Quick 30-minute Chicken Chow Mein Recipe with chicken, veggies, and a satisfying sauce, better than takeout.
author’s note
Skip The Long Drive Through Lines!
My kids are absolutely obsessed with Panda Express. If they had it their way, we would be there every week. Honestly, I am not the biggest fan since I usually leave with a stomach ache, but I totally get the appeal for them. After I nailed a from-scratch version of their favorite Orange Chicken, I decided to take on another challenge: a fun, flavorful Chow Mein that could actually compete with their go-to from Panda.
So I got to work testing, tweaking, and tasting until I found the right balance of tender noodles, saucy chicken, and crisp veggies. When they tried this version, they did not just like it, they loved it even more than Panda’s. That is when I knew it was a keeper.
Chicken Chow Mein Recipe Ingredients
| Ingredient | Quick Swap or Tip |
|---|---|
| Chicken (tossed with baking soda) | Keeps the chicken ultra tender. Short on time? Skip the soak and cook just until done. |
| Chow Mein Noodles | Fresh yakisoba, dried ramen, or thin spaghetti work well. Gluten free? Use rice noodles and rinse well. |
| Oyster Sauce | Mix 1 tablespoon hoisin with 1 teaspoon soy sauce for a quick substitute. |
| Soy Sauce | Coconut aminos work. Add a pinch of salt if needed. |
| Brown Sugar | Honey or maple syrup in the same amount. |
| Cornstarch | Arrowroot or potato starch thickens just as well. |
| Cabbage | Bagged coleslaw mix saves slicing time. |
| Fresh Ginger and Garlic | Use about 1 teaspoon jarred paste of each if fresh is not handy. |
How To Make This Chicken Chow Mein Recipe
- Chicken Prep: Cut chicken, toss with baking soda, refrigerate 15 mins, rinse, dry.
- Veggie Prep: Shred cabbage, slice carrots, celery and green onions, ginger and garlic.
- Sauce: Mix cornstarch, soy and oyster sauce, chicken stock, sugar, oil, pepper.
- Noodles: Cook, rinse, keep nearby.
- Cooking: Sauté onion whites, garlic, ginger, add chicken, then veggies, and noodles.
- Final Step: Add sauce, toss until evenly coated and heated.
Featured Comment
“This chow mein is just like takeout but so much better! Cant believe how straightforward it was.”
– Courtney
chelsea’s recipe tip
Pro Tips For Success
- Tender chicken: Keep pieces small (½-inch) so they cook fast and stay juicy.
- Even veggies: Cut veggies the same size so they stir-fry evenly with no mushy pieces.
- a hot burner: A hot pan gives the noodles that classic, lightly charred “wok hei” flavor.
Storage
- Storage: Let Chicken Chow Mein cool to room temp, then move to an airtight container. Refrigerate for 3 to 4 days.
- Reheat: Warm in a skillet over a medium burner or microwave with a splash of water or broth to loosen the sauce.
- Freeze: Not recommended since noodles and veggies lose their texture when thawed.
More satisfying Chicken Dinners:
Dinner
Coconut Curry Chicken
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Mango Chicken
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Chicken and Chimichurri
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Cilantro Lime ChickenWhat Makes This Better Than Takeout?
Most takeout chow mein is heavy on oil and light on veggies. This from-scratch version is saucy but balanced, packed with fresh vegetables, and the chicken stays tender instead of rubbery. You still get that crave worthy flavor without feeling weighed down afterward.
Variations
- Veggie Version: Add mushrooms, bell peppers, or snap peas for extra crunch.
- Spicy Version: mix in chili garlic sauce or sriracha with the sauce.
- Shrimp Swap: Replace the chicken with shrimp and cook just until pink.
- Extra Saucy: Double the sauce for glossier noodles in this chicken chow mein recipe.
