Fast Chicken Chow Mein (Printable Version)
Cook up chow mein with juicy chicken, crunchy veggies, and yummy noodles in just a bit of time.
# What You'll Need:
01 -
1 lb fresh chow mein noodles
02 -
1 lb boneless chicken thighs, cut into thin strips
03 -
2 cups bean sprouts (mung or soy), rinsed and drained
04 -
2 cups finely shredded cabbage
05 -
1 cup thin-sliced celery
06 -
1 cup carrot sticks
07 -
2 green onions, cut into 1-inch chunks
08 -
2 teaspoons plain cooking oil
→ Noodle Sauce
09 -
2 tablespoons light soy sauce
10 -
1 tablespoon dark soy sauce
11 -
3 tablespoons oyster sauce or veggie stir-fry sauce
12 -
2 tablespoons Shaoxing wine, dry sherry, or chicken broth
13 -
2 teaspoons toasted sesame oil
14 -
1 teaspoon white sugar
15 -
¼ teaspoon pepper (white or black)
16 -
2 teaspoons cornstarch or potato starch
17 -
4 cloves garlic, sliced thin
18 -
½ cup low-salt chicken broth
→ Chicken Marinade
19 -
2 teaspoons light soy sauce
20 -
1 teaspoon cornstarch or potato starch
21 -
2 teaspoons cold water
# Step-by-Step Guide:
01 -
Mix the marinade stuff with your sliced chicken and let it sit for 10 minutes.
02 -
Mix all the sauce ingredients in a small bowl and put it aside.
03 -
Dunk the noodles in very hot water for about 10-15 seconds until they soften up, then drain them well.
04 -
Warm up 1 teaspoon (5 ml) of cooking oil in your pan over medium-high heat. Cook the chicken until it's mostly done.
05 -
Throw in the carrots, celery, and cabbage with the chicken. Stir everything around until the veggies get soft. Push everything to one side.
06 -
Pour the last teaspoon of oil into the empty spot in your pan. Add your noodles and pour the sauce over them. Mix for about 30 seconds until the noodles get coated.
07 -
Toss in your bean sprouts and green onions. Give it all a quick stir for about 10 seconds. It's ready to eat!
# Additional Notes:
01 -
Don't soak your noodles too long or they'll turn mushy when you stir-fry them.