Chicken Chow Mein (Print Version)
# Ingredients:
→ Main Ingredients
01 -
300g dried egg noodles (about 2 servings)
02 -
250g boneless chicken breast or thigh, cut into thin slices
03 -
1 onion, thinly sliced
04 -
2-3 garlic cloves, finely chopped
05 -
2-3 spring onions, cut into 2-inch pieces
06 -
1 bell pepper (red or green), thinly sliced
07 -
1 carrot, julienned
08 -
2-3 cabbage leaves, thinly sliced
09 -
2-3 tbsp cooking oil (neutral flavor like sunflower or canola)
→ Chicken Marinade
10 -
1 tbsp light soy sauce
11 -
1 tbsp cornstarch
12 -
¼ tsp baking soda
13 -
1 tsp sugar (brown or white)
14 -
¼ tsp white pepper
15 -
2 tsp sesame oil or cooking oil
→ Chow Mein Sauce
16 -
2 tbsp light soy sauce
17 -
2 tsp dark soy sauce
18 -
4 tbsp oyster sauce
19 -
1 tbsp sesame oil
20 -
1 tbsp sugar (brown or white)
21 -
1 tbsp water
22 -
¼ tsp white pepper
# Instructions:
01 -
Slice the chicken into thin strips. In a bowl, mix together all the marinade ingredients (light soy sauce, cornstarch, baking soda, sugar, white pepper, and sesame oil). Add the chicken, stir well to coat, and set aside while you prep the veggies.
02 -
Bring a pot of water to boil and cook the dried egg noodles according to package instructions. Don't overcook them - they should still have a bit of bite. Drain, rinse under cold water to stop the cooking process, and set aside. If they start sticking together, toss with a tiny bit of oil.
03 -
In a small bowl, mix together all the sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, water, and white pepper. Stir until sugar dissolves. Set aside.
04 -
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the marinated chicken and spread it out in a single layer. Let it cook undisturbed for about 1 minute until the bottom starts to brown, then stir-fry until just cooked through (about 2-3 minutes total). Remove chicken from the wok and set aside.
05 -
Add another tablespoon of oil to the same wok. Add garlic and onions, stir-frying for about 30 seconds until fragrant. Add carrots and bell peppers, stir-frying for about 1 minute. Then add cabbage and cook for another minute. The vegetables should be crisp-tender, not soft.
06 -
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over everything and toss well to coat. Add the cooked chicken back in and continue to stir-fry for 1-2 minutes until everything is well mixed and heated through.
07 -
Add the spring onions, give everything a final toss, and remove from heat. Serve immediately while hot and steaming.
# Notes:
01 -
This homemade chicken chow mein tastes just like takeout but is much healthier and ready in under 30 minutes.
02 -
The key to authentic flavor is using both light and dark soy sauce, plus oyster sauce for that classic umami taste.
03 -
The baking soda in the chicken marinade is a Chinese restaurant trick that helps tenderize the meat and keep it juicy.
04 -
Feel free to customize with any vegetables you have on hand - bean sprouts, broccoli, snow peas, and mushrooms all work great.