Chicken Chow Mein
A comforting and slightly excessive Chicken Chow Mein recipe that rivals takeout, featuring the best chow mein sauce.
Ingredients
Main ingredients
- 1 lb chicken breast, boneless, skinless
- 3 tbsp oil (neutral like canola or vegetable)
- 12 oz chow mein noodles (uncooked) Don't over-soak the noodles or they’ll sulk.
- 2 cups cabbage, shredded Extra cabbage can stretch the meal and add crunch.
- 1 large carrot, julienned
- ½ batch green onions, chopped For garnishing.
- 2 cloves garlic, minced
Sauce ingredients
- 6 tbsp oyster sauce Usually found in the Asian aisle.
- 3 tbsp low-sodium soy sauce
- 3 tbsp light sesame oil (not toasted) Add off-heat to avoid bitterness.
- ½ cup chicken broth
- 1 tbsp cornstarch Add before the heat for better thickening.
- 1 tbsp granulated sugar
Instructions
Preparation
- In a small bowl, whisk together oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch. Set aside.
- Cook chow mein noodles according to package instructions. Drain and rinse with cold water. Set aside.
Cooking
- Heat 2 tbsp oil in a large wok or skillet over medium-high heat. Cut chicken into bite-sized strips and cook until golden brown, about 5-7 minutes. Remove from pan and set aside.
- Add remaining oil to the pan and sauté carrots, cabbage, and garlic for 3-4 minutes, until vegetables are softened and cabbage is translucent.
- Add the cooked chicken and noodles back to the pan. Pour sauce over the top and stir to combine. Cook for an additional 2 minutes, ensuring everything is evenly coated and heated through.
Serving
- Garnish with chopped green onions and serve hot.
Notes
High heat gives 'wok breath', but avoid flames; if the sauce seems thin, it will thicken in 30-60 seconds.