Chicken Chow Mein
Serves 3
Directions
- 1Start by mincing some garlic.
- 2Cut four green onions into 2-inch sections, keeping the stem and leafy parts separate.
- 3Cut half of an onion into strips and break them apart.
- 4Prepare bean sprouts by removing both ends.
- 5Cut the chicken into slices, cutting along the grain of the muscle fiber.
- 6Marinate the chicken with soy sauce, oyster sauce, dark soy sauce, water, sugar, baking soda, white pepper powder, cornstarch, oil, and a touch of sesame oil.
- 7Prepare fresh chow mein noodles.
- 8Prepare the chow mein sauce by mixing dark soy sauce, regular soy sauce, and sugar.
- 9Bring a pot of water to a boil and add the fresh chow mein noodles, cooking for about 7 minutes.
- 10Remove noodles from water and mix in some oil to prevent sticking.
- 11Add some oil to a hot pan over medium-high heat, then add a little sugar and salt.
- 12Immediately add the stem part of the green onion and the onions to the pan and stir-fry until coated with oil.
- 13Add bean sprouts, toss a few times, then add a touch of rice wine.
- 14Toss a few more times, add a little bit of chow mein sauce, then toss again and quickly remove everything from the pan.
- 15Add more oil to the pan if needed, then add the marinated chicken and minced garlic.
- 16Stir-fry chicken until about 70% done, then add a touch of rice wine and toss to evaporate.
- 17Add a little bit of dark soy sauce for color and continue to stir-fry until the color is even.
- 18Add a little bit of water to the chicken, toss quickly, and remove the chicken from the pan.
- 19Add a little oil if needed, then add the noodles to the pan.
- 20Spread the noodles out and pan-fry briefly, then toss and pan-fry a little more, repeating until hot.
- 21Pour in the chow mein sauce and stir-fry until the color is even.
- 22Add some water to the noodles, cover the pan with a lid, and lower the heat to medium.
- 23Let the noodles cook for about a minute, then remove the lid.
- 24Add the cooked chicken, bean sprouts, and all the onions back to the pan.
- 25Add a touch of black pepper powder and toss everything together to mix.
Ingredients
- 16 oz fresh chow mein noodle
- 4 stalks green onions
- 5.3 oz bean sprouts
- 5.3 oz onion
- 0.125 tsp sugar
- 0.125 tsp salt
- 1 tsp rice wine
- 1 tsp chow mein sauce
- 3 cloves garlic
- 6 oz chicken
- 0.5 tsp soy sauce
- 0.5 tsp oyster sauce
- 0.25 tsp dark soy sauce
- 3 tsp water
- 0.25 tsp sugar
- 0.5 tsp baking soda
- 0.0625 tsp white pepper powder
- 2 tsp corn starch
- 1.5 tsp oil
- 0.5 tsp sesame oil
- 2 tsp rice wine
- 1 tsp dark soy sauce
- 2 tbsp water
- 6.7 oz water/ unsalted chicken broth
- 0.25 tsp black pepper
- 2 tbsp dark soy sauce
- 1 tsp soy sauce
- 0.75 tsp sugar
Equipment
potpanlid
Tips
- Keep the stem and leafy parts of green onions separate for use at different cooking times.
- Break apart the onion strips before cooking.
- Remove both ends of bean sprouts for a more appealing look.
- Cut chicken along the grain of the muscle fiber, opposite to red meat.
- Fresh noodles freeze very well, buy in portions and freeze at home.
- Mix oil with hot noodles after boiling to prevent sticking.
- Do not overcook the onion and bean sprouts.
- Spread chicken in the pan when stir-frying and add garlic.
- Add a little water to chicken for tenderness.
- Pan-fry noodles until hot before adding sauce.
- Cover noodles with a lid and cook for about a minute to absorb water and sauce.
Related recipes
Chili Garlic Noodles
Chinese · Soup10m
Spicy Wontons
Chinese · Soup
Creamy Dan Dan Noodles
Chinese · Soup
Chinese Hot and Sour Soup
Chinese · Soup
Tomato beef soup (罗宋汤)
Chinese · Soup
15-Minute Steamed Chicken
Chinese · Soup
Steamed Chicken with Chinese Sausage and Mushrooms
Chinese · Soup
Mapo Tofu
Chinese · Soup
Egg Drop Soup
Chinese · Soup
Ground Beef Mongolian Noodles
Chinese · Soup
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup