Description
Chinese noodle dish chicken chow mein delight combines savory wok-seared protein with crisp vegetables and silky egg noodles. Home cooks can quickly master this classic stir-fry for a satisfying meal that brings restaurant flavors directly to their kitchen.
Ingredients
Scale
- 1 lb (454 g) chicken fillets, boneless, skinless
- 12 oz (340 g) chow mein noodles (uncooked)
- 6 tbsps oyster sauce
- 3 tbsps low sodium soy sauce
- 3 tbsps light sesame oil (not toasted)
- 3 tbsps oil
- ½ cup chicken broth
- 2 cups chopped cabbage
- 1 large carrot, julienned
- ½ batch of green onions, chopped
- 2 garlic cloves, minced
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
Instructions
- Sauce Preparation: Whisk oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar in a small bowl until seamlessly blended, creating a silky sauce base.
- Noodle Technique: Cook chow mein noodles according to package guidelines, achieving al dente perfection. Rapidly cool under cold water to prevent sticking and preserve texture.
- Protein Searing: Slice chicken into uniform strips and sizzle in a preheated wok with hot oil, cooking until golden and fully done, approximately 4-5 minutes. Remove and reserve.
- Vegetable Transformation: Introduce carrots, cabbage, and garlic to the same wok, quickly sautéing for 2-3 minutes to develop flavor while maintaining crisp texture.
- Flavor Fusion: Combine cooked chicken, noodles, and sautéed vegetables in the wok. Pour prepared sauce over the mixture, tossing thoroughly to ensure complete and even coating.
- Final Flourish: Continue stirring for 2 minutes, allowing the sauce to caramelize and thicken, creating a glossy, restaurant-quality chow mein that promises maximum taste and visual appeal.
Notes
- Maintain Noodle Texture: Rinse chow mein noodles immediately with cold water to stop cooking and prevent sticky clumping, ensuring perfect al dente consistency.
- Achieve Perfect Sear: Use medium-high heat when cooking chicken strips to create a golden-brown exterior while keeping the inside tender and juicy.
- Vegetable Crunch Control: Sauté vegetables briefly to preserve their vibrant color and slight crispness, avoiding overcooking that leads to mushy texture.
- Sauce Coating Technique: Stir continuously during final mixing to distribute sauce evenly, allowing flavors to blend and create a glossy, appetizing finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg