Chicken Chow Mein

Serves 6
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Directions

  1. 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.
  2. 2Combine 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.
  3. 3Combine 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.
  4. 4Whisk in 2 teaspoons of corn starch until completely combined.
  5. 5Whisk in 2 teaspoons of corn starch until completely combined.
  6. 6Whisk in 2 teaspoons of corn starch until completely combined.
  7. 7Season 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.
  8. 8Season 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.
  9. 9Season 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.
  10. 10Boil a large pot of water over medium-high heat.
  11. 11Boil a large pot of water over medium-high heat.
  12. 12Boil a large pot of water over medium-high heat.
  13. 13Add 400g of fresh chow mein or stir-fried noodles to the boiling water.
  14. 14Add 400g of fresh chow mein or stir-fried noodles to the boiling water.
  15. 15Add 400g of fresh chow mein or stir-fried noodles to the boiling water.
  16. 16Boil 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.
  17. 17Boil 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.
  18. 18Boil 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.
  19. 19Add 3 tablespoons of vegetable oil to the wok and heat over medium-high heat until hot.
  20. 20Add 3 tablespoons of vegetable oil to the wok and heat over medium-high heat until hot.
  21. 21Add 3 tablespoons of vegetable oil to the wok and heat over medium-high heat until hot.
  22. 22Add 340g of boneless, skinless chicken thighs, cut into half-inch cubes, to the wok in two batches to avoid overcrowding.
  23. 23Add 340g of boneless, skinless chicken thighs, cut into half-inch cubes, to the wok in two batches to avoid overcrowding.
  24. 24Add 340g of boneless, skinless chicken thighs, cut into half-inch cubes, to the wok in two batches to avoid overcrowding.
  25. 25Cook the chicken until every piece is cooked through and has a nice brown color.
  26. 26Cook the chicken until every piece is cooked through and has a nice brown color.
  27. 27Cook the chicken until every piece is cooked through and has a nice brown color.
  28. 28Finely chop 7 cloves of garlic and set aside.
  29. 29Finely chop 7 cloves of garlic and set aside.
  30. 30Finely chop 7 cloves of garlic and set aside.
  31. 31Julienne 1 whole carrot.
  32. 32Julienne 1 whole carrot.
  33. 33Julienne 1 whole carrot.
  34. 34Finely dice 2 ribs of celery.
  35. 35Finely dice 2 ribs of celery.
  36. 36Finely dice 2 ribs of celery.
  37. 37Cut 2 green onions into 1-inch segments.
  38. 38Cut 2 green onions into 1-inch segments.
  39. 39Cut 2 green onions into 1-inch segments.
  40. 40Slice 315g of Napa cabbage nice and thin.
  41. 41Slice 315g of Napa cabbage nice and thin.
  42. 42Slice 315g of Napa cabbage nice and thin.
  43. 43Remove the cooked chicken from the wok and set aside.
  44. 44Remove the cooked chicken from the wok and set aside.
  45. 45Remove the cooked chicken from the wok and set aside.
  46. 46Add the green onions to the wok and stir-fry for about 30 seconds until wilted and starting to char.
  47. 47Add the green onions to the wok and stir-fry for about 30 seconds until wilted and starting to char.
  48. 48Add the green onions to the wok and stir-fry for about 30 seconds until wilted and starting to char.
  49. 49Add three-quarters of the finely chopped garlic to the wok and stir-fry until the garlic turns a toasted golden brown.
  50. 50Add three-quarters of the finely chopped garlic to the wok and stir-fry until the garlic turns a toasted golden brown.
  51. 51Add three-quarters of the finely chopped garlic to the wok and stir-fry until the garlic turns a toasted golden brown.
  52. 52Add the celery and carrots to the wok and stir-fry for 2 minutes or until softened.
  53. 53Add the celery and carrots to the wok and stir-fry for 2 minutes or until softened.
  54. 54Add the celery and carrots to the wok and stir-fry for 2 minutes or until softened.
  55. 55Add the cabbage to the wok, crank the heat to high, and stir-fry for 2 minutes or until wilted and slightly charred.
  56. 56Add the cabbage to the wok, crank the heat to high, and stir-fry for 2 minutes or until wilted and slightly charred.
  57. 57Add the cabbage to the wok, crank the heat to high, and stir-fry for 2 minutes or until wilted and slightly charred.
  58. 58Turn 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.
  59. 59Turn 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.
  60. 60Turn 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.
  61. 61Add 85g of bean sprouts to the wok.
  62. 62Add 85g of bean sprouts to the wok.
  63. 63Add 85g of bean sprouts to the wok.
  64. 64Add the noodles to the wok and stir-fry for about 45 seconds.
  65. 65Add the noodles to the wok and stir-fry for about 45 seconds.
  66. 66Add the noodles to the wok and stir-fry for about 45 seconds.
  67. 67Pour all of the chow mein sauce into the wok and stir-fry and toss until completely coated.
  68. 68Pour all of the chow mein sauce into the wok and stir-fry and toss until completely coated.
  69. 69Pour all of the chow mein sauce into the wok and stir-fry and toss until completely coated.
  70. 70Add 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.
  71. 71Add 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.
  72. 72Add 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.
  73. 73Cut the heat and finish by tossing with the remaining garlic.
  74. 74Cut the heat and finish by tossing with the remaining garlic.
  75. 75Cut the heat and finish by tossing with the remaining garlic.
  76. 76Add additional soy sauce to taste, if needed.
  77. 77Add additional soy sauce to taste, if needed.
  78. 78Add additional soy sauce to taste, if needed.
  79. 79Serve in the pan or dish up individually with green onions on top.
  80. 80Serve in the pan or dish up individually with green onions on top.
  81. 81Serve in the pan or dish up individually with green onions on top.

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
  • Vegetable Oil
  • Vegetable Oil
  • Vegetable Oil
  • 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 Boneless Skinless Chicken Thighs
  • 340 g Boneless Skinless Chicken Thighs
  • 340 g Boneless Skinless Chicken Thighs
  • 7 cloves Garlic Cloves
  • 7 cloves Garlic Cloves
  • 7 cloves Garlic Cloves
  • 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

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.