat balanced but crave something hearty.
- The marinade technique was a game changer—it keeps the chicken juicy and flavorful, even if you’re not an expert cook.
Chicken Chow Mein Recipe
Equipment
- Wok or Large Skillet
- Sharp Knife
- Cutting Board
- Measuring spoons
- Mixing bowls
- Tongs or spatula
Ingredients
For the chicken & marinade:
- 12 ounces boneless skinless chicken breast
- or boneless skinless chicken thighs, thinly sliced
- 1½ tablespoons water
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing wine or dry cooking sherry
- 1 teaspoon neutral oil such as vegetable, canola, or avocado oil
For the rest of the dish:
- 8 ounces fresh thin Hong-Kong-Style Pan-fried Noodles
- 1 tablespoon hot water
- ¼ teaspoon sugar
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon oyster sauce
- 2 teaspoons Shaoxing wine
- ⅛ teaspoon white pepper
- ⅛ teaspoon salt
- 4 tablespoons neutral oil such as vegetable, canola, or avocado oil
- 2 teaspoons fresh ginger finely julienned
- 1 clove garlic chopped
- ½ small carrot julienned
- ⅔ cup fresh mushrooms or dried Shiitake mushrooms, soaked for 2 hours in hot water and sliced
- 1 cup snap peas or snow peas
- 1 cup mung bean sprouts
- 2 scallions finely julienned
Instructions
- Slice chicken thinly and marinate with oyster sauce, Shaoxing wine, cornstarch, and oil. Let it sit for 15 minutes.
- Prepare all sauces and veggies in advance for quick cooking.
- Heat oil in a wok. Stir-fry chicken until just cooked and set aside.
- In the same wok, sauté ginger and garlic until fragrant.
- Add carrots, mushrooms, and snap peas; cook for 2–3 minutes.
- Add noodles and toss with soy sauces, sesame oil, and oyster sauce.
- Return chicken to the wok. Add bean sprouts and scallions. Mix everything well.
- Cook for another minute. Serve hot with cucumber salad or grapefruit crush.
Nutrition Info:
| Nutrition | Value |
| Calories | 432kcal |
| Carbohydrates | 39g |
| Protein | 26g |
| Fat | 19g |
| Sugar | 5g |
| Sodium | 945mg |
| Cholesterol | 82mg |
| Potassium | 526mg |
Flavor-Filled Variations To Spice Up Your Recipe!
- Velvet the Chicken for Extra Tenderness:
If you want that melt-in-your-mouth texture like your favorite Chinese takeout, try velveting the chicken. Mix the chicken with egg white, cornstarch, and a touch of oil, then briefly blanch or pre-cook before stir-frying. It makes a noticeable difference. - Char the Noodles Slightly for a Smoky Touch:
Once your noodles are tossed in, let them sit untouched for a few seconds on high heat to crisp and char slightly. That little bit of smoky browning adds a delicious layer of flavor. - Infuse the Oil Before Cooking:
Start by gently heating your neutral oil with sliced garlic and ginger, then remove them. The oil gets beautifully infused and gives your entire dish a rich, aromatic base without overpowering it. - Add XO Sauce or a Spoon of Chili Crisp for Depth:
Stir in a small spoon of XO sauce or chili crisp right at the end for a bold umami kick and subtle heat. It’s a game-changer if you like layered flavors. - Use Blanched Celery for a Crunch Upgrade:
Most people skip celery, but when quickly blanched and added at the end, it gives your chow mein a refreshing crunch that pairs well with the soft noodles and tender chicken. - Swap Mung Sprouts with Pickled Mustard Greens (Ya Cai):
For a little tangy contrast, replace bean sprouts with a small handful of Sichuan-style pickled mustard greens. It cuts through the richness and keeps each bite interesting.
