30-Minute Chicken Chow Mein

30-Minute Chicken Chow Mein Recipe - this chow mein is better than takeout!

5 from 2 reviews


  • 8 ounces (225g) chow mein noodles
  • 2 tablespoons canola oil, divided
  • 8 ounces (225g) chicken breast, chopped into 1-inch chunks
  • pinch of salt
  • 1/2 medium yellow onion, thinly sliced
  • 1/2 large red pepper, thinly sliced
  • 1 large carrot, julienned
  • 3 cups sliced green cabbage
  • 2 stalks of scallions/green onion/spring onion, sliced


  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper (optional)


  1. Cook the noodles: In a pot, bring about 6 cups of water to boil. Add the chow mein and cook them according to the package instructions. I cooked mine for about 5 minutes. Drain the water and rinse the noodles under cold water.
  2. Cook the chicken: Heat a wok or large sauté pan over high heat. Swirl in 1 tablespoon of canola oil. Sauté the chicken pieces for about 5 minutes, until they are nearly cooked. Season with a tiny pinch of salt, and turn off the heat. Transfer the chicken to a dish and wipe off the wok.
  3. Cook the vegetables: Get the wok on high heat again and add the remaining tablespoon of oil. Add the onions and cook them for a minute. Next, add the sliced pepper, carrots, and cabbage and cook them for 2 minutes.
  4. Combine remaining ingredients: Get the chicken back to the wok and sauté with the vegetables for another minute.* Finally, add the noodles and the sauce, and toss everything together. Taste the noodles and adjust the seasoning to your liking. Serve immediately.


NUTRITION INFORMATION: Amount per serving: Calories: 480, Total Fat 20.5g, Saturated Fat: 2.5g, Cholesterol: 41mg, Sodium: 1169mg, Total Carbohydrate: 53.2g, Dietary Fiber: 5.2g, Sugar: 8.2g, Protein 19.5g

*The cooked chicken will release more juices as it rests. When you add the chicken back to the wok, leave out the juice.

Mama Lin typically adds a bit of five-spice powder for more flavor. You can add a 1/2 teaspoon of it to the sauce if you want to give it a go.

The original recipe used gai lan (Chinese broccoli) instead of cabbage. Because the stalks are quite thick, you need to cook the vegetables a little longer, about another minute or so.