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Looking down of a bowl of chicken chow mien. Next to the bowl is more chow mein in a wok and some of the ingredients on a chopping board - spring onions, red pepper and garlic.

Chicken Chow Mein Recipe

In need of a quick, healthy evening meal? This chicken chow mein recipe is ready in under 25 minutes and is below 500 calories per serving. It also has just under two of your five-a-day fruit and vegetables, so it’s packed full of goodness.
Active Time: 24 minutes
Total Time: 24 minutes
Servings: 2 people


  • 100 g dried medium egg noodles
  • 1 large chicken breast - approx. 200g
  • 1 inch cube fresh ginger
  • 2 cloves of garlic
  • 4 spring onions
  • 1 medium carrot - approx. 60g
  • 1 red pepper
  • 1 tsp toasted sesame oil
  • 2 tsp sunflower oil
  • 2 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 2 tsp dry sherry or shaoxing rice wine
  • salt and pepper

For the marinade

    • ½ tsp toasted sesame oil
    • 1 tsp light soy sauce
    • 1 tsp dry sherry or shaoxing rice wine
    • salt and pepper


    Marinate the chicken - this can be done immediately before cooking or several hours in advance

      • Prepare the marinade by mixing 1tsp sherry/rice wine, 1 tsp light soy sauce, ½ tsp toasted sesame oil, ¼ tsp pepper and salt
      • Chop the chicken breast into thin strips and mix thoroughly with the marinade - ensure that the chicken is cut to a uniform thickness, otherwise thinner pieces will dry out during cooking.
      • Cover and refrigerate until ready to use.

      Cook the noodles

        • Bring a pan of water to the boil
        • Add the noodles and cook according to the packet instructions (approx 5 minutes) - leave the noodles al dente as they will be cooked further later
        • Once cooked, drain immediately and cool quickly with cold water to prevent them cooking further

        While the noodles are cooking, chop the vegetables

          • Chop the red pepper into thin strips
          • Peel the carrot and chop into matchsticks
          • Finely chop the garlic and ginger
          • Thinly slice the spring onion - set aside the green ends to use as a garnish

          Cook the stir fry

            • Heat 1 tsp sunflower oil in a wok
            • Once hot, add the marinated chicken and cook for 1-2 minutes until browned on the outside but not cooked through
            • Remove the chicken from the pan and set aside
            • Add the remaining sunflower oil (1 tsp) and once heated add the garlic and ginger and cook for 30 seconds
            • Add the cooked noodles, carrots, peppers, spring onions, light soy sauce (2 tsp), dark soy sauce (2 tsp), sherry/rice wine (2 tsp) and cook for 2 minutes. Season with salt and pepper.
            • Return the chicken to the wok and cook for a further 3-4 minutes until the chicken is cooked - don't over cook the chicken as it will go dry
            • Mix through 1 tsp toasted sesame oil.
            • Serve immediately sprinkled with the green ends of the spring onion


            If you want your dinner ready even faster, you can save time by marinating the chicken earlier in the day, or the night before, and by using ready cooked noodles.
            Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.


            Calories: 468kcal | Carbohydrates: 42g | Protein: 29g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 2001mg | Potassium: 747mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7145IU | Vitamin C: 84.4mg | Calcium: 47mg | Iron: 3.3mg

            Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

            Course: Main Course
            Cuisine: Chinese