Chicken Chow Mein
courtesy of recipetin eats
- 1-1/4 lb boneless, skinless chicken thighs, cut into thin strips
- 1 tsp baking soda
- 12-14 oz chow mein noodles (if you can get fresh, please do; for dry, I recommend these, which you can also buy at Target or on Amazon)
- 1 tbsp vegetable oil
- 4 cloves garlic, peeled and finely chopped
- 6 cups finely shredded green cabbage
- 2 carrots, julienned
- 2 cups bean sprouts
- 1 bunch scallions, cut into 2″ pieces, whites and green separated
- 4 eggs, scrambled, cooked in a single layer, cut into bite-sized pieces (see notes)
- 1/2 cup water
- 1/2 cup + 2 tbsp All-Purpose Chinese Stir Fry Sauce (recipe below)
All-Purpose Chinese Stir Fry Sauce
from recipetineats (makes about 1-1/2 cups)
- 1/4 cup light soy sauce
- 1/4 cup regular soy sauce
- 1/2 cup oyster sauce
- 1/4 cup Chinese wine
- 1/4 cup cornstarch
- 1 tbsp sugar
- 2 tbsp sesame oil
- 2 tsp ground white pepper
Combine ingredients in a jar and shake to combine. Store in refrigerator and shake well before use.
Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
In the meantime, make the Chow Mein Sauce: mix together cornstarch and soy sauce, then mix in remaining ingredients. Pour 2 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.
If using dry noodles, prepare according to package instructions; rinse, set aside.
Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Add chicken and stir fry until the skin is white but the inside is still raw – about 1 minute. Add the cabbage, carrot, and the white pieces of scallions. Stir fry for 2-3 minutes until the cabbage is just starting to wilt and the chicken is cooked through.
Add the noodles, sauce, and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce. Add bean sprouts, remaining scallions, and eggs. Stir through quickly then remove from heat. Serve immediately.
Nothing to say except that this was perfect, savory, Chinese noodly goodness. 10/10 will make again. Often.
Note about the eggs: I am terrible awful not good at doing the scrambled eggs in the wok thing. If you would rather do it that way, just add them after the cabbage and chicken are cooked: make a well in the pan, pour in the eggs, scramble, let cook fully, toss with other ingredients, and continue on with the recipe. Or, you can omit them altogether.