Chicken Chow Mein (Print Version)
Tender chicken and crisp vegetables in savory sauce over stir-fried noodles
# What You Need:
→ Chicken
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Sauce
05 - 3 tbsp soy sauce
06 - 1 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tsp sugar
09 - 1/2 tsp ground white pepper
10 - 2 tbsp water
→ Noodles & Stir-Fry
11 - 9 oz chow mein or egg noodles
12 - 2 tbsp vegetable oil, divided
13 - 2 garlic cloves, minced
14 - 1 medium onion, thinly sliced
15 - 1 large carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 oz bean sprouts
18 - 4 spring onions, sliced
19 - 3.5 oz snow peas, trimmed
# Directions:
01 - Combine sliced chicken with soy sauce, cornstarch, and sesame oil in a bowl. Let stand for at least 10 minutes to tenderize.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, white pepper, and water in a small bowl until smooth and incorporated.
03 - Prepare noodles according to package directions. Drain thoroughly, rinse under cold water, and toss with 1 tsp oil to prevent sticking.
04 - Heat 1 tbsp oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry until just cooked through, approximately 3–4 minutes. Remove from wok and set aside.
05 - Add remaining 1 tbsp oil to the wok. Sauté garlic and onion for 1 minute. Add carrot, bell pepper, and snow peas; stir-fry for 2–3 minutes until crisp-tender.
06 - Return chicken to the wok. Add cooked noodles, bean sprouts, and spring onions. Pour in the sauce and toss everything over high heat for 2–3 minutes until well combined and heated through.
07 - Transfer to serving plates immediately. Garnish with additional spring onions if desired. Serve with chili oil or extra soy sauce on the side.
# Expert Tips:
01 -
- The sauce hits that perfect balance between savory and slightly sweet, just like your favorite takeout spot but better
- Everything cooks in one pan, meaning less cleanup and more time to actually eat
02 -
- Cold noodles go into the wok, never hot, or they will turn into a mushy sad situation
- Have all ingredients prepped and the sauce mixed before you turn on the stove
- The wok must be properly hot before adding anything or you will end up steaming instead of stir frying
03 -
- A splash of rice wine or cooking sherry right before finishing adds professional depth
- Keep the noodles moving constantly once they hit the wok to prevent clumping