Fast Chicken Chow Mein (Printable Version)
# What You'll Need:
01 -
1 lb fresh chow mein noodles
02 -
1 lb thinly cut boneless, skinless chicken thighs
03 -
2 cups cleaned and drained mung or soy bean sprouts
04 -
2 cups finely shredded cabbage
05 -
1 cup thin-sliced celery
06 -
1 cup matchstick carrots
07 -
2 green onions, cut into 1-inch chunks
08 -
2 teaspoons neutral cooking oil
→ Noodle Sauce
09 -
2 tablespoons light soy sauce
10 -
1 tablespoon dark soy sauce
11 -
3 tablespoons oyster sauce or veggie stir-fry sauce
12 -
2 tablespoons Shaoxing wine, dry sherry, or chicken broth
13 -
2 teaspoons sesame oil
14 -
1 teaspoon white sugar
15 -
¼ teaspoon pepper, white or black
16 -
2 teaspoons cornstarch or potato starch
17 -
4 garlic cloves, sliced thin
18 -
½ cup low-sodium chicken broth
→ Chicken Marinade
19 -
2 teaspoons light soy sauce
20 -
1 teaspoon cornstarch or potato starch
21 -
2 teaspoons cold water
# Steps to Follow:
01 -
Mix the marinade with your sliced chicken and let it sit for 10 minutes.
02 -
Mix all the sauce stuff together in a small bowl and put it aside for now.
03 -
Drop your noodles in super hot water for about 10-15 seconds until they loosen up, then drain them well.
04 -
Get your pan hot with 1 teaspoon oil over medium-high heat. Throw in your chicken and cook it most of the way through.
05 -
Toss in your carrots, celery, and cabbage with the chicken. Stir everything around until the veggies soften a bit, then push it all to one side.
06 -
Add another teaspoon of oil to the empty part of the pan. Put in your noodles and pour the sauce over them. Stir it all up for about 30 seconds until the noodles get coated.
07 -
Throw in your bean sprouts and green onions. Give everything a quick 10-second stir and you're ready to eat!
# Additional Tips:
01 -
Don't soak your noodles too long or they'll turn mushy in the stir-fry.