Easy Chicken Chow Mein Recipe

Hey everyone! This isn’t just any Chicken Chow Mein; it’s the Chicken Chow Mein that saved my sanity on countless weeknights. Think tender chicken, perfectly crisp-tender veggies, and that amazing sauce that just coats everything. It’s ready faster than ordering takeout, and you know exactly what’s going into it. Seriously, try it. You won’t regret it.

My husband, bless his heart, is the pickiest eater. But even he inhales this stuff. One time, I made a double batch because we had friends coming over, and he literally ate half of it straight from the pan while I was trying to set the table. The kids? They call it “Mommy’s Magic Noodles” – melts my heart every time. It’s become such a staple that my daughter requested it for her birthday dinner last year instead of pizza!

Why You’ll Love This Easy Chicken Chow Mein Recipe

It’s faster than ordering takeout. Seriously, like, way faster.
It’s a one-pan wonder, which means fewer dishes. Hallelujah!
It’s totally customizable. Veggies looking sad in the fridge? Toss ’em in!
Even picky eaters (like my husband) love it!
Leftovers are amazing… cold… for breakfast. Don’t judge.

How to Make It

Okay, so here’s the deal. First, get your chicken cut into bite-sized pieces. Don’t stress too much about perfect cubes, okay? Just get it done. Throw that into a bowl with some soy sauce (or tamari if you’re gluten-free like we sometimes are), a little cornstarch, and a pinch of pepper. Mix it all up and let it sit for a bit while you chop the veggies.

Now, heat up your wok or a big pan – seriously big. Add some oil and get it nice and hot. Throw in the chicken and cook it until it’s cooked through. Don’t overcook it, or it’ll get dry. Nobody wants dry chicken. Take the chicken out and set it aside.

Next, toss in your veggies. I usually use onions, carrots, celery, and bell peppers, but honestly, whatever you have on hand works. Stir-fry them until they’re tender-crisp. We don’t want mushy veggies here, people!

Now for the sauce! In a small bowl, whisk together soy sauce (again, tamari if needed), brown sugar, sesame oil (don’t skip this, it adds SO much flavor), chicken broth, and a little cornstarch to thicken it up. Pour the sauce over the veggies and let it simmer until it thickens. It should only take a minute or two.

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Finally, add the cooked chicken and your cooked chow mein noodles to the pan. Toss everything together until it’s all coated in that delicious sauce. Make sure the noodles are heated through.

Serve it up hot and garnish with sesame seeds and chopped green onions, if you’re feeling fancy. And that’s it! Dinner is served!

Ingredient Notes

Chicken Breast: I usually use chicken breasts because that’s what I always have, but thighs work great too! They’re a little more forgiving if you accidentally overcook them (oops!).
Soy Sauce: Low-sodium is your friend here, unless you like things super salty. And remember, if you’re gluten-free, tamari or coconut aminos are your go-to.
Brown Sugar: It gives the sauce that nice, deep sweetness. But if you only have white sugar, that’s fine too. Just use a little less.
Sesame Oil: Don’t skip this! It adds that amazing nutty flavor that makes chow mein taste like, well, chow mein.
Chow Mein Noodles: Fresh or dried – doesn’t matter. Just cook them according to the package directions. I’ve even used spaghetti in a pinch (don’t tell anyone!).
Cornstarch: This is what makes the sauce thick and glossy. If you don’t have any, a little flour will work too. Just don’t use too much!
Vegetables: Seriously, use whatever you like or have on hand. Broccoli, snow peas, mushrooms… the possibilities are endless!

Recipe Steps:

Prepare Chicken: Cut chicken into bite-sized pieces, and marinate with soy sauce, cornstarch, and pepper.
Stir-fry Chicken: Cook marinated chicken in a hot wok or large pan until cooked through; set aside.
Cook Vegetables: Stir-fry your choice of vegetables until tender-crisp.
Make Sauce: Combine soy sauce, brown sugar, sesame oil, chicken broth, and cornstarch in a bowl.
Simmer Sauce: Pour sauce over vegetables and simmer until thickened.
Combine: Add cooked chicken and chow mein noodles to the pan and toss until everything is coated.
Serve: Serve hot, garnished with sesame seeds and green onions.

What to Serve It With

Honestly, this is a meal in itself! But if you’re feeling fancy, some spring rolls or egg rolls would be great. Or a simple side salad with a light vinaigrette. But really, just eat it straight from the pan. I won’t judge.

Tips & Mistakes

Don’t overcook the chicken! Dry chicken is sad chicken.
Get your pan HOT before you start cooking. This is key to getting that nice stir-fry flavor.
Don’t overcrowd the pan. If you have too many veggies, cook them in batches.
Taste as you go! Adjust the sauce to your liking. More soy sauce if you like it salty, more sugar if you like it sweet.
I once forgot the sesame oil and didn’t realize it until we were eating. It was still good, but definitely not the same.

Storage Tips

Leftovers will keep in the fridge for 3-4 days. Honestly, I usually just shove it in a container and hope for the best. Reheat it in the microwave or in a pan on the stove. And like I said before, cold chow mein for breakfast is surprisingly delicious. It’s my little secret shame.

Variations and Substitutions

No chicken? Use shrimp, tofu, or just load up on the veggies.
Out of brown sugar? Honey or maple syrup will work.
Don’t have chow mein noodles? Spaghetti, linguine, or even ramen noodles will do in a pinch.
I once tried adding pineapple… it was okay, but not my favorite. My daughter loved it though!
Tamari for soy sauce swap is a must for gluten free.