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Spicy Chicken Chow Mein

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Chicken chow mein is usually quite mild. Not this time!

I love a  good chicken chow mein but this spicy chicken chow mein is my favourite.

It’s just a traditional chow mein recipe with a bit of spicy goodness thrown in.

Chicken chow mein

Chicken chow mein is good. Spicy chicken chow main is better!

Make this recipe your own…

There are a lot of delicious ingredients in this recipe. You’re going to get spicy, savoury, sweet and sour flavours which can all be adjusted to your own personal taste.

Be sure to try it before serving. You can adjust the saltiness by adding more soy sauce. Add more sugar for a sweeter flavour and so on…

You can also decide which vegetables to throw in. 

Step by step photos…

Ingredients for spicy chicken chow mein

Gather all of the ingredients together before starting cooking.

Chicken marinating

Marinate the chicken in the marinade ingredients. This can be done a day ahead of cooking if preferred.

Sauce ingredients

Whisk the sauce ingredients together and set aside.

Frying aromatic ingredients.

Heat your wok over high heat and add the oil. Then stir in the garlic, ginger and spring onions and fry for about 30 seconds.

Frying chicken and vegetables.

Add the remaining veggies and fry for about a minute. Push them to one side and add the marinated chicken.

Adding noodles to the wok

Add the par-cooked noodles to the wok and mix it all up to coat the noodles.

Adding prawns and sauce to wok

Push it all to one side of your wok and add the prawns and sauce. When the prawns (optional) are cooked through, serve it up!

If you like this spicy chicken chow mein recipe, why not try some of these too!

Salt and Pepper Chicken
Sesame Chicken
Sweet and Sour Chicken
General Tso’s Chicken
Szechuan Chicken
Chinese Chicken and Broccoli

Spicy chicken chow mein

Just look at that! So good and ready in minutes.

Yield: 4

Spicy Chicken Chow Mein

Chicken chow mein
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 200g Dried Chinese egg noodles
  • 225g (1/2 lb.) chicken thigh or breast, cut into 2.5cm (1 inch) pieces
  • 20 medium prawns or more small raw prawns, peeled and cleaned (optinal)
  • ½ tsp white pepper
  • 1 tbsp soy sauce
  • 1 tbsp Chinese cooking wine or dry sherry
  • 1 tsp cornflour (corn starch)
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin (optional)
  • 1 tsp brown sugar (optional)
  • 1 ½ tbsp oyster sauce
  • 1 – 2 tbsp Chinese chilli garlic sauce
  • 1 tsp Chinese chicken powder (contains MSG, optional)*
  • 2 tbsp rapeseed (canola) or peanut oil
  • 2 tbsp toasted sesame oil
  • 1 generous tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 3 spring onions, white parts only, finely chopped
  • 1 – 2 green bird’s eye chillies, finely chopped
  • 1 small green bell pepper, thinly sliced and cut into 5cm ( 1 inch) pieces
  • 1 small red bell pepper, thinly sliced and cut into 5cm ( 1 inch) pieces
  • 1 red onion, thinly sliced and cut into 5cm ( 1 inch) pieces
  • 1 carrot, grated
  • 2 large handfuls bean sprouts
  • 1 tsp red chilli flakes
  • Chopped coriander (cilantro) to garnish


  1. Place the chicken pieces in a large mixing bowl and add the marinade ingredients. Mix well and allow to marinate while you prepare the rest of the dish or overnight.
  2. In another bowl, whisk all the sauce ingredients together until smooth. Set aside. This can be done a day or two ahead of cooking if more convenient.
  3. When ready to cook, Bring some water to a boil (a kettle is fine) and pour it over the dried egg noodles. Let soak and break them apart a bit for about 10 minutes or until al dente. Strain and set aside.
  4. Heat the rapeseed (canola) or peanut oil along with 1 tbsp sesame oil in a wok over medium high heat. When visibly hot, stir in the garlic, ginger, spring onions (scallions) and chillies.
  5. Fry for about a minute and then stir in the onion, bell peppers and grated carrot. Continue frying, tossing and stirring so that everything cooks evenly for a couple of minutes.
  6. Stir in the chicken pieces and fry until about 80% cooked through. Keep stirring and shaking that wok so that nothing burns to the bottom.
  7. Push everything over to one side of the wok and add the prawns to the empty side. Let them begin to cook, moving them around a bit and then push them into the hot noodles to continue cooking, tossing until they are cooked through.
  8. Add the bean sprouts followed by the cooked noodles and the sauce and continue stirring rapidly until the noodles are completely coated with the other ingredients and cooked to your liking.
  9. Add the chilli flakes and garnish with the chopped coriander


*MSG (monosodium glutamate) is a flavour enhancer used a lot in Asia cuisine. Many people claim to have had bad reactions after consuming it such as headaches and heart palpitations just to name a couple. It is considered safe for consumption in all western countries as there has been no scientific proof that the negative reactions are linked to MSG. It has about a third of the sodium of salt and tastes great. So I use it but please feel free to leave it out if you are at all concerned.

Make this recipe vegetarian/vegan
Make this dish vegetarian/vegan by adding more veggies and/or substituting firm tofu or pre-fried tofu and substituting a vegan oyster sauce.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 636Total Fat: 40gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 108mgSodium: 2734mgCarbohydrates: 44gFiber: 5gSugar: 16gProtein: 28g

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