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Quick Chicken Chow Mein for Two

Prep 10 min Cook 12 min Difficulty 2/5

Easy 25-minute chicken chow mein for two with noodles, veggies, and a savory sauce.

Why this recipe works

This quick chicken chow mein is designed for two people who want a fast, flavorful meal without a long ingredient list. It suits weeknights, couples cooking together, or anyone seeking a dependable take on a classic dish.

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Key takeaways

Ready in about 25 minutes total.
Packed with vegetables and a light 3-sauce coating.
Cooks evenly with thinly sliced chicken for even browning.

Recipe guide

This quick chicken chow mein is designed for two people who want a fast, flavorful meal without a long ingredient list. It suits weeknights, couples cooking together, or anyone seeking a dependable take on a classic dish.

A fast, flavorful dinner for two in 25 minutes.

  • Ready in about 25 minutes total.
  • Packed with vegetables and a light 3-sauce coating.
  • Cooks evenly with thinly sliced chicken for even browning.

Overview

A fast, skillet-friendly chicken chow mein recipe for two. Uses fresh egg noodles, thinly sliced chicken, crunchy vegetables, and a simple soy–oyster sauce glaze.

Prep tips

Cook noodles just until tender, have sauce components measured, and keep heat high for quick stir-frying. Slice chicken thinly for even cooking and crisp edges.

Serving notes

Toss noodles with sauce just before serving to keep them glossy and prevent sogginess. Garnish with extra spring onions if desired.

Ingredients

  • 200 g fresh egg noodles
  • 200 g boneless skinless chicken breast, thinly sliced
  • 1 tbsp vegetable oil
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 cup green cabbage, thinly sliced
  • 1/2 cup carrot, julienned
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 stalk spring onion, sliced
  • 1 tsp cornstarch
  • 2 tbsp water
  • 1/4 tsp white pepper
  • pinch salt

Instructions

  1. Bring a pot of salted water to a boil and cook egg noodles 3–4 minutes until just tender, drain and toss with a little oil to prevent sticking.
  2. Mix cornstarch and 2 tbsp water in a small bowl until smooth and set aside.
  3. Season sliced chicken with a pinch of salt and white pepper.
  4. Heat vegetable oil in a large skillet or wok over high heat until shimmering.
  5. Add chicken and stir-fry 2–3 minutes until mostly cooked through and lightly browned; push to one side.
  6. Add garlic and ginger to the pan and stir 20–30 seconds until fragrant.
  7. Add cabbage and carrot and stir-fry 1–2 minutes until slightly softened but still crisp.
  8. Return chicken to the center, add soy sauce, oyster sauce and sesame oil, then stir to combine.
  9. Add cooked noodles and the cornstarch slurry, toss everything together 1–2 minutes until sauce thickens and coats the noodles.
  10. Stir in sliced spring onion, taste and adjust seasoning, then remove from heat and serve immediately.

FAQs

Can I use chicken thighs instead of breasts? Yes, thighs add tenderness. Slice and cook slightly longer until no longer pink.
Can I substitute noodles? Stir-fry works with any quick-cooking noodle; adjust cooking time as needed.
Make ahead possible? As a stir-fry, best served fresh. You can precook noodles and rewarm with sauce.