Easy Chicken Chow Mein: Quick Weeknight Noodles (Print Version)

Whip up this Easy Chicken Chow Mein Recipe! Flavorful noodles, tender chicken, and crisp veggies come together for a fast, delicious dinner. Perfect for busy nights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian
Dietary: Contains meat, can be made vegetarian

# Ingredients:

→ Noodle & Protein Base

01 - 12 oz fresh or dried chow mein noodles
02 - 1 lb boneless, skinless chicken thighs, thinly sliced

→ Sauce Essentials

03 - 1/4 cup low-sodium soy sauce
04 - 2 tbsp oyster sauce (or vegetarian mushroom sauce)
05 - 1 tbsp sesame oil
06 - 1 tbsp rice vinegar
07 - 1 tsp sugar
08 - 1 tbsp cornstarch
09 - 2 tbsp water (to mix with cornstarch)

→ Crunchy Veggies

10 - 2 tbsp neutral oil (like canola or vegetable)
11 - 1 small yellow onion, thinly sliced
12 - 3 cloves garlic, minced
13 - 1 inch ginger, grated or minced
14 - 3 cups shredded green cabbage
15 - 2 medium carrots, julienned or thinly sliced

→ Garnish & Finishing Touches

16 - 3 green onions, sliced

# Instructions:

01 - First things first, get everything ready before you even think about turning on the stove. This is where I always mess up if I don't! Slice your chicken into thin strips, julienne your carrots, shred the cabbage, and mince that garlic and ginger. Whisk together your sauce ingredients in a small bowl – soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and cornstarch. Trust me, having everything within arm's reach makes the actual cooking a breeze. It's the difference between kitchen chaos and smooth sailing, honestly.
02 - Bring a large pot of water to a rolling boil and cook your chow mein noodles according to package directions. You want them al dente, not mushy. This is a crucial step for good chow mein texture. Once cooked, drain them really well and maybe give them a quick rinse with cold water to stop the cooking, then toss with a tiny bit of sesame oil to keep them from sticking. I once skipped the oil and ended up with a giant noodle brick, oops! Learn from my mistakes, friend.
03 - Heat a large wok or a heavy-bottomed skillet over high heat with a tablespoon of oil. Once it's shimmering, add your chicken. Spread it out in a single layer and let it sear for a minute or two without moving it, then stir-fry until it's cooked through and lightly browned. Don't overcrowd the pan, or your chicken will steam instead of sear, and we want that lovely texture! Remove the chicken from the wok and set it aside; it’ll go back in later.
04 - Add a little more oil to the wok if needed. Toss in your sliced onions, garlic, and ginger. Stir-fry for about 30 seconds until fragrant—oh, that smell! Then add the shredded cabbage and julienned carrots. Stir-fry for 2-3 minutes until the vegetables are tender-crisp. We're looking for vibrant veggies with a bit of bite, not soggy sadness. This step always makes my kitchen smell amazing, like a proper Chinese restaurant.
05 - Return the cooked chicken to the wok with the vegetables. Add the drained chow mein noodles. Give it all a good toss to combine, making sure the noodles are separated and mixed in with the veggies and chicken. This is where the magic really starts to happen, seeing all those colors come together. Sometimes I get a little overzealous and spill a noodle or two, but that’s just part of the fun, right?
06 - Give your prepared sauce a quick whisk again (cornstarch settles!) and pour it over the noodles, chicken, and vegetables in the wok. Stir-fry continuously for another 1-2 minutes, tossing everything until the sauce thickens and coats all the ingredients beautifully. You'll see it transform into that glossy, irresistible chow mein. Garnish with plenty of sliced green onions. The final result should be steaming hot, fragrant, and utterly delicious. Dig in while it's fresh!

# Notes:

01 - Don't overcrowd the wok! It's tempting, but steam, don't stir-fry, for that perfect texture.
02 - You can prep all your veggies and sauce a day ahead. Makes dinner super fast, especially on busy weeknights.
03 - No chow mein noodles? Spaghetti works in a pinch, honestly. I've done it and it's still good... kinda!
04 - A drizzle of chili oil at the end? Chef's kiss, every single time. Adds a lovely kick if you like heat.

# Tools You'll Need:

01 - Large wok or large heavy-bottomed skillet
02 - large pot for noodles
03 - whisk
04 - cutting board
05 - knife

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 15-20g
Total Carbohydrate: 50-60g
Protein: 30-35g

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