Sheet Pan Chicken Chow Mein

Is there anything more comforting than a dish that's both a hug in a bowl and a nod to one of the most loved cuisines worldwide? That's what Chow Mein is to me—a warm embrace of noodles, veggies, and chicken all tossed in a savory sauce. Originating from Chinese cuisine, Chow Mein has found a happy home in the hearts (and bellies) of folks all over, including our cozy Midwest. Its versatility makes it perfect for a weeknight dinner, especially when you're looking to add a bit of zing to your routine without sacrificing ease or nutrition.
While Sheet Pan Chicken Chow Mein is quite the all-in-one meal by itself, I like to serve it up with a side of steamed edamame pods sprinkled with a pinch of sea salt or some crunchy pickled vegetables for that extra punch. If you're looking to keep things traditional, you can't go wrong with some steamed dumplings or spring rolls with dipping sauces on the side.
Ingredients
- 2 large chicken breasts, thinly sliced
- 3 cups of chow mein noodles (pre-cooked or ready to stir-fry)
- 1 cup of matchstick carrots
- 1 red bell pepper, thinly sliced
- 1 cup of snow peas or green veggie of choice
- 1 small onion, thinly sliced
- 3 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of hoisin sauce
- 2 garlic cloves, minced
- 1 tablespoon of freshly grated ginger
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 1 green onion, chopped (for garnish)
- Sesame seeds (for garnish)
Directions
1. Preheat your oven to 400°F (200°C) and grab a large sheet pan.
2. Spread the chicken slices on the sheet pan, and drizzle with vegetable oil, salt, and pepper. Toss to ensure they’re well-coated, then bake for about 10 minutes.
3. While the chicken starts cooking, in a bowl, mix the soy sauce, oyster sauce, sesame oil, hoisin sauce, minced garlic, and grated ginger to create your Chow Mein sauce.
4. After 10 minutes, remove the sheet pan from the oven and add the noodles, carrots, red bell pepper, snow peas, and onion around and on top of the chicken.
5. Drizzle the sauce over the noodles and veggies, and toss everything together on the sheet pan, making sure the ingredients are well combined and coated with the sauce.
6. Place the sheet pan back in the oven and let it bake for another 10-15 minutes, or until the veggies are tender-crisp and the chicken is cooked through.
7. Let it cool slightly, garnish with green onions and sesame seeds, and serve warm right off the pan.
Variations & Tips

- No chow mein noodles? No problem! Use spaghetti or linguine as a handy substitute.
- Go wild with your veggies. Sometimes I throw in broccoli florets, strips of zucchini, or sliced mushrooms. It's a great clean-out-the-fridge recipe.
- For my vegetarian friends, swap out the chicken for firm tofu cubes, and make sure to use a vegetarian oyster sauce.
- If you're into meal prepping like I am, you can cut all your veggies and chicken during the weekend and just toss everything on the pan when you're ready to cook. Dinner in a dash!
With this Sheet Pan Chicken Chow Mein, you're not just saving dishes and time; you're creating a delightful dinner experience that could very well become a weekday staple. Enjoy, my friends!