Chicken Chow Mein
Delicously tender chicken tossed in a simple garlic soy sauce, with shredded vegetables and noodles.

Take the stress away from mealtime and make this easy Chicken Chow Mein. It includes a whole heap of chicken and vegetables (perfect for using up veg you already have on hand in the fridge or freezer) and is all made in the one pan which means minimal washing up. This takeaway inspired, stir-fried noodle recipe is so easy to replicate at home and will quickly become an addition to your weekly meal plan rotation. Marinating the chicken in baking soda keeps it incredibly soft and juicy, just like what you would find at your favourite local restaurant. Finished with a sauce made from simple pantry staple ingredients, this Chicken Chow Mein is perfect for when you need a delicious dinner on the table quickly. This is one of your favourite recipes, included in my debut cookbook “The Simple Dinner Edit“. 

Can you make Chow Mein ahead of time?

Yes, prepare the chicken and shred the vegetables up to 2 days before cooking for an extra fast, easy-to-put-together dinner.

Is Chow Mein suitble for leftovers?

Yes, you can refrigerate Chow Mein for up to 3 days. Reheat in the microwave. Not suitable to freeze.

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Chicken Chow Mein

Chow Mein

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

  • Total Time: 25 mins
  • Yield: 4 1x


  • 500 g (1 lb) chicken breast, sliced thinly
  • 1 tsp baking soda/bicarb soda (optional)
  • 250 g (8 oz) thin noodles
  • 1 tbsp corn flour/cornstarch
  • 3 tbsp all-purpose soy sauce or tamari
  • 1 tsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 cups (140 g) green cabbage, shredded
  • 1 cup (110 g) carrot, julienned
  • 1 cup (50 g) bean sprouts
  • 3 spring onions/scallions, sliced into 2 cm or 34” pieces


  1. Sprinkle the chicken breast with baking soda and toss so that it is evenly coated. Set aside for 20 minutes while you prepare the vegetables. This will produce soft, tender chicken that will rival your favourite local takeaway (this method works with beef, also). This step is optional (see note 1).
  2. Rinse the chicken with tap water and dab it with a paper towel to remove excess water.
  3. Prepare the noodles as per the packet instructions. Rinse in cold water to stop them from cooking and set aside.
  4. Prepare the sauce by mixing the corn flour and water together first. Then add the regular soy sauce, dark soy sauce, Shaoxing wine, sesame oil and sugar.
  5. Drizzle 1 tablespoon of the sauce on the chicken and add the minced garlic. Toss so the chicken is evenly coated.
  6. Heat a large skillet on high heat, and add the olive oil and the chicken. Cook for 1 minute until the chicken is sealed (it will still be raw in the centre).
  7. Add the cabbage and carrot. Cook, stirring for 1-2 minutes until the cabbage softens.
  8. Add the noodles and sauce. Cook for 1 minute.
  9. Stir through the bean sprouts and spring onions and cook for 30 seconds.
  10. Serve immediately.


Note 1 – The time spent allowing the chicken to soften in the baking soda is well worth the results. If you are short on time, skip step 1 and follow the recipe. The chicken won’t be as soft but will still be delicious.


Hot tip – Top with extra soy sauce or tamari, sesame oil and chilli oil (optional) for extra flavour!


Prepare the chicken and shred the vegetables up to 2 days before cooking for an extra fast, easy-to-put-together dinner.


Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Category: Noodle, stir fry, Chow Mein
  • Method: pan fry, simmer
  • Cuisine: Chinese