Chicken Chow Mein

"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!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Dollar C. photo by Dollar C.
photo by ravs s. photo by ravs s.
Ready In:




  • 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.
  • Cook the chow mein noodles according to package directions, drain well, and set aside.
  • 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.
  • 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.
  • Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine.
  • Transfer the chow mein to a serving platter, and top with the chopped green onions. Serve immediately.

Questions & Replies

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  1. judy8922
    INSANELY DELICIOUS!!! There is an asian market in town, got what i needed there. Made the recipe as written. How could such a simply recipe with a light touch be so delectable! My husband and I are not fast food or takeout eaters, but we do love diverse cuisine, and we love homemade food with fresh ingredients. This dish fits the bill!, and from what I recollect, it is BETTER than american takeout, it has no cornstarch or other weird stuff that could give it a funky consistency. Just fresh meat and vegetables, and meager amounts of sauces that are key ingredients in Chinese cuisine. GIVE IT A TRY! Chinese the way it was meant to be!!!!!
  2. Chirag P.
    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.
  3. rob M.
    your noodles look overcooked. i will cook them separately and fry them in oil to get some crunch in them.
  4. Karen B.
    I made this dish mid week I too had trouble with some ingredience the baby bok Choy and the type of cabbage so used in normal. We enjoy this very much although I found some of the ingredients expensive to buy just for a tablespoon I feel you can improvise with this dish and still taste nice. Next time I make it I will use cashew nuts and ginger .
  5. Yvette B C.
    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.


  1. Dollar C.
    Substituted water chestnuts for a little bit of celery. Substituted bok choy for spinach. Napa Cabbage substituted for Indian Cabbage. I am from India :-D


I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src=""><img src=""> <img src="" border="0" alt="Photobucket"> <img src=""><img src=""><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""><img src="">[IMG][/IMG]
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