Description
This Chicken Chow Mein recipe brings the comforting taste of takeout right to your kitchen. Enjoy succulent chicken, crisp vegetables, and chewy noodles coated in a rich, savory sauce.
Ingredients
Scale
- Boneless, Skinless Chicken Thighs or Breasts
- 1 tablespoon of light soy sauce
- 1 teaspoon of sesame oil
- 1 tablespoon of cornstarch
- Chow Mein Noodles
- 2 tablespoons of light soy sauce
- 1 tablespoon of dark soy sauce
- 1 tablespoon of oyster sauce (or vegetarian alternative)
- 1 teaspoon of sugar
- 1/2 teaspoon of sesame oil
- 2 tablespoons of chicken or vegetable broth (or water)
- Cabbage
- Carrots
- Celery
- Onion
- Green Onion
- Bean Sprouts
- Fresh Ginger
- Fresh Garlic
- Vegetable Oil
Instructions
- Slice your chicken (thighs or breasts) into thin, bite-sized pieces.
- In a medium bowl, combine the sliced chicken with 1 tablespoon of light soy sauce, 1 teaspoon of sesame oil, and 1 tablespoon of cornstarch. Toss well to coat every piece. Set aside for at least 15-20 minutes.
- Bring a large pot of water to a rolling boil. Add your chow mein noodles and cook according to package directions until they are al dente. Drain the noodles thoroughly in a colander and rinse them with cold water.
- Toss the drained noodles with a teaspoon of vegetable oil to prevent them from sticking together. Set aside.
- In a small bowl, combine 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1/2 teaspoon of sesame oil, and 2 tablespoons of chicken or vegetable broth. Whisk everything together until the sugar is dissolved. Set aside.
- Thinly slice the onion, julienne the carrots, thinly slice the celery, and finely shred the cabbage. Mince your fresh ginger and garlic. Slice the green onions, separating the white and green parts. Have your bean sprouts ready.
- Heat 1-2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering.
- Add the marinated chicken in a single layer and stir-fry for 2-3 minutes until the chicken is cooked through and lightly browned. Remove the cooked chicken from the wok and set aside.
- Add another tablespoon of oil to the wok if needed. Add the minced ginger, garlic, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
- Add the sliced onion, julienned carrots, and sliced celery. Stir-fry for 2-3 minutes until they start to soften slightly.
- Add the shredded cabbage and continue to stir-fry for another 1-2 minutes until the cabbage wilts down a bit.
- Return the cooked chicken to the wok with the vegetables. Add the prepared noodles to the wok.
- Pour the whisked chow mein sauce evenly over the noodles, chicken, and vegetables. Using tongs, toss everything together vigorously for 2-3 minutes.
- Finally, add the bean sprouts and the green parts of the green onions. Toss for another 30 seconds.
- Transfer your Chicken Chow Mein to serving plates and enjoy it hot!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Have all your ingredients prepped before cooking to ensure a smooth process. High heat is key for stir-frying to achieve that authentic texture.