Description
This classic Chow Mein recipe features tender chicken breast, crunchy vegetables, and perfectly cooked chow mein noodles, all tossed in a savory soy-based sauce. Ready in just 15 minutes, it’s a quick and delicious meal that brings authentic Asian flavors to your dinner table.
Ingredients
Scale
Protein
- 200g / 6 oz chicken breast or thigh fillets, thinly sliced
Vegetables
- 4 cups green cabbage, finely shredded
- 1 carrot, julienned
- 1 1/2 cups bean sprouts
- 3 green onions, cut into 5cm / 2 inch pieces
- 2 cloves garlic, finely chopped
Noodles and Sauce
- 200g / 6 oz chow mein noodles
- 1 1/2 tbsp peanut oil (or other cooking oil)
- 1/4 cup (65 ml) water
- 2 tsp cornflour / cornstarch
- 1 1/2 tbsp soy sauce (all purpose or light)
- 1 1/2 tbsp oyster sauce (substitute Hoisin sauce if unavailable)
- 1 1/2 tbsp Chinese cooking wine or Mirin
- 2 tsp sugar (reduce to 1 tsp if using Mirin)
- 1/2 tsp sesame oil
- White pepper (substitute black pepper as needed)
Instructions
- Prepare the chicken and vegetables: Thinly slice the chicken breast or thigh fillets for quick cooking. Finely shred the cabbage, julienne the carrot, chop the green onions into 5 cm (2 inch) pieces, and finely chop the garlic. This prep ensures each ingredient cooks evenly and retains texture.
- Cook the noodles: Boil the chow mein noodles according to the package instructions until al dente, usually around 2-3 minutes. Drain and set aside to prevent overcooking while you prepare the stir-fry.
- Make the sauce: In a small bowl, combine the water, cornflour, soy sauce, oyster sauce, Chinese cooking wine or Mirin, sugar, and sesame oil. Mix well until the cornflour is completely dissolved to avoid lumps in the sauce.
- Stir-fry the chicken and aromatics: Heat 1 1/2 tablespoons of peanut oil in a large pan or wok over medium-high heat. Add the finely chopped garlic and stir-fry briefly until fragrant. Then add the sliced chicken and cook for about 3-4 minutes until it turns opaque and is nearly cooked through.
- Add vegetables and noodles: Add the shredded cabbage, julienned carrot, bean sprouts, and green onions to the pan with the chicken. Stir-fry for 1-2 minutes until vegetables start to soften but still retain crunch. Add the cooked chow mein noodles to the pan and toss all ingredients together evenly.
- Finish with sauce and seasoning: Pour the prepared sauce over the stir-fry mixture and toss to coat everything evenly. Cook for another 1-2 minutes, allowing the sauce to thicken and glaze the ingredients. Season with white pepper to taste before serving.
Notes
- Note 1: For extra tender chicken, you can marinate the slices briefly with a pinch of salt and a teaspoon of cornstarch before cooking.
- Note 2: If chow mein noodles are not available, thin egg noodles or ramen noodles can be substituted.
- Note 3: Shredded cabbage provides crunch; you can use Napa cabbage as an alternative for a milder flavor.
- Note 4: Light soy sauce is less salty and lighter in color; all-purpose soy sauce will also work but may darken the dish.
- Note 5: Chinese cooking wine enhances the authenticity of the dish, but Mirin gives a slightly sweeter taste; adjust sugar accordingly.
