Chicken chow mein is a Chinese dish consisting of stir-fried noodles, chicken, and vegetables, typically tossed in a savory sauce, making it a popular takeout option; "chow mein" literally translates to "stir-fried noodles" and chicken is the most common protein used in this dish.
INGREDIENTS
- 1/2 yellow onion
- 4.5 oz (130g) green cabbage
- 1/3 carrot (60g)
- 1-2 green onions
- 1/2 red bell pepper
- 3 cloves garlic
- 7 oz (200g) boneless chicken thighs (or breasts)
- 7 oz (200g) egg noodles
- 4 tbsp vegetable oil, divided
- 1 tsp toasted sesame oil
Marinade
- 1 tsp soy sauce
- Small pinch of sugar
- 1/2 egg white
- 1.5 tbsp cornstarch
Chow Mein Sauce
- 2.5 tbsp soy sauce
- 1/2 tbsp dark soy sauce (or 1 tsp regular soy sauce)
- 2 tbsp oyster sauce
- 1.5 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1 tsp sugar
- 1/4 tsp white pepper (or black pepper)
- Small pinch of MSG (optional)
DIRECTIONS
Prep Vegetables
- Slice the onion, not too thin, not too thick. Cut the cabbage, carrot, green onions, and bell pepper into long strips. Finely chop the garlic cloves.
Prep Chicken and Noodles
- Remove the skin if you wish. Cut the chicken into thin strips. To a mixing bowl, add the chicken, soy sauce, sugar, half of the egg white, and cornstarch. Gently massage it. Set aside.
- Cook the noodles according to the package instructions. Rinse under cold water and let them dry on paper towels. Make sure to get rid of as much moisture as possible.
Make Sauce
- In a small container, stir together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, and MSG (if using).
Make Chow Mein
- In a large wok (skillet), heat the oil (3 tbsp) over high heat. Once it gets nice and hot, add the chicken. Cook for 2 to 3 minutes or until nicely browned. When the chicken is cooked through, remove from the wok and set aside.
- Into the same wok, add the garlic and onion. Saute for 30 seconds or until fragrant. Increase the heat to high, throw in the cabbage, bell pepper, carrot, and green onions. Stir-fry for another minute or two. Once the vegetables are cooked but still have some crunch, remove from the wok and set aside.
- Place the same wok over medium-high heat. Add the cooking oil (1 tbsp) and the noodles. Toast the noodles for 1 to 2 minutes or until the noodles get some brownish color here and there.
- Increase the heat to high. Add half of the sauce, vegetables, and chicken. Stir-fry for 1 to 2 minutes or until everything is well distributed. Pour the remaining sauce and toss for 2 minutes or until everything is completely coated with the sauce.
- Turn the heat off. Drizzle with the sesame oil and stir to combine. Divide the noodles into serving plates. Enjoy~!
