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One Pot Chicken Chow Mein Recipe + VIDEO

Prep Time 10 mins
Total Time 30 mins
Servings 6 servings

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Loaded with juicy chicken, bell peppers, cabbage, peas and carrots, this One Pot Chicken Chow Mein is a fast and healthy dinner the whole family will love!

one pot chicken chow mein overhead on grey background with red towel on the side

A Quick and Healthy One-Pot Dinner

I guess it’s safe to say that summer is behind us. Crisp fall breezes, back-to-school, and routines are here again! And while I love this time of year, one thing I’ve learned is that no matter what your routine is, life is going to get crazy from time to time. With three children (including a 2-year-old with permanent ants in her pants), easy one-pot meals are the way to go!

This was the fourth sample recipe that uses my Ultimate Mix and Match One Pot Pasta Guide! We love Asian food (or CanadiAsian as I like to call it), but especially Chow Mein. I just love the thin, skinny noodles!

What’s the Difference Between Chicken Chow Mein and Chicken Lo Mein?

Okay, so I will never profess to know anything about cooking authentic Asian food, but I do my best and this is one recipe we all love. I load it up with veggies and there are no fights at dinner time. 

However, if you wanted to make this recipe more authentic, you could turn it into a more traditional chow mein or lo mein without too much hassle. 

What’s the difference? Basically, it’s about the cooking technique. Both dishes start with Chinese egg noodles that have been cooked al dente. From there, chow mein dishes are made by stir-frying the noodles separately and then topping them with sauce, veggies, and/or meat. In lo mein dishes, the noodles are cooked briefly in the sauce along with the other ingredients.

As a one-pot dish, this recipe doesn’t exactly take either approach. It may not be authentic, but it is flavorful, easy, healthy, and fast! You can have dinner on the table in less than 30 minutes!

one pot chicken chow mein in large grey pan with metal tongs pulling some out

Recipe Ingredients

Let’s take a look at the ingredients for this easy recipe. Most If you’re not sure whether hoisin sauce is worth an extra purchase, just do it. It adds so much amazing flavor and you will find yourself using it over and over. (Note: To see the recipe card with amounts and nutrition info, scroll to the bottom of this post!)

  • Oil: I use canola oil for gently cooking the chicken and veggies, but you could substitute any oil you prefer. Just make sure it has a reasonably high smoke point—you don’t want to ruin the flavor of a more delicate oil.
  • Chicken: Breasts are my go-to, but thighs would also be fine. They should be boneless and cut into cubes.
  • Fresh Vegetables: Red bell pepper, snap peas, shredded cabbage (or coleslaw mix), and matchstick carrots are a colorful and easy combination. However, feel free to substitute your favourites!
  • Garlic: Freshly minced garlic is my favorite, but garlic powder is also fine. 
  • Ginger: Again, I like to use minced fresh ginger, but the recipe will still be super tasty with powdered ginger.
  • Red Pepper Flakes:  These can be omitted for a milder dish, or you can use a couple of pinches of cayenne for more heat.
  • Broth: To give our one-pot pasta more flavor, I use chicken broth instead of water to cook the pasta. You can also use vegetable broth or water, depending on what you have or prefer.
  • Soy Sauce and Hoisin Sauce: These two Asian sauces combine to make the perfect easy chow mein sauce! 
  • Noodles: You’ll need a box (375 grams or about 13 ounces) of whole grain spaghettini pasta, or an equal amount of dried ramen or chow mein noodles.
  • Water and Cornstarch: These are optional, for thickening the sauce.
one pot chicken chow mein on white plate with snap peas and peppers

How to Make One Pot Chicken Chow Mein

To make this recipe, you’ll need to saute everything briefly and then simmer to cook through. It’s easiest and fastest if you get your ingredients prepped and ready to go before you start the cooking process!

  1. Cook the Cubed Chicken. Place a large, sturdy pot on the stove over medium-high heat. Add the oil and allow it to heat for a few seconds. When the oil is hot, add the chicken and saute or stir-fry until the chicken cubes are mostly browned.
  2. Cook the Vegetables. Add the bell peppers, peas, cabbage and carrots (or whatever veggies you choose) and cook for a few minutes, until the veggies are softened slightly.
  3. Add the Aromatics. Stir the garlic, ginger, and pepper flakes into the mixture, and cook for one minute release their fragrances and flavors.
  4. Add Liquids and Noodles. Stir in your broth of choice (or water), the soy sauce, and the hoisin sauce. Bring everything to a boil over medium-high heat. Gently drop in the noodles, and reduce the heat to medium.
  5. Finish Cooking. Cook the pasta along with the other ingredients uncovered for about 5 minutes. Stir the pasta frequently to keep it from clumping and sticking (we don’t want no clumps!). Once most of the liquid has been absorbed, cover the pot and cook everything for 3-4 more minutes, until pasta is al dente or cooked to your preference. 
  6. Enjoy! At this point, you can serve the pasta. If you want a thicker sauce, mix a bit of corn starch with water, and stir the mixture into the pot. The sauce will thicken as you stir.

Tips and Variations

This dish is so, so flexible! You can change the pasta, the protein, the veggies, and even how you prepare it. As you know, I’m not a big fan of rules here, so you do your thang! Here are a few ideas

  • Protein: This dish works well with lean cubed boneless pork chops, cubes of firm, well-drained tofu, or even browned ground beef. I don’t recommend using cubes of steak, because they may over- or under-cook (depending on the cut). And if you’re into batch cooking or meal prep, you can made a big batch of Instant Pot Shredded Chicken and setting some aside for this Chicken Chow Mein!
  • Veggies: You might want to mix up the veggies. Onions, broccoli, cauliflower, asparagus, water chestnuts… the choices are endless! 
  • Two Pots? If you like, you can cook the noodles in the broth separately from the stir-fried, saucy veggies and chicken. Cook them until al dente, and then give them a quick stir-fry in a skillet to get a crispy pan-fried texture. Yum!

Serving Suggestions

This one-pot meal is complete in itself, but if you’d like to add an extra dish or two, one of these simple takeout-style recipes would be a great choice! Meal prep is easy if you make several main dishes one night per week, and set the leftovers aside (or freeze them) to use later in lunches, etc.

  • Mongolian Beef: Set it and forget it! This Mongolian Beef with Pineapple is great over your favorite rice or noodles.
  • Grilled Chicken: Sweet and Spicy Coconut Grilled Chicken? How can I put this… you need this chicken in your life! And you don’t have to use an outdoor grill. It cooks up just as perfectly on a grill pan or cast iron skillet.
  • Sweet and Sour Chicken: Another slow-cooker favorite, this easy Crockpot Sweet and Sour Chicken is a sticky, sweet, and tangy main course the whole family will adore.

How to Store and Reheat Leftovers

Store this pasta in airtight containers in the refrigerator. It will keep for up to 3 days. 

The best way to reheat saucy pasta is in the microwave or in a covered skillet. Reheating in the pot may result in a scorched bottom layer and cold top layer!

  • To Microwave: Place the desired portion in a shallow layer on a plate and microwave for 10-30 seconds at a time until hot. Stir to prevent hot and cold spots.
  • To Reheat on the Stove: Place the desired portion in a shallow layer in a skillet. Add a splash of water or broth if the pasta seems dry. Heat on low, covered, until the dish is steaming hot.
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One Pot Chicken Chow Mein

5 from 6 votes
Loaded with juicy chicken, bell peppers, cabbage, peas and carrots, this One Pot Chicken Chow Mein is a fast and healthy dinner the whole family will love!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine American, Asian
Course Main Course
Servings 6 servings
Calories 392cal

Ingredients

  • 1 tablespoon canola oil
  • 3 boneless skinless chicken breasts, cubed
  • 1 red pepper diced
  • 1 cup stringless snap peas
  • 3 cups shredded cabbage or coleslaw mix
  • 2 large carrot peeled and shredded
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1-2 pinches red pepper flakes
  • 4 cups chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 375 g box whole grain spaghettini pasta (or an equal amount of dried ramen or chow mein noodles)
  • 2 tablespoons water optional
  • 1 tablespooon corn starch optional

Instructions

  • Add oil to a large pot and cook chicken over medium-high heat, just until mostly browned.
  • Add pepper, peas, cabbage and carrot and cook for 2-3 minutes, until veggies are softened slightly.
  • Add garlic, ginger, and pepper flakes and cook 1 minute.
  • Stir in broth, soy sauce and hoisin sauce and bring to a boil over medium-high heat. Add pasta and reduce heat to medium.
  • Cook the pasta, stirring frequently, for 5 minutes until pasta is separated (we don’t want no clumps!) most of the liquid has been absorbed. Cover and cook for 3-4 more minutes until pasta is al dente or cooked to your preference. 
  • If desired, combine corn starch and water and stir into pasta to thicken sauce. Serve.

Notes

You can easily substitute shredded chicken! Just make the recipe as written, omitting the raw cubed chicken. Add the shredded chicken close to the end of the cooking process, so that it heats through without overcooking.
 
Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Nutrition Information

Calories: 392cal | Carbohydrates: 59g | Protein: 24g | Fat: 5g | Cholesterol: 36mg | Sodium: 1975mg | Potassium: 647mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4245IU | Vitamin C: 50.1mg | Calcium: 57mg | Iron: 2.5mg
Keywords chicken chow mein, chow mein noodles, one pot meals

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Vicki says

    Good! Satisfied my cravingfor some Asian fare. I made it for my son and myself….husband is doing low carb and won’t eat pasta…..I’m making him a keto recipe for his dinner. (Good thing I like to cook!!) My son won’t eat cabbage, but I noticed you said you could use a coleslaw mix, so I used broccoli slaw that comes pre-packaged and ready to use. Tasted wonderful!!

  2. Kate says

    I tried this recipe tonight. Followed it to the letter (except subbed fresh vegetables for frozen) and it was so quick and easy to make but it turned out so salty that it burned to eat it. Perhaps it was the mix of chicken broth, soy sauce, and hoisin, which all include salt. But at least the kids ate it.

  3. Shannon says

    This was so quick, easy & delicious!

    I omitted snap peas

    I added: celery, onion, peas, broccoli (microwaved frozen peas & broccoli separately & added at the end before serving)

    Next time I’ll add edamame!

    I also used a little more hoisin & soy sauce since I added so many more veggies.

    The store was out of regular hoisin, so I bought garlic hoisin and omitted the garlic from the recipe.

    Everyone loved it and I’ll definitely make it again! Thank you so much!

  4. Chantal says

    I’m trying this partly because I too had my 3rd baby in Nov, have a crazy 2 year old and my big girl is off to Kindy in Sept! I’m a teacher too and while I’ll still be on mat leave in Sept, I start my masters in September!! lol. It’s officially in the meal plan!

  5. Treasa says

    I’ve never tried a one-pot pasta dish before because I’m gluten free and I was unsure how they would work with GF noodles. I finally took the plunge and attempted your recipe with GF spaghetti noodles and it worked beautifully! I’m sure I had to adjust the cooking time for the noodles a little bit, but I didn’t keep track of that. I just kept an eye on the noodles (instead of a timer) and cooked them until al dente. I will definitely be making this again! Thank you!

  6. Laura Froese says

    Just wondering if you have a suggestion to use instead of the hoisin sauce? Husband is allergic to sesame and it was it every sauce I looked at in the grocery store.

    • Adina says

      Search on google how to make your own
      Hoisin sauce and just exclude the sesame oil.
      I didn’t had the sauce neither and I made my own and it was very good. I used the recipe from livestrong.com from the article “How to substitute sesame oil for hoisin sauce”. And in your case, you just skip the sesame oil and mix the rest of ingredients with some water.
      Hope this helps. 🙂

  7. Heather says

    Family loved the old recipe but just came back to make it again and saw it has changed. Any way you could send me the old one?

    • Ashley Fehr says

      Sorry Kathy! I’m in the process of redoing the recipe and I guess I didn’t adjust the post. I remade it with more authentic chow mein flavors and I actually like the new version better! Feel free to add a scoop of apricot jam in for additional sweetness if you think you would like it.

  8. Jane says

    I made this for dinner last night. Unfortuately, I had the same experience as the above reviewer. The angel hair pasta didn’t have a chance even before the pot came to a simmer on med high as instructed. It all stuck together and then turned to big balls and clumps of mush. i had to pick them all out of the meal. The taste was amazing, so we just ate the chicken and veggies. I’m going to try again with a thicker, more durable asian noodle or regular spaghetti because other than the pasta issue it’s a really nice recipe!

  9. Caitlin says

    I made this recipe last night & am sad to say ($10+ of ingredients later) that it ended up in the trash! I followed the directions perfectly, but the result was still an overly starchy pile of mush. The apricot added a flavor that didn’t remind me of chow mein either. Both my fiance and I couldn’t stomach the texture/taste so it got dumped in the trash 🙁 It’s too bad because we normally love one-pot pasta dishes. I think the thin spaghetti was just too thing and soaked up too much liquid too fast or something. It was a bummer!

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