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Chicken Chow Mein
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4.73 from 11 votes

Chicken Chow Mein {Just Like Takeout!}

This Chicken Chow Mein tastes just like takeout, and comes together in one skillet in 30 minutes! The easy sauce is made with pantry staples.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Servings: 6 servings
Calories: 449kcal


  • 2 chicken breasts, diced
  • Salt & pepper, to taste
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1 cup mushrooms, cut in half
  • 1 carrot, julienned
  • 1 yellow onion, sliced
  • 1 cup green cabbage, sliced
  • 1 (454g) package chow mein noodles
  • 1/3 cup chicken broth
  • 1 bunch green onions, sliced
  • Sesame seeds, for garnish

Chow mein sauce

  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 4 cloves garlic, minced
  • 1 tbsp sesame oil


  • In a large bowl, season chicken with salt & pepper, then toss with cornstarch. Meanwhile, mix the chow mein sauce ingredients in a small bowl and set aside.
  • Heat oil in a large skillet or wok over med-high heat. Add carrots and mushrooms to skillet, cooking for 5 minutes until carrots soften and mushrooms release juices. Add chicken and saute for another 5 minutes until browned, stirring often.
  • Add onion, green cabbage and chow mein noodles to the skillet, sauteeing another 2-3 minutes, then add broth and chow mein sauce, cooking for 2-3 more minutes until sauce thickens.
  • Stir in green onions and remove from heat. Serve garnished with sesame seeds (optional), and enjoy!



Make this dish vegetarian using tofu and vegetable broth.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave, a wok or a skillet.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.


Calories: 449kcal | Carbohydrates: 64g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1123mg | Potassium: 449mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1772IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 3mg