Chicken chow mein is probably already one of your favorite Chinese takeout dishes. This one-pan dinner is so satisfying with chicken, vegetables, classic chow mein noodles, and the best homemade chow mein sauce. Also, it’s way healthier than ordering takeout.

A dish with Chicken Chow Mein

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Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can’t get enough of easy meals that require simple ingredients and minimal clean-up. I can’t wait to share this recipe for chicken chow mein with you because it hits all the marks!

Chicken Chow Mein

Chow mein is a traditional Chinese dish made with egg noodles and stir-fried veggies. We love adding a protein and our favorite is chicken, but you can try different meat or tofu. This dish is pan-fried so the noodles get a nice crisp to them and then tossed in a yummy sauce. Chow mein is perfect for those nights when you don’t want to dirty too many pans or make a big mess of the kitchen. 

Chow mein gets its signature flavor from the thick, dark homemade sauce the noodles are tossed with. It’s the perfect balance of sweet and salty and makes putting down your chopsticks absolutely impossible. 

Chow mein with chicken and vegetables close up in pan

Ingredients for Chow Mein:

  • Chow Mein Noodles: Chow mein noodles are made with wheat and egg. They are very similar to Italian pasta noodles and have a wonderful bite to them. Most grocery stores carry dry chow mein noodles in the Asian aisle. But, if you are lucky, you will find pre-cooked chow mein noodles in the refrigerated section that can be thrown straight into your pan.
  • Vegetables: Carrots, cabbage, green onions, and bean sprouts are the perfect combination of veggies to use for chow mein. However, they can easily be replaced with other veggies like bok choy, celery, broccoli, spinach, kale or baby corn. Feel free to get creative and use what you like or whatever you have hanging around in your fridge! 
  • Meats: Great quality chicken breasts are your best bet for slicing into chow mein-ready strips. If you like, feel free to swap chicken out for beef, shrimp or pork. 
    • Hot tip: Hosting vegetarians also? Use vegetable broth and set some of your noodles aside to toss them with cubes of baked tofu. 

Ingredients for the chicken chow mein.

The BEST Chow Mein Sauce:

The homemade chow mein sauce is amazing in this recipe! Combine soy sauce, light sesame oil, oyster sauce, granulated sugar, cornstarch, and chicken broth to make the signature sweet and savory sauce that makes chow mein taste authentic.

Chow mein sauce process, two bowls next to each other.

How to Make Chow Mein:

  1. In a small mixing bowl, combine ingredients for chow mein sauce: oyster sauce, sesame oil, soy sauce, chicken broth, and cornstarch. Set aside. 
  2. Cook noodles according to package instructions, set aside. 
  3. Heat a large wok or pan. Add a bit of oil to the pan and cook chicken until it’s golden brown. Remove chicken and set aside.
  4. Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened. 
  5. Add chicken back to the pan, followed by cooked noodles and pour the sauce right on top. Cook for about 2 minutes, distributing all that saucy goodness around evenly.
  6. Add chopped green onions and remove from the heat. Serve hot!

Step by step photos of making chicken chow mein.

We love recreating popular takeout recipes. Noodles are king in Chinese cooking! This Homemade Chow Mein Recipe is simple to make and oh-so-satisfying, these stir-fried noodles are sure to become a part of your weeknight dinner rotation. 

Chicken chow mein in a pan.

More Quick Asian Recipes

Natasha's Kitchen Cookbook

Chicken Chow Mein with the Best Chow Mein Sauce

4.97 from 1025 votes
Author: Natalya Drozhzhin
Chicken Chow Mein recipe in skillet with noodles, vegetables and homemade chow mein sauce
Chicken chow mein is so much better than takeout! It is filled with chicken, veggies, classic chow mein noodles and the best homemade chow mein sauce. You will love this one pan dinner!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients 

Servings: 8 servings
  • 1 lb chicken breast, boneless, skinless
  • 3 tbsp oil
  • 12 oz chow mein noodles, (uncooked noodles)
  • 2 cups cabbage
  • 1 large carrot, julienned
  • 1/2 batch green onions
  • 2 garlic cloves

Chow Mein Sauce

  • 6 tbsp oyster sauce
  • 3 tbsp low sodium soy sauce
  • 3 tbsp light sesame oil, (not toasted)
  • 1/2 cup chicken broth
  • 1 tbsp cornstarch
  • 1 tbsp granulated sugar

Instructions

  • In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
  • Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
  • Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
  • Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
  • Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
  • Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!

Notes

Note: When using cooked Chow Mein Noodles, it should measure to about 1lb.

Nutrition Per Serving

340kcal Calories36g Carbs19g Protein13g Fat1g Saturated Fat36mg Cholesterol914mg Sodium295mg Potassium3g Fiber3g Sugar1315IU Vitamin A8mg Vitamin C18mg Calcium2mg Iron
Nutrition Facts
Chicken Chow Mein with the Best Chow Mein Sauce
Amount per Serving
Calories
340
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
36
mg
12
%
Sodium
 
914
mg
40
%
Potassium
 
295
mg
8
%
Carbohydrates
 
36
g
12
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
19
g
38
%
Vitamin A
 
1315
IU
26
%
Vitamin C
 
8
mg
10
%
Calcium
 
18
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian, Chinese
Keyword: chicken chow mein, chow mein
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 340

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

Read comments/reviewsAdd comment/review

  • Sheri Davis
    February 21, 2024

    Thank You!
    Everyone just raved how Awsome this was the other day!

    Reply

    • NatashasKitchen.com
      February 21, 2024

      That’s so great to hear, Sheri!

      Reply

  • Gina
    February 15, 2024

    Hello ,Natasha!
    I’m making this for dinner tonight and I’d like to add and a bit of grated garlic and ginger in the sauce (just because I have it on hand). What do you think?
    Love all your recipes and I always look forward to Sunday mornings for your email. Ty,Gina

    Reply

    • NatashasKitchen.com
      February 15, 2024

      Hi Gina! I think that’d be fine. I’m so glad you’re enjoying the recipes!

      Reply

  • Celena Shaffer
    February 14, 2024

    The recipe was okay, the flavor of the sauce was way too strong for my family and I cut down on the amount of oyster sauce the recipe called for, I only used 4 tablespoons instead of the 6 the recipe called for and it was was still too strong. I think I will try again and cut down the oyster sauce to 3 TBSP and the sesame oil as well, in an attempt for a more mild flavor.

    Reply

  • Nancy
    February 11, 2024

    I made this and replaced oyster sauce with Fosh sauce – it turned out great and made a LOT!

    Reply

    • Natasha's Kitchen
      February 11, 2024

      Good to know that the substitutions that you used worked well. Thank you for sharing!

      Reply

  • Viktoriya
    February 5, 2024

    Very flavourful and much easier than I thought it would be! I’m not the quickest cook in the kitchen, but this came together so fast. Thank you!

    Reply

    • Natasha's Kitchen
      February 5, 2024

      Great to hear that! Thank you for sharing that with us.

      Reply

  • P. Rom
    January 29, 2024

    Add salt/MSG along with miniature corn and it’s perfect, tastes straight out of a restaurant! My go to chow mein recipe. Sometimes I’ll even sub the sugar for honey in the sauce as well.

    Reply

    • Natasha's Kitchen
      January 30, 2024

      Sounds great and I’m happy to know that you loved this recipe!

      Reply

  • MaryAnn
    January 21, 2024

    Very good. Would suggest reducing amount of oil. Other.
    wise, very tasty. Will do again for my vegetarian family.

    Reply

    • Natasha's Kitchen
      January 21, 2024

      Thank you for your feedback and suggestion, MaryAnn. That’s helpful!

      Reply

  • Jean
    January 21, 2024

    Hi is there a substitute for the oyster sauce, or can you leave out? Thanks

    Reply

    • NatashasKitchen.com
      January 21, 2024

      Hi Jean! The oyster sauce will give you the most authentic flavor, but most people would substitute oyster sauce with soy sauce (to taste) if the oyster sauce is left out. You can also mix equal parts of soy sauce and hoisin sauce to get that sweet and salty flavor you are looking for here. I hope this helps!

      Reply

  • Kobey Kitty
    January 20, 2024

    I made this recipe this evening. It is so delicious!
    I used pork instead of chicken since it was already defrosted.
    I did cut back the Sesame Oil by 1 tablespoon as it can be overpowering to me.
    In the future, I’ll add more of the cabbage and carrots.

    Reply

    • NatashasKitchen.com
      January 20, 2024

      Sounds great, Kobey! I’m glad you enjoyed it!

      Reply

  • Sharon
    January 17, 2024

    Love this recipe! Can I freeze it? I’d like to cook it ahead of time.

    Reply

    • NatashasKitchen.com
      January 17, 2024

      Hi Sharon! I haven’t tried freezing this to advise.I think you can. Some noodles freeze better than others so you can experiment with a smaller batch to see if it works well. The noodles will absorb some of the moisture from the sauce, if they are dry, you can add more sauce as needed when you reheat it.

      Reply

  • marcia
    January 16, 2024

    What can I use instead of oyster sauce, I have a shellfish allergy.

    Reply

    • Natasha's Kitchen
      January 16, 2024

      Hi Marcia, the oyster sauce will give you the most authentic flavor, but most people would substitute oyster sauce with soy sauce (to taste) if the oyster sauce is left out. You can also mix equal parts of soy sauce and hoisin sauce to get that sweet and salty flavor you are looking for here. I hope this helps!

      Reply

  • Lori
    January 14, 2024

    I used beef instead of chicken with angel hair pasta. It was insanely good. We all agree it needs to be in meal circulation! The only other thing I’d do is cut back on the amount of oil. It was a bit oily but delicious.

    Reply

    • Natasha's Kitchen
      January 14, 2024

      Hi Lori, thanks a lot for your comments and feedback. Great to hear that you enjoyed it with beef too!

      Reply

  • Judy
    January 10, 2024

    Delicious!! The recipe is so organized and simple to follow. I added bean sprouts too. Will definitely be making this again!

    Reply

    • NatashasKitchen.com
      January 10, 2024

      Hi Judy! I’m so glad you loved it.

      Reply

  • Janet
    January 7, 2024

    I liked the recipe but not the sauce. Next timeI make it I will adjust the sauce. I think it was the sesame oil. At the time I was making it I thought 3 Tbsp was too much but followed it anyways. My husband loved it.

    Reply

  • Annie
    December 12, 2023

    This is the best dinner recipe. I have modified a little according to my style. Love it

    Reply

    • Natasha's Kitchen
      December 12, 2023

      No worries and thank you for your great comments and review!

      Reply

  • Cindy
    December 10, 2023

    This has become one of my dinner staples – so tasty! Have modified a bit. Since I’m making for 2 people I half the recipe except for cabbage and sauce. The crunch from the cabbage is amazing so if you’re making the full recipe, double it. I also make all the sauce as there are leftovers and next day I add sauce when reheating. Tonight’s new modification – I made with shrimp – delicious! Also added a bit of sriracha for heat. Love love love this recipe!

    Reply

    • Natasha's Kitchen
      December 10, 2023

      Hello Cindy, thank you for your good comments and suggestion. We appreciate it and we’re so glad that you enjoyed the recipe too!

      Reply

  • Alice
    December 2, 2023

    Have made this several times and we love it. The sauce is the best! I wonder if I could prepare it early in the day, refrigerate it and reheat for dinner. Having guests and don’t want to be in the kitchen cooking.

    Reply

    • Natashas Kitchen
      December 2, 2023

      Hi Alice, yes, you can make this ahead and reheat it. The noodles will absorb some of the moisture from the sauce, if they are dry, you can add more as needed.

      Reply

  • Lydia
    November 30, 2023

    Hi Natasha, this recipe looks delicious. Can I use any other noodles instead of Chow Mein Noodles? Im having hard time finding chow Mein. Thanks

    Reply

    • Natashas Kitchen
      November 30, 2023

      Hi Lydia, chow mein are really the best for this recipe but substitutions may work. Also, if you are lucky, you will find pre-cooked chow mein noodles in the refrigerated section that can be thrown straight into your pan. I also have them linked on the ingredient list where you can purchase them on Amazon. I hope that helps.

      Reply

  • sandy wedemeyer
    November 29, 2023

    Very delicious! I added a little chili sesame oil for some heat and I added a can of bean sprouts. Other than that, perfect! Next time I might add celery and red peppers.

    Reply

    • Natasha's Kitchen
      November 30, 2023

      Sounds great! We’re glad to hera that you loved this recipe.

      Reply

  • C Johnson
    November 27, 2023

    Fantastic sauce and a quick meal. I added 1/2 C. each slivered onion, diagonally-sliced celery and broccoli florets and, right before it was done, I added a 14 oz. can drained bean sprouts.

    Reply

    • NatashasKitchen.com
      November 27, 2023

      Sounds wonderful! Thank you for sharing.

      Reply

  • Rickey Street
    November 27, 2023

    Hello Natalya! One of my grandsons’ had to do an Asian dish for his assignment in 8th grade. He decided to try this recipe, and we went to the store, got the ingredients, and made it together. We had so much fun he has decided he wants to learn more about cooking. I am originally from the south, and learned a great deal of southern cooking, and I’m hoping to continue the tradition of passing on recipes. Thank you so much for the recipe. It was terrific! I am hoping he saved a pic of the finished product just so I can post it!

    Reply

    • Natashas Kitchen
      November 27, 2023

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Nami
    November 23, 2023

    Just made this recipe using low calorie Shirataki noodles and it still tasted great! Thank you for the recipe! 🙂

    Reply

    • Natashas Kitchen
      November 23, 2023

      You’re welcome! I’m so happy you enjoyed it, Nami!

      Reply

  • Warren A Barnes
    November 12, 2023

    Great recipe. I followed the recipe except added sliced yellow onion. From the first bite, it tasted like the best Chinese takeout I can imagine.

    Reply

    • Natasha's Kitchen
      November 12, 2023

      Hello Warren, thanks for following the recipe exactly as written. Great to hear that you enjoyed it!

      Reply

  • Tricia
    October 25, 2023

    Absolutely delicious. I always use shrimp instead of chicken and the recipe comes out wonderful every time.

    Reply

    • Natasha's Kitchen
      October 25, 2023

      Great to hear that this works so well with shrimps too!

      Reply

  • Dana
    October 25, 2023

    Great recipe. We used this on spaghetti squash instead of the noodles and it was fantastic! Great low carb meal with this substitute. Only other change was I added mushrooms and used a bag of coleslaw mix. It was an easy weeknight dinner.

    Reply

    • Natasha's Kitchen
      October 25, 2023

      Sounds great! I’m glad that you enjoyed it.

      Reply

  • Marian Reichelt
    October 17, 2023

    What light sesame oil ( not toasted) do you use. I have not found any

    Reply

    • NatashasKitchen.com
      October 17, 2023

      Hi Mirian. Any brand will do. You often find them in the Asian aisle of the grocery store or at Asian markets. You could also order it from Amazon if you have trouble finding this where you live.

      Reply

  • Paulette Codipilly
    September 11, 2023

    Another great recipe from Natasha! I followed it pretty closely. Just added in some julienne cut red bell pepper with the carrot and some fresh bean sprouts at the very end. Kept the sauce the same as written. I used boneless skinless chicken thighs because they were on sale. And this recipe just came out great!! My family loved it and some were vying for the leftovers to take for lunch tomorrow! I was able to find cooked chow mein noodles in a refrigerated section of our grocery store. And they worked great. Although we have an extensive Asian section in our grocery store (in California) but the packets of dried chow mein noodles looked too thin, like top ramen noodles) so I bought the cooked noodles and the were the perfect thickness and texture! I served this with some potstickers from Trader Joe’s and some fresh pineapple. And offered Asian Chile paste and sriracha at the table for anyone who wanted more kick. I wish I could post a picture here of how good it looked! (I’m not on social media anymore so those aren’t options) but the recipe gets an A+ from this chef!! Thank you for sharing it!

    Reply

    • Natasha's Kitchen
      September 12, 2023

      Hi Paulette, thanks so much for sharing your experience trying out our recipe. I’m so glad that you loved it! Feel free to share some photos of your cooking creation on our Facebook page or group so others can see them too and become inspired!

      Reply

    • Kelly
      November 18, 2023

      Sounds awesome. This recipe does too. I will be also be adding bean sprouts and using toasted sesame oil and adding mushrooms, juilliene carrots , naptha cabbage green onions and using chicken thigh pieces.What I’m looking for is a really good chow mein sauce. I’m hoping this is it.

      Reply

  • Stewball
    September 9, 2023

    What are chow mein noodles? What do they look like. Sorry. It’s been some time since I cooked or shopped so I’m not sure if I can get them where I live.

    Reply

    • NatashasKitchen.com
      September 9, 2023

      Hi! Please refer to the images above in the blog post. You can see what mine looked like. You can find them in Asian markets or the Asian food aisle at the grocery store if you have this available.

      Reply

  • Janet Johnston
    September 5, 2023

    Made your Chow Mein recipe twice. It is a great one except the sugar i had to reduce. Way too sweet with a tablespoon of sugar. Thanks for the recipe!

    Reply

    • NatashasKitchen.com
      September 5, 2023

      Hi Janet! I’m glad you enjoyed the recipe. Thank you for the feedback.

      Reply

  • Gisele
    August 29, 2023

    I have made this recipe few times. The whole family loves it

    Reply

    • Natasha's Kitchen
      August 29, 2023

      Great to hear that, Gisele. Thanks a lot for sharing and for this review.

      Reply

  • Rose
    August 28, 2023

    Lovely recipe, only thing I would change is not add all the sauce over it as it slightly over powers every.

    Reply

    • NatashasKitchen.com
      August 28, 2023

      Thanks for shearing, Rose! I’m glad you enjoyed the recipe.

      Reply

  • Stacey
    August 28, 2023

    This Chow Mein recipe is delicious. I made it for dinner last night and my entire family loved it. I will definitely share this recipe with friends and will be making it again soon.

    Reply

    • NatashasKitchen.com
      August 28, 2023

      Hi Stacey! That’s wonderful to hear. Thank you for trying my recipe.

      Reply

  • Allan
    August 27, 2023

    Hello, do you have any alternatives to oyster sauce?
    My family is not a fan of the taste and I really want to try this recipe.

    Reply

    • Natasha's Kitchen
      August 28, 2023

      Hi Allan, the oyster sauce will give you the most authentic flavor, but most people would substitute oyster sauce with soy sauce (to taste) if the oyster sauce is left out. You can also mix equal parts of soy sauce and hoisin sauce to get that sweet and salty flavor you are looking for here. I hope this helps!

      Reply

      • Lorna
        August 29, 2023

        Thank you for questioning and responding. I have a shellfish allergy so I cannot use oyster sauce. But knowing what I can substitute it with is very helpful. Looks like a great recipe. Going to try it this evening!

        Reply

        • NatashasKitchen.com
          August 29, 2023

          I hope you love the recipe, Lorna!

          Reply

  • Nate
    August 25, 2023

    Pretty awesome. I’ve always assumed that cooking with oyster sauce would make it taste fishy. It doesn’t! Family loved it. Thanks!

    Reply

    • NatashasKitchen.com
      August 25, 2023

      Hi Nate! I’m glad you love this recipe. Thank you for the feedback.

      Reply

  • Gege
    August 22, 2023

    The sauce tasted great! I’m very happy with recipe. I made a well in center of pan and let the sauce cook a few minutes to cook the cornstarch in it and then I tossed everything together.

    Reply

    • NatashasKitchen.com
      August 22, 2023

      Thank you for sharing your experience with the recipe, Gege!

      Reply

  • Heather
    August 18, 2023

    Hello! This tastes wonderful! I’d like to add bean sprouts next time…do you suggest adding them with the garnish, or should I cook them along with the cabbage/carrots? I also added oyster mushrooms, red onion and red pepper. So good. A new staple for our family!

    Reply

    • NatashasKitchen.com
      August 18, 2023

      Hi Heather! You can add them towards the end. You don’t want to cook too long or they’ll get soggy.

      Reply

  • Kristy
    August 15, 2023

    Hi!
    My husband and I love this recipe and we like it even better with shrimp than chicken!
    I am making it for this upcoming weekend at the cottage and I wanted to make the sauce ahead of time at home to bring with me. Can I make it ahead of time? If so, how many days will it last?
    Thanks for all your recipes!
    Kristy 🙂

    Reply

    • NatashasKitchen.com
      August 15, 2023

      Hi Kristy! I haven’t tested it myself but I think you could since this dish reheats well. I’m glad you’re loving the recipes.

      Reply

  • Kathie OLaney
    August 9, 2023

    Just made this tonight for supper. It was very easy to prepare but I found that the sauce was a little sweet. Next time I made it, I will leave out the sugar.

    Reply

    • Natashas Kitchen
      August 9, 2023

      I’m so glad you enjoyed it, Kathie!

      Reply

  • Lisa G
    August 5, 2023

    Hi Natasha, do you have this recipe for the instant pot? I think it would be so much quicker. Just inquiring cuz you’re my go to place first for new recipes. Thank you!

    Reply

    • NatashasKitchen.com
      August 5, 2023

      Hi Lisa! I’m so glad you’re loving the recipe. I have not tested this recipe in an instant pot.

      Reply

  • Brenda
    August 4, 2023

    I added the a tablespoon of garlic Chili sauce to add a bit of kick to it and it was awesome my husband loves this recipe says it’s better than the restaurant

    Reply

    • NatashasKitchen.com
      August 4, 2023

      That’s awesome, Brenda! I’m so glad to hear that. Thank you for the feedback.

      Reply

  • susan legan
    August 3, 2023

    lovely recipe.. i make this one regular. better than any take away.. and so easy. Thank you

    Reply

    • Natasha's Kitchen
      August 3, 2023

      Thank you, we appreciate it!

      Reply

  • Tonnah
    August 2, 2023

    I wish you would make a video of this and how to make the chicken broth.

    Reply

    • NatashasKitchen.com
      August 2, 2023

      Thank you for the suggestion!

      Reply

      • Kat
        August 21, 2023

        I wanted to try making this but I haven’t been able to find light sesame oil. Do you think it’s ok if I use regular? Also is there any brand you recommend?

        Reply

        • Natasha's Kitchen
          August 22, 2023

          I always recommend using light sesame oil but as long as it’s not toasted. The sesame oil adds a nice authentic flavor profile, so you may miss that in the recipe with out it, but sesame seeds will be a nice addition.

          Reply

  • Bev
    August 2, 2023

    Flavour was great but unfortunately mine turned out quite mushy def want to try it again but may not make a large batch

    Reply

  • Susan Daley
    August 1, 2023

    Absolutely Amazing!!!!! I loved it and went exactly by your insructions!

    Reply

    • NatashasKitchen.com
      August 1, 2023

      That’s great, Susan! Thank you for sharing.

      Reply

  • Lori Sillari
    July 30, 2023

    Thank you Natasha for a wonderful recipe. This is a favorite in my house! Just wondering what can be done to flavor the chicken a bit. Should I put the cooked chicken in the sauce while the cabbage and carrots are cooking? Make another batch of the sauce to marinate the chicken beforehand? I don’t want to lose the balance of salty/sweet sauce or overpower the dish.

    Reply

    • NatashasKitchen.com
      July 31, 2023

      Hi Lori! I’m glad you love the recipe. You can add more seasoning to your preference if that helps but to flavor the chicken specifically, you may try marinating it beforehand.

      Reply

  • Loren Breland
    July 27, 2023

    I make your chicken chowmein often. I usually have to double it as it’s a favorite at our house. Thanks for your help we love your recipes

    Reply

    • Natasha's Kitchen
      July 27, 2023

      You;re welcome, Loren. I hope you’ll love all the recipes that you wil try from us.

      Reply

  • Tony
    July 20, 2023

    I hunted around online for a chow mein recipe, i am so glad i chose this recipe, it was fantastic. Bookmarked now for repeated use. I only had toasted sesame oil,i will stick with that for now.

    Reply

    • NatashasKitchen.com
      July 20, 2023

      Hi Tony! I’m glad you love the recipe!
      Toasted sesame oil has a much lower smoke point than standard sesame oil so it’s not recommended for frying or cooking with, but rather it’s used to drizzle on the finished food product. I hope that helps.

      Reply

  • Susan
    July 14, 2023

    I’ve made this many, many times and it is delicious! Sometime I substitute spaghetti for the Chinese noodles.

    Reply

    • NatashasKitchen.com
      July 14, 2023

      Hi Susan! I’m so glad you love the recipe. Thank you for the feedback.

      Reply

  • Megan
    July 13, 2023

    So yummy and easy! I added siracha, some minced ginger and salt and pepper to make it a bit spicier 🙂

    Reply

    • NatashasKitchen.com
      July 13, 2023

      That sounds great, Megan! So glad you loved the recipe.

      Reply

  • Jennifer
    July 10, 2023

    Has anyone tried adding egg? A lot of the lo mein and chow mein served at restaurants around me have egg in them. Just curious if they would be easy to add and taste good with this recipe?

    Reply

    • Sheri S.
      September 18, 2023

      Just curious, do you mean a fried egg or scrambled egg like in fried rice?

      Reply

  • Emily
    July 9, 2023

    Used a 14oz bag of the shredded green and red cabbage with the carrots! Worked perfect! Yum.

    Reply

    • NatashasKitchen.com
      July 9, 2023

      Thanks for sharing, Emily! I’m glad to hear that.

      Reply

  • Emily
    July 6, 2023

    This was absolutely delicious! Thank you so much for the recipe, will definitely make this again!

    Reply

    • Natasha's Kitchen
      July 7, 2023

      You’re welcome, I’m so glad you enjoyed it!

      Reply

  • Bonnie Popadynec
    June 20, 2023

    I made this and it was better than any Chinese restaurant I’ve ordered from. I make this alot and it is a huge hit with my family and friends

    Reply

    • NatashasKitchen.com
      June 20, 2023

      That’s great to hear, Bonnie! Thank you for sharing.

      Reply

  • Margaret Dushenko
    June 20, 2023

    This was a perfect dish to serve my husband and dad for Father’s Day! I made 1.5 of the sauce as was suggested in a review, and added broccoli and then bean sprouts at the end. My mom has asked me to send her the recipe!

    Reply

    • NatashasKitchen.com
      June 20, 2023

      I’m so glad it was enjoyed, Margaret!

      Reply

  • Saira D'souza
    June 9, 2023

    Super duper receipe!🥰💐🌸❣
    The dish came out great.! It’s one of my favorites now🥰
    Thank you very much!!

    Reply

    • NatashasKitchen.com
      June 9, 2023

      So glad to hear that, Saira! Thank you for the feedback.

      Reply

  • reema
    June 9, 2023

    Another NK hit in our family. Love this for dinner but also perfect for the kids’ school lunch in a thermos. So tasty! We make this when we have a bunch of veggies sitting in the fridge, add em all!

    Reply

    • Natashas Kitchen
      June 9, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Reema!

      Reply

  • Megan
    June 8, 2023

    First of all, I love your recipes! So, for me this came out pretty good. I followed the recipe exactly. My two suggestions are to add the carrots a few minutes before the cabbage and to reduce the sauce a bit. Other than that though I really enjoyed it. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      June 9, 2023

      Hi Megan, thank you for your suggestion and feedback. We’re glad to hear that you enjoyed our Chicken Chow Mein recipe!

      Reply

  • Juanita
    June 8, 2023

    My chow main, turned out very sticky and no one liked it! 🤔 What could I did wrong?

    Reply

    • Natasha's Kitchen
      June 8, 2023

      Hi Juanita, thank you for sharing your feedback. This is one of our more popular recipes and I am always happy to help troubleshoot. Did you make sure that you used the same proportion of sauce to noodles and chicken or the sauce can seem overpowering?

      Reply

  • Muriel Duhamel
    June 5, 2023

    I am deadly allergic to fish. What would you suggest I replace the oyster sauce with. I would love to make this, but cannot use the oyster sauce.
    Thank You
    Muriel

    Reply

    • Natashas Kitchen
      June 5, 2023

      Hi Muriel, the oyster sauce will give you the most authentic flavor, but most people would substitute oyster sauce with soy sauce (to taste) if the oyster sauce is left out. You can also mix equal parts of soy sauce and hoisin sauce to get that sweet and salty flavor you are looking for here. I hope this helps!

      Reply

    • Ross Brisbane
      July 3, 2023

      There is Vegetarian Substitute for Oyster Sauce. It is sold as Ayam Vegetarian Oyster Sauce 210ml https://ayam.com/
      I hope you get a simluar brand if in USA.

      Reply

  • Yinette
    June 4, 2023

    Maybe I skipped something important, but the sauce made the dish more gooey than used as a seasoning. All I could taste was sesame and oyster sauce. It overpowered the veggies and chicken.

    Reply

    • Natasha's Kitchen
      June 6, 2023

      Hi Yinette, thank you for sharing your feedback. This is one of our more popular recipes and I am always happy to help troubleshoot. Did you make sure to use light sesame oil and not toasted? Also, make sure to use the same proportion of sauce to noodles and chicken or the sauce can seem overpowering.

      Reply

  • Poppa John
    June 4, 2023

    I followed the recipe closely and was rewarded by Rave reviews from the family! The sauce really makes the dish, everyone said it needs to go into the rotation. Thanks for the recipe!

    Reply

    • NatashasKitchen.com
      June 4, 2023

      That’s awesome! I’m glad it was a hit and made it to the meal rotation!

      Reply

  • Gloria
    May 28, 2023

    Tasty but still salty. I even used low sodium soy sauce. Need to figure out how to make it without it being dally. Otherwise, it was very tasty.

    Reply

    • Natasha's Kitchen
      May 29, 2023

      I’m sorry it didn’t turn out the way you hoped. Did you possibly use regular soy sauce instead of low sodium?

      Reply

    • Palm Beach Mimi
      June 9, 2023

      Yep, very salty. I’m an experienced cook and followed the recipe exactly, low-sodium SS and everything. When I was making the sauce I was thinking “6 tablespoons of oyster sauce and 3 tablespoons of soy sauce on top of a half-cup of chicken broth spells s-a-l-t-y.” Next time I will take your suggestion and use half hoisin and half soy sauce. Nnd maybe cut back of the broth a bit nd throw a tablespoon two of OJ
      Other than that a good, easy recipe.

      Reply

      • Ross Brisbane
        July 3, 2023

        Use a low salt powdered chicken stock – keep your teaspoons to the minimum. I used Vegetarian Oyster Sauce as well. Turned out really nice. Rest ingredients as pure recipe except I added frozen baby peas for a bit more greenness and background to flavour.

        Reply

  • Hayley Glauser
    May 27, 2023

    I will make this over and over. It was easy and super delicious. Absolutely excellent recipe.

    Reply

    • NatashasKitchen.com
      May 28, 2023

      I’m so glad you loved it! Thank you for the wonderful feedback.

      Reply

  • Candace Jonah
    May 27, 2023

    AMAZING!!! I was craving noodles and this dish hit the spot! 10/10! And it was super easy!

    Reply

    • NatashasKitchen.com
      May 27, 2023

      So glad you loved it, Candace! Thank you for the feedback.

      Reply

    • NatashasKitchen.com
      May 27, 2023

      I’m so glad you loved it. Thank you!

      Reply

  • Karen
    May 27, 2023

    This is an excellent recipe, quick and easy to prepare. This is going to be a staple from now on.
    Only 1 thought though, the vegetarian option of tofu as a chicken sub, is good, but the oyster sauce isn’t vegetarian.

    Reply

    • NatashasKitchen.com
      May 28, 2023

      Hi Karen! Thank you for the feedback. I’m glad you loved this recipe. The oyster sauce will give you the most authentic flavor, but most people would substitute oyster sauce with soy sauce (to taste) if the oyster sauce is left out. You can also mix equal parts of soy sauce and hoisin sauce to get that sweet and salty flavor you are looking for here. I believe they make a vegan version of an oyster sauce as a substitute as well.

      Reply

  • Maria
    May 26, 2023

    I made this last night and added sriracha and it was delicious!!

    Reply

    • NatashasKitchen.com
      May 26, 2023

      Thank you for sharing, Maria! I’m so glad you loved the recipe.

      Reply

  • Taluja Hayes
    May 23, 2023

    Hello Natasha, I haven’t made this recipe before, but I plan to, I just have trust issues when it comes to Corn starch, so do you have any substitutes for it?

    Reply

    • NatashasKitchen.com
      May 24, 2023

      Hi Taluja! I haven’t tested a substitute but I assume it would work to use something else like flour, arrowroot powder, potato starch, etc. to thicken the sauce. You can research online to see what a good substitute ratio would be.

      Reply

  • Rachelle
    May 21, 2023

    Soo good!
    I used 2 cups of coleslaw and fake soy sause and it was delicious. Something everyone in my family could enjoy.

    Reply

    • Natasha's Kitchen
      May 21, 2023

      Great to hear that your family enjoyed this a ot too!

      Reply

  • Pammy
    May 13, 2023

    Love this recipe with the exception: reduced the noodles to 6 oz. Your notes said:
    Note: When using cooked Chow Mein Noodles, it should measure to about 1lb. Well, if you use 12 oz of the chow main noodles it weighs 2.2 lbs. Should your recipe with the link to the noodles say 6 oz or am I missing something?

    Reply

    • Natasha
      May 15, 2023

      Hi Pammy, on these packages, each is 6 oz or 170 grams which is 1/3 of a pound. I would use 2 packages which equals 12 oz or about 3/4 of a lb.

      Reply

      • Pammy
        May 22, 2023

        I cooked up a (2) 6 oz pkg of the chow mein noodles you have linked (which would be 12 oz) and the cooked weight is over 2 lbs. I’m really missing something. Please help

        Reply

        • Natasha
          May 22, 2023

          Hi Pammy, the recipe calls for 12 oz of uncooked noodles. The cooked weight will be higher. Make sure to rinse the noodles with cold water to stop the cooking process so they don’t get too mushy (this also helps prevent too much sauce absorption which can lead to dry noodles).

          Reply

  • Odete
    April 20, 2023

    Hello Natasha
    Your Food is Wonderful.
    I would like some of your good advice please…
    You say that the Bolognaise minced beef needs to simmer for 2 hours to become tender…
    How much time for minced chicken?
    Thank You

    Reply

    • Natasha's Kitchen
      April 20, 2023

      Thanks, Odete. I haven’t tested it yet to advise of the exact timing but feel free to do an experiment. It will definitely be faster to cook minced chicken.

      Reply

  • Louisa
    April 17, 2023

    To be honest, I don’t see myself making this again. It had too much of a sesame flavor that overpowered everything else. I’m not sure how I feel about the oyster sauce either. If the dish wasn’t call chicken chow mein, I might like it better because I kept thinking this doesn’t taste like chicken chow mein. I am still open to trying other dishes from the site though, thanks for sharing.

    Reply

    • Natasha
      April 18, 2023

      Hi Louisa, thank you for sharing your feedback. This is one of our more popular recipes and I am always happy to help troubleshoot. Did you make sure to use light sesame oil and not toasted? Also, make sure to use the same proportion of sauce to noodles and chicken or the sauce can seem overpowering.

      Reply

  • Dorthea
    April 7, 2023

    I added some other ingredients to the dish like red and green peppers,yellow onions,cooking sherry,oyster sauce,broccolli,and substituted linguine noodles for chow mein noodles,and added sliced pork. It was really good.

    Reply

    • NatashasKitchen.com
      April 7, 2023

      Sounds amazing, Dorthea! Thank you for the feedback. 🙂

      Reply

    • Sharon
      May 21, 2023

      Love this recipe, but I have to omit the oyster sauce due to shellfish allergy.
      Is there a substitute?

      Reply

      • Natasha's Kitchen
        May 21, 2023

        Hi Sharon, the oyster sauce will give you the most authentic flavor, but most people would substitute oyster sauce with soy sauce, so I would suggest adding soy sauce to taste. It will taste better if you mix equal parts of soy sauce and hoisin sauce to get that sweet and salty flavor you are looking for here.

        Reply

  • Christine Heaps
    April 6, 2023

    Made this tonight. It was so good and so easy. I doubled the recipe for my family and added broccoli, mushrooms and peppers along with the cabbage and carrots. Yum 😋 will definitely be making this again

    Reply

    • Natasha's Kitchen
      April 6, 2023

      Hey Christine, thank you for your great comments and feedback. We’re happy that you loved this recipe!

      Reply

  • Paula
    April 4, 2023

    Great, easy recipe . The sauce was just a little too sweet, but the instructions were so easy to follow .
    I will look for more of your recipes .

    Reply

    • NatashasKitchen.com
      April 4, 2023

      Thank you, Paula! I hope you find many more recipes to enjoy here.

      Reply

  • Malinda
    March 27, 2023

    This is an amazing recipe but also thank you for just getting right to the recipe. This is the first time I’ve clicked on someone’s that isn’t three pages of a diary entry before the actual meal. Thanks!

    Reply

    • Natasha's Kitchen
      March 27, 2023

      You’re welcome! Thanks for appreciating that too.

      Reply

  • Catherine
    March 27, 2023

    Love your recipes and cannot wait to get your cookbook, but this was way too salty for us. I dislike when people give reviews and list off what they substituted. I followed this recipe to a T, and I’m sad to say that this is our 1st time we didn’t gobble it all up.

    Reply

    • Natasha
      March 27, 2023

      Hi Catherine, I’m sorry it didn’t turn out the way you hoped. Did you possibly use regular soy sauce instead of low sodium?

      Reply

  • Eileen
    March 27, 2023

    Made this for dinner tonight. Absolutely wonderful. Followed the recipe as written like I always do. Then after I make it once I will tweek if needed. This recipe needs NO tweeking.

    Reply

    • NatashasKitchen.com
      March 27, 2023

      So glad you loved it, Eileen! Thank you for sharing.

      Reply

  • Heather
    March 25, 2023

    Sauce is way too strong and thick. Neither my husband or I liked it and he likes everything.

    Reply

    • Natasha
      March 27, 2023

      Hi Heather, I don’t recall reading that feedback and this has been a very popular recipe – did you possibly make any substitutions or changes to the sauce ingredients? I’d love to help you troubleshoot this.

      Reply

  • Lois Luckovich
    March 23, 2023

    Marvelous! I’m a big fan of snow peas and added a handful while cooking the carrots

    Reply

    • NatashasKitchen.com
      March 23, 2023

      Sounds delicious, Lois! 🙂

      Reply

  • Marcy
    March 21, 2023

    I have made this chow neon recipe several times and everyone raves about how delicious it is! God bless you for posting this easy, yummy recipe! ♥️

    Reply

    • NatashasKitchen.com
      March 21, 2023

      Hi Marcy! I’m so glad you love it, thank you!

      Reply

  • Barbara
    March 20, 2023

    I really enjoyed this dish. I love stir fry food. I thought it was a little bit salty so next time I will use salt free broth.

    Reply

    • NatashasKitchen.com
      March 21, 2023

      Hi. Barbara! I’m glad you enjoyed the recipe. Thank you for the feedback. 🙂

      Reply

  • Patty
    March 19, 2023

    Hello, recipe looks delish. How well does this dish reheat? Thank you.

    Reply

    • Natasha's Kitchen
      March 19, 2023

      Hi Patty. Yes, you can make this ahead and reheat it. The noodles will absorb some of the moisture from the sauce, if they are dry, you can add more as needed.

      Reply

  • A Britton
    March 17, 2023

    Can I make and then put in crockpot to keep warm? I am having 12 people over so I need to triple recipe and I hate it not being ready when guest arrive.

    Reply

    • Natashas Kitchen
      March 17, 2023

      Hi A! I haven’t tried that, but I imagine it may work to keep it warm, I wouldn’t keep it on heat for an extended amount of time though.

      Reply

  • BB
    March 16, 2023

    Delicious! I used tofu and added more veggies. Swapped veggie broth for chicken broth.. so good!! Thanks!

    Reply

    • Natasha's Kitchen
      March 16, 2023

      Sounds good, I’m glad you loved it!

      Reply

  • Chealsae
    March 13, 2023

    Hi Natasha. Do you season the chicken at all? I didn’t see it in your instructions. I want to make this tonight because it looks delicious. Thanks

    Reply

    • NatashasKitchen.com
      March 13, 2023

      Hi Chealsae! The sauce has plenty of flavor and saltiness so there is no need for additional seasoning on the chicken. 🙂

      Reply

  • Melody
    March 13, 2023

    This was really good. I did make some changes in that I used coleslaw mix instead of chopping up the cabbage and carrots. This made so much that next time I will cut the recipe in half, but I won’t cut the cabbage in half. I found this to be a little bit noodle heavy, and wanted more of the veggie.

    Reply

    • NatashasKitchen.com
      March 13, 2023

      Hi Melody! I’m glad you liked the recipe. Thank you for sharing.

      Reply

  • Virginia McNamara
    March 13, 2023

    Show me the recipe. How much is a serving? It doesn’t say on the nutritional value facts. I have high blood pressure so I have to watch my sodium.

    Reply

    • Natashas Kitchen
      March 13, 2023

      Hi Virgina, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” This recipe serves 8. Hope that helps!

      Reply

  • Emily O.
    March 12, 2023

    Loved this recipe!!!! American white girl that loves Asian and Asian fusion cuisine. I did your recipe near exact but with thighs instead of breasts as that’s what I had. Have you tried this recipe with velvetting the chicken first? Where you marinade in a cornstarch mixture first. Just curious as is took my Kung Poa to the next level. Love your recipes – looking forward to the cookbook!!!

    Reply

    • Natasha's Kitchen
      March 13, 2023

      Hi Emily, that’s lovely feedback! Thanks a lot for sharing your experience trying this recipe, so glad you enjoyed it!

      Reply

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