Tonight’s Dinner: Chicken chow mein recipe

Fried rice and noodles are always standard fare when eating out at a Chinese restaurant. But instead of ordering it as a side when you go out, why not add some protein and vegetables and turn it into the main course in your own home?

Whenever my family and I go out for Chinese food, we always go back and forth between the combination fried rice or the chow mein. Both are good starches and always delicious, but they’re also both just side dishes used to complement the mu shu pork or lemon chicken that we also always get. Recently I was really in the mood for noodles, so I thought about ordering in, but then I thought, why spend the money when I have a freezer full of chicken and a package of stir-fry vegetables just waiting to be used. I could’ve gone with my old standby of stir-fry chicken, but I really wanted those noodles, so I decided I’d make chicken chow mein instead. It’d be just as easy to make, and since there would be all those delicious poultry and veggies mixed in, it’d be a nice filling dinner that both my family and I would love.

Chicken chow mein

Serves 4


  • 1 (14 ounce) package chow mein noodles
  • 1 tablespoon sesame oil
  • 2 chicken breasts, cut into 1-inch cubes
  • 1 (9 ounce) package stir-fry vegetables
  • 2 tablespoons soy sauce
  • 1 teaspoon ginger, grated
  • 2 teaspoons teriyaki sauce


  1. Boil the noodles in a large saucepan until tender; drain and set aside.
  2. Heat the oil in a large wok over medium-high heat. Add the chicken and cook until no longer pink.
  3. Add the vegetables and cook until tender, about six minutes. Stir in the noodles, soy sauce, ginger and teriyaki and cook for another minute or two until heated through. Serve immediately.

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