Classic Chinese Chicken Chow Mein (Printer-Friendly)
Tender chicken and crisp vegetables in savory sauce atop egg noodles for a quick, satisfying Chinese-inspired meal.
# What You’ll Need:
→ For the Chicken
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ For the Sauce
05 - 3 tbsp soy sauce
06 - 1 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tsp sugar
09 - 1/2 tsp ground white pepper
10 - 2 tbsp water
→ For the Noodles & Stir-Fry
11 - 9 oz chow mein or egg noodles
12 - 2 tbsp vegetable oil, divided
13 - 2 garlic cloves, minced
14 - 1 medium onion, thinly sliced
15 - 1 large carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 oz bean sprouts
18 - 4 spring onions, sliced
19 - 3.5 oz snow peas, trimmed
# How To Make It:
01 - Combine sliced chicken with soy sauce, cornstarch, and sesame oil in a bowl. Let sit for at least 10 minutes to absorb flavors.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, white pepper, and water in a small bowl until well combined. Set aside.
03 - Prepare noodles according to package directions. Drain, rinse under cold water, and toss with 1 teaspoon oil to prevent sticking.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry until cooked through, about 3 to 4 minutes. Remove and set aside.
05 - Add remaining 1 tablespoon oil to the wok. Stir-fry garlic and onion for 1 minute. Add carrot, bell pepper, and snow peas; cook for 2 to 3 minutes until just tender.
06 - Return chicken to the wok. Add noodles, bean sprouts, and spring onions. Pour in sauce and toss over high heat for 2 to 3 minutes until everything is well combined and heated through. Serve immediately.
# Helpful Hints:
01 -
- The sauce strikes that perfect balance between savory and slightly sweet that makes you want to lick the plate
- Everything happens in one pan, so you get maximum flavor with minimum cleanup
02 -
- Don't overcrowd the wok when cooking the chicken or it'll steam instead of sear
- The noodles should be slightly undercooked in the boiling water since they'll finish in the sauce
03 -
- Prep absolutely everything before you start cooking—the wok moves fast
- Taste your sauce before adding it and adjust the sugar or soy to your preference