Chicken Chow Mein (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2-3 tbsp neutral cooking oil, like canola or sunflower
02 -
300g egg noodles, dried (around 2 portions)
03 -
1 bell pepper (green or red), thinly sliced
04 -
250g chicken breast or thigh, sliced into thin strips
05 -
1 carrot, cut into thin matchsticks
06 -
2-3 cabbage leaves, shredded thinly
07 -
1 onion, sliced finely
08 -
2-3 cloves of garlic, minced
09 -
2-3 green onions, cut into pieces about 2 inches long
→ Chicken Marinade
10 -
1 tbsp cornstarch
11 -
1 tsp sugar (white or brown)
12 -
¼ tsp white pepper
13 -
2 tsp sesame or cooking oil
14 -
¼ tsp baking soda
15 -
1 tbsp light soy sauce
→ Chow Mein Sauce
16 -
1 tbsp sesame oil
17 -
¼ tsp white pepper
18 -
2 tbsp light soy sauce
19 -
4 tbsp oyster sauce
20 -
2 tsp dark soy sauce
21 -
1 tbsp sugar (white or brown)
22 -
1 tbsp water
# Instructions:
01 -
Cut the chicken into thin pieces. Stir the marinade ingredients (cornstarch, baking soda, soy sauce, sugar, sesame oil, white pepper) in a bowl. Add chicken to the mix, coat it fully, and set aside while you chop veggies.
02 -
Boil water in a pot and cook the noodles following the package directions. Don't let them get mushy; they should stay slightly firm. Once done, drain, rinse with cold water to cool quickly, and set aside. If you notice clumping, mix in a bit of oil.
03 -
Take a small bowl and mix together oyster sauce, sesame oil, both soy sauces, water, sugar, and white pepper. Stir well so the sugar completely dissolves, then put it aside.
04 -
Heat up a large skillet or wok on high and pour in 1 tablespoon of oil. Spread the chicken in a single layer and let it sit for about a minute so the bottom browns a little. Stir-fry the pieces until just cooked (this should take 2-3 minutes). Take the chicken out and place it aside.
05 -
Pour another tablespoon of oil into the skillet. Toss in the garlic and onions, then cook for around 30 seconds. Add the bell peppers and carrots, letting them cook for about a minute. Finally, toss in the cabbage and cook for one more minute—try not to overcook so the veggies stay crisp.
06 -
Add the noodles into the skillet with the cooked veggies. Pour in the sauce you made earlier and toss well until everything's coated. Add the chicken back in, stir it all together, and cook for another 1-2 minutes until it's mixed and warmed through.
07 -
Finally, sprinkle on the green onions, toss everything one last time, and turn off the heat. Serve while it's still hot and steaming.
# Notes:
01 -
This dish comes together in under 30 minutes and tastes just like your favorite takeout but way better for you.
02 -
The combo of dark soy, light soy, and oyster sauce brings that rich, classic Chinese flavor to life.
03 -
Marinating with baking soda is a pro tip—it keeps the chicken extra juicy and tender when cooked.
04 -
You can sub in whatever veggies you have. Broccoli, mushrooms, bean sprouts, or snow peas would all work!