This Chicken Chow Mein formula meets up shortly in only one skillet. It's the ideal simple supper for occupied weeknights! This bona fide Chinese eatery quality formula is made with delicate chicken, beautiful vegetables and the most astonishing sauce so you can skirt the takeout!

Chow Mein is a Chinese sautéed noodle dish made with yellow chow mein noodles (for the most part egg noodles), meat or fish and vegetables. It's one of the most well known and most arranged dish from North American Chinese cafés.

Chicken Chow Mein was their method for eating on the table rapidly. Additionally, it was one of our preferred Chinese takeout dishes so we never became worn out on observing it appear at the family supper table.



Sauce and Marinade:

  • 2 Tablespoons oyster sauce oyster sauce , leave out & add more soy sauce (if allergic or coconut aminos for paleo)
  • 3-4 Tablespoons LOW sodium soy sauce , can substitute with gluten free tamari or coconut aminos for paleo-friendly version
  • 1-2 teaspoon honey , or sugar
  • 1 Tablespoon corn starch , use arrowroot starch for paleo
  • 2 teaspoons sesame oil
  • 1 teaspoon rice wine or dry sherry , leave out if you don't have it in your pantry already
  • 1/8 teaspoon ground white pepper or red pepper chili flakes
  • salt and black pepper , to taste
  • 1-2 teaspoons red pepper chili flakes or Sriracha , optional
  • 1 Tablespoon water , as needed to thin out sauce

For the Noodles:

  • 6-8 ounces (225 grams) refrigerated / fresh chow mein or egg noodles see photos in post; OR can also use cooked dry chow mein, yakisoba or ramen noodles (can also use very thin cooked pasta if needed
  • 1 boneless skinless chicken breast or thighs about 1/3 lb., cut into 1” chunks
  • 2 Tablespoons cooking oil
  • 2 garlic cloves , minced
  • ½ teaspoon minced fresh ginger
  • 1 cup shredded Napa cabbage , mixed cabbage slaw, bok choy or snap peas would work as well
  • 1/3 cup shredded or julienned carrots
  • 2 green onions , cut into 2-inch length
  • 1/3 cup mung bean sprouts , rinsed and drained (leave out if can't find)
  • Sesame seeds for garnish

For Meal Prep:

  • 4 Lunch Containers


  1. In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.
  2. Heat oil in a non-stick pan or wok over medium-high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.
  3. Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out the sauce, as needed.
  4. Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.
  5. For meal prep - divide into even portions in containers and store in the fridge for up to 4 days. Reheat any leftovers in the microwave or on the stovetop.

For more detail :

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