Classic, easy Chicken Chow Mein is a one pan dinner recipe that has it all! Lo mein noodles are all dressed up with a medley of fresh veggies, tender bites of chicken and the most mouthwatering sweet and savory sauce.

A pair of chopsticks are placed on a plate next to a serving of chow mein.

Chicken Chow Mein

Homemade chicken chow mein is so much better than anything I’ve ever ordered from take out! When you make chow mein at home, you make your own sauce that’s loaded with flavor and you don’t skimp out on the crisp veggies and chicken. I feel like every time I order chow mein from a take out place it’s like 90% noodles, 5% rubbery chicken and 5% limp veggies. And the sauce is usually just soy sauce!

My easy chow mein sauce features oyster sauce, hoisin sauce, soy sauce, garlic, ginger and more. It really balances sweet and salty flavors in the most incredible way. Plus, the way it coats the noodles, meat and veggies is amazing! When it comes to the veggies you can really get creative. While my favorites to add are mushrooms, bell peppers, bok choy, bamboo shoots and bean sprouts, you can add anything else you like.

It’s a great recipe to clean out your fridge with. If you happen to have chicken thighs instead of chicken breasts in your fridge, feel free to use those instead! Versatility is the key to success with any chow mein recipe! Make it spicy, add another protein, take or remove veggies as you see fit, etc. There’s tons of room for changes in this fail-proof recipe.

A skillet is filled with chicken chow mein.

How to Make Chicken Chow Mein

Take a quick look at how easy homemade chow mein is to make! For more details on the step by step process, just scroll down to the recipe card at the bottom of the page.

  1. Cook the chicken. Heat a large wok (or skillet) over high heat and add 1 tbsp oil. Once hot, add the chicken and cook for about 3-4 minutes on each side until cooked all the way through. Transfer the cooked chicken to a plate and set aside.
  2. Add veggies. Add more oil to the pan. Stir in the garlic, ginger, and chili. Cook for just about 30 seconds, then stir in the bell pepper, mushrooms, bok choy and bamboo shoots. Stir fry until softened.
  3. Make the sauce. In a separate bowl, whisk together all of the sauce ingredients until combined and set aside.
  4. Add noodles. Add the noodles and sauce to the pan. Stir everything together until the noodles soak up the sauce. This should only take a minute or two.
  5. Finish it off. Add the bean sprouts, green onions and cooked chicken back to the pan. Toss everything together. Stir fry for another minute to warm everything up.

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A plate of chicken chow mein is presented with chopsticks.

Variations to Try

Here are just a few easy ways you can customize your chow mein recipe! Be sure to comment below and let me know what worked out for you.

  • Add more veggies. Broccoli, baby corn, water chestnuts, green beans… The list could really go on for a while. Clean out your produce drawer with this easy recipe!
  • Change the chicken. If you have boneless, skinless chicken thighs already in your fridge you can absolutely use those instead of chicken breasts. You can also swap the chicken entirely for shrimp (like in my shrimp chow mein recipe) or beef! Just note that the cook time will change based on what protein you choose.
  • Go vegetarian. You can always omit the chicken or swap it with tofu for a vegetarian dinner.

Storing and Reheating

Let the chicken chow mein fully cool to room temperature prior to storing in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave for 30 seconds at a time and stir each time it stops to evenly distribute the heat.

A napkin has been placed next to a plate of chicken chow mein.

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A skillet is filled with chicken chow mein.

Get the Recipe: Chicken Chow Mein Recipe

Enjoy a vibrant, homemade chicken chow mein brimming with fresh vegetables and a flavorful sauce. Perfect for a quick and healthy weeknight meal.
5 from 1 vote


For the Stir Fry:

  • 3 tbsp canola oil
  • 3 cloves garlic minced
  • 1 teaspoon minced ginger
  • 1 red chili sliced, remove the seeds for less heat
  • 1 pound boneless skinless chicken breast cut into bite size pieces
  • 1 red bell pepper seeded and sliced
  • 6 ounces baby portabella mushrooms sliced
  • 2-4 baby bok choy cut into quarters
  • 1/4 cup bamboo shoots
  • 10 oz ready-to-use low mein egg noodles
  • 1/4 cup fresh bean sprouts
  • 3 green onions cut in halves lengthwise then into 2” long pieces
  • sesame seeds

For the sauce:

  • 3 tablespoons oyster sauce
  • 1 1/2 tablespoons hoisin sauce
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey


  • 1 wok


  • Heat a large wok or skillet over high heat and add 1 tablespoon canola oil. When the oil is hot, add the chicken.
  • Cook the chicken for 3-4 minutes on each side until no longer translucent and cooked through. Transfer the chicken to a plate and set aside.
  • Add the remaining 2 tablespoons of oil to the pan. Stir in the garlic, ginger and chili, cooking for 30 seconds. Add the bell pepper, mushrooms, bok choy and bamboo shoots. Stir fry until the vegetables are soften, approximately 1 minute.
  • In a small mixing bowl, whisk all ingredients for the sauce and set aside.
  • Add noodles and the sauce mixture to the pan. Stir fry until the noodles soak up the sauce, about 1 to 2 minutes.
  • Add the bean sprouts, green onions and chicken to the pan. Toss everything together and stir fry for approximately 1 minute.
  • Transfer to a serving plate and sprinkle with sesame seeds. Garnish with more chopped green onions, if desired.
Calories: 363kcal, Carbohydrates: 45g, Protein: 23g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 49mg, Sodium: 908mg, Potassium: 510mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2453IU, Vitamin C: 56mg, Calcium: 63mg, Iron: 1mg