Amazing 30-Minute chicken chow mein recipe

Oh, you know that feeling, right? It’s 6:00 PM, you’re tired, and you are absolutely *craving* that savory, glorious takeout flavor, but opening your wallet for delivery just isn’t happening tonight. Trust me, I’ve been there so many times juggling deadlines—that’s exactly why I developed this!

This is, hands down, the easiest, 30-minute chicken chow mein recipe you will ever make, featuring an authentic homemade sauce that tastes like it simmered all day, even though it truly takes just minutes. I’ve tested this recipe over and over in my own kitchen, just like my grandmother taught me, making sure it’s reliable for any hectic Tuesday night. Forget complicated steps; we are getting that delicious, soulful comfort food on the table fast. If you’re looking for a fantastic weeknight dinner that satisfies that takeout craving, you’ve found your winner!

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Why This Chicken Chow Mein Recipe is Your New Weeknight Favorite

I get it—you want takeout flavor without the thirty-minute wait time or the huge cost. That’s exactly where this recipe shines! We prioritize speed and flavor so you can get dinner on the table without stressing out. It’s all about those tried-and-true methods that deliver maximum taste for minimal effort.

• Quick Chicken Noodle Stir Fry Ready in 30 Minutes: Seriously, folks, we’re looking at just 10 minutes of prep and 20 minutes of cooking time here. This is the absolute definition of a 30 Minute Chicken Dinner that actually tastes like you spent hours on it.
• Flavorful Chow Mein Recipe: The Homemade Takeout Chicken Noodles Sauce: This sauce is the star, I promise! We rely on a bit of oyster sauce and that dark soy sauce for color and depth. It tastes totally authentic and beats any delivery sauce, hands down.
• Tender Chicken and Crispy Vegetable Noodle Dish: We use a little trick on the chicken to keep it juicy, and we only stir-fry the veggies for a few minutes. That crunchy contrast is what makes this a superb Asian Chicken Stir Fry Noodles dish.

Ingredients for the Easiest Chicken Chow Mein Recipe

You asked for simple, right? This is where we pull out those common pantry staples you already have hanging around. I’ve listed out everything you need below. The best part is that once you have this sauce mixed up, the actual stir-frying moves ridiculously fast. You’ll feel like you’re actually working in a professional kitchen!

We need noodles, of course, which is ten ounces of dried egg noodles. Then we tackle the protein and veggies, which keep this recipe feeling fresh, even if you’re prepping meals for the week.

Chicken Marinade Components

Don’t skip this tiny step with the chicken! It only takes five minutes, but that little bit of cornstarch is my secret to getting really tender chicken pieces instead of something tough after hitting the hot wok. It protects the meat while it cooks.

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon soy sauce (for marinating chicken)
• 1 teaspoon cornstarch (for marinating chicken)

The Best Chicken Chow Mein Sauce Recipe Base

This sauce combination is what brings the authentic flavor home. Whisk all these together in a small bowl *before* you even turn the stove on. Seriously, do this first, because once the wok gets hot, you won’t have time to measure!

• 1/4 cup low sodium soy sauce (for sauce)
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce (for color)
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 cup chicken broth

We also need our aromatics and vegetables: one small onion (thinly sliced), two cloves of garlic (minced), one cup of shredded green cabbage, one cup prepped carrots, one cup sliced celery, and four green onions cut into 2-inch pieces. Grab two tablespoons of vegetable oil, and we are ready to rock and roll!

How To Make Chow Mein At Home: Step-by-Step Instructions

Now that all our components are prepped—noodles cooked, marinated chicken resting, and sauce whisked—it’s time to fire up the wok! Because this whole process moves so quickly, I want you to have everything right beside your stove. This is your quick transition from kitchen chaos to takeout perfection.

Preparing the Noodles and Marinating the Chicken

First things first, the noodles. You need to cook those egg noodles according to the package, but stop just short of what the package says. We want them tender but still slightly firm—that’s what we call *al dente* in the noodle world. If they are fully soft now, they’ll be absolute mush when you stir-fry them later! Drain them well and set them aside to cool a tiny bit.

While those noodles are cooling, make sure your chicken has had those five minutes to soak up that tasty marinade of soy sauce and cornstarch. That little coating is absolutely key to keeping your chicken juicy and delicious.

Cooking the Chicken and Sautéing Vegetables for Your Chicken Chow Mein Recipe

Heat one tablespoon of oil in that big skillet or wok over medium-high heat—we need it hot! Toss in your marinated chicken and stir-fry until it’s cooked through and just starting to get a nice golden color. Don’t let it sit too long; just cook it until it’s done, then scoop it right out onto a clean plate. Removing the chicken for a moment is crucial so it doesn’t overcook while we handle the veggies.

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Add that second tablespoon of oil to the hot pan. Toss in your sliced onions and stir for just a minute until they start to soften up a bit. Then, bring in the minced garlic—be careful here, garlic burns fast! Cook it for only about 30 seconds until you can really smell it. Next, dump in the tougher vegetables: cabbage, carrots, and celery. Stir-fry those vigorously for about three to four minutes until they are crisp-tender. I love that sound! Remember our goal isn’t mushy vegetables, we want crunch!

Combining and Finishing the Flavorful Chow Mein Recipe

Time to bring everything back together! Put that cooked chicken back into the wok with the vegetables. Now, add your pre-cooked noodles and those 2-inch pieces of green scallions. Don’t forget the sauce you mixed earlier!

SAVE IT

Pour that beautiful, savory sauce mixture right over the top of everything. You need to toss this *quickly*—we’re talking maybe one or two minutes total. You’ll see the sauce thicken up beautifully as it coats every single piece of noodle and chicken. That’s the sign to pull it off the heat immediately! Serve this right away, piping hot, while those noodles are springy and the veggies are still holding their crunch. You’ll see why this simple chicken stir fry is perfect for busy nights!

Tips for Success with Your Easy Chicken Chow Mein

Listen, almost every recipe can teach you the basics, but the techniques that separate a good home-cooked meal from one that tastes like *real* takeout? Those are the kitchen secrets you need! Since I’ve made this Easy Chicken Chow Mein about five hundred times now (not even an exaggeration!), I’ve picked up a few little tricks to ensure your noodles are springy and your chicken is tender every time. You won’t need to rely on those expensive meal delivery companies when you have these tips!

Achieving Perfect Noodle Texture in This Asian Chicken Stir Fry Noodles

If there is one thing that ruins a chow mein faster than anything else, it’s gummy, mushy noodles. Remember step one where we cooked them? You absolutely must undercook them slightly! I can’t stress this enough. When you pull those egg noodles out of the water, they should still feel a little stiff or chewy. Why? Because they are going right back into a very hot wok to finish cooking in the sauce. If they are perfectly done when they come out of the water, they will turn into paste once they’ve absorbed all that delicious sauce.

Protein Swaps for Your Chicken Chow Mein Recipe

I love chicken in this recipe—it’s reliable and cooks fast—but don’t feel trapped! This whole method works wonderfully if you’re looking to shake things up for your next weeknight meal. If you swap to shrimp, watch the time carefully; shrimp is done almost instantly, so you’ll pull it out even earlier than the chicken. Also, firm tofu is a fantastic vegetarian option here! Just press the tofu really well before slicing and tossing it with the cornstarch marinade—it gets beautifully crisp then!

Carla’s Tip: Don’t Crowd Your Pan!

This is my big, secret home-cook wisdom for any stir-fry. If you try to cook all the chicken or all the veggies at once in a pan that’s too small, the temperature of the wok drops instantly. Instead of searing or stir-frying quickly, the ingredients just steam in their own juices. That gives you soggy chicken and vegetables that look dull. If you are doubling this Flavorful Chow Mein Recipe for a crowd, cook the chicken in two separate batches, or cook the veggies in two waves. That high heat contact is what gives you that slight char and amazing texture we are looking for!

Storage & Reheating Instructions for Homemade Takeout Chicken Noodles

I totally rely on making this chicken chow mein recipe ahead of time sometimes, especially when I know the evening is going to be bonkers busy. This is absolutely a keeper for your lunch ideas for the next day!

Here’s the big trick if you plan on storing leftovers: Do *not* mix the noodles, vegetables, and sauce together before chilling them. If you do that, even if you cook the noodles perfectly al dente, they will continue to absorb that liquid sauce overnight. Welcome to sad, gummy noodles instead of bouncy, springy ones!

For successful meal planning, keep the cooked noodles and vegetables together in one airtight container, and keep your leftover sauce—if you made extra—in a totally separate small jar or container. When you want to eat it, that’s when the magic happens! Reheat your noodles and veggies in a skillet over medium heat, adding just a splash of water or broth to loosen things up. Once they are warm, pour in just enough of the reserved sauce to coat everything lightly. Toss, heat for one minute, and you’re back in takeout heaven!

SAVE IT

This method keeps the dish tasting fresh and stops those noodles from turning into that sad, heavy block in the fridge. Trust me on separating the sauce; it makes all the difference for your Homemade Takeout Chicken Noodles!

Serving Suggestions for This Weeknight Chicken Meal

Because this chicken chow mein recipe is such a fantastic, satisfying one-bowl meal—packed with chicken, noodles, and vegetables—you really don’t *need* anything else. It’s a great, complete meal all on its own, which is exactly why I love it for busy weeknights when I’m trying to avoid complicated menus. It stands up beautifully by itself!

However, if you’re serving a big family or you just want to stretch the meal out a bit more, I always recommend keeping the additions simple. We don’t want side dishes that fight with that amazing, savory chow mein sauce, right? We want things that complement it.

My absolute favorite thing to serve alongside this is something bright and herbaceous to cut through the richness of the oyster sauce and sesame oil. Seriously, a big serving of fluffy cilantro lime rice is perfection. The fresh lime zest wakes everything up, and it’s so easy to make while the stir-fry is finishing. You just toss the rice with fresh cilantro and lime juice!

If you want something green that isn’t already in the wok, steam up some simple broccoli florets. Steam them until they are bright green—don’t boil them into submission! A tiny drizzle of sesame oil and a pinch of salt on the plain broccoli is all you need. It’s healthier, keeps things light, and adds another pop of color to your plate for this family friendly chicken dinner!

Frequently Asked Questions About the Chicken Chow Mein Recipe

Whenever I whip up a recipe I love this much, I always end up having a few random questions pop into my head while I’m standing over the hot wok! It’s totally normal, especially when you’re trying to nail that restaurant quality at home. I gathered up the most common things folks ask me about this Flavorful Chow Mein Recipe, so hopefully, we can clear things up for you right now.

Can I make this Healthy Chinese Noodles recipe gluten-free?

That’s a great question, especially now that so many people are trying to cut back on gluten! Yes, you absolutely can turn this into a great Healthy Chinese Noodles dish that still hits all the right savory notes. The main swaps you need to make are simple: ditch the traditional egg noodles and use rice noodles or any brand of gluten-free chow mein noodles you prefer. Also, make absolutely sure you swap out your regular soy sauce for tamari or a certified gluten-free soy sauce. That’s all it takes, and you’re good to go!

How can I make this a One Pan Chicken Chow Mein?

Well, technically, we are already using one main vessel—the wok or a large skillet—so we are already pretty close to true One Pan Chicken Chow Mein status! The trick to keeping the chicken tender, as I stressed in the instructions, is taking it out before the veggies go in. If you try to cook everything—chicken, then veggies, then noodles, all at once—the chicken will get way overdone and rubbery while you wait for the carrots to soften.

So, keep the sequence: cook chicken and remove it. Cook veggies. Then add noodles. But yes, you can keep all those components in the *same* pan without washing it in between steps! That saves me so much cleanup time, which is basically the goal of any good keto meal plan delivery alternative!

My sauce seems too thin. How do I fix my Flavorful Chow Mein Recipe?

Oh, don’t panic if that happens! Sometimes the amount of broth you use or how much water evaporated from your noodles can throw the sauce ratio just a tiny bit off. If you taste everything and realize the sauce isn’t clinging properly to the noodles, here is the simplest fix, and it’s how I rescue any Asian stir-fry instantly. Remove the noodles and chicken from the wok just until you can see the sauce simmering alone. In a tiny cup, mix up one teaspoon of cornstarch with about two teaspoons of cold water—that mix is called a slurry. Whisk that slurry right into your hot sauce. It should thicken up beautifully in about 30 seconds! Pull everything back in, toss quickly, and it’s fixed!

Estimated Nutritional Data for This Quick Chicken Dinner

I always like to give you a heads-up on what you’re putting into your body! Since this chicken chow mein recipe is loaded with veggies and protein, it’s a much better option than those heavy takeout boxes, especially if you’re trying to keep an active lifestyle in mind. It’s a real weeknight warrior!

Just remember, since we are dealing with a homemade stir-fry sauce using soy sauce and broth, the sodium might look a little higher than simple grilled chicken, but we are using low-sodium soy sauce to keep things balanced. These numbers are just estimates based on the specific ingredients I listed for four servings. If you use a lot more oil or your noodles soak up more sauce, these values will shift a bit!

• Serving Size: 1 serving
• Calories: 450
• Sugar: 7g
• Sodium: 750mg
• Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 60g
• Protein: 25g

See? A huge portion of savory goodness for only 450 calories! That’s why I keep pushing this recipe—it’s fast, it’s flavorful, and it fits easily into most of your healthy meal planning goals without feeling like you’re eating diet food. Happy cooking!

Share Your Chicken Chow Mein Recipe Success

Okay, now the fun part! I truly hope this chicken chow mein recipe gets you out of that takeout rut and brings some joyful, homemade flavor back to your table. I’ve done all the hard work testing and tweaking that sauce until it sings, but the final test is always when you all try it!

When you make this, please come back and let me know how it went! Did you give it a star rating down below? I always love seeing those little stars pop up. More than anything, tell me about your favorite addition. Did you throw in some sliced zucchini? Maybe some crunchy matchstick snow peas? I am constantly looking for new ways to sneak extra vegetables into my family’s dinner rotation, so share your best vegetable swaps!

It would mean the absolute world to me if you tried this recipe and shared a picture on social media (tag me, please!). Comparing your homemade plate to the delivery carton is always the best feeling. Thanks so much for inviting this easy, flavorful stir-fry into your kitchen. Happy cooking, friends!

Easiest 30-Minute Chicken Chow Mein with Authentic Homemade Sauce

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Make restaurant-quality Chicken Chow Mein at home quickly. This recipe uses simple steps to create tender chicken, crisp vegetables, and springy noodles coated in a savory, homemade sauce, perfect for a weeknight meal.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stir-Frying
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 10 oz dried egg noodles
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon soy sauce (for marinating chicken)
• 1 teaspoon cornstarch (for marinating chicken)
• 2 tablespoons vegetable oil, divided
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup shredded green cabbage
• 1 cup shredded carrots
• 1 cup sliced celery
• 4 green onions, cut into 2-inch pieces
• 1/4 cup low sodium soy sauce (for sauce)
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce (for color)
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 cup chicken broth

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Instructions

1. Cook egg noodles according to package directions until tender but still slightly firm. Drain and set aside.
2. In a bowl, toss the cut chicken pieces with 1 tablespoon soy sauce and cornstarch. Let sit for 5 minutes.
3. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned. Remove chicken from the wok and set aside.
4. Add the remaining 1 tablespoon of oil to the wok. Add the sliced onion and cook for 1 minute until slightly softened.
5. Add the minced garlic and cook for 30 seconds until fragrant.
6. Add the cabbage, carrots, and celery to the wok. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
7. While vegetables cook, whisk together the sauce ingredients: low sodium soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and chicken broth in a small bowl.
8. Return the cooked chicken to the wok. Add the cooked noodles and the green onions.
9. Pour the prepared sauce over the noodles and vegetables. Toss everything together quickly until the noodles are evenly coated and the sauce has thickened slightly, about 1 to 2 minutes.
10. Serve immediately for a delicious weeknight meal that beats any meal planning service.

Notes

• For extra flavor, you can marinate the chicken for up to 30 minutes.
• If you are using this recipe for meal planning, store the sauce separately before combining to keep the noodles from getting too soft upon reheating.
• If you prefer a different protein, this recipe works well with shrimp or firm tofu instead of chicken.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 7
• Sodium: 750
• Fat: 12
• Saturated Fat: 2
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 60
• Fiber: 4
• Protein: 25
• Cholesterol: 70