Chicken Chow Mein
A delicious Chicken Chow Mein recipe featuring crispy pan-fried noodles topped with a savory chicken and vegetable stir-fry.
Ingredients
- 200 g chicken breast, thinly sliced
- 0.5 tablespoon oyster sauce
- 0.25 teaspoon dark soy sauce
- 0.5 tablespoon cooking oil
- 1.5 cup water, room temperature
- 0.5 teaspoon salt
- 0.75 tablespoon sugar
- 0.25 teaspoon pepper
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon cornstarch
- 0.5 tablespoon chicken powder
- 1 package (400 g) steamed chow mein noodles
- 4 tablespoon cooking oil, for frying noodles
- 2 tablespoon cooking oil, for stir-frying
- 0.5 count onion, sliced
- 1 tablespoon garlic, minced
- 2 small heads broccoli, cut into florets
- 1 stalk celery, sliced
- 1 count carrot, sliced
- 1 wedge cabbage, sliced
- 1 drizzle sesame oil, for garnish (optional)
- 1 stalk green onion, for garnish (optional)
Method
- 1
Begin by preparing all the vegetables. Slice the celery, cut the broccoli into small florets, slice the cabbage, and slice the carrot. For a decorative touch on the carrots, use a scraping tool to create ridges along the length of the carrot before slicing thinly.
- 2
Keep the vegetables separated on a plate, as they will be blanched at different times.
- 3
Thinly slice the chicken breast into long strips.
- 4
In a bowl, combine the sliced chicken with 0.5 tablespoon of oyster sauce, 0.25 teaspoon of dark soy sauce, and 0.5 tablespoon of cooking oil.
- 5
Mix well and set aside to marinate.
- 6
In a measuring cup or bowl, combine 1.5 cups of room temperature water, salt, sugar, pepper, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, cornstarch, and chicken powder.
- 7
Stir until all ingredients are fully dissolved. Set aside.
- 8
Heat 4 tablespoons of cooking oil in a large pan or wok over medium heat.
- 9
Add the package of steamed chow mein noodles, breaking them apart slightly to form an even layer.
- 10
Let the noodles cook undisturbed for about 2-3 minutes until the bottom is golden brown and crispy.
- 11
Flip the noodle "pancake" and cook the other side for another 2-3 minutes until it is also crispy. Once done, turn the heat down to low to keep warm.
- 12
While the noodles are frying, bring a pot of water to a boil.
- 13
Add the carrots and cabbage to the boiling water and cook for 1 minute.
- 14
After 1 minute, add the broccoli and cook for an additional 1 minute.
- 15
Immediately drain the vegetables into a colander and rinse them with cold water to stop the cooking process and keep them crisp. Shake well to remove excess water.
- 16
Heat 2 tablespoons of cooking oil in a separate wok or large pan over high heat.
- 17
Add the sliced onion and sauté for about 30 seconds.
- 18
Add the minced garlic and fry until fragrant, about another 30 seconds.
- 19
Add the marinated chicken to the wok and stir-fry on high heat for 4-5 minutes, until the chicken is fully cooked through.
- 20
Give the prepared sauce a quick stir, then pour it into the wok with the chicken.
- 21
Bring the sauce to a boil, stirring. The sauce will thicken.
- 22
Add the blanched vegetables to the wok and stir everything together to combine. Cook for about 1 minute until heated through. Turn off the heat.
- 23
Transfer the crispy fried noodles from the pan to a large serving plate.
- 24
Pour the chicken and vegetable stir-fry over the top of the noodles.
- 25
For extra flavor, drizzle with a little sesame oil. Serve immediately and enjoy
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