Name: Garlic Butter Chicken Chow Mein
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 chicken breasts (thinly sliced); 8.8 oz 250g Chow Mein noodles; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp hoisin sauce; 2 tbsp cooking oil; 1 tbsp sesame oil; 3 tbsp butter; 5 cloves garlic (finely chopped); 1 bell pepper (thinly sliced); 1 small onion (sliced); 1 cup shredded carrots; 2 heads baby bok choy; 2 scallions (sliced); Pinch of red chili flakes

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This Garlic Butter Chicken Chow Mein is juicy, flavorful, and incredibly easy to make. Whether you're cooking for the family or meal prepping for the week, this recipe delivers every single time. It's about to become one of your go-to favorites!

Did You Know?

Chow Mein actually means "stir-fried noodles" in Cantonese — and it was originally a way to use up leftover veggies and meats.

Pro Tips

Reserve a cup of starchy pasta water before draining. It creates a silky sauce that clings to every strand. Cook the pasta one minute less than the package directions and finish it directly in the sauce. Use a meat thermometer. Pull chicken at 160 degrees F and let carryover heat bring it to 165 degrees F.

Frequently Asked Questions

1. What noodles are best for chicken chow mein?

Fresh or dried lo mein egg noodles are traditional. In a pinch, spaghetti or linguine tossed with a drop of sesame oil works as a substitute.

2. How do I keep the noodles from sticking together?

Toss cooked noodles with a teaspoon of sesame oil immediately after draining. Spread them on a sheet pan to cool if not using right away.

3. What is the difference between chow mein and lo mein?

Chow mein noodles are stir-fried until slightly crispy, while lo mein noodles are tossed in sauce and kept soft. This recipe uses the stir-fried chow mein method.

4. How do I make the garlic butter sauce?

Melt butter in the wok, add minced garlic, soy sauce, oyster sauce, and a touch of sesame oil. The butter adds richness that traditional chow mein does not have.

5. Can I use chicken breast instead of thighs?

Yes, slice chicken breast thin against the grain. Cook quickly over high heat to keep it tender — thighs are more forgiving but breast works well too.

6. What vegetables go in chow mein?

Bean sprouts, cabbage, carrots, bell peppers, and green onions are classic. Add them in order of cooking time — carrots first, bean sprouts last.

7. Why is high heat important for chow mein?

High heat creates wok hei — the smoky, charred flavor that defines great stir-fry. A hot wok also prevents noodles from steaming and getting soggy.

8. Can I make this recipe gluten-free?

Use rice noodles instead of egg noodles and substitute tamari or coconut aminos for soy sauce. The garlic butter component is naturally gluten-free.

9. How do I reheat leftover chow mein?

Reheat in a hot skillet or wok with a splash of soy sauce and oil. This re-crisps the noodles. Microwaving makes them soft and mushy.

10. Can I meal prep garlic butter chicken chow mein?

Yes, it stores well for 3-4 days. The noodles absorb sauce over time, so add extra soy sauce and a drizzle of sesame oil when reheating.

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