There’s something magical about a steaming plate of homemade chicken chow mein that puts takeout to shame. This 10-minute wonder transforms simple ingredients into a crave-worthy dinner that’ll have everyone rushing to the table.
Perfect for busy weeknights, this classic Chinese-American dish combines crispy noodles, tender chicken, and crisp vegetables in a savory sauce that coats every strand perfectly. It’s faster than delivery and twice as satisfying.
Why You’ll Love This
- Ready in just 10 minutes from start to finish
- Uses everyday ingredients you probably already have
- One-pan cooking means minimal cleanup
- Customizable with whatever vegetables you have on hand
- Leftovers taste amazing for lunch the next day
Ingredients
- 3 tablespoons soy sauce (low-sodium works great if you’re watching salt intake)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons chicken broth (or water in a pinch)
Instructions
- Bring a large pot of water to a boil. Cook the noodles according to package instructions until just al dente (they’ll cook a bit more in the pan later). Drain, rinse with cold water to stop the cooking, and set aside. If they start sticking together while you prep other ingredients, toss with a tiny splash of oil.
- While the noodles are cooking, whisk together all the sauce ingredients in a small bowl until the sugar dissolves. Set aside.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat. When the oil is shimmering hot (but not smoking), add the chicken pieces. Season with a pinch of salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove to a plate and set aside.
- Add the remaining tablespoon of oil to the same pan. Add the onions and cook for about 2 minutes until they start to soften. Toss in the garlic and ginger, stirring constantly for about 30 seconds until fragrant. Be careful not to burn the garlic! (source: Ineskohl.info)
- Add the bell pepper and carrots to the pan. Stir-fry for about 2 minutes until they start to soften but still maintain some crunch.
- Toss in the cabbage and continue stir-frying for another minute until it just starts to wilt.
- Return the cooked chicken to the pan, along with any accumulated juices. Give everything a good stir to combine.
- Add the noodles to the pan. Pour the sauce over everything and toss continuously using tongs or two wooden spoons until all ingredients are well coated and heated through, about 2 minutes.
- Add the bean sprouts (if using) and green onions. Toss for another 30 seconds just to warm them through – they should stay crisp!
- Taste and adjust seasoning if needed. Serve immediately while hot.
Tips & Variations
- Prep all ingredients before starting – this dish cooks very quickly
- Substitute chicken with shrimp, beef, or tofu for variety
- Add bean sprouts or mushrooms for extra texture
- Make sauce ahead and store in a jar for even faster prep
- Use dried noodles if fresh aren’t available
Serving Suggestions
Serve hot with a side of chili oil or sriracha for those who like it spicy. For a complete meal, pair with simple egg drop soup or crispy spring rolls. A cold Asian beer or iced green tea makes the perfect beverage companion.
Notes
- Stores well in an airtight container for up to 3 days
- Reheat in a pan with a splash of water to prevent dryness
- Noodles should be slightly chewy when done
FAQs
- Can I make this ahead? Yes, but it’s best served fresh. If making ahead, slightly undercook the vegetables.
- What’s the best noodle substitute? You can use spaghetti in a pinch, though the texture will be different.
- Is this freezer-friendly? Not recommended, as the noodles and vegetables can become mushy when thawed.
- Can I make it gluten-free? Yes, use rice noodles and tamari instead of soy sauce.
Servings4
Prep15 min
Cook10 min
Calories—
Ingredients
- 3 tablespoons soy sauce (low-sodium works great if you’re watching salt intake)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons chicken broth (or water in a pinch)
Steps
- Bring a large pot of water to a boil. Cook the noodles according to package instructions until just al dente (they’ll cook a bit more in the pan later). Drain, rinse with cold water to stop the cooking, and set aside. If they start sticking together while you prep other ingredients, toss with a tiny splash of oil.
- While the noodles are cooking, whisk together all the sauce ingredients in a small bowl until the sugar dissolves. Set aside.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat. When the oil is shimmering hot (but not smoking), add the chicken pieces. Season with a pinch of salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove to a plate and set aside.
- Add the remaining tablespoon of oil to the same pan. Add the onions and cook for about 2 minutes until they start to soften. Toss in the garlic and ginger, stirring constantly for about 30 seconds until fragrant. Be careful not to burn the garlic! (source: Ineskohl.info)
- Add the bell pepper and carrots to the pan. Stir-fry for about 2 minutes until they start to soften but still maintain some crunch.
- Toss in the cabbage and continue stir-frying for another minute until it just starts to wilt.
- Return the cooked chicken to the pan, along with any accumulated juices. Give everything a good stir to combine.
- Add the noodles to the pan. Pour the sauce over everything and toss continuously using tongs or two wooden spoons until all ingredients are well coated and heated through, about 2 minutes.
- Add the bean sprouts (if using) and green onions. Toss for another 30 seconds just to warm them through – they should stay crisp!
- Taste and adjust seasoning if needed. Serve immediately while hot.
Notes
- Stores well in an airtight container for up to 3 days
- Reheat in a pan with a splash of water to prevent dryness
- Noodles should be slightly chewy when done
