Chicken Chow Mein
Servings: 4 servings
Ingredients
for the chicken:
- 13 ounces (370g) chicken breast
- 1 tablespoon soy sauce
- 1 tablespoon corn starch
- 2 tablespoons vegetable oil
- 4 cloves garlic finely chopped
- ground black pepper to taste
for the noodles:
- 1 tablespoon vegetable oil
- 2 cups thinly sliced napa cabbage
- 2 medium carrots
- 6 button mushrooms
- 3 green onions
- 9 ounces (250g) chow mein noodles or ramen noodles
for the sauce:
- 3 tablespoons soy sauce
- 1/4 cup oyster sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons water
- 1 teaspoon corn starch
Instructions
- Marinate the chicken: In a medium bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon corn starch, and 1 tablespoon vegetable oil. Add the chicken cut into small, bite-sized pieces. Season the chicken with black (or white) pepper. I'm not adding any salt because the soy sauce is already salty. Toss to coat and set aside.
- Cook the noodles according to the package instructions. I cook mine always 1 minute shorter to ensure they are not overcooked (they will be cooked briefly later with the sauce). Spread the cooked noodles on a large plate or baking sheet lined with kitchen towels to dry them out a bit.
- Make the sauce: whisk all the ingredients for the sauce in a medium bowl.
- Chop the vegetables: cut the carrot into matchsticks, slice the mushrooms into thin slices, cut the cabbage into thin slices. Slice the green onions: white part into thin slices and the dark green park into large chunks. Reserve some green onions for the garnish (the dark green parts). Finely chop the garlic.
- Cook the chicken: Heat a large frying pan over high heat. When hot add the oil. When the oil is hot add the chicken. Don't stir for the first 1-2 minutes letting the chicken brown, the cook, stirring, for a couple of minutes until the chicken is cooked through. Add the garlic and cook for 30 seconds. Transfer the chicken to a plate.
- Cook the vegetables: Add another tablespoon of oil and all the vegetables to the pan. Cook over medium-high heat for a couple of minutes until softened but still crunchy.
- Assemble: Add the chicken back to the pan, add the sauce and noodles. Let the sauce come to a boil then stir everything together until evenly coated. If your pan is too small you can transfer all the ingredients into a large pot to stir them together comfortably.
- Sprinkle with thinly sliced green onions.
- Enjoy!
Notes
- To make this dish more authentic you could also pan-fry the noodles until crispy and browned. I usually omit this step when I'm in a hurry but crispy noodles add texture and flavor to the dish.
- Calories: 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 610kcal