Description
This Chicken Chow Mein recipe is a quick and flavorful stir-fried noodle dish featuring tender chicken breast, crunchy vegetables, and a savory soy-based sauce. Perfect for a satisfying weeknight dinner, it combines classic Asian flavors with a simple cooking method that yields authentic results.
Ingredients
Scale
Sauce Ingredients
- ¼ cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons shaoxing wine, mirin, or sherry vinegar
- Pinch white pepper
Chicken Marinade
- 1 lb chicken breast, sliced thin
- 2 teaspoons cornstarch
- 2 tablespoons of the sauce mixture (from above)
Main Ingredients
- 12 oz chow mein noodles
- 3 tablespoons oil, divided
- 2 garlic cloves, minced
- 3 cups shredded cabbage
- 1 large carrot, julienned
- 3 green onions, sliced thin on a bias
- Sesame seeds (optional for garnish)
Instructions
- Prepare the Sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, shaoxing wine (or mirin or sherry vinegar), and white pepper until well combined.
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken breast with cornstarch and 2 tablespoons of the prepared sauce. Mix thoroughly to coat the chicken evenly. Set aside and let it marinate for 15 minutes to absorb flavors.
- Cook the Noodles: Boil the chow mein noodles according to package instructions until al dente. Drain the noodles, then rinse them under cold water to stop the cooking process. Set aside, as they will cook further in the skillet.
- Cook the Chicken: Heat 1 ½ tablespoons of oil in a nonstick skillet over medium-high heat. Arrange the chicken in a single layer and cook without stirring for 1-2 minutes until lightly browned on one side. Stir and continue cooking for another 2 minutes or until the chicken is cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Lower the heat to medium, add the remaining 1 ½ tablespoons of oil, then add the minced garlic to the skillet. Stir and cook for about 30 seconds until fragrant. Add shredded cabbage and julienned carrot, stirring occasionally until the vegetables soften and wilt, about 2-3 minutes.
- Combine and Finish Cooking: Add the cooked noodles, chicken, and remaining sauce to the skillet with the vegetables. Stir well to combine and cook until the noodles absorb the sauce and are heated through, about 2-3 minutes. Stir in the sliced green onions just before removing from heat.
- Serve: Dish out the chicken chow mein while hot, and optionally garnish with sesame seeds for extra flavor and texture.
Notes
- Ensure the noodles are cooked al dente to prevent them from becoming mushy during stir-frying.
- The chicken should be sliced thinly to allow quick and even cooking.
- Shaoxing wine can be substituted with mirin or dry sherry vinegar if unavailable.
- For extra crunch, you can add bean sprouts or bell peppers along with the cabbage and carrot.
- If sesame seeds are not available, toasted chopped peanuts can be used as an alternative garnish.
