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Originally posted 2010, Updated May 2024

This delicious Chicken Chow Mein recipe is super simple to prepare, is loaded with crisp tender veggies, flavorful chicken and a sauce that coats them all in a glossy finish.

I’ve been making it for over 2 decades and it continues to be a family favorite. It’s one of my go to meals when we need a little change up and want to move things in a healthier direction. 😉 I’ve updated it today with fresh pictures and instructions.
Let me show you how to make it happen.
 Chicken thighs are cut into bite sized pieces and seared in a hot pan with a bit of olive oil and salt and pepper.
You want to be sure to get a nice sear on them, that’s where the flavor lives.

While the chicken cooks, you are going to chop your veggies. I buy the mushrooms and bean sprouts in prewashed packages. The celery you should cut on a diagonal and the onions should be cut into wedges.

When the chicken is done cooking, place it on a plate, cover with foil and set it aside. Add a bit more oil to the pan and add your veggies, sautéing until crisp tender. While the veggies cook, add all the sauce ingredients (but the cornstarch slurry) to a sauce pan and heat until boiling. Add the cornstarch slurry and stir until thick and bubbly. It should only take a few minutes.
Add the chicken back into the pan with the veggies.
Pour the thickened sauce over the top and stir to combine.
Allow it to simmer together for just a few minutes.
Serve over rice and crunchy Chinese noodles.

Chicken Chow Mein

Serves: 5-6 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )


  • 2 T olive oil
  • 4 chicken thighs
  • salt and pepper
  • 2 yellow onions, cut into large slices
  • 2-3 C celery, cut on an angle
  • 2-3 C bean sprouts
  • 1 (8 oz) package mushrooms
  • SAUCE:
  • 3 C water
  • 3  Chicken bullion cubes
  • 2 T soy sauce
  • 1/2 t sugar
  • 3 T cornstarch dissolved in 1/3 C water (this is the cornstarch slurry)
  • Hot rice
  • Chinese Noodles


1. In a large skillet heat 1 T olive oil. Cut up the chicken thighs with a pair of cooking scissors. Add them to the pan and sprinkle with salt and cracked pepper. Cook over medium heat until the pieces are golden brown and cooked through. 
2. While the chicken is getting itself beautifully browned you are going to be chopping up your veggies.  You can find them at any grocery store and are best used within a few days of purchase. 
3. When your chicken is browned, remove it to a plate, cover with foil and set it aside.
4. Add 1 T olive oil to the same skillet you cooked the chicken in. Add your veggies and cook on medium heat for about 15 minutes, or until the veggies are crisp tender.
5. While your veggies are cooking put the water, bullion, soy sauce, and sugar in a small sauce pan. Heat until boiling, and add the cornstarch/water mixture. Stir it in thoroughly. The sauce should thicken quickly. Set aside.
6. When your veggies are done, add the chicken and the sauce back into the skillet with the veggies. Heat through and serve with rice and Chinese noodles.

Recipe adapted from Lean and Free 2000 by Dana Thornock

About Jamie

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  1. Thanks for your recipe finally someone who understands that you don’t put pasta in chow mein. As someone said above chestnuts definitely a good dad and some people like to chop up a little bok choy or cabbage, a little soy sauce or sesame sauce or olive oil helps. As a final measure you can sprinkle sesame seeds on top when you present the plates to your guests or family