Chicken Chow Mein

Total Time
10 mins
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!

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  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

5 5

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!

5 5

Very good and like many chinese dishes, easily prepared. I added mushroms, and some sliced zucchini, and had to omit the water chestnuts, otherwise, as recipe, we very much enjoyed this, especially my younger daughter who is a huge fan of this kind of dish. Thank you Ingrid, good recipe, made for PRMR tag game

5 5

Quick, easy and delicious. I sauteed fresh mushrooms and bean sprouts and added them to the mixture. Next time, I would omit the noodles and serve over crunchy chinese noodles or whtie rice.