Craving Chinese takeout but don’t want the grease, sodium, or extra calories? This homemade chicken chow mein recipe is quick, healthy, and bursting with flavor — and it only takes 30 minutes! With tender chicken, crisp vegetables, golden stir-fried noodles, and a savory sauce, this dish easily beats restaurant versions.
Not only is it budget-friendly, but you also get to control the ingredients, making it fresher, lighter, and customizable. Once you try it, you’ll never go back to takeout again!
What is Chicken Chow Mein?
Chicken chow mein is a Chinese stir-fried noodle dish featuring golden noodles, tender chicken, crisp vegetables, and a soy-based sauce.
The word “chow mein” means stir-fried noodles in Cantonese. Unlike lo mein (which uses soft, saucy noodles), chow mein noodles are slightly crispier, creating a perfect contrast of textures.
Homemade chow mein is:
- Healthier (50% less sodium than takeout)
- Customizable (swap proteins & veggies)
- Quick & Easy (ready in 30 minutes)
Ingredients You’ll Need
Here’s what you’ll need for the best chicken chow mein:
Noodles
- 12 oz fresh chow mein noodles (or dried chow mein noodles, ramen, or thin spaghetti)
Chicken
- 1 lb boneless, skinless chicken breast or thighs (sliced thinly against the grain)
- 1 tbsp soy sauce
- 1 tsp cornstarch
- ½ tsp baking soda (for tenderizing – restaurant trick!)
- 1 tsp vegetable oil
Vegetables
- 2 cups shredded cabbage (Napa or green)
- 1 cup bean sprouts
- 1 medium carrot, julienned
- 1 bell pepper, thinly sliced
- 2 celery stalks, sliced diagonally
- 4 green onions (whites & greens separated)
- 1 cup mushrooms (shiitake or button, optional)
Sauce
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce (adds color)
- 1 tsp sesame oil
- 1 tsp sugar
- ¼ tsp white pepper
- ¼ cup chicken broth or water
- 1 tsp cornstarch
Aromatics
- 3 garlic cloves, minced
- 1-inch fresh ginger, grated
- Sesame seeds (optional garnish)
Kitchen Equipment
- Wok (preferred) or large skillet
- Wooden or silicone spatula
- Sharp knife & cutting board
- Mixing bowls
- Strainer or spider for noodles
Step-by-Step Instructions
1. Cook the Noodles
- Bring water to a boil and cook noodles 1–2 minutes less than package instructions.
- Drain, rinse under cold water, and toss with 1 tsp oil.
🔑 Pro Tip: Slightly undercook — they’ll finish cooking in the wok!
2. Marinate the Chicken
- Mix soy sauce, cornstarch, baking soda, and oil.
- Add sliced chicken, toss, and marinate for 15 minutes.
3. Make the Sauce
- In a small bowl, whisk together all sauce ingredients until smooth.
4. Stir-Fry
- Heat 1 tbsp oil in a hot wok.
- Add chicken, sear 30 seconds, then stir-fry 2–3 minutes. Remove and set aside.
- Add garlic, ginger, and white onion parts. Stir-fry 30 seconds.
- Add firm vegetables (carrots, celery, peppers) → cook 1 minute.
- Add cabbage & mushrooms → cook 1–2 minutes.
5. Combine
- Return chicken to wok.
- Add noodles, bean sprouts, and sauce.
- Toss everything for 2–3 minutes until glossy and coated.
- Sprinkle green onion tops and sesame seeds before serving.
Pro Tips for Success
- Velvet the chicken: The baking soda trick keeps meat tender like takeout.
- High heat is key: Wok hei (breath of the wok) adds authentic smoky flavor.
- Layer veggies: Add firm ones first, soft ones last.
- Don’t over-sauce: Chow mein should be flavorful but not soupy.
Variations & Customizations
- Proteins: Swap chicken with shrimp, beef, pork, or tofu.
- Low-carb: Use spiralized zucchini or cabbage noodles.
- Vegetarian: Use mushroom oyster sauce + tofu.
- Spicy: Add chili oil, sriracha, or sliced red chilies.
Serving Suggestions
Pair with:
- Egg rolls or spring rolls
- Hot & sour soup
- Steamed dumplings
- Jasmine tea or Chinese beer
Serve in shallow bowls and garnish with lime wedges, sesame seeds, and fresh cilantro for restaurant-style presentation.
Storage & Reheating
- Fridge: Store in airtight containers up to 4 days.
- Reheat: Best in wok/skillet with a splash of water.
- Freeze: Up to 2 months (texture may soften slightly).
Nutrition Information
Per serving (recipe makes 4):
- Calories: 400
- Protein: 26g
- Carbs: 46g
- Fat: 13g
- Fiber: 6g
- Sodium: 780mg
👉 Healthier than takeout, with more veggies and less sodium.
FAQs
Q1: What’s the difference between chow mein and lo mein?
Chow mein uses stir-fried crispy noodles, while lo mein uses soft, saucy noodles.
Q2: Can I make this gluten-free?
Yes! Use rice noodles and tamari instead of soy sauce.
Q3: How do I prevent soggy noodles?
Slightly undercook, rinse under cold water, and stir-fry over high heat.
Q4: Can I meal-prep this recipe?
Absolutely — portion into containers, refrigerate, and reheat for quick lunches.
Conclusion
This homemade chicken chow mein recipe is fresher, healthier, and tastier than takeout — ready in just 30 minutes! With customizable proteins, vegetables, and spice levels, it’s a recipe the whole family will love.
So next time you’re craving Chinese food, skip the delivery and whip up this easy, flavor-packed chow mein instead.
👉 If you loved this recipe, check out my Homemade Teriyaki Chicken and Easy Fried Rice for the ultimate takeout-at-home feast!
