Total Time
Prep 10 mins
Cook 10 mins

There are lots of chow mein recipes out there, but this is how I like to make it. It reminds me of fast food chow mein, but it's not nearly as greasy. I call for chicken here, but use whatever protein you like- or none at all!

Ingredients Nutrition


  1. Marinate the chicken: Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil in a small bowl. Add the sliced chicken, and toss to completely coat. Set aside while you cook the noodles.
  2. Cook the chow mein noodles according to package directions, drain well, and set aside.
  3. Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot, but not smoking, add the chicken mixture, and stir fry until the chicken is cooked through. Remove the chicken to a plate, set aside and keep warm.
  4. Add the rest of the oil to the skillet, then add the cabbage, bok choy, water chestnuts and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the noodles, and continue to cook until the noodles are hot, and well combined with the vegetables.
  5. Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine.
  6. Transfer the chow mein to a serving platter, and top with the chopped green onions. Serve immediately.
Most Helpful

I made this exactly as posted, except I couldn't find baby bok choy and used a regular one. I used dried wheat mein noodles, because I couldn't find fresh chow mein noodles. This is an excellent way to stretch a small amount of chicken into a great meal! I loved it, and it tastes just as good reheated the next day. I'll definitely make this one again. Thanks for sharing!

breezermom September 02, 2011

Absolutely delicious. My modifications: I stir fried onion and carrot until the onion was clear and the carrot about half-cooked, added the cabbage and garlic. Once the cabbage was cooked I added broccoli. I sauteed zucchini separately and then added it at the last minute with the chicken. Next time I will split the second sauce in order to keep the noodles separate so that we can control how much noodles or vegetables we serve up. You definitely can use any veggies you want with this recipe. Very, very pleased and will definitely need to make this again!! note: head to your local Asian grocery store, everything you need will be very reasonably priced over going to a big chain store.

Yvette B C. May 15, 2016

Once upon a time i recall having chicken chow mein at a restaurant... what i had eaten there had blown me away and I was never able to find another restaurant or fast food place that made it the same way. All chow mein that I get now tends to be incredibly bland. Fast forward to the day I decided to give this recipe a try. SPOT. ON. I was so happy to finally be able to make an easy chicken chow mein recipe at home that was so delicious! I never tried before thinking it would be a waste of my time to make some bland noodles. Will be making this more often in the future. Worth every star I've rated it for.

Chirag P. April 26, 2016