Chicken Chow Mein

Name: Chicken Chow Mein with Hong Kong Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1 lb chow mein noodles (Hong Kong style); boiling water, for soaking; 1.5 lbs boneless, skinless chicken thighs, cut into cubes; 3 tbsp soy sauce, divided; 1.5 tbsp dark soy sauce, divided; 1.5 tsp sugar, divided; 1/4 tsp white pepper; 4 cloves garlic, grated and divided; 1 tbsp cooking oil; 1 medium yellow onion, thinly sliced; 2 tbsp oyster sauce; 1 tsp chili oil; 2 green onions, sliced

Chicken chow mein combines tender marinated chicken thighs with chewy Hong Kong-style noodles in a quick umami-rich sauce, made entirely in one pan for busy weeknights.

🌍Chinese-American 🏷️Chicken chow mein 🏷️Chow mein 🏷️Noodles 🏷️Stir-fry Chicken

🏷️

🏷️Chinese

-0:00

TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb chow mein noodles (Hong Kong style)
boiling water, for soaking
1.5 lbs boneless, skinless chicken thighs, cut into cubes
3 tbsp soy sauce, divided
1.5 tbsp dark soy sauce, divided
1.5 tsp sugar, divided
1/4 tsp white pepper
4 cloves garlic, grated and divided
1 tbsp cooking oil
1 medium yellow onion, thinly sliced
2 tbsp oyster sauce
1 tsp chili oiloptional
2 green onions, sliced

13 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place the chow mein noodles in a large bowl and cover with boiling water. Let them soak for 1 minute until just softened but still chewy. Drain immediately and set aside.
2
In a separate bowl, combine the cubed chicken thighs with 1 tbsp soy sauce, 1/2 tbsp dark soy sauce, 1/2 tsp sugar, white pepper, and 2 cloves of grated garlic. Mix well to marinate.
3
Heat cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
4
In the same pan, add the sliced onions and sauté until they begin to soften. Grate in the remaining 2 cloves of garlic and cook for another 30 seconds until fragrant.
5
Add the drained noodles to the pan with the onions. Pour over the remaining 2 tbsp soy sauce, 1 tbsp dark soy sauce, oyster sauce, and remaining 1 tsp sugar.
6
Toss everything together with chopsticks or tongs until the noodles are evenly coated in the sauce.
7
Return the cooked chicken to the pan. Drizzle with chili oil if desired, and top with sliced green onions. Toss one last time to combine.
8
Serve immediately, directly from the pan.

Was this recipe helpful?

Tips & Notes

Pro tips

Marinate chicken with soy sauce, dark soy sauce, sugar, white pepper, and garlic for at least 15 minutes before cooking to build savory depth.
Don't crowd the pan when cooking chicken—work in batches if needed to achieve a light sear and even cooking rather than steaming.
Soak noodles in boiling water just until chewy, not soft; they'll continue to soften when tossed with sauce and hot chicken.
Toss finished noodles constantly in the final minute to coat evenly and prevent clumping, especially around the center.

Substitutions

Chow mein noodles → crispy chow mein noodles or lo mein (note: adjust soaking time—crispy noodles stay 2–3 min, lo mein needs 5–6 min)
Boneless chicken thighs → boneless chicken breast or thigh drumettes (note: reduce cooking time by 2–3 minutes for breast)
Yellow onion → white onion or shallots (note: shallots add slightly sweeter, milder flavor)
Cooking oil → vegetable oil or peanut oil (note: peanut oil adds subtle nutty depth traditional to Chinese cooking)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat in a hot pan with a splash of water or soy sauce until warmed through, or separate noodles and chicken to reheat individually.

Common Questions

Can I use chicken breast instead of thighs?

Yes, but thighs stay more tender and flavorful. If using breast, slice thinner and reduce cooking time by 2–3 minutes to avoid drying out.

What's the difference between regular soy sauce and dark soy sauce?

Dark soy sauce is aged longer, thicker, and slightly sweet, adding deeper color and umami. Regular soy sauce is saltier and lighter—use both as written for balanced flavor.

Can I make this ahead?

Cook the noodles and chicken separately, store in airtight containers for up to 3 days, then combine and reheat in a hot pan with a splash of water or sauce.