Chicken Chow Mein

Name: Chicken Chow Mein
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: american
Ingredients: 250 g dried chow mein noodles (or dry thin egg noodles); 300 g chicken breast (boneless skinless, thinly sliced against the grain); 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tsp sesame oil; 1 tsp sugar; 1 tsp cornstarch; 2 tbsp water (for cornstarch slurry); 0.5 tsp salt (divided use); 2 tbsp oil (vegetable or canola, for stir-frying); 4 pcs garlic (cloves, finely minced); 1 pcs onion (medium, sliced into thin wedges); 2 pcs celery (stalks, sliced on the diagonal); 200 g cabbage (green, thinly shredded); 1 pcs carrot (medium, peeled and julienned); 100 g bean sprouts (fresh); 4 pcs green onion (cut into 2-inch pieces, plus more for garnish); 1 pinch black pepper

RATING

4.6/5(185)

TASTE SCORE

9/10

Crisp-tender vegetables and juicy strips of chicken tossed with soft wok-fried noodles in a savory, slightly sweet soy-based sauce. This American-style chow mein comes together fast in one hot wok and delivers that irresistible smoky, umami-packed flavor. A nostalgic weeknight dinner that tastes just like your favorite takeout spot.

PREP

20m

COOK

12m

SERVES

1 CUP

559 cal

SERVINGS

METHOD · 6 STEPS

boil · ~6 min
Cook the chow mein noodles.
1.Bring a large pot of water to a rolling boil.
2.Add the noodles and cook 1 minute less than the package directions suggest.
3.Drain in a colander and rinse briefly with cold water to stop cooking.
4.Toss with a few drops of oil to prevent sticking and set aside.
prep · ~5 min
Slice the chicken and make the sauce.
1.Slice the chicken breast across the grain into thin strips about ¼ inch wide.
2.Season strips with 1 pinch of salt and 1 pinch of black pepper.
3.In a small bowl, whisk together soy sauce, oyster sauce, sugar, sesame oil, and the cornstarch-water slurry until smooth.
4.Set the sauce aside near the wok.
fry · ~4 min
Sear the chicken.
1.Heat 1 tablespoon oil in a wok over high heat until it shimmers and just begins to smoke.
2.Add the chicken strips in a single layer and let them sear untouched for 1 minute.
3.Stir and continue cooking until the chicken is golden on the outside and cooked through, about 2 more minutes.
4.Transfer the chicken to a plate and set aside.
TIPWork in two batches if your wok is small — overcrowding the pan will steam the chicken instead of searing it.
fry · ~4 min
Stir-fry the aromatic vegetables.
1.Return the wok to high heat and add the remaining 1 tablespoon of oil.
2.Add the garlic and onion and stir-fry until the onion softens and the edges turn golden, about 1 minute.
3.Add the celery, carrot, and cabbage and stir-fry until the vegetables are crisp-tender, about 2 minutes. They should still have a little crunch.
fry · ~2 min
Combine the noodles and sauce.
1.Add the cooked noodles and the reserved chicken back into the wok with the vegetables.
2.Pour the prepared sauce evenly over the top.
3.Using tongs or two spatulas, toss everything vigorously over high heat until all the noodles are coated and sizzling, 1 to 2 minutes.
4.Scatter in the bean sprouts and green onion pieces, toss once more, and immediately pull the wok off the heat.
TIPKeep the heat high and keep everything moving — this is where the smoky wok hei flavor builds.
serve
Plate the Chicken Chow Mein and garnish.
Divide the chow mein among four plates or shallow bowls. Garnish with a few extra sliced green onions and serve at once.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice chicken breast against the grain for tender, bite-sized strips that cook evenly.
2
Cook noodles one minute less than package directions so they remain chewy after stir-frying.
3
Have all ingredients prepped and measured before you start — stir-frying moves fast.
4
Use high heat throughout and let the wok get smoking hot for authentic wok hei flavor.
5
Keep vegetables crisp-tender by stir-frying just until bright and still crunchy.
6
Toss noodles and sauce vigorously with tongs to coat every strand without breaking them.
7
Bean sprouts should be added at the very end to retain their fresh crunch.