Ready in less than 30 minutes, this Chicken Chow Mein is not only easy to make but also tastes amazing! Fresh egg noodles, thinly sliced chicken breast and colourful veggies cooked in a homemade chow mein style sauce.
Chicken Chow Mein is hands down my favourite Chinese meal. Growing up, takeaways were a real treat. Whenever we had the opportunity though, my sisters and I loved choosing our favourite Chinese dishes.
- Chicken: This is a great recipe to use lean chicken breast in. I often cook my baked dishes with chicken thigh, but I actually prefer the texture of thinly sliced breast in this recipe.
- Egg Noodles: The fresh egg noodles not only taste great, but they help to make this a super fast meal to make.
- Vegetables: I used carrot, capsicum and spring onion. Feel free to swap out for your favourite vegetables or whatever needs using up in the fridge or garden. Green beans would also be yummy.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Mix together the ingredients for the chow mein sauce, set aside.
Slice the chicken breast in half lengthways, then thinly slice the whole breast into strips. Heat a large frying pan over a medium heat then add the oil. Cook the chicken strips until golden brown then set aside.
Add the carrots, red pepper, spring onion and garlic to the pan along with ¼ cup water and sauté for a few minutes.
Add the egg noodles and another ¼ cup of water and continue to fry.
Add the chicken back to the pan then pour over the sauce. Stir fry all the ingredients together to coat in the sauce for a further 2 minutes.
Pour into a large serving bowl or individual bowls. Sprinkle with sesame seeds and serve.
Egg noodles are made with a wheat based flour so they are not gluten free. You could substitute them for rice-based noodles such as vermicelli or pad thai noodles if you prefer.
Yes! Substitute the chicken for baked or pan-fried tofu.
The chow mein sauce could be made up to a day in advance if you prefer.
Store any chicken chow mein leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
You could also used dried egg noodles in this recipe. Simply cook them as per the packet instructions before adding them to the pan.
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- 500g chicken breast
- 1 Tbsp oil
- 2 carrots, peeled & sliced into sticks
- 1 red pepper, thinly sliced
- 3 spring onions, chopped
- 2 garlic cloves, sliced
- ½ cup water
- 500g fresh egg noodles
- 1 tsp sesame seeds
Chow mein sauce
- ¼ cup oyster sauce
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp cornflour
- 1 tsp sugar
- ¼ cup water
- Mix together the ingredients for the chow mein sauce, set aside.
- Slice the chicken breast in half lengthways then thinly slice the whole breast into strips.
- Heat a large frying pan over a medium heat then add the oil. Cook the chicken strips until golden brown then set aside.
- Add the carrots, red pepper, spring onion and garlic to the pan along with ¼ cup water and sauté for a few minutes.
- Add the egg noodles and another ¼ cup of water and continue to fry.
- Add the chicken back to the pan then pour over the sauce. Stir fry all the ingredients together to coat in the sauce for a further 2 minutes.
- Pour into a large serving bowl or individual bowls. Sprinkle with sesame seeds and serve.
- Chicken could be swapped out for pork or beef if you prefer.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 483Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 143mgSodium: 1048mgCarbohydrates: 40gFiber: 3gSugar: 4gProtein: 46g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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