Chicken chow mein is saimple to make and ready in less than 30 minutes. This easy chicken chow mein recipe is healthier and lower calories with more veggies than tak-out. It has the best sauce and is simple, satisfying, and loaded with flavor!
Ingredients
MARINADE CHICKEN:
200g0.45lbchicken breasts, boneless and skinless,thinly sliced
1tablespoonssoy sauce
1tablespoon beaten egg
1teaspooncornstarch
STIR FRY:
300gchow mein noodles or egg noodles
1 cupcabbage,sliced
halfonion,sliced
1/4cupcarrot,sliced
3scallions,cut into 1 1/2-inch (4-cm) pieces
CHOW MEIN SAUCE:
1tablespoonoyster sauce
1.5tablespoonssoy sauce
1teaspoonsesame oil
60mlwater or chicken broth
Instructions
PREPARE AND MARINADE CHICKEN
Slice the chicken and put it in a bowl, add soy sauce, beaten egg and cornstarch. Mix them well with the chicken breast. Marinate them for at least 10 to 15 minutes, you can also prepare them the day before. (Note 1)To learn how to cut the chicken breasts so they're tender, see Tenderize Chicken For Stir Fry.
PREPARE VEGETABLES – be sure to slice them.
MIX CHOWMEIN SAUCE- mix soy sauce, oyster sauce, sesame oil, and water in a medium bowl. Set aside.
COOK CHOW MEIN NOODLES
Cook the noodles according to the instructions on the noodles package. Drain them and toss them in a bowl with sesame oil to coat them. Set aside. (Note 2)
I used freshly cooked yellow noodles in this recipe, so I don't have to do this process. You can get them at any Asian supermarket or on Amazon.
STIR FRY
Cook chicken- Add chicken to skillet over high heat, turning only after 1 minute to get a nice golden brown color. Then stir fry for about 2 minutes. (Note 3)
Add onions and carrots and fry them along with the chicken for about 1 minute. Take them to a plate and set them aside.
Bring the sauce to a boil in the same pan, add the noodles and toss for 1 minute. (Note 4)
Add the chicken back in with the vegetables, scallions and cabbage and stir-fry for 2 minutes.
Serve hot as a main dish or side dish.
Video
Tips & Notes:
The main purpose of adding beaten egg and cornstarch is to make the chicken breast tender & smooth.
Add oil to the cooked noodles to mix it evenly. This will keep the noodles from sticking together and make them easy to sauté with other ingredients later.
If you turn the chicken immediately, it becomes watery and doesn't get a nice golden brown color. It'll taste less delicious. Another important tip to get the chicken a nice golden brown color is to heat the pan to medium high before you put the chicken in.
The noodles must be mixed with the sauce before adding the other ingredients. This allows the noodles to absorb the sauce and become tasty. This is a PRO TIP from Chinese restaurants and this secret applies to all fried noodles. The sauce must be cooked before you add the noodles.