12 Delicious Chicken Chow Mein Recipes

Zesty, flavorful, and utterly satisfying, chicken chow mein is the perfect dish to spice up your weeknight dinner routine. Whether you’re craving something quick, comforting, or packed with fresh veggies, our roundup of 12 delicious recipes has got you covered. Dive in to discover your next favorite meal that promises to bring both ease and excitement to your table!

Classic Chicken Chow Mein

Craving a dish that’s as fun to make as it is to devour? Our Classic Chicken Chow Mein is here to save your dinner routine with its irresistible mix of crispy noodles, tender chicken, and vibrant veggies—all tossed in a sauce that’s the perfect balance of savory and sweet.

Ingredients

• 8 oz boneless, skinless chicken breasts, thinly sliced (freeze for 15 minutes for easier slicing)
• 2 tbsp soy sauce (low sodium works great too)
• 1 tbsp oyster sauce (or hoisin for a sweeter twist)
• 1 tsp sesame oil (toasted adds extra flavor)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 cloves garlic, minced (more if you’re a garlic lover)
• 1 cup shredded cabbage (coleslaw mix is a handy shortcut)
• 1/2 cup shredded carrots (buy pre-shredded to save time)
• 8 oz chow mein noodles, cooked according to package (al dente is key)
• 2 green onions, sliced (for that fresh crunch)

Instructions

1. In a bowl, marinate the chicken with soy sauce and oyster sauce for 10 minutes. Tip: This is the perfect time to prep your veggies!
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp vegetable oil. Sauté garlic for 30 seconds until fragrant—don’t let it burn!
4. Add cabbage and carrots, stir-frying for 2-3 minutes until slightly softened but still crunchy. Tip: High heat is your friend here for that perfect stir-fry texture.
5. Return the chicken to the skillet. Add the cooked noodles and sesame oil, tossing everything together for another 2 minutes. Tip: Use tongs for easy mixing and to keep the noodles intact.
6. Garnish with green onions and serve immediately. Who knew takeout could be this easy to whip up at home? The noodles should be springy, the chicken juicy, and the veggies crisp—dive in before it disappears!

Spicy Szechuan Chicken Chow Mein

Zesty and zippy, this Spicy Szechuan Chicken Chow Mein is your ticket to flavor town without leaving your kitchen. Perfect for those nights when you’re craving something with a kick but your takeout menu is looking a little too familiar.

Ingredients

• 8 oz chow mein noodles (or any thin noodles you love)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 lb chicken breast, thinly sliced (thighs work too for more flavor)
• 2 tbsp Szechuan sauce (adjust to taste, this stuff is fiery!)
• 1 cup bell peppers, sliced (rainbow colors for the win)
• 1/2 cup carrots, julienned (matchstick style for crunch)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp ginger, grated (fresh is best, but powdered in a pinch)
• 1/4 cup green onions, chopped (for that fresh finish)

Instructions

1. Bring a large pot of water to a boil and cook the chow mein noodles according to package instructions, usually about 3-4 minutes. Drain and set aside.
2. Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the chicken slices and stir-fry until no longer pink, about 4-5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
4. Push the chicken to one side, add the remaining oil, then toss in the bell peppers and carrots. Stir-fry for 2 minutes until slightly softened.
5. Mix in the garlic and ginger, stirring constantly for 30 seconds until fragrant. Tip: Keep the ingredients moving to prevent burning.
6. Return the chicken to the center, add the Szechuan sauce, and toss everything together until well coated, about 1 minute.
7. Add the cooked noodles to the wok, using tongs to gently combine everything. Heat through for another minute. Tip: A splash of water can help loosen the noodles if they stick.
8. Garnish with green onions and serve immediately. Lively and loaded with heat, this dish pairs perfectly with a cold beer or a crisp white wine to tame the spice. The noodles should be slick with sauce, the veggies crisp-tender, and the chicken juicy—no bland bites here!

Vegetable Loaded Chicken Chow Mein

Now, let’s dive into a dish that’s as fun to make as it is to eat, turning your kitchen into the hottest spot in town—no reservation required. This Vegetable Loaded Chicken Chow Mein is your ticket to flavor town, packed with crunch, color, and everything nice.

Ingredients

• 2 cups cooked chicken, shredded (leftovers work wonders here)
• 3 cups chow mein noodles (or any thin noodles you love)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup bell peppers, sliced (rainbow colors for the win)
• 1 cup carrots, julienned (for that perfect crunch)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp soy sauce (low sodium if you’re watching the salt)
• 1 tsp sesame oil (for that nutty, toasty flavor)
• 1/2 tsp red pepper flakes (adjust to taste, spice lovers)

Instructions

1. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the bell peppers and carrots, stir-frying for 3-4 minutes until they start to soften but still retain some crunch.
3. Toss in the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant—don’t let the garlic burn!
4. Push the veggies to one side of the wok, add the shredded chicken to the other side, and let it heat through for about 2 minutes.
5. Mix everything together, then add the cooked chow mein noodles, soy sauce, and sesame oil. Toss well to combine and heat through for another 2 minutes.
6. Serve immediately, garnished with extra red pepper flakes if you’re feeling bold.

Zesty, vibrant, and utterly satisfying, this chow mein is a textural dream with its crisp veggies and tender noodles. Try serving it in a hollowed-out pineapple for an Instagram-worthy presentation that screams summer vibes.

Crispy Chicken Chow Mein

Buckle up, buttercups, because we’re about to dive into a dish that’s crunchier than your aunt’s commentary at Thanksgiving—Crispy Chicken Chow Mein. This isn’t just any noodle dish; it’s a crispy, savory masterpiece that’ll have you forgetting all about that takeout menu.

Ingredients

• 2 cups shredded chicken (leftover rotisserie works wonders)
• 8 oz chow mein noodles (or any Asian-style noodles, really)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup sliced bell peppers (rainbow colors for the ‘gram)
• 1/2 cup sliced carrots (matchstick cut for elegance)
• 3 cloves garlic, minced (because more is more)
• 2 tbsp soy sauce (low sodium if you’re watching it)
• 1 tbsp oyster sauce (the secret umami bomb)
• 1 tsp sesame oil (for that nutty finish)
• 1/2 tsp sugar (just a kiss of sweetness)
• Green onions for garnish (because we eat with our eyes first)

Instructions

1. Boil the chow mein noodles according to package instructions, then drain and set aside. Tip: Rinse under cold water to stop cooking and prevent sticking.
2. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shredded chicken and stir-fry for 2 minutes until slightly crispy. Tip: Don’t overcrowd the pan to ensure crispiness.
4. Toss in the bell peppers and carrots, stir-frying for another 3 minutes until veggies are just tender.
5. Push everything to the side, add minced garlic to the center, and sauté for 30 seconds until fragrant. Tip: Garlic burns fast, so keep it moving.
6. Add the cooked noodles, soy sauce, oyster sauce, sesame oil, and sugar. Toss everything together for 2 minutes until well combined and heated through.
7. Garnish with sliced green onions before serving.

Serve this Crispy Chicken Chow Mein piping hot, and listen for the symphony of crunches with every bite. The noodles are perfectly chewy, the chicken is irresistibly crispy, and the veggies add just the right amount of snap. For an extra kick, drizzle with sriracha or sprinkle with crushed peanuts for texture.

Healthy Whole Wheat Chicken Chow Mein

Oh, the joys of finding a dish that’s both a crowd-pleaser and a sneaky way to get your veggies in! Our Healthy Whole Wheat Chicken Chow Mein is here to save your weeknight dinners with its perfect blend of crunch, zest, and wholesomeness.

Ingredients

• 2 cups whole wheat spaghetti (or any whole grain noodle for extra fiber)
• 1 tbsp olive oil (or any neutral oil, but olive adds a nice flavor)
• 1 lb chicken breast, thinly sliced (freeze for 15 minutes for easier slicing)
• 2 cups mixed bell peppers, julienned (rainbow colors make it pop!)
• 1 cup carrots, julienned (pre-cut saves time)
• 3 cloves garlic, minced (more if you’re a garlic fiend)
• 2 tbsp low-sodium soy sauce (adjust to taste)
• 1 tbsp honey (for that sweet balance)
• 1 tsp ginger, grated (fresh is best, but powdered works in a pinch)
• 1/2 tsp red pepper flakes (because life needs a little spice)
• 2 green onions, sliced (for that fresh finish)

Instructions

1. Bring a large pot of salted water to a boil. Add whole wheat spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside. Tip: Save a cup of pasta water to adjust sauce consistency later.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken slices and cook until no longer pink, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, add bell peppers and carrots. Stir-fry for 3-4 minutes until slightly softened but still crunchy. Tip: High heat is key for that perfect stir-fry texture.
4. Add garlic, ginger, and red pepper flakes to the veggies. Cook for 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
5. Return chicken to the skillet. Add cooked spaghetti, soy sauce, and honey. Toss everything together until well combined. If the mixture seems dry, add a splash of the reserved pasta water.
6. Garnish with sliced green onions and serve hot. Got leftovers? This dish tastes even better the next day as the flavors meld together beautifully.

Great textures and flavors await in every bite of this chow mein—crisp veggies, tender chicken, and noodles with just the right chew. Serve it up in a big bowl for a family-style meal that’ll have everyone reaching for seconds.

Quick and Easy Chicken Chow Mein

Who knew that whipping up a storm in the kitchen could be as fun as scrolling through your favorite food blog? Today, we’re diving into a dish that’s quicker than your last online shopping spree and twice as satisfying—perfect for those nights when takeout just won’t cut it.

Ingredients

• 8 oz chicken breast, thinly sliced (freeze for 15 mins for easier slicing)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 cups chow mein noodles (look for the fresh kind in the refrigerated section)
• 1 cup bell peppers, thinly sliced (rainbow colors for the win)
• 1/2 cup carrots, julienned (buy pre-cut to save time)
• 2 cloves garlic, minced (because fresh is best)
• 1 tbsp soy sauce (low sodium if you’re watching salt)
• 1 tsp sesame oil (a little goes a long way)
• 1/2 tsp ginger, grated (keep some in the freezer for emergencies)
• 1/4 cup green onions, chopped (for that Instagram-worthy garnish)

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken slices and cook until no longer pink, about 3-4 minutes, stirring occasionally. Tip: Don’t overcrowd the pan to get a nice sear.
3. Remove chicken and set aside. In the same pan, add the remaining 1 tbsp oil.
4. Toss in the bell peppers and carrots, stir-frying for 2 minutes until slightly softened but still crunchy. Tip: High heat is key for that perfect stir-fry texture.
5. Add the garlic and ginger, cooking for 30 seconds until fragrant—don’t let it burn!
6. Return the chicken to the pan along with the chow mein noodles, soy sauce, and sesame oil. Toss everything together for 2 minutes until well combined and heated through. Tip: Use tongs for easier mixing.
7. Garnish with green onions and serve immediately. Perfect for when you need a quick fix that doesn’t skimp on flavor or fun!

Packed with crisp veggies and tender chicken, this chow mein is a texture lover’s dream. Serve it straight from the wok for that authentic flair, or pack it up for a lunch that’ll make your coworkers jealous.

Homestyle Chicken Chow Mein

Mmm, who doesn’t love a dish that’s as fun to say as it is to eat? Homestyle Chicken Chow Mein is your ticket to a flavor-packed adventure, with tender chicken, crisp veggies, and noodles that’ll have you twirling your fork like a carnival ride.

Ingredients

• 8 oz chow mein noodles (or spaghetti in a pinch)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 lb boneless, skinless chicken breasts, thinly sliced (freeze for 15 mins for easier slicing)
• 2 cups mixed bell peppers, thinly sliced (rainbow colors for the win)
• 1 cup carrots, julienned (buy pre-cut to save time)
• 3 cloves garlic, minced (more if you’re garlic-obsessed)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp oyster sauce (secret umami bomb)
• 1 tsp sesame oil (a little goes a long way)
• 1/2 cup chicken broth (or water in a pinch)
• 2 green onions, sliced (for that fresh crunch)

Instructions

1. Boil noodles according to package instructions until al dente, about 4-5 minutes. Drain and toss with a drizzle of oil to prevent sticking.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add chicken in a single layer; cook undisturbed for 2 minutes to get a nice sear, then stir-fry until no longer pink, about 3 more minutes. Tip: Overcrowding the pan steams the chicken—cook in batches if needed.
4. Push chicken to one side, add remaining 1 tbsp oil, then toss in bell peppers and carrots. Stir-fry for 2 minutes until slightly softened but still crisp.
5. Add garlic, stir for 30 seconds until fragrant—don’t let it burn!
6. Pour in soy sauce, oyster sauce, sesame oil, and chicken broth. Toss everything together, scraping up any browned bits for extra flavor.
7. Add cooked noodles and green onions; toss to coat evenly and heat through, about 2 minutes. Tip: Use tongs for easier mixing.

Unbelievably satisfying, this chow mein boasts a perfect harmony of textures—chewy noodles, crunchy veggies, and succulent chicken. Serve it straight from the wok for that authentic ‘I just ordered takeout’ vibe, or pack it for lunch and watch your coworkers turn green with envy.

Garlic Butter Chicken Chow Mein

Craving a dish that’s as fun to make as it is to devour? Our Garlic Butter Chicken Chow Mein is here to save your dinner from the mundane, with flavors so bold they’ll have your taste buds doing a happy dance.

Ingredients

• 2 cups chow mein noodles (or any Asian noodles you love)
• 1 lb chicken breast, thinly sliced (freeze for 15 mins for easier slicing)
• 3 tbsp unsalted butter (because everything’s better with butter)
• 4 garlic cloves, minced (more if you’re a garlic fiend)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp oyster sauce (the secret umami bomb)
• 1 cup bell peppers, sliced (rainbow colors for the win)
• 1 cup carrots, julienned (or buy pre-cut to save time)
• 2 green onions, chopped (for that fresh crunch)
• 1 tsp sesame oil (a little goes a long way)
• 1/2 tsp red pepper flakes (adjust to spice tolerance)

Instructions

1. Boil chow mein noodles according to package instructions, then drain and set aside. Tip: Rinse under cold water to prevent sticking.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Watch closely to avoid burning.
3. Increase heat to medium-high, add chicken slices, and cook until no longer pink, about 5-6 minutes. Tip: Don’t overcrowd the pan for that perfect sear.
4. Stir in soy sauce, oyster sauce, and red pepper flakes, coating the chicken evenly.
5. Add bell peppers and carrots, stir-frying for 3-4 minutes until veggies are crisp-tender. Tip: Keep the veggies vibrant by not overcooking.
6. Toss in the cooked noodles and sesame oil, mixing everything together until well combined and heated through, about 2 minutes.
7. Garnish with green onions before serving.

Outrageously delicious, this chow mein boasts a perfect harmony of buttery garlic goodness, tender chicken, and crisp veggies. Serve it straight from the skillet for that authentic, ‘I-made-this-myself’ pride.

Sweet and Sour Chicken Chow Mein

Delightfully tangy and irresistibly crunchy, this Sweet and Sour Chicken Chow Mein is the weeknight hero you didn’t know you needed. It’s like a party in your mouth where everyone’s invited, and the dress code is strictly ‘flavorful’.

Ingredients

• 2 cups cooked chow mein noodles (or any noodles you have lurking in your pantry)
• 1 lb chicken breast, thinly sliced (because nobody likes a chunky chicken)
• 1 cup bell peppers, sliced (rainbow colors for extra happiness)
• 1/2 cup pineapple chunks (because sweet and sour isn’t sweet and sour without it)
• 1/4 cup soy sauce (low sodium if you’re watching your salt intake)
• 2 tbsp rice vinegar (for that perfect tang)
• 2 tbsp brown sugar (because a little sweetness never hurt anybody)
• 1 tbsp ketchup (yes, ketchup. Trust us.)
• 1 tsp garlic, minced (or more if you’re a garlic fiend)
• 1 tsp ginger, minced (fresh is best, but powdered will do in a pinch)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp cornstarch (to thicken things up)
• 1/4 cup water (just plain old H2O)

Instructions

1. Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute. This is where the magic starts.
2. Add the chicken slices and stir-fry until they’re no longer pink, about 5 minutes. Pro tip: Don’t overcrowd the pan, or you’ll steam the chicken instead of searing it.
3. Remove the chicken and set aside. In the same pan, add the remaining 1 tbsp of oil and toss in the bell peppers. Stir-fry for 2 minutes until they’re just starting to soften but still have a crunch.
4. Whisk together soy sauce, rice vinegar, brown sugar, ketchup, garlic, ginger, cornstarch, and water in a small bowl. This is your sweet and sour sauce, the star of the show.
5. Pour the sauce over the bell peppers in the pan, add the pineapple chunks, and bring to a simmer. The sauce will thicken in about 2 minutes. Patience is a virtue here.
6. Add the cooked noodles and chicken back into the pan, tossing everything together until it’s all coated in that glorious sauce and heated through, about 2 more minutes.

Yum! This dish is a textural dream with the crunch of the peppers, the tenderness of the chicken, and the chewiness of the noodles. Serve it up in a bowl with chopsticks for that authentic feel, or just shovel it straight from the pan—we won’t judge.

Peanut Butter Chicken Chow Mein

Get ready to twist your taste buds with a dish that’s as fun to make as it is to eat! This Peanut Butter Chicken Chow Mein is the love child of your favorite takeout and that jar of peanut butter you’ve been sneaking spoonfuls from—no judgment here.

Ingredients

• 2 cups cooked chow mein noodles (or swap with any long pasta in a pinch)
• 1 lb chicken breast, thinly sliced (freeze for 15 mins for easier slicing)
• 3 tbsp peanut butter (creamy or crunchy, your call)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp sesame oil (or any neutral oil, but sesame adds magic)
• 1 cup bell peppers, sliced (rainbow colors for the win)
• 2 cloves garlic, minced (more if you’re garlic-obsessed)
• 1 tsp ginger, grated (fresh is best, but powdered in a pinch)
• 1/2 cup chicken broth (water in a pinch, but broth = flavor town)
• 1 tbsp honey (adjust to sweeten the deal)
• 1/2 tsp red pepper flakes (or to spice level: ‘whoa’)

Instructions

1. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices, spreading them out for even cooking. Sear for 4-5 minutes until no pink remains, flipping halfway. Tip: Don’t overcrowd the pan, or you’ll steam instead of sear.
3. Toss in bell peppers, garlic, and ginger. Stir-fry for 2 minutes until fragrant. Tip: Keep the veggies crisp for that perfect crunch.
4. Whisk together peanut butter, soy sauce, honey, and chicken broth in a bowl until smooth. Pour over the chicken and veggies.
5. Add cooked noodles to the skillet, tossing everything to coat evenly. Cook for another 2 minutes until heated through. Tip: If the sauce thickens too much, splash in more broth.
6. Sprinkle with red pepper flakes, give it one final toss, and remove from heat.

Marvel at your creation: silky noodles cling to tender chicken, all swathed in a sauce that’s nutty, sweet, and just a tad spicy. Serve it up in bowls with extra crushed peanuts on top for a crunch that’ll make you the hero of dinner time.

Coconut Milk Chicken Chow Mein

Now, let’s dive into a dish that’s like a tropical vacation for your taste buds—Coconut Milk Chicken Chow Mein. It’s the perfect blend of creamy, savory, and slightly sweet, with a hint of adventure in every bite.

Ingredients

• 2 cups coconut milk (shake the can well before opening)
• 1 lb chicken breast, thinly sliced (freeze for 15 mins for easier slicing)
• 8 oz chow mein noodles (or any Asian-style noodles you love)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (more if you’re a garlic fanatic)
• 1 tbsp ginger, grated (fresh is best, but powdered works in a pinch)
• 1 cup bell peppers, sliced (any color, rainbow for the win)
• 1/2 cup carrots, julienned (buy pre-cut to save time)
• 2 tbsp soy sauce (low sodium if you’re watching salt)
• 1 tbsp brown sugar (adjust to sweetness preference)
• 1/2 tsp red pepper flakes (skip if heat’s not your thing)
• Green onions, sliced for garnish (because pretty food tastes better)

Instructions

1. Heat oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices, spreading them out in a single layer. Cook undisturbed for 2 minutes to get a nice sear, then stir-fry until no longer pink, about 3 more minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Toss in garlic and ginger, stirring constantly for 30 seconds until fragrant—your kitchen should smell amazing now.
4. Add bell peppers and carrots, stir-frying for 2 minutes until they start to soften but still have crunch. Tip: Keep the veggies moving to prevent burning.
5. Pour in coconut milk, soy sauce, brown sugar, and red pepper flakes. Stir well to combine and bring to a gentle simmer.
6. Add chow mein noodles, tossing gently to coat in the sauce. Simmer for 3 minutes, stirring occasionally, until noodles are tender and sauce has thickened slightly. Tip: If the sauce thickens too much, add a splash of water to loosen it.
7. Garnish with green onions and serve immediately. Marvel at the creamy, dreamy texture and the symphony of flavors—savory, sweet, and a touch of heat. Perfect as is, or kick it up with extra red pepper flakes for those who dare.

Low Carb Chicken Chow Mein

Zesty and zippy, this Low Carb Chicken Chow Mein is your ticket to flavor town without the carb-loaded guilt. Perfect for those days when you’re craving something savory but your waistline says ‘think again.’

Ingredients

• 2 cups shredded chicken (leftover rotisserie works wonders)
• 1 cup shredded cabbage (for that crunch factor)
• 1/2 cup sliced bell peppers (any color, rainbow it up)
• 2 tbsp soy sauce (or coconut aminos for a gluten-free twist)
• 1 tbsp sesame oil (the secret flavor bomb)
• 1 tsp minced garlic (because garlic is life)
• 1/2 tsp ginger paste (fresh if you’re feeling fancy)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 cup chopped green onions (for a pop of color and freshness)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and ginger paste to the skillet, sautéing for 30 seconds until fragrant (tip: don’t let it burn!).
3. Toss in the shredded chicken, stirring to coat with the garlic and ginger, and cook for 2 minutes to warm through.
4. Add shredded cabbage and sliced bell peppers to the skillet, stirring frequently for 3 minutes until veggies are just tender (tip: keep them crisp for texture).
5. Pour in soy sauce and sesame oil, mixing well to ensure everything is evenly coated, and cook for another 2 minutes (tip: taste and adjust soy sauce if needed).
6. Garnish with chopped green onions before serving, giving it one final stir to combine.

Packed with textures from the crisp veggies to the tender chicken, this dish is a symphony of flavors. Serve it up in a bowl for a cozy night in or plate it fancy to impress your in-laws—no one will guess it’s low carb!

Conclusion

Craving something savory and satisfying? Our roundup of 12 Delicious Chicken Chow Mein Recipes offers a world of flavors to explore. From quick weeknight dinners to weekend feasts, there’s a dish for every occasion. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!