Dinner

Chicken Chow Mein Recipe

BySophie Carsel November 29, 2025November 29, 2025

Introduction

Chicken chow mein is a quick and flavorful stir-fry packed with tender chicken, crunchy vegetables, and savory noodles. This simple recipe brings together aromatic garlic, fresh ginger, and a hint of chili for a satisfying meal you can make on any weeknight.

A large silver pan filled with cooked noodles mixed with strips of orange carrots, green broccoli florets, light brown pieces of chicken, and white bean sprouts, all evenly spread throughout and slightly shiny from a sauce. The pan sits on a round cork mat on a white marbled surface, with a blurred light background behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 garlic cloves, crushed
Good chunk fresh root ginger, grated
1 red chilli, deseeded and chopped
1 tbsp soy sauce
2 tbsp tomato purée
2 chicken breasts, cut into chunky strips
3 blocks dried egg noodles
½ a head broccoli, broken into florets
3 carrots, cut into thin sticks
1 tbsp vegetable oil
300g pack beansprouts
3 spring onions, halved and sliced into long strips
1 tbsp oyster sauce

Instructions

Step 1: Mix together the crushed garlic, grated ginger, chopped chilli, soy sauce, and tomato purée. Add the chicken strips to this marinade and leave it while you prepare the other ingredients.
Step 2: Bring a large pan of water to a boil, then add the dried egg noodles, broccoli florets, and carrot sticks. Cook for about 4 minutes until just tender, then drain well.
Step 3: Heat the vegetable oil in a wok over medium-high heat. Add the marinated chicken along with the marinade and stir-fry for 4 to 5 minutes until the chicken is cooked through.
Step 4: Toss in the cooked noodles, vegetables, beansprouts, and spring onion strips to warm everything through.
Step 5: Mix the oyster sauce with 2 tablespoons of water and stir it into the wok just before serving to coat the ingredients evenly.

Tips & Variations

For a vegetarian version, swap chicken for tofu and use vegetarian oyster sauce or soy sauce.
Add bell peppers or snow peas for extra crunch and color.
Use fresh egg noodles instead of dried for a softer texture.
Marinate the chicken longer, up to 30 minutes, for more intense flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until warmed through, adding a splash of water if needed to prevent drying out. For best texture, avoid overcooking when reheating.

How to Serve

A large metal pan holds a stir fry dish with three main layers: at the bottom is a mix of thin yellow noodles tangled together, on top of that are evenly scattered bright green broccoli florets and thin orange carrot sticks, and resting mostly on the noodles are several brown glazed pieces of chicken. Thin white bean sprouts are spread on top for texture. The pan sits on a cork mat against a white marbled background, with a pair of chopsticks in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can prepare the marinade and chop vegetables ahead, but it’s best to cook the dish fresh to maintain the noodles’ texture and the vibrant flavor of the ingredients.

What can I substitute for oyster sauce?

If you don’t have oyster sauce, soy sauce mixed with a little sugar or hoisin sauce can work as alternatives, though the flavor will be slightly different.