Chicken Chow Mein
Serves 1
Directions
- 1In a small bowl, combine 2 1/2 tablespoons (38 grams) of soy sauce, 1 1/2 tablespoons (22 grams) of rice vinegar, 2 tablespoons (40 grams) of hoisin sauce, and 1 teaspoon (4 grams) of toasted sesame oil.
- 2Whisk in 2 teaspoons (5 grams) of corn starch until completely combined and set aside.
- 3If using a wok, season it by adding just enough vegetable oil to make a puddle, heating it over medium-high heat while swirling to coat the edges until it smokes, then discarding the oil and wiping the pan with a paper towel.
- 4Bring a large pot of water to a boil over medium-high heat.
- 5Add 14 ounces (400 grams) of fresh chow mein or stir fry noodles and boil for 10 to 20 seconds or according to package directions.
- 6Immediately drain and rinse the noodles with cold water until completely cool to stop the cooking process.
- 7Add 3 tablespoons (42 grams) of vegetable oil to the wok and heat over medium-high heat until very hot.
- 8Add 12 ounces (340 grams) of boneless, skinless chicken thighs cut into 1/2 inch cubes, searing in two batches to avoid overcrowding.
- 9Cook the chicken until every piece is cooked through and has nice color, which will take a few minutes.
- 10While the chicken is cooking, finely chop 7 cloves of garlic and place them in a pinch bowl.
- 11Pre-prep other vegetables: julienne 1 whole carrot, finely dice 2 ribs of celery, cut 2 green onions into 1-inch segments, and thinly slice 3 1/2 cups (315 grams) of Napa cabbage.
- 12Remove the cooked chicken from the wok.
- 13Add green onions to the wok and stir-fry for about 30 seconds or until wilted and starting to char.
- 14Add 3/4 of the finely chopped garlic and stir-fry until the garlic turns a toasted golden brown.
- 15Add celery and carrots and stir-fry for 2 minutes or until softened.
- 16Add cabbage, crank the heat to high, and stir-fry for 2 minutes or until the cabbage is wilted and has a little char.
- 17Turn the heat to medium-high, add the chicken back, and stir-fry until the chicken is hot again, about 30 seconds.
- 18Add 1 cup (85 grams) of bean sprouts.
- 19Add the noodles and stir-fry for about 45 seconds.
- 20Add all of the prepared chow mein sauce and stir-fry and toss until completely coated.
- 21Add 2 tablespoons (30 grams) of water, then stir-fry and toss repeatedly for about 1 minute or until the noodles are beautifully glazed and coated.
- 22Cut the heat and finish by tossing with the remaining raw garlic until thoroughly combined.
- 23Add additional soy sauce to taste if needed.
- 24Serve in the pan itself with some green onion on top, or dish it up per person individually with green onion.
Ingredients
- 2.5 tablespoons soy sauce
- 38 grams soy sauce
- 1.5 tablespoons rice vinegar
- 22 grams rice vinegar
- 2 tablespoons hoisin sauce
- 40 grams hoisin sauce
- 1 teaspoon toasted sesame oil
- 4 grams toasted sesame oil
- 2 teaspoons corn starch
- 5 grams corn starch
- 3 tablespoons vegetable oil
- 42 grams vegetable oil
- 14 ounces fresh chow mein or stir fry noodles
- 400 grams fresh chow mein or stir fry noodles
- 12 ounces boneless, skinless chicken thighs cut into 1/2 inch cubes
- 340 grams boneless, skinless chicken thighs cut into 1/2 inch cubes
- 7 cloves finely chopped garlic
- 1 whole julienned carrot
- 2 ribs finely diced celery
- 2 green onions cut into 1 inch segments
- 3.5 cups thinly sliced Napa cabbage
- 315 grams thinly sliced Napa cabbage
- 1 cup bean sprouts
- 85 grams bean sprouts
- 2 tablespoons water
- 30 grams water
- to taste additional soy sauce
- optional chili oil
- optional fried egg
Equipment
small bowlwhiskwokpaper towellarge potpinch bowlpan
Tips
- Season your wok before use by adding vegetable oil, heating it until it smokes, then discarding the oil and wiping the pan.
- Sear chicken in two batches to avoid overcrowding the pan.
- The raw garlic technique at the end perfumes the dish with a spicy, garlicky kick.
- You can serve in the pan or dish individually, garnished with green onion.
- Optionally, add chili oil or a fried egg.
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