When I want a lunch that hits all the right notes—something warm, filling, and not soaked in grease—this chicken chow mein always comes through. It’s got those chewy noodles, crisp veggies, and tender chicken, and somehow still feels light. I like to think of it as my go-to for ‘healthy lunch recipes’ without sacrificing flavor or comfort. We’re talking about a healthy chow mein recipe that’s not trying to be a sad salad in disguise. The kind that reminds you of your favorite takeout spot, but with more crunch and a lot less sodium. I mean, we’re even making our own chow mein sauce. It’s a homemade chow mein recipe, yes, but trust me—it’s stupid simple. And let’s not forget how versatile it is. Craving shrimp? Toss it in. Want egg chow mein vibes? Crack one in. Whether it’s a shrimp chow mein recipe or a simple chow mein recipe you’re after, this one adapts like a dream. Honestly, this dish fits into nearly every version of ‘healthy lunch recipes’ I’ve played with. Let’s make lunch a little more exciting, shall we?

1) Key Takeaways
2) Easy Chicken Chow Mein Recipe
3) Ingredients for Chicken Chow Mein
4) How to Make Chicken Chow Mein
5) Tips for Making Chicken Chow Mein
6) Making Chicken Chow Mein Ahead of Time
7) Storing Leftover Chicken Chow Mein
8) Try these Lunch recipes next!
9) Chicken Chow Mein Recipe
10) Nutrition

1) Key Takeaways

This healthy chicken chow mein is quick, fresh, and better than takeout.
The chow mein sauce adds rich umami without heavy oils or salt overload.
You can swap the chicken for shrimp or tofu to change it up anytime.
Leftovers are perfect for lunch and reheat surprisingly well.

2) Easy Chicken Chow Mein Recipe

When I need lunch that’s fast and not boring, I go for this. It’s one of my favorite healthy lunch recipes, and I’m telling you—it doesn’t taste “healthy.”

The noodles are soft and chewy. The vegetables still have a little snap. The chicken gets a nice bit of sear on the edges. It all comes together in one pan, and somehow feels like something you’d order out—but better, because it’s homemade.

I’ve tried a lot of healthy chow mein recipes that felt like something was missing. Not this one. This checks the box for a homemade chow mein recipe that delivers flavor and convenience. Plus, the sauce is my favorite chow mein sauce recipe to date.

3) Ingredients for Chicken Chow Mein

Chow Mein Noodles: I like using actual chow mein noodles when I can find them, but thin spaghetti works fine too. Just don’t overcook it. You want them springy, not mushy.

Chicken Breast: I slice mine thin so it cooks fast and gets a little brown. If you’ve got leftover chicken, even better. This dish doesn’t mind a shortcut.

Vegetable Oil: Just enough to get the chicken and veggies moving in the pan. You don’t need a lot—this isn’t deep-frying.

Cabbage: Shredded green cabbage brings crunch and mild sweetness. It softens in the heat but still keeps texture, which is great in noodle dishes.

Carrot: I cut the carrot into matchsticks so they cook fast but don’t go limp. Their color and subtle sweetness make a big difference here.

Red Bell Pepper: I like the red ones for color and a little extra sweetness. Plus, they brighten the whole dish visually.

Green Onions: I stir the white parts in early and add the green parts right before serving for that fresh hit of flavor.

Garlic and Ginger: Fresh is best. They build the flavor base. If you’ve only got powdered, it’ll work, but it won’t be the same.

Low-Sodium Soy Sauce: I use low-sodium because we’ve already got flavor coming from other places. Keeps it balanced.

Oyster Sauce: Brings the depth. Just a spoonful adds that restaurant-style richness.

Hoisin Sauce: Sweet and salty, it rounds everything out. This is what helps make a simple chow mein recipe taste complex.

Sesame Oil: A few drops go a long way. I add this near the end for that nutty, toasty aroma.

Cornstarch + Water: This helps the sauce cling to everything without turning soupy. Just mix it before you pour it in.

4) How to Make Chicken Chow Mein

Step 1. Boil the noodles just until al dente, then drain them well. You don’t want any extra water hanging out.

Step 2. Heat a tablespoon of oil in your biggest skillet or wok. Toss in the chicken slices. Let them cook undisturbed so they get a little color, then flip. Cook through, then take them out and set aside.

Step 3. Add the rest of the oil, garlic, and ginger to the same pan. Let that sizzle for half a minute.

Step 4. Add the cabbage, carrots, and bell pepper. Stir-fry those for a few minutes until they start to soften but don’t go mushy.

Step 5. Whisk together the soy sauce, oyster sauce, hoisin, sesame oil, and cornstarch slurry. You want a smooth, rich mix.

Step 6. Toss the cooked noodles and chicken back into the pan. Pour the sauce over the top and start mixing. Get everything coated well.

Step 7. Let it cook for another two or three minutes, so the sauce thickens and clings to the noodles. Add green onions at the end and give it one last toss.

5) Tips for Making Chicken Chow Mein

If your noodles stick, give them a quick rinse before tossing them in. You don’t want them gummy when they hit the pan.

Cut your vegetables thin and even. That way, everything cooks at the same speed. You don’t want crunchy carrots and soggy cabbage in the same bite.

Make extra sauce if you like yours a bit saucy. This healthy lunch recipe handles more sauce without turning soupy. Use extra cornstarch slurry if needed.

6) Making Chicken Chow Mein Ahead of Time

This one’s solid for meal prep. I often make it on Sunday and portion it into containers for the week. I usually keep the green onions separate and toss them in right before I reheat.

The noodles hold up for a few days in the fridge, especially if they’re not overcooked. A quick pan reheat with a splash of water brings everything back.

This makes it one of those reliable healthy lunch recipes that fits a busy schedule. You get something warm, filling, and flavorful without starting from scratch each day.

7) Storing Leftover Chicken Chow Mein

I store mine in airtight containers and eat it within four days. That’s the sweet spot for flavor and texture. I don’t freeze it—noodles never quite come back the same from the freezer.

If you’re reheating in a microwave, splash a bit of water on top and cover it with a lid or plate. Two minutes usually does the trick. If you’ve got time, a pan on medium heat with a drizzle of oil works even better.

This is one of those shrimp chow mein recipe adaptations that keeps its flavor longer than you’d think. I’ve even eaten it cold. No regrets.

8) Try these Lunch recipes next!

9) Chicken Chow Mein Recipe