Chicken Chow Mein

Ingredients

• 12 oz boneless skinless chicken breast (or boneless skinless chicken thighs, thinly sliced)
• 1.5 tbsp water (for chicken marinade)
• 1 tbsp oyster sauce (for chicken marinade)
• 1 tsp cornstarch (for chicken marinade)
• 1 tsp Shaoxing wine (or dry cooking sherry; for chicken marinade)
• 1 tsp neutral oil (such as vegetable, canola, or avocado oil; for chicken marinade)
• 8 oz fresh thin Hong-Kong-Style Pan-fried Noodles
• 1 tbsp hot water (for sauce mixture)
• 0.25 tsp sugar (for sauce mixture)
• 1 tbsp light soy sauce (for sauce mixture)
• 1 tsp dark soy sauce (for sauce mixture)
• 0.5 tsp sesame oil (for sauce mixture)
• 1 tbsp oyster sauce (for sauce mixture)
• 2 tsp Shaoxing wine (for sauce mixture)
• 0.125 tsp white pepper (for sauce mixture)
• 0.125 tsp salt (for sauce mixture)
• 4 tbsp neutral oil (such as vegetable, canola, or avocado oil; divided for frying)
• 2 tsp fresh ginger (finely julienned)
• 1 garlic (chopped)
• 0.5 small carrot (julienned)
• 0.66 cup fresh mushrooms (or dried Shiitake mushrooms, soaked for 2 hours in hot water and sliced)
• 1 cup snap peas (or snow peas)
• 1 cup mung bean sprouts
• 2 scallions (finely julienned)

Steps

1. 1

   Combine the sliced chicken with the water, 1 tablespoon oyster sauce, cornstarch, 1 teaspoon Shaoxing wine, and 1 teaspoon oil in a bowl.

2. 2

   Massage the chicken until it absorbs all the liquid and is uniformly coated. Set aside to velvet.

3. 3

   Bring 2 quarts of water to a boil in your wok or a large pot.

4. 4

   Cook the noodles for 1 minute. Drain through a colander, rinse in cold water, and spread the noodles out to drain further.

5. 5

   In a small bowl, mix the hot water and sugar until the sugar dissolves.

6. 6

   Add the light soy sauce, dark soy sauce, sesame oil, remaining 1 tablespoon oyster sauce, 2 teaspoons of Shaoxing wine, white pepper, and salt to the sugar water. Set aside.

7. 7

   Heat your wok over medium-high heat and add 2 tablespoons of oil to coat.

8. 8

   Spread the noodles in a thin, even layer, tilting the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. Let the noodles cook for about 2 minutes, adjusting heat to prevent scorching.

9. 9

   Flip the noodles over and add another tablespoon of oil around the perimeter of the wok to crisp the other side. Cook for 90 seconds.

10. 10

    Flip the noodles again. You should see light browning and crispy areas. Cook for another 2 minutes, then transfer them to a plate.

11. 11

    Heat the wok over high heat until it’s just smoking, and spread the remaining 1 tablespoon of oil around the perimeter.

12. 12

    Add the marinated chicken in one layer and sear for 30 seconds on one side. Flip and sear for another 30 seconds.

13. 13

    Stir-fry the chicken for another 20 seconds until about 80% cooked. Remove the chicken from the wok, leaving behind any oil.

14. 14

    Over medium heat, add the julienned ginger to the oil and let it cook for about 15 seconds.

15. 15

    Add the garlic, mushrooms, and carrots, and stir-fry for 1 minute.

16. 16

    Increase the heat to high and add the noodles, snap peas, and chicken (along with any juices).

17. 17

    Drizzle the sauce mixture over the top. Quickly stir-fry the noodles with a lifting motion until the sauce is well-incorporated, about 30-45 seconds.

18. 18

    Toss in the bean sprouts and scallions. Stir-fry everything for another minute at the wok's highest heat to achieve wok hei flavor.

19. 19

    Cook just until the scallions wilt and the bean sprouts are still crunchy. Serve immediately.

Notes

Serve this Chicken Chow Mein with your favorite homemade hot chili oil or Chiu Chow Chili Sauce. Note that chow mein noodles are different from lo mein; chow mein is pan-fried until crispy, while lo mein is served soft.

Nutrition per serving

• main
• stir-fry
• chicken
• noodles
• Cantonese
• Chinese
• dinner