Easy Chicken Chow Mein Recipe: Savory Weeknight Noodles (Print Version)
Easy Chicken Chow Mein Recipe: Make this takeout favorite at home with savory chicken, crisp veggies & tender noodles for a quick weeknight meal youll love.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Chinese
Dietary: Dairy-Free
# Ingredients:
→ For the Chicken & Marinade
01 -
1 lb boneless, skinless chicken thighs, diced
02 -
1 tbsp soy sauce (low sodium preferred)
03 -
1 tsp cornstarch
04 -
1/2 tsp sesame oil
→ The Noodles & Veggies
05 -
8 oz chow mein noodles (fresh or dried)
06 -
1 tbsp vegetable oil (plus more as needed)
07 -
3 cloves garlic, minced
08 -
1 inch fresh ginger, grated
09 -
3 cups shredded green cabbage
10 -
1 cup julienned carrots
11 -
2 cups chopped bok choy
12 -
3 green onions, sliced
→ The Savory Chow Mein Sauce
13 -
1/4 cup soy sauce (low sodium preferred)
14 -
2 tbsp oyster sauce (optional, or vegetarian oyster sauce)
15 -
1 tbsp rice vinegar
16 -
1 tsp sugar
17 -
1 tsp cornstarch
→ Finishing Touches
18 -
Extra sesame oil for drizzling (optional)
19 -
Toasted sesame seeds (optional)
# Instructions:
01 -
First things first, let's get that chicken tasting amazing. Dice your boneless, skinless chicken thighs into bite-sized pieces. In a medium bowl, whisk together a tablespoon of soy sauce, a teaspoon of cornstarch, and a tiny splash of sesame oil. Toss the chicken in this marinade and let it sit while you chop your veggies – about 15 minutes is plenty. This little step makes the chicken so tender, honestly, it's a game-changer. I used to skip this, and my chicken was always a bit... meh.
02 -
Next up, the noodles! Bring a large pot of salted water to a rolling boil. Add your chow mein noodles and cook according to package directions, usually just 3-5 minutes until they're tender but still have a bit of chew. Drain them really well and rinse with cold water to stop them from cooking further and prevent sticking. A little drizzle of sesame oil tossed through them helps too. I once left them in the colander too long without rinsing, and they became one giant noodle blob. Oops!
03 -
While the noodles are doing their thing, let's get the sauce ready. In a small bowl, whisk together the remaining soy sauce, oyster sauce (if using), rice vinegar, a touch of sugar, and another teaspoon of cornstarch. This cornstarch is key for thickening the sauce just right. Make sure it's all smooth, no lumps! This is where the magic happens, giving our chow mein that signature savory, slightly sweet flavor. I always taste it here to see if it needs a tiny bit more sweetness or tang.
04 -
Heat a large wok or a really big skillet over medium-high heat. Add a tablespoon of vegetable oil. Once it's shimmering, add your marinated chicken in a single layer. Let it sear for 2-3 minutes without moving it, then stir and cook until it's browned and cooked through. Don't overcrowd the pan, or the chicken will steam instead of sear, and we want that lovely caramelization! If your pan isn't huge, cook the chicken in batches. I learned that the hard way, with soggy chicken.
05 -
Remove the cooked chicken from the wok and set it aside. Add another splash of oil if needed. Toss in your minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant. Then add the shredded cabbage and sliced carrots. Stir-fry for 2-3 minutes until they start to soften but still have a bite. I love how the kitchen fills with that amazing aroma right about now, it just smells like comfort!
06 -
Return the chicken to the wok. Add the cooked noodles and the bok choy. Pour in your prepared sauce. Toss everything together vigorously with tongs for another 2-3 minutes, until the sauce thickens and coats all the noodles and ingredients beautifully. The bok choy should be wilted but still vibrant. Stir in the sliced green onions right at the end. Taste and adjust seasonings if needed. It should look glossy and smell absolutely incredible. This is the moment you've been waiting for, honestly, it's so satisfying!
# Notes:
01 -
Always have all your ingredients prepped and ready before you start stir-frying; it moves super fast!
02 -
Don't overcrowd your wok or skillet; cook in batches if necessary to get that good sear, not steam.
03 -
Rinse your cooked noodles with cold water to stop them from clumping—a lesson I learned the hard way.
04 -
For extra flavor, don't be afraid to let the noodles get a little crispy on the bottom of the wok.
# Tools You'll Need:
01 -
Large wok or skillet
02 -
large pot
03 -
mixing bowls
04 -
whisk
05 -
tongs
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 18 g
Total Carbohydrate: 45 g
Protein: 30 g