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Stir-Fried Chow Mein Noodles with Grilled Chicken

This quick chow mein brings together crisp vegetables, saucy noodles and tender grilled chicken for a satisfying weeknight meal.

It delivers the comfort of takeout flavours with the ease of cooking at home.

The dish comes together in stages, starting with a simple marinade that keeps the chicken juicy while the noodles and vegetables cook. A savoury sauce ties everything together, coating the noodles without weighing them down and letting the fresh vegetables keep their texture. It is a flexible recipe that works with whatever produce you have on hand, making it an easy go to for busy evenings when you still want something warm and satisfying.

Stir-Fried Chow Mein Noodles with Grilled Chicken
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Stir-Fried Chow Mein Noodles with Grilled Chicken

A fast, flavourful chow mein with crisp vegetables, tender grilled chicken and a savoury sauce. This weeknight friendly dish brings takeout style comfort to the table in under an hour.
Servings 4
Author Hetal Vanmali

Ingredients

Chicken Marinade

  • 1 chicken breast, sliced horizontally into two thin cutlets
  • 1 tsp baking powder
  • 1 tsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp crushed garlic
  • 1/2 tsp salt

Sauce

  • 3 tsp toasted sesame oil
  • 3 tbsp hoisin sauce or oyster sauce
  • 2 tsp rice vinegar
  • 2 tsp sugar
  • 4 tbsp soy sauce
  • 2 tbsp sambal oelek (reduce for less heat)

Stir-fry

  • 3 tbsp cooking oil, divided
  • 2 cloves garlic, finely chopped
  • 5 small white button mushrooms, sliced
  • 1/2 green bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 2 cups coleslaw mix
  • 1 tsp salt
  • cooked chow mein noodles (per package instructions)
  • spring onions, for garnish

Instructions

  • In a bowl, mix all marinade ingredients with the chicken until well coated. Set aside while you prepare the other components.
  • Boil the chow mein noodles according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
  • Heat 1 tablespoon oil in a pan over medium-low heat. Cook the chicken for 3-4 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove and let rest.
  • In the same wok or pan, increase heat to medium-high and add 1 tablespoon oil. Add mushrooms and garlic and cook for 2minutes.
  • Add sliced peppers and cook for another 2 minutes, stirring occasionally.
  • Add the coleslaw and cook for a further 2 minutes until just tender but still crisp. Remove onto a plate.
  • In the same wok, heat the remaining 1 tablespoon oil. Add the noodles and leave undisturbed for 1 minute to lightly crisp. Stir and repeat this process 2–3 times.
  • Return the vegetables to the wok. Add the prepared sauce and toss everything together, stirring and sizzling for about 1minute until well coated and heated through.
  • To serve, slice the chicken and arrange over the chow mein. Serve hot, garnished generously with spring onions.