Chicken Chow Mein

Serves 6
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Directions

  1. 1In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sesame oil, and corn starch
  2. 2In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sesame oil, and corn starch
  3. 3In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sesame oil, and corn starch
  4. 4Boil water in a large pot and add fresh chow mein or stir-fry noodles for just 10-20 seconds, then immediately drain and rinse them with cold water until completely cooled
  5. 5Boil water in a large pot and add fresh chow mein or stir-fry noodles for just 10-20 seconds, then immediately drain and rinse them with cold water until completely cooled
  6. 6Boil water in a large pot and add fresh chow mein or stir-fry noodles for just 10-20 seconds, then immediately drain and rinse them with cold water until completely cooled
  7. 7Add vegetable oil to the wok and heat over medium-high heat until very hot
  8. 8Add vegetable oil to the wok and heat over medium-high heat until very hot
  9. 9Add vegetable oil to the wok and heat over medium-high heat until very hot
  10. 10Add boneless skinless chicken thighs cut into 1/2 inch cubes to the wok and cook until they have a nice color on them
  11. 11Add boneless skinless chicken thighs cut into 1/2 inch cubes to the wok and cook until they have a nice color on them
  12. 12Add boneless skinless chicken thighs cut into 1/2 inch cubes to the wok and cook until they have a nice color on them
  13. 13Chop the garlic, julienne the carrot, dice the celery, and cut the green onions into one-inch segments
  14. 14Chop the garlic, julienne the carrot, dice the celery, and cut the green onions into one-inch segments
  15. 15Chop the garlic, julienne the carrot, dice the celery, and cut the green onions into one-inch segments
  16. 16Remove the meat from the wok and add green onions, cooking until the greens have wilted
  17. 17Remove the meat from the wok and add green onions, cooking until the greens have wilted
  18. 18Remove the meat from the wok and add green onions, cooking until the greens have wilted
  19. 19Add 3/4 of the garlic, celery, carrots and cabbage and stir fry the absolute piss out of that for two minutes or until the cabbage is wilted and has a little bit of char
  20. 20Add 3/4 of the garlic, celery, carrots and cabbage and stir fry the absolute piss out of that for two minutes or until the cabbage is wilted and has a little bit of char
  21. 21Add 3/4 of the garlic, celery, carrots and cabbage and stir fry the absolute piss out of that for two minutes or until the cabbage is wilted and has a little bit of char
  22. 22Turn the heat to medium-high and add your chicken back. Stir fry until the chicken is hot again
  23. 23Turn the heat to medium-high and add your chicken back. Stir fry until the chicken is hot again
  24. 24Turn the heat to medium-high and add your chicken back. Stir fry until the chicken is hot again
  25. 25Add bean sprouts
  26. 26Add bean sprouts
  27. 27Add bean sprouts
  28. 28Add the noodles and cook for 45 seconds, then add the chow mein sauce, and stir-fry while tossing until completely coated
  29. 29Add the noodles and cook for 45 seconds, then add the chow mein sauce, and stir-fry while tossing until completely coated
  30. 30Add the noodles and cook for 45 seconds, then add the chow mein sauce, and stir-fry while tossing until completely coated
  31. 31Add water, and stir-fry for one minute
  32. 32Add water, and stir-fry for one minute
  33. 33Add water, and stir-fry for one minute
  34. 34Cut the heat, add the remaining garlic, and toss until thoroughly combined
  35. 35Cut the heat, add the remaining garlic, and toss until thoroughly combined
  36. 36Cut the heat, add the remaining garlic, and toss until thoroughly combined
  37. 37Add additional soy sauce to taste if needed
  38. 38Add additional soy sauce to taste if needed
  39. 39Add additional soy sauce to taste if needed
  40. 40Serve with green onion
  41. 41Serve with green onion
  42. 42Serve with green onion

Ingredients

  • 38 g Soy Sauce
  • 38 g Soy Sauce
  • 38 g Soy Sauce
  • 22 g Rice Vinegar
  • 22 g Rice Vinegar
  • 22 g Rice Vinegar
  • 40 g Hoisin Sauce
  • 40 g Hoisin Sauce
  • 40 g Hoisin Sauce
  • 4 g Toasted Sesame Oil
  • 4 g Toasted Sesame Oil
  • 4 g Toasted Sesame Oil
  • 5 g Corn Starch
  • 5 g Corn Starch
  • 5 g Corn Starch
  • 400 g Chow Mein Noodles
  • 400 g Chow Mein Noodles
  • 400 g Chow Mein Noodles
  • 42 g Vegetable Oil
  • 42 g Vegetable Oil
  • 42 g Vegetable Oil
  • 340 g Chicken Thighs
  • 340 g Chicken Thighs
  • 340 g Chicken Thighs
  • 7 cloves Garlic
  • 7 cloves Garlic
  • 7 cloves Garlic
  • 1 whole Carrot
  • 1 whole Carrot
  • 1 whole Carrot
  • 2 ribs Celery
  • 2 ribs Celery
  • 2 ribs Celery
  • 2 Green Onions
  • 2 Green Onions
  • 2 Green Onions
  • 315 g Napa Cabbage
  • 315 g Napa Cabbage
  • 315 g Napa Cabbage
  • 85 g Bean Sprouts
  • 85 g Bean Sprouts
  • 85 g Bean Sprouts
  • 30 g Water
  • 30 g Water
  • 30 g Water

Equipment

Small bowlWhiskWokLarge potStrainerCutting boardKnife

Tips

  • Season the wok before starting to cook by heating oil in it until it smokes, then discarding the oil and wiping the pan clean.
  • Sear chicken in two batches to avoid overcrowding the pan.
  • Do not skip the step of adding raw garlic at the end, as it perfumes the dish.
Chicken Chow Mein | Clip Recipe