Ingredients
Equipment
Method
- In a medium bowl, combine the thinly sliced chicken with 2 tablespoons of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of sesame oil. Toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients. This step is crucial for tender and flavorful chicken.1 pound boneless, skinless chicken thighs or breasts, 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 tablespoon sesame oil
- Cook the egg noodles or ramen noodles according to package directions. Drain them well and rinse with cold water to prevent them from sticking together. You can toss them with a tiny bit of sesame oil if you like, but it’s not strictly necessary.8 ounces dried egg noodles or ramen noodles, 1 tablespoon sesame oil
- In a small bowl, whisk together all the sauce ingredients: 1/4 cup soy sauce, 2 tablespoons oyster sauce (or hoisin sauce), 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon cornstarch, and 1/4 cup chicken broth or water. Set aside. Ensure the cornstarch is fully dissolved to avoid lumps.1/4 cup low-sodium soy sauce, 2 tablespoons oyster sauce (or hoisin sauce for vegetarian option), 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon cornstarch, 1/4 cup chicken broth or water
- Heat 1 tablespoon of vegetable oil in a large wok or a large, deep skillet over medium-high heat. Add the marinated chicken in a single layer, cooking for 2-3 minutes per side until browned and cooked through. Remove the chicken from the wok and set aside, leaving any rendered juices behind.2 tablespoons vegetable oil, 1 pound boneless, skinless chicken thighs or breasts
- Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the sliced onion and stir-fry for 1-2 minutes until slightly softened. Add the minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant.2 tablespoons vegetable oil, 1 medium onion, 2 cloves garlic, 1 inch fresh ginger
- Add the broccoli florets, sliced carrots, snow peas (or snap peas), and bell pepper to the wok. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp. You want them to retain a slight bite. If the wok seems dry, you can add a tablespoon of water or broth.1 cup broccoli florets, 1 cup sliced carrots, 1 cup snow peas or snap peas, 1/2 cup bell pepper
- Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick re-whisk (cornstarch can settle) and pour it over the chicken and vegetables. Stir well to coat everything evenly.1 pound boneless, skinless chicken thighs or breasts, 1/4 cup low-sodium soy sauce, 2 tablespoons oyster sauce (or hoisin sauce for vegetarian option), 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon cornstarch, 1/4 cup chicken broth or water
- Add the cooked and drained noodles to the wok. Toss everything together gently for another 1-2 minutes, allowing the noodles to absorb the sauce and everything to heat through. Keep tossing until the sauce has thickened slightly and coats the noodles beautifully.8 ounces dried egg noodles or ramen noodles
- Serve your delicious Chicken Chow Mein Recipe immediately, garnished with chopped green onions or toasted sesame seeds if desired.
Notes
Allows you to control ingredients and stretch grocery budget. Perfectly seasoned noodles, tender chicken, and crisp-tender vegetables create a symphony of textures and tastes. Great alternative to Kung Pao Chicken.
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat by stir-frying with a splash of water or broth, or in the microwave in 30-second intervals. Can be frozen for up to 2 months.
