Chicken Chow Mein

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For the chow mein sauce:

  • 1/2 cup (120 ml) soy sauce
  • 4 tablespoon oyster sauce
  • 2 tablespoon hoisin sauce
  • 2 tablespoon sesame oil
  • 2 tablespoon cornstarch
  • 2 teaspoon sugar (optional, for a touch of sweetness)
  • 1/2 cup (120 ml) chicken broth or water

For the chicken chow mein:

  • 16 oz (450 g) chow mein noodles (or thin egg noodles)
  • 4 tablespoon vegetable oil
  • 2 lb (450 g) chicken breast or thighs, thinly sliced
  • 4 garlic cloves, minced
  • 2 small onion, sliced
  • 2 cup (200 g) shredded carrots
  • 4 cup (300 g) shredded cabbage or bok choy
  • 1 cup (100 g) bean sprouts (optional)
  • 4 green onions, sliced

Instructions

  1. Prepare the chow mein sauce:
    • In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, sugar, and chicken broth. Set aside.
  2. Cook the noodles:
    • Cook the chow mein noodles according to the package instructions. Drain and set aside.
  3. Cook the chicken:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5–6 minutes. Remove from the skillet and set aside.
  4. Sauté the vegetables:
    • In the same skillet, add the remaining tablespoon of vegetable oil. Add garlic and onion and sauté for 1 minute. Add carrots, cabbage, and bean sprouts (if using) and stir-fry for 2–3 minutes, until tender-crisp.
  5. Combine everything:
    • Return the cooked chicken to the skillet. Add the cooked noodles and pour the chow mein sauce over everything. Toss well to combine, ensuring the noodles and vegetables are evenly coated in the sauce.
  6. Serve:
    • Garnish with sliced green onions and serve immediately.

Notes

  • For extra flavor, marinate the chicken in 1 tablespoon soy sauce and 1 teaspoon cornstarch for 15 minutes before cooking.
  • Substitute chicken with shrimp, beef, or tofu for a different protein option.
  • Add mushrooms, bell peppers, or snap peas for more variety in the vegetables.
  • Leftovers can be stored in the fridge for up to 2 days and reheated in a skillet or microwave.

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