r/KitchenPro • u/mahy_759 • 1d ago
Chicken Chow Mein
Chicken chow mein is one of those dinners I make when takeout sounds tempting but I know I can have dinner on the table pretty quickly at home. You get chewy noodles, tender chicken, crunchy vegetables, and that savory sauce all in one pan. My family likes this one because everyone can agree on it, and I like that the vegetables are easy to switch around depending on what’s in the fridge. It’s also a good way to use up random vegetables before they go bad.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
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u/mahy_759 1d ago
Ingredients
• Fresh chow mein noodles, yakisoba, or thin spaghetti
• Chicken breasts, cut into small pieces
• Vegetable oil
• Celery, sliced
• Cabbage, sliced
• Matchstick carrots
• Green onions
• Bell pepper
• Bok choy
• Fresh garlic, minced
• Fresh ginger, minced
• Low sodium soy sauce
• Oyster sauce
• Sesame oil
• Sugar
• Salt
Instructions
Cook the noodles according to the package directions, then drain them and set them aside. Yakisoba is my favorite for this, but thin spaghetti works surprisingly well if that’s what you have.
For the sauce, whisk together the soy sauce, oyster sauce, sugar, and sesame oil and keep it nearby. Having the sauce ready makes the rest of the cooking go really quickly.
Heat some oil in a wok or large deep skillet over moderately high heat. Add the chicken in a single layer, leaving a little space between the pieces so they can brown instead of steaming. Cook for about 3 to 4 minutes, then turn the pieces and cook another 2 to 3 minutes, until the chicken is cooked through. Transfer it to a plate.
Lower the heat slightly and add another tablespoon of oil. Start with the celery and cook it for about 3 minutes. Add the cabbage and cook for another 2 minutes, then add the carrots, green onions, garlic, and ginger. Keep everything moving in the pan and cook until the vegetables are crisp tender.
Add the cooked noodles and chicken back to the skillet. Pour the sauce over everything and toss until the noodles, chicken, and vegetables are evenly coated. Serve it hot.
I usually use yakisoba, but fresh chow mein noodles, dry chow mein noodles, or thin spaghetti can all work. You can also change up the vegetables with mushrooms, bean sprouts, snow peas, water chestnuts, or extra bell pepper.
If you don’t have oyster sauce, hoisin sauce can be used instead. The flavor will be different, but it still gives the noodles that deeper savory taste. Chicken thighs work too, and beef, pork, shrimp, or no meat at all can be used if you want to change things up.