Chicken Chow Mein

Serves 6
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Directions

  1. 1Combine soy sauce, rice vinegar, hoisin sauce, sesame oil and corn starch in a small bowl
  2. 2Combine soy sauce, rice vinegar, hoisin sauce, sesame oil and corn starch in a small bowl
  3. 3Combine soy sauce, rice vinegar, hoisin sauce, sesame oil and corn starch in a small bowl
  4. 4Season the wok
  5. 5Season the wok
  6. 6Season the wok
  7. 7Add vegetable oil to make a puddle on the bottom
  8. 8Add vegetable oil to make a puddle on the bottom
  9. 9Add vegetable oil to make a puddle on the bottom
  10. 10Crack the heat to medium high and let it heat. Swirl to coat the edges often until it begins to smoke
  11. 11Crack the heat to medium high and let it heat. Swirl to coat the edges often until it begins to smoke
  12. 12Crack the heat to medium high and let it heat. Swirl to coat the edges often until it begins to smoke
  13. 13Discard the oil and wipe out the pan with a paper towel
  14. 14Discard the oil and wipe out the pan with a paper towel
  15. 15Discard the oil and wipe out the pan with a paper towel
  16. 16Boil water over medium high heat and add fresh chow mein or stir fry noodles
  17. 17Boil water over medium high heat and add fresh chow mein or stir fry noodles
  18. 18Boil water over medium high heat and add fresh chow mein or stir fry noodles
  19. 19Boil that for about 10-20s or what the package directions say, and immediately drain and rinse with cold water until completely cooled to stop the cooking process
  20. 20Boil that for about 10-20s or what the package directions say, and immediately drain and rinse with cold water until completely cooled to stop the cooking process
  21. 21Boil that for about 10-20s or what the package directions say, and immediately drain and rinse with cold water until completely cooled to stop the cooking process
  22. 22Add vegetable oil heat over medium high to wok
  23. 23Add vegetable oil heat over medium high to wok
  24. 24Add vegetable oil heat over medium high to wok
  25. 25Sear the boneless skinless chicken thighs in two batches to avoid overcrowding
  26. 26Sear the boneless skinless chicken thighs in two batches to avoid overcrowding
  27. 27Sear the boneless skinless chicken thighs in two batches to avoid overcrowding
  28. 28Cook the chicken until every piece is cooked all the way through with some color on it
  29. 29Cook the chicken until every piece is cooked all the way through with some color on it
  30. 30Cook the chicken until every piece is cooked all the way through with some color on it
  31. 31Finely chop seven cloves of garlic and prep all of your other vegetables - julienne one whole carrot, finely diced two ribs of celery, cut two green onions into one inch segments, and slice napa cabbage nice and thin
  32. 32Finely chop seven cloves of garlic and prep all of your other vegetables - julienne one whole carrot, finely diced two ribs of celery, cut two green onions into one inch segments, and slice napa cabbage nice and thin
  33. 33Finely chop seven cloves of garlic and prep all of your other vegetables - julienne one whole carrot, finely diced two ribs of celery, cut two green onions into one inch segments, and slice napa cabbage nice and thin
  34. 34Remove the meat from the wok
  35. 35Remove the meat from the wok
  36. 36Remove the meat from the wok
  37. 37Add the green onions and stir fry for about 30s or until the greens are wilted and starting to char nicely
  38. 38Add the green onions and stir fry for about 30s or until the greens are wilted and starting to char nicely
  39. 39Add the green onions and stir fry for about 30s or until the greens are wilted and starting to char nicely
  40. 40Add three quarters of your finely chopped garlic and stir fry until the garlic turns to a toasted golden brown color
  41. 41Add three quarters of your finely chopped garlic and stir fry until the garlic turns to a toasted golden brown color
  42. 42Add three quarters of your finely chopped garlic and stir fry until the garlic turns to a toasted golden brown color
  43. 43Add your celery and carrots
  44. 44Add your celery and carrots
  45. 45Add your celery and carrots
  46. 46Stir fry that for 2 minutes or until softened, followed by your cabbage
  47. 47Stir fry that for 2 minutes or until softened, followed by your cabbage
  48. 48Stir fry that for 2 minutes or until softened, followed by your cabbage
  49. 49Crank the heat to high 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
  50. 50Crank the heat to high 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
  51. 51Crank the heat to high 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
  52. 52Turn the heat to medium high, add your chicken back and stir fry until the chicken is hot again
  53. 53Turn the heat to medium high, add your chicken back and stir fry until the chicken is hot again
  54. 54Turn the heat to medium high, add your chicken back and stir fry until the chicken is hot again
  55. 55Add in one cup or 85g of bean sprouts
  56. 56Add in one cup or 85g of bean sprouts
  57. 57Add in one cup or 85g of bean sprouts
  58. 58Add your noodles and stir fry for about 45 seconds, then add all of your chow mein sauce
  59. 59Add your noodles and stir fry for about 45 seconds, then add all of your chow mein sauce
  60. 60Add your noodles and stir fry for about 45 seconds, then add all of your chow mein sauce
  61. 61Stir fry and toss until completely coated
  62. 62Stir fry and toss until completely coated
  63. 63Stir fry and toss until completely coated
  64. 64Add two tablespoons of water, stir fry and toss again repeatedly for about 1 minute or until your noodles are beautifully glazed and coated with the elixir of flavor
  65. 65Add two tablespoons of water, stir fry and toss again repeatedly for about 1 minute or until your noodles are beautifully glazed and coated with the elixir of flavor
  66. 66Add two tablespoons of water, stir fry and toss again repeatedly for about 1 minute or until your noodles are beautifully glazed and coated with the elixir of flavor
  67. 67Cut the heat and finish that off by tossing with your remaining garlic and stir until thoroughly combined
  68. 68Cut the heat and finish that off by tossing with your remaining garlic and stir until thoroughly combined
  69. 69Cut the heat and finish that off by tossing with your remaining garlic and stir until thoroughly combined
  70. 70Add additional soy sauce to taste if needed
  71. 71Add additional soy sauce to taste if needed
  72. 72Add additional soy sauce to taste if needed

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 Sesame Oil
  • 4 g Sesame Oil
  • 4 g 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

WokPanPotWhisk

Tips

  • If you don’t have a wok, use a big pan
  • Add additional soy sauce to taste if needed
  • Raw garlic technique adds spice and perfume.
  • Adding Chilli Oil or Fried Egg is optional