Easy Chicken Chow Mein

Have you ever done an internet search for “chow mein” recipes? It will result in hundreds of variations. I had no idea there were so many ways to make it. I just knew that I always ordered it when I would go to my favorite Chinese food restaurant in California. When we moved to Ohio I ordered “chow mein” at a Chinese take-out restaurant and received something completely different. The texture was so off that I couldn’t even eat it. Maybe it was just that specific restaurant? I have no idea.  If I wanted what was considered “chow mein” in California, I needed to order “lo mein” in Ohio. Once I figured that out I was okay.
 I’ve shared my egg roll  and steak stir fry recipes on here before. Now I’m sharing my chow mein. It is quick and easy to make, especially since I use coleslaw mix (like I do in the egg rolls) instead of cutting up veggies.

Chicken Chow Mein
1 14-oz. package coleslaw mix
1 handful bean sprouts
4T vegetable oil
1 T. chicken base
3T. soy sauce
1 lb. boneless, skinless, chicken breasts, sliced into thin strips
1/2 c. green onions
2 7oz. packages Stir Fry Noodles or Chow Main Noodles
(both found in the refrigerated produce section)

Heat a large skillet on HIGH HEAT. Add 2 T. oil. Once oil is heated, add chicken strips in a single layer. Reduce heat to MED HIGH. Let cook for 1-2 minutes without stirring to allow it to brown.
Flip chicken strips over and cook for another minute or until golden on both sides.
Add 1 T. soy sauce. Stir. Remove chicken from heat and set aside on a plate.
In a glass measuring cup, mix 2T soy sauce, 1T chicken base and 1/2 c. hot water.
Add 1 T. to the skillet and heat on MED HIGH. Add coleslaw mix and sprouts. Fry for 1 minute, stirring constantly.
Add your soy sauce/water/chicken base mixture and cook for 1 minute. Remove veggies from heat and set aside in a bowl.
Add another tablespoon of oil to the skillet on MED HIGH heat and heat your noodles for a minute or so. The ones I use need to be microwaved for 30 seconds or so to loosen up. Just read the back of your package to see how to use them. The refrigerated ones are so much better than the dried ones. There is no need to boil or cook these.
Turn your heat to HIGH and add veggie and sauce mixture back into the pan along with 1/4 c. green onions.
Add chicken and stir.
Top each plate with remaining green onions.
It reheats well and makes great left overs.


  1. says

    this sounds delicious… and you CAN use ramen noodles…maybe peas? i make something similar with left over chicken, rice and veggies… good too. i will try it with noodles.

  2. Ella says

    Making tonight. No seasoning? While I know soy sauce can be salty, I’ve got to add ginger and garlic. Glad to be introduced to these noodles, though.


Talk to Me!