Easy Chicken Chow Mein Recipe

Why I Like This Recipe

Simple ingredients. You can find everything you need in the product and Asian section at your local grocery store.

Easy to customize. Add more or fewer veggies to make this dish your own.

Leftovers. Homemade chow mein makes the best leftovers. It dries out slightly, making it even better, and it reheats beautifully.

Tips and Tricks

High heat. Cooking at high heat is key to Chinese dishes. You need it to give the meat a good sear and to stir-fry quickly.

Best chow mein noodles. My favorite noodles to use are found in the Asian section at Walmart. Each package comes with two pouches. "KA-ME Hokkien Stir-Fry Noodles". You'll need two packages (4 pouches) for this recipe. If you can't find these, refrigerated noodles work great too.

Coleslaw hack. Instead of chopping up a head of cabbage, I use a bag of coleslaw mix. This gives the recipe both green and red cabbage plus carrots! Quick and easy.

Ingredients

Bag of stir fry noodles, bottle of soy sauce, chicken thighs, bean sprouts, ginger, onion, garlic, bowl of brown sugar, botle of vegetable oil, bowl of sesame oil, white pepper and bowl of coleslaw mix.

Noodles: You'll need two packages (4 pouches) of stir-fry noodles for this recipe. If you can't find the ones that I used, refrigerated noodles work great too.

Chicken thighs: Chicken thighs are juicier than chicken breasts and are the perfect protein for chow mein.

Oil: I use vegetable oil, but you can use your favorite cooking oil.

Coleslaw Mix: A great time-saving hack, as the vegetables are already shredded.

Bean Sprouts: Adds texture and flavor.

Onion: I use yellow onions in the chow mein and green onions as a garnish.

Soy sauce: Low-sodium soy sauce adds flavor without overpowering the recipe with salt.

Garlic: Fresh crushed or jarred minced garlic both work great.

Brown Sugar: Adds a slight sweetness to the sauce.

Ginger: Adds great flavor. I highly recommend using fresh ginger if you have it.

Sesame Oil: Adds amazing flavor to the sauce. A little goes a long way.

White Pepper: More mild than black pepper and more traditional in Chinese dishes.

See the recipe card for full information on ingredients and quantities.

How To Make Chicken Chow Mein

Large fry pan with coleslaw mix and bean sprouts.

Step 1: Heat a large skillet on HIGH HEAT. Add 2 T. oil. Once the oil is heated, add chicken in a single layer. I like cooking my chicken in two batches instead of piling it all into one. This helps the chicken brown instead of cooking in its juice.

Step 2: Reduce heat to MED-HIGH. Let it cook for 1-2 minutes without stirring to allow it to brown. Flip chicken pieces over and cook for another minute or until golden on both sides. Set the chicken to the side on a separate platter.

Step 3: Add 1 T. oil to the skillet and heat on MED-HIGH. Cook the onion for 1-2 minutes, then add the coleslaw mix and sprouts. Fry for 1 minute, stirring constantly. Set veggies aside on a separate platter.

Step 4: Add another tablespoon of oil to the skillet over MED-HIGH heat and heat your noodles for a minute or so. There is no need to boil or cook these before adding them to the pan.

Step 5: Once the noodles are hot, add the chicken and veggies back to the pan, pour your sauce over, and toss to coat. Cook and toss for 1-2 minutes. Garnish with green onions.

Chicken Chow Mein FAQs

Why are chicken thighs used in Chinese dishes more than chicken breasts?

Chicken thighs are commonly used in Chinese dishes because they have more fat and connective tissue, which keeps the meat tender and juicy even with high-heat cooking methods like stir-frying. Their richer flavor also holds up better to bold sauces and marinades compared to leaner chicken breasts.

Why is high heat best for chow mein and stir fry recipes?

High heat works best for chow mein and stir fry because it cooks ingredients quickly, preserving their texture, color, and freshness while preventing them from becoming soggy.

What are traditional chow mein vegetables?

Traditional chow mein typically includes vegetables like cabbage, bean sprouts, and green onions, which add crunch and freshness to the dish. Carrots, celery, and bell peppers are also commonly used for color, texture, and a balanced flavor.

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