Chicken Chow Mein

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Chicken Chow Mein is an easy authentic take-out noodle recipe that’s crispy and chewy, with chicken breast, carrots and easy stir-fry sauce in 30 minutes.

Chow Mein is of the most classic Chinese Food take out side dishes. This chicken noodle recipe is perfect as a one-pan meal or you can serve it as a side to all your favorite Chinese main dishes!

Chicken Chow Mein in large bowl


Easy Chicken Chow Mein is the perfect dinner recipe for when you are craving takeout but don’t want to make a bunch of dishes. This quick stir-fry noodle dish is a complete one pan meal made in just 30 minutes. It takes less total time to make Chicken Chow Mein than getting everyone to decide on their takeout order!

The Noodles

This recipe is made with an authentic chow mein sauce like you would find at Chinese restaurants. The key ingredients are Kecap Manis (a sweet soy sauce) and chow mein noodles. You can pick up these ingredients at an Asian grocery store or order them online. If you can’t find these ingredients, you can use our substitutes found in the recipe notes.

One part of this recipe that helps keep it authentic is that the noodles are stir-fried so they stay slightly crisp tender on the outside and chewy on the inside. Cutting the chicken in thin matchstick strips allows you to cook it through for just a few minutes at high heat. We finish the noodles and chicken with a quick toss in the stir-fry sauce.

This recipe is great for a side to your favorite takeout dinners or as a main dish all on its own. Serve with popular dishes like Orange Chicken or Mongolian Beef, or with a side of Steamed Veggies for a healthier meal. You can easily double the recipe to serve a crowd at a potluck or reheat leftovers for lunch. The recipe can be made ahead of time, but nothing beats stir-fry noodles fresh from the wok!

Tips for Making Chicken Chow Mein

  • Wok stir-fries cook fast so prep everything before you start cooking. Prepping everything prevents overcooked chicken or vegetables, keeping everything crisp-tender.
  • For crispier noodles, toss them in a tablespoon sesame oil and pan-fry them for a few minutes in a separate skillet before adding to the sauce. 
  • Prep the recipe ahead of time to make this meal even faster. You can prep the minced garlic and carrots, mix the sauce ingredients, and marinate the chicken breasts overnight in separate containers. Make the noodles right before you are ready to start the recipe.

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  • Meat: You can use any boneless meat cut thin like pork, beef, or chicken thighs instead of chicken breasts. For a filling vegetarian option use mushrooms, baked tofu or tempeh.
  • Noodles: You can use Lo Mein noodles if you like the chewier, thicker egg noodles better. Ramen and yakisoba noodles, without the seasoning packets, are a good substitute for these noodles. For Chinese-American fusion, try thin spaghetti or angel hair pasta.
  • Seasonings: Use other Asian seasonings like hoisin sauce, sesame seeds, Sriracha, red pepper flakes, and dried chiles to flavor or to add heat to the recipe.
  • Veggies: Add stir fry veggies like bok choy, snow peas, mushrooms, green cabbage, or bell peppers. Julienne the vegetables so they cook evenly. Garnish with with scallions, green onions or sesame seeds.



  • Serve: This dish is best served fresh and hot. Keep at room temperature for up to 2 hours before storing.
  • Store: Place in an airtight container and refrigerate for up to 4 days. Reheat in a wok or frying pan with a little oil and soy sauce or chicken broth.
  • Freeze: This recipe can be frozen for up to 3 months in a sealed container or freezer safe bag. Thaw overnight in the refrigerator and reheat on the stove top in sauce for best taste.

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Chicken Chow Mein

5 from 1 vote
  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Course: Dinner
  • Cuisine: Chinese
  • Author: Sabrina Snyder

Chicken Chow Mein is an easy authentic take-out noodle recipe that's crispy and chewy, with chicken breast, carrots and easy stir-fry sauce in 30 minutes.


Chicken Marinade

Stir-Fry Noodles

  • 2 tablespoons vegetable oil
  • 1 carrot , julienned
  • 2 cloves garlic , minced
  • 1 tablespoons sweet soy sauce , aka Kecap Manis*
  • 1 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons water
  • 12 ounces chow mein noodles** , cooked a minute shy of the directions
  • 6 ounces bean sprouts


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Cut chicken into matchstick sized pieces and add to a bowl with soy sauce and sesame oil for 15 minutes.
  2. Heat a large pan or wok on medium-high heat with the oil.
  3. Add the chicken to the pan in batches and cook for 2-3 minutes until cooked through.
  4. Add the carrots and garlic, cook for an 1 minute.
  5. Add the soy sauce, sweet soy sauce, oyster sauce and water and bring to a boil for 1 minute.
  6. Add in the chow mein noodles, bean sprouts and toss to coat.

Recipe Notes

*Instead of Kecap Manis, substitute 1 ½ teaspoons of soy sauce, 1 ½ teaspoons of molasses (or dark brown sugar), and a tiny pinch of ground anise.

**If you can't find chow mein noodles, substitute Yakisoba noodles without the seasoning. Cook to package instructions.

Nutrition Information

Yield: 4 servings, Amount per serving: 599 calories, Calories: 599g, Carbohydrates: 75g, Protein: 39g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 72mg, Sodium: 1864mg, Potassium: 569mg, Fiber: 6g, Sugar: 11g, Vitamin A: 2582g, Vitamin C: 8g, Calcium: 25g, Iron: 4g

All images and text © for Dinner, then Dessert.

Keyword: Chicken Chow Mein

Chicken Chow Mein collage

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  1. Amazing recipe! We can never order enough of this when we get take out, so I just use this recipe to make my own. Absolutely love it!

  2. Sabrina: I have not tried this Chicken Chow Mein recipe yet, but I certainly plan too.
    So far everything I have tried from your recipes has been fantastic.

    Yesterday I made your Apple Fritters. They were as good as any bakery fritters.
    My husband is a retired professional baker – he was in charge of all of Albertson’s bakeries, when they were all scratch bakeries , for 25 years.

    I am not a professional cook. In fact my husband does most of the cooking. I cannot tell you how proud I was when my husband took a 2nd fritter-they were that good.
    Thank you so much for sharing your wonderful recipes with all of us.

  3. I have never left review about anything. This deserves a great review. It was wonderful. It is somewhat labor intensive but well worth it. I assed some mushrooms and snow peas and used sweet soy sauce and my husband of 46 years said it was one of the best things I ever made. Thank you so much for the recipe