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–+ servings

Chicken Chow Mein

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A delicious and comforting stir-fried noodle dish, perfect for busy weeknights or family meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Velvet Chicken
  • 12 ounces boneless skinless chicken breast or thighs, thinly sliced
  • 1.5 tablespoons water
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon Shaoxing wine or dry cooking sherry
  • 1 teaspoon neutral oil (vegetable, canola, or avocado)
For the Noodles and Sauce
  • 8 ounces fresh thin Hong-Kong-Style pan-fried noodles
  • 1 tablespoon hot water
  • 0.25 teaspoon sugar
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 0.5 teaspoon sesame oil
  • 1 tablespoon oyster sauce
  • 2 teaspoons Shaoxing wine
  • 0.125 teaspoon white pepper
  • 0.125 teaspoon salt
  • 4 tablespoons neutral oil (vegetable, canola, or avocado)
For the Vegetables
  • 2 teaspoons fresh ginger, finely julienned
  • 1 clove garlic, chopped
  • 0.5 small carrot, julienned
  • 0.67 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

Method
 

Preparation
  1. Combine the chicken slices with water, oyster sauce, cornstarch, Shaoxing wine, and a teaspoon of neutral oil. Let it marinate for about 15 minutes.
  2. Cook the Hong Kong-style noodles according to the package instructions until they are al dente. Drain and set aside.
  3. In a bowl, mix hot water, sugar, light soy sauce, dark soy sauce, sesame oil, oyster sauce, Shaoxing wine, white pepper, and salt.
Cooking
  1. In a large pan or wok, heat 4 tablespoons of neutral oil over medium-high heat. Add the cooked noodles and stir-fry for 2-3 minutes.
  2. In the same pan, add the marinated chicken and stir-fry for about 3-4 minutes until fully cooked and lightly browned.
  3. Add ginger, garlic, carrot, mushrooms, snap peas, and bean sprouts to the pan. Stir-fry together for 2-3 minutes.
  4. Return the fried noodles to the pan and pour in the sauce mixture. Mix everything well and stir-fry for another 1-2 minutes until heated through.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 900mgFiber: 3gSugar: 4g

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat using a stir-fry pan or microwave, adding a little water to maintain moisture.
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