I cook a lot, and this is one of those weeknight dinners I come back to when time is short and everyone wants something comforting. It hits the right notes: crisp-tender cabbage, thin-sliced chicken, and noodles that pick up a glossy, savory sauce. Minimal hands-on time, big payoff on flavor.

The recipe below is straightforward and forgiving. I like it because the prep is simple, and the steps move quickly once the pan is hot. You can keep the ingredients mostly pantry and fridge staples, and it comes together in about 20–30 minutes if you’re organized.

Read the steps once, have your mise en place ready, and you’ll be stirring dinner in no time. I’ve included swaps, gear notes, storage tips, and quick troubleshooting to make this reliably good every time.

The Ingredient Lineup

Ingredients

1tablespoonsesame oil,or canola — used for stir-frying; sesame adds flavor, canola stays neutral.
1poundboneless skinless chicken breasts,sliced into thin pieces — the protein; slice thin so it cooks quickly and stays tender.
1clovegarlic,minced — aromatic; adds a short punch of savory flavor when briefly cooked.
2cupscoleslaw mix — quick shredded cabbage/carrot blend; provides crunch and bulk without chopping.
1poundchow mein noodles,refrigerated or dry — the noodle base; follow package instructions for best texture.
green onions,chopped — garnish; adds fresh onion aroma and color at the end.
1/4cuplow-sodium soy sauce — the salty backbone of the sauce; low-sodium helps control saltiness.
1/4cupchicken broth — thins and stretches the sauce while adding savory depth.
2teaspoonssesame oil — flavoring sesame oil in the sauce for that nutty finish.
2tablespoonsoyster sauce — adds umami and a touch of sweetness; concentrates savory flavor.
2teaspoonsfreshly grated ginger,or ginger paste — brightens the sauce; grate fresh if you can for best aroma.
2tablespoonslight brown sugar — balances salt and umami with a mild sweetness and depth.
1tablespooncornstarch — thickener; helps the sauce cling to noodles instead of pooling.

Step-by-Step: Chicken Chow Mein

Prepare 1 pound chow mein noodles according to package instructions; drain and set aside.
In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1/4 cup chicken broth, 2 teaspoons sesame oil, 2 tablespoons oyster sauce, 2 teaspoons freshly grated ginger (or ginger paste), 2 tablespoons light brown sugar, and 1 tablespoon cornstarch until smooth and cornstarch is dissolved.
Heat 1 tablespoon sesame oil (or canola) in a large pan or wok over high heat until shimmering.
Add the 1 pound boneless skinless chicken breasts (sliced into thin pieces) and stir-fry, tossing frequently, until the chicken is just cooked through and no longer pink in the center (about 4–6 minutes, depending on thickness).
Add 1 clove garlic, minced, and cook, stirring, for 30 seconds.
Add 2 cups coleslaw mix and stir-fry 1–2 minutes, until the cabbage has wilted but still has some crunch.
Add the prepared noodles and the sauce mixture to the pan. Toss or stir constantly for 1–2 minutes, until the sauce thickens and evenly coats the noodles and fillings.
Remove from heat, garnish with chopped green onions, and serve immediately.

Top Reasons to Make Chicken Chow Mein

Speed: From stovetop to table in under 30 minutes when your ingredients are prepped.
Minimal cleanup: One large pan or wok carries the whole cooking process.
Balanced flavors: Salty, sweet, savory and a hint of sesame come through cleanly.
Kid- and adult-friendly: Familiar textures and flavors make it a crowd-pleaser.
Customizable: Easy to swap or add vegetables without changing the method.

Substitutions by Category

Protein

Chicken breasts → thinly sliced chicken thighs for richer flavor and more forgiving texture.
Use leftover cooked chicken or rotisserie chicken for a faster finish (add later so it warms through).

Noodles

Chow mein noodles → egg noodles, lo mein, or thin rice noodles. Follow package cook times for each.

Vegetables

Coleslaw mix → sliced bell peppers, snow peas, bean sprouts, or shredded bok choy. Keep similar cook times in mind.

Sauce & Flavorings

Low-sodium soy sauce → tamari or coconut aminos for gluten-free options.
Oyster sauce → hoisin sauce for a sweeter, thicker finish (adjust sugar to taste).
Sesame oil → use toasted sesame oil only for flavoring; use neutral oil for high-heat frying.

What’s in the Gear List

Large pan or wok — room to stir and toss without overcrowding.
Small bowl — to whisk the sauce and dissolve cornstarch.
Colander or strainer — for draining cooked noodles.
Sharp knife and cutting board — for slicing chicken and chopping green onions.
Tongs or a spatula — for tossing noodles and ingredients together.

Steer Clear of These

Overcooking the chicken — slice thin and watch the 4–6 minute window so it stays tender.
Soggy noodles — drain well and don’t let them sit in water; if refrigerated noodles stick, loosen them with a splash of hot water or a quick toss in the hot pan before adding sauce.
Too much sauce at once — the cornstarch will thicken quickly; stir constantly and remove from heat as soon as the sauce coats everything.
Overcrowding the pan — if you add everything to a crowded wok, ingredients steam instead of fry. Stir-fry in batches if needed.

Make It Fit Your Plan

If you’re meal-prepping, keep the noodles and sauce separate from the stir-fried chicken and vegetables. Store the components in airtight containers and combine when reheating for best texture. For a freezer-friendly option, cool completely and freeze in meal-sized portions; thaw overnight in the fridge before reheating.

Want lower carb? Swap the chow mein noodles for spiralized vegetables, but adjust the final toss time to avoid over-softening. Need to feed a crowd? Double the sauce and protein, but cook in batches so each piece gets good contact with the hot pan.

Testing Timeline

Prep time: 8–12 minutes with quick slicing and garlic/ginger ready.
Cook time: 10–15 minutes on high heat — chicken 4–6 minutes, vegetables 1–2 minutes, final toss 1–2 minutes.
Total time: Plan for about 20–30 minutes from start to finish for one batch.
Make-ahead: Sauce can be mixed and stored in the fridge up to 24 hours; noodles can be cooked earlier and refrigerated, but toss briefly in the hot pan when assembling.

Storage Pro Tips

Cool leftovers to room temperature no longer than two hours, then refrigerate in an airtight container. Eat within 3–4 days for best quality. Reheat gently in a skillet over medium heat with a splash of chicken broth or water to loosen the sauce; cover briefly to warm through without drying the chicken.

For freezing, portion into meal-sized containers and freeze up to 2 months. Thaw overnight in the fridge before reheating. Note: reheated noodles will be slightly softer than freshly made, so plan accordingly.

Quick Q&A

Can I use leftover chicken? Yes. Add it at the very end to warm through so it doesn’t overcook.
Is this spicy? Not as written. Add chili oil, red pepper flakes, or a splash of Sriracha to the sauce if you like heat.
Can I double the recipe? Yes, but cook in batches so the pan stays hot and ingredients sear properly instead of steaming.
What if my sauce is lumpy? Whisk thoroughly before adding; if lumps form, strain or whisk vigorously with a small amount of warm liquid.

Serve & Enjoy

Serve straight from the pan with a sprinkle of chopped green onions. A wedge of lime on the side brightens the dish, and a small bowl of extra soy or chili sauce lets people adjust seasoning at the table. Pair it with simple sides like steamed greens or a light cucumber salad for balance.

Keep an eye on texture — the charm of this dish is the contrast between tender chicken, crisp cabbage, and saucy noodles. Plate promptly and enjoy while it’s glossy and hot.

Print Recipe Save it for later