When it comes to quick, flavorful meals that satisfy every craving, Chicken Chow Mein tops the list. With its glossy noodles, tender bites of chicken, crisp vegetables, and rich, savory sauce, this stir-fry classic is a go-to favorite for busy weeknights or casual weekend gatherings.
Ingredient Breakdown
Boneless chicken thighs are the ideal cut for this dish. They bring more flavor and natural moisture compared to breast meat, and they hold up better under high heat, staying juicy and tender even after a quick stir-fry.
The noodles play a starring role, and Hong Kong-style egg noodles are the gold standard here. Their springy, chewy texture is perfect for high-heat cooking, and they fry beautifully, picking up just enough crispness while still soaking up the savory sauce.
A rainbow of vegetables adds texture, color, and crunch. Red bell pepper offers sweetness and vibrancy, while broccolini lends a slight bitterness and a satisfying snap. Brown onion and spring onions build aromatic depth, and bean sprouts add freshness and bite right at the end.
The dish’s flavor backbone is layered across a simple marinade and sauce. The marinade infuses the chicken with a balance of salty soy, nutty sesame oil, and a touch of honey for sweetness. The sauce deepens everything with oyster sauce, dark soy for richness, light soy for salinity, and optional garlic for pungency. Every element is purposeful, contributing to the dish’s umami-forward character.
White pepper is an underrated seasoning here. It brings a subtle heat and earthy complexity that black pepper can’t match. Paired with high-smoke-point vegetable oil, it allows all the other ingredients to shine without overpowering them.
Step-by-Step Preparation Guide
Start by marinating the chicken. Slicing it into thin, even strips ensures quick, consistent cooking. The marinade—soy sauce, sesame oil, honey, and white pepper—should soak into the meat for at least 30 minutes, transforming it into a tender, flavorful centerpiece for the dish.
Next, the noodles require care. Boil them briefly, less than a minute, to soften slightly, then shock them in cold water to stop further cooking. This process keeps them from turning mushy and helps them fry more evenly later on. Pat them dry thoroughly; moisture is the enemy of a good stir-fry.
Prep your vegetables by slicing them uniformly. This isn’t just for presentation—it ensures everything cooks at the same pace. The red bell pepper, onion, and broccolini should be cut into strips or bite-sized pieces, and the spring onions separated by whites and greens for better flavor layering.
Build the sauce separately so it’s ready to go when needed. Mix oyster sauce, light and dark soy, sesame oil, garlic, and water in a small bowl. This allows you to add it quickly at the right moment during the stir-fry.
Heat your wok or pan until it’s nearly smoking, then add oil. Sear the chicken first, letting it brown and fully cook before removing it. After wiping the wok clean, fry the noodles until slightly crispy on the edges, then remove and set aside.
Add a bit more oil and begin stir-frying the vegetables. Start with the red pepper, then follow with the onion, broccolini, and spring onion whites. These need only seconds each—just enough to soften slightly while keeping their color and bite. Return the chicken and noodles, add the bean sprouts, and toss everything together over high heat.
Finally, pour in the sauce and stir-fry vigorously for a few seconds. The heat should be high, and your movements quick, so every strand of noodle and piece of chicken is evenly coated. Serve immediately.
Recipe Tips & Frequently Asked Questions
How to avoid soggy noodles in stir-fry:
Drain and dry them well after boiling. Moisture prevents browning and causes sticking.
Why a hot wok makes all the difference:
High heat creates caramelization and prevents overcrowding. It also locks in flavor fast.
Balancing sweet, salty, and savory in your sauce:
Adjust soy sauces for saltiness and honey for sweetness. Taste as you go when experimenting.
When to add bean sprouts for the ideal crunch:
Always toss them in at the very end—they need only a few seconds of heat to stay crisp.
Can I use chicken breast instead of thighs?
Yes, but thighs yield better texture and flavor. If using breast, avoid overcooking.
What’s the best substitute for Hong Kong-style noodles?
Fresh ramen noodles or thin lo mein noodles work in a pinch. Just avoid overcooking.
Can I make this recipe ahead of time?
You can prep components ahead, but stir-fry just before serving for best texture.
Is it okay to add other vegetables like carrots or snow peas?
Absolutely. Just slice them thinly so they cook quickly and evenly.
What to Serve With This Recipe
To start the meal, light appetizers like sesame cucumber salad or steamed edamame work beautifully. Their coolness contrasts the heat of the stir-fry.
A simple miso soup or clear broth can help cleanse the palate between bites, keeping the meal balanced and refreshing.
For a fuller spread, steamed dumplings, spring rolls, or crispy wontons pair naturally with chow mein, echoing its savory-sweet profile while adding textural variety.
Cold side salads, such as napa cabbage with sesame dressing or a chilled noodle salad with rice vinegar, offer tang and crunch that brighten the overall meal experience.
Creative Variations
Change up the protein to suit your preferences. Shrimp adds sweetness and cooks fast. Beef offers a heartier profile. Tofu works beautifully for a vegetarian twist—just press it well and pan-fry first.
If you crave heat, a drizzle of chili oil or the addition of fresh sliced red chilies will bring intensity without overpowering the dish.
For a sweet-savory contrast, try adding pineapple chunks or a spoonful of hoisin sauce to the stir-fry. It gives a glossy finish and depth of flavor.
To make a meat-free version, double up on broccolini, mushrooms, and tofu. The sauce carries enough umami to make the dish satisfying without meat.
Chicken Chow Mein is more than just a quick noodle dish—it’s a complete, crave-worthy meal layered with textures, aromatics, and bold sauces. Whether you’re looking for a midweek dinner that comes together in under 30 minutes or an easy crowd-pleaser, this recipe delivers.
Mastering the stir-fry technique unlocks endless variations, allowing you to personalize each batch while enjoying the soul-satisfying essence of this takeout classic made fresh at home.
Ingredients
12oz (350g) Hong Kong-style egg noodles, unsteamed
8oz (250g) boneless chicken thighs
3.5oz (100g) bean sprouts
½ red bell pepper
1 small bunch broccolini (about 4 stalks)
1 brown onion
5–6 spring onions
4 tablespoons vegetable oil
White pepper, to taste
Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 tablespoon honey
White pepper, to taste
Sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 garlic clove, finely minced (optional)
3 tablespoons water
Instructions
Begin by slicing the chicken thighs into thin, bite-sized strips. Transfer the meat to a bowl and combine with light soy sauce, sesame oil, honey, and a pinch of white pepper. Mix thoroughly to coat, then cover and let the chicken marinate for about 30 minutes to absorb the flavors.
Bring a large pot of water to a rapid boil and cook the egg noodles for less than one minute—just until tender. Immediately drain and transfer the noodles to a bowl of cold water to stop the cooking process. Once cooled, strain the noodles again, gently separate them with your hands, and pat dry using a clean kitchen towel. Set aside.
Prepare your vegetables by slicing the red bell pepper and brown onion into thin strips. Cut the broccolini into 1½-inch pieces, and trim and slice the spring onions, keeping the white and green parts separate.
For the sauce, finely mince the garlic and add it to a small bowl. Stir in oyster sauce, light soy sauce, dark soy sauce, sesame oil, and water. Mix well until smooth and set aside for later use.
Heat a wok or large skillet over high heat and add 1 tablespoon of vegetable oil. When the oil is shimmering hot, add the marinated chicken and stir-fry quickly, turning often until browned and fully cooked through. Remove from the pan and set aside.
Wipe the wok clean using water and a cloth. Add another tablespoon of oil and increase the heat. Once hot, add the noodles and stir-fry until they develop a light golden color and slightly crispy edges. Remove and set aside.
Now, stir-fry the vegetables. Start with the red bell pepper, cooking for 15 to 30 seconds depending on your heat level. Follow with the brown onion, broccolini, and chopped spring onions, allowing each to soften slightly before adding the next. Return the cooked chicken and noodles to the wok along with the bean sprouts. Toss everything together over high heat.
Finally, crank up the heat and pour in the prepared sauce. Stir-fry everything vigorously for a few more seconds to evenly coat all ingredients. Serve immediately while hot and fragrant.
Chicken Chow Mein Recipe
Ingredients
- 12 oz 350g Hong Kong-style egg noodles, unsteamed
- 8 oz 250g boneless chicken thighs
- 3.5 oz 100g bean sprouts
- ½ red bell pepper
- 1 small bunch broccolini about 4 stalks
- 1 brown onion
- 5 –6 spring onions
- 4 tablespoons vegetable oil
- White pepper to taste
Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- White pepper to taste
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 garlic clove finely minced (optional)
- 3 tablespoons water
Instructions
- Begin by slicing the chicken thighs into thin, bite-sized strips. Transfer the meat to a bowl and combine with light soy sauce, sesame oil, honey, and a pinch of white pepper. Mix thoroughly to coat, then cover and let the chicken marinate for about 30 minutes to absorb the flavors.
- Bring a large pot of water to a rapid boil and cook the egg noodles for less than one minute—just until tender. Immediately drain and transfer the noodles to a bowl of cold water to stop the cooking process. Once cooled, strain the noodles again, gently separate them with your hands, and pat dry using a clean kitchen towel. Set aside.
- Prepare your vegetables by slicing the red bell pepper and brown onion into thin strips. Cut the broccolini into 1½-inch pieces, and trim and slice the spring onions, keeping the white and green parts separate.
- For the sauce, finely mince the garlic and add it to a small bowl. Stir in oyster sauce, light soy sauce, dark soy sauce, sesame oil, and water. Mix well until smooth and set aside for later use.
- Heat a wok or large skillet over high heat and add 1 tablespoon of vegetable oil. When the oil is shimmering hot, add the marinated chicken and stir-fry quickly, turning often until browned and fully cooked through. Remove from the pan and set aside.
- Wipe the wok clean using water and a cloth. Add another tablespoon of oil and increase the heat. Once hot, add the noodles and stir-fry until they develop a light golden color and slightly crispy edges. Remove and set aside.
- Now, stir-fry the vegetables. Start with the red bell pepper, cooking for 15 to 30 seconds depending on your heat level. Follow with the brown onion, broccolini, and chopped spring onions, allowing each to soften slightly before adding the next. Return the cooked chicken and noodles to the wok along with the bean sprouts. Toss everything together over high heat.
- Finally, crank up the heat and pour in the prepared sauce. Stir-fry everything vigorously for a few more seconds to evenly coat all ingredients. Serve immediately while hot and fragrant.
