Chicken Chow Mein
Serves 6
Directions
- 1Combine 2 1/2 tablespoons of soy sauce, 1 1/2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, and 1 teaspoon of toasted sesame oil in a small bowl and whisk.
- 2Whisk in 2 teaspoons of corn starch until completely combined.
- 3Season a wok with vegetable oil by adding just enough to make a small puddle, heating over medium-high heat, swirling to coat the edges until it smokes, discarding the oil, and wiping out the pan with a paper towel.
- 4Boil a large pot of water over medium-high heat.
- 5Add 400g of fresh chow mein or stir-fried noodles to the boiling water.
- 6Boil the noodles for about 10-20 seconds, or according to package directions, then immediately drain and rinse with cold water to stop the cooking process.
- 7Add 3 tablespoons of vegetable oil to the wok and heat over medium-high heat until hot.
- 8Add 340g of boneless, skinless chicken thighs, cut into half-inch cubes, to the wok in two batches to avoid overcrowding.
- 9Cook the chicken until every piece is cooked through and has a nice brown color.
- 10Finely chop 7 cloves of garlic and set aside.
- 11Julienne 1 whole carrot.
- 12Finely dice 2 ribs of celery.
- 13Cut 2 green onions into 1-inch segments.
- 14Slice 315g of Napa cabbage nice and thin.
- 15Remove the cooked chicken from the wok and set aside.
- 16Add the green onions to the wok and stir-fry for about 30 seconds until wilted and starting to char.
- 17Add three-quarters of the finely chopped garlic to the wok and stir-fry until the garlic turns a toasted golden brown.
- 18Add the celery and carrots to the wok and stir-fry for 2 minutes or until softened.
- 19Add the cabbage to the wok, crank the heat to high, and stir-fry for 2 minutes or until wilted and slightly charred.
- 20Turn the heat to medium-high, add the chicken back to the wok, and stir-fry for about 30 seconds until the chicken is hot again.
- 21Add 85g of bean sprouts to the wok.
- 22Add the noodles to the wok and stir-fry for about 45 seconds.
- 23Pour all of the chow mein sauce into the wok and stir-fry and toss until completely coated.
- 24Add 2 tablespoons of water to the wok and stir-fry and toss repeatedly for about 1 minute, or until the noodles are beautifully glazed and coated.
- 25Cut the heat and finish by tossing with the remaining garlic.
- 26Add additional soy sauce to taste, if needed.
- 27Serve in the pan or dish up individually with green onions on top.
Ingredients
- 38 g Soy Sauce
- 22 g Rice Vinegar
- 40 g Hoisin Sauce
- 4 g Toasted Sesame Oil
- 5 g Corn Starch
- Vegetable Oil
- 400 g Chow Mein Noodles
- 42 g Vegetable Oil
- 340 g Boneless Skinless Chicken Thighs
- 7 cloves Garlic Cloves
- 1 whole Carrot
- 2 ribs Celery
- 2 Green Onions
- 315 g Napa Cabbage
- 85 g Bean Sprouts
- 30 g Water
Equipment
WokSmall bowlWhiskLarge potStrainerCutting boardKnifePinch bowlVegetable peeler
Tips
- You can use a pan instead of a wok if you don't have one.
- Make sure to pre-prep all vegetables before stir-frying.
- Searing chicken in two batches helps avoid overcrowding and ensures even cooking.
- Adding raw garlic at the end perfuses the dish with a spicy, garlicky kick.
- Optional additions include chili oil or a fried egg.
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