Chicken Chow Mein
Yield: 4 servings
Calories: 260kcal
Flavorful chicken chow mein, ready in just 30-minutes! The marinated meat is stir-fried with noodles, fresh vegetables, and a savory sauce.
Ingredients
Chicken Marinade
- 8 ounces boneless skinless chicken breast, or thighs
- 1 teaspoon soy sauce
- ½ teaspoon (2 g) kosher salt
- ½ teaspoon (1 g) cornstarch
- ½ teaspoon sesame oil
Stir-fry Sauce
- ¼ cup (60 ml) unsalted chicken broth, or stock
- 3 tablespoons (45 ml) oyster sauce
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (3 g) cornstarch
Chow Mein
- 8 cups (1.9 L) water
- 6 ounces (170 g) dried chow mein noodles, or fresh (see notes)
- 2 tablespoons (30 ml) vegetable oil, divided
- 1 cup (60 g) green cabbage, ¼" thick slices
- ½ cup (40 g) shredded carrots
- 1 teaspoon (3 g) minced garlic
- ½ teaspoon (1 g) minced ginger
- ½ cup (30 g) bean sprouts
- ½ cup (13 g) green onions, 1 ½" long pieces
Instructions
- Marinate the Chicken - Cut the chicken against the grain into strips, about ¼-inch thick and 2-inch long. In a medium bowl, combine chicken, soy sauce, salt, cornstarch, and sesame oil. Set aside to marinate.
- Make the Stir-fry Sauce - In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, sesame oil, and cornstarch. Set aside.
- Boil the Noodles - In a large pot, bring water to a boil. Add dried noodles and cook according to the manufacturer’s directions until tender with some chew (al dente), about 2 to 3 minutes. Alternatively, if using fresh noodles, skip this boiling step. Drain into a colander and rinse with cold water to stop the cooking process. Drain well and set aside.
- Stir-fry the Chicken - Heat a large wok, nonstick pan, or stainless steel pan over medium-high heat. Add 1 tablespoon vegetable oil. Once hot and shimmering, add the chicken in a single layer. Sear without moving until browned, about 30 seconds. Stir-fry until no longer pink, about 1 to 2 minutes. Transfer to a clean plate.
- Add the Vegetables and Aromatics - Heat the wok over medium-high heat. Add 1 tablespoon vegetable oil. Once hot and shimmering, add the cabbage and carrots, and stir-fry until just tender, about 1 minute. Add in garlic and ginger, and stir-fry until fragrant, 20 seconds.
- Add the Noodles and Sauce - Add the noodles and sauce. Toss and stir to combine. Cook until the sauce thickens and coats the noodles, about 1 minute. If using fresh noodles, cook until softened and tender, which may require a few additional minutes.
- Add the Chicken and Bean Sprouts - Add the chicken, bean sprouts, and green onions, and stir-fry until just tender, 1 minute. Serve while still hot.
Notes
- Noodle Substitution: Yakisoba, ramen, lo mein, thin wonton noodles, thin or regular spaghetti.
- Using Fresh Noodles: Skip the boiling step and add directly to the wok for par-cooked fresh noodles. Raw fresh noodles need a few minutes of cooking, then drain well before adding. Toss in oil if sticking together too much.
- Soy Sauce Substitutions: Use coconut aminos or tamari.
- Oyster Sauce Substitutions: Hoisin sauce or teriyaki sauce. Alternatively, ¼ cup soy sauce and sugar (add 1 teaspoon of sweetener at a time, increasing to taste). A small amount of fish sauce can enhance the missing seafood taste, but use it sparingly, a ¼ teaspoon to start.
- For Saucier Noodles: Double the sauce ingredients.
- Storing: Cool completely and store in an airtight container for up to 3 days. Reheat in the microwave, covered, in 30-second intervals until hot.
Nutrition
Calories: 260kcal | Carbohydrates: 37g | Protein: 20g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1426mg | Potassium: 369mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2866IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 2mg
Recipe Link
Recipe Video