I love this recipe because it’s fast, full of flavor, and so satisfying. Everything cooks in one pan, which means less washing up and more time to relax. The sauce is rich, glossy, and coats every strand of noodle perfectly. I can also adapt it easily by switching up the vegetables or using whatever protein I have on hand. It’s one of those dishes that always tastes fresh and delicious, no matter how many times I make it.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the sauce: 2 tbsp Cornflour, See notes 1 tbsp Soft dark brown sugar 2 Garlic cloves, Crushed 4 tbsp Dark soy sauce 4 tbsp Oyster sauce 300 ml (1.25 cups) Chicken stock, A cube is fine
For the stir fry: 1 tbsp Sunflower oil 650 g (1.4 lb) Chicken breast (approx x4), Cut into strips 2 tsp Chinese 5 spice 600 g (1.3 lb) Stir fry veg bag 250 g (9 oz) Dry noodles 4 Spring onions, Finely chopped (optional)
Directions
I start by making the sauce. I put the cornflour in a small bowl and add the sugar, garlic, and a little soy sauce to form a smooth paste. Then I mix in the rest of the soy sauce, oyster sauce, and chicken stock, whisking until smooth. I set it aside while I prepare everything else.
Next, I place the noodles in a bowl and pour boiling water over them. I cover the bowl with a plate and let the noodles soak while I cook the stir fry.
In a large frying pan or wok, I heat the sunflower oil and add the chicken along with the Chinese 5 spice. I stir fry it for about 6–7 minutes, until it’s almost cooked through. I then give the noodles a quick stir with a fork to make sure they’re softening evenly.
I add the stir fry vegetables to the pan with the chicken and cook for another 4–5 minutes until they’re just tender. Once the noodles are ready, I drain them and set them aside. Then I pour the sauce into the pan with the chicken and vegetables, stirring for about 3–4 minutes until it thickens and coats everything beautifully. Finally, I add the noodles and toss everything together until evenly mixed. I garnish with finely chopped spring onions before serving.
Servings and Timing
This recipe serves 4 people and takes a total of 25 minutes — 5 minutes of prep time and 20 minutes of cooking.
Variations
I like to switch things up by using different proteins such as prawns, or beef instead of chicken. For a vegetarian version, I swap the chicken for tofu or a plant-based protein and use vegetable stock. Sometimes I make it extra spicy with a drizzle of chili oil or a sprinkle of red chili flakes. If I’m out of stir fry mix, I slice my own vegetables — carrots, peppers, cabbage, and bean sprouts are my go-to choices. I also love adding a squeeze of lime or a handful of cashews for an extra layer of flavor.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I toss the chow mein in a hot frying pan or wok for a few minutes until warmed through, adding a splash of water or soy sauce if needed to loosen the noodles. It can also be reheated in the microwave for about 2 minutes, stirring halfway to heat evenly.
FAQs
Can I make this gluten-free?
Yes, I can use gluten-free noodles and tamari-style soy sauce along with a gluten-free oyster sauce.
Can I prepare the ingredients ahead of time?
Definitely. I like to slice the chicken, chop the vegetables, and mix the sauce earlier in the day so everything is ready to cook later.
Can I use pre-cooked noodles instead of dry ones?
Yes, pre-cooked noodles work fine — I just skip the soaking step and add them straight to the pan.
What vegetables work best?
I like to use a mix of carrots, peppers, cabbage, and bean sprouts, but any quick-cooking veg will work.
How do I stop the noodles from sticking together?
I toss them with a little oil after draining to keep them separate.
Can I make it spicy?
Yes, I often add chili flakes, sriracha, or a spoonful of chili paste for extra heat.
Can I use chicken thighs instead of breast?
Absolutely — thighs stay juicy and flavorful, though they may take a few extra minutes to cook.
What can I use instead of oyster sauce?
If I don’t have oyster sauce, I use hoisin sauce or a mix of soy sauce and a touch of sugar.
Can I double the recipe?
Yes, I can easily double it, but I cook in batches so the ingredients stir fry properly instead of steaming.
How do I keep the noodles from getting mushy?
I make sure not to over-soak or overcook them — they should be just tender before being added to the pan.
Conclusion
This Chicken Chow Mein is one of my ultimate quick meals — fast, flavorful, and perfect for satisfying those takeaway cravings at home. I love how it’s packed with tender chicken, crisp veggies, and a glossy sauce that ties everything together. Whether I’m cooking for the family or meal-prepping for the week, this easy one-pan dish never disappoints.
This Chicken Chow Mein is a quick and flavorful stir fry made with tender chicken, crisp vegetables, and noodles tossed in a rich, savory sauce. Ready in just 25 minutes, it’s the perfect homemade alternative to takeaway and a satisfying one-pan dinner for busy weeknights.
Ingredients
For the sauce:
2 tbsp cornflour
1 tbsp soft dark brown sugar
2 garlic cloves, crushed
4 tbsp dark soy sauce
4 tbsp oyster sauce
300 ml (1.25 cups) chicken stock
For the stir fry:
1 tbsp sunflower oil
650 g (1.4 lb) chicken breast, cut into strips
2 tsp Chinese 5 spice
600 g (1.3 lb) stir fry vegetable mix
250 g (9 oz) dry noodles
4 spring onions, finely chopped (optional)
Instructions
In a small bowl, combine cornflour, brown sugar, crushed garlic, and a little soy sauce to form a paste. Add the remaining soy sauce, oyster sauce, and chicken stock, whisking until smooth. Set aside.
Place the dry noodles in a large bowl and cover with boiling water. Cover with a plate and let them soak while preparing the stir fry.
Heat sunflower oil in a large frying pan or wok over medium-high heat. Add chicken and Chinese 5 spice, then stir fry for 6–7 minutes until nearly cooked through.
Add the stir fry vegetables and cook for another 4–5 minutes until tender-crisp.
Drain the soaked noodles and set aside.
Pour the prepared sauce into the pan with the chicken and vegetables. Stir for 3–4 minutes until the sauce thickens and coats everything.
Add the noodles and toss everything together until evenly mixed and heated through.
Garnish with finely chopped spring onions and serve immediately.
Notes
Use chicken thighs for a juicier result or swap for prawns, beef, or tofu for variation.
Make it spicy by adding chili oil, sriracha, or red chili flakes.
For a vegetarian version, use vegetable stock and omit the chicken or replace it with tofu.
To prevent noodles from sticking, toss them with a drizzle of oil after draining.
Leftovers can be stored in the fridge for up to 2 days and reheated in a wok with a splash of water.
