Description
This Chicken Chow Mein recipe features tender marinated chicken thigh strips stir-fried with crisp vegetables and egg noodles, all tossed in a flavorful soy and oyster sauce. Perfectly balanced with a light, glossy sauce, this quick and easy dish brings authentic Chinese flavors straight to your dinner table in just 25 minutes.
Ingredients
Units
Scale
Chicken Marinade
- 250g / 9oz boneless skinless Chicken Thighs
- 2 tsp Light Soy Sauce
- 2 tsp Cornflour/Cornstarch
- 1 tsp Sesame Oil
- 1/4 tsp White Pepper
Sauce
- 2 tbsp Dark Soy Sauce
- 2 tbsp Oyster Sauce
- 1 1/2 tbsp Light Soy Sauce
- 2 tsp Sugar
- 2 tsp Sesame Oil
- 1 tsp Cornflour/Cornstarch
- 60ml / 1/4 cup Chicken Stock
Noodles and Vegetables
- 200g / 7oz dried Egg Noodles
- 2 tbsp Groundnut Oil (or other cooking oil)
- 1/2 medium White Onion, thinly sliced
- 100g / 3.5oz Carrot, julienned or sliced into thin matchsticks
- 150g / 5oz thinly shredded Cabbage
- 150g / 5oz Beansprouts
- 3 Spring Onions, sliced into 2cm (3/4") pieces
Instructions
- Marinate the Chicken: Slice the chicken thighs into thin strips. Combine them in a bowl with light soy sauce, cornflour, sesame oil, and white pepper. Allow the chicken to marinate while you prepare the rest of the ingredients to let the flavors infuse.
- Prepare the Sauce: In a small bowl, whisk together dark soy sauce, oyster sauce, light soy sauce, sugar, sesame oil, and cornflour until fully blended. Then slowly whisk in the chicken stock to form a smooth sauce. Set aside.
- Cook the Noodles: Boil the dried egg noodles in boiling water until just al dente—about one minute less than the package instructions. Drain well and rinse under cold water to stop cooking. Leave the noodles in the colander, draining fully until needed.
- Stir-Fry the Chicken: Heat 2 tablespoons of groundnut oil in a large wok over high heat until wisps of smoke appear. Add the marinated chicken strips immediately. Use a wooden spoon to separate the pieces to prevent sticking. Stir-fry for approximately 3 minutes until golden and cooked through. Remove the chicken and set aside on a plate, leaving the excess oil in the wok.
- Cook the Vegetables: In the same wok, add the sliced onion and stir-fry for 1-2 minutes until it softens and begins to color. Then add the shredded cabbage, julienned carrot, and the white parts of the spring onions. Stir-fry for another 2 minutes until the vegetables start to soften and wilt.
- Combine Noodles and Sauce: Give the noodles a final shake to remove any excess water, then add them to the wok. Immediately pour in the prepared sauce and toss to coat the noodles evenly. Add the beansprouts, remaining spring onions, and cooked chicken along with any resting juices. Toss and shake the wok until the sauce is fully absorbed and everything is evenly distributed, ensuring the noodles are glossy but not watery.
- Serve: Dish up the Chicken Chow Mein immediately while hot. Enjoy the perfect balance of savory sauce, tender chicken, crisp vegetables, and noodles!
Notes
- Noodles: Use chow mein noodles if available or any dry egg noodles. Slightly undercook the noodles so they can absorb the sauce and finish cooking during stir-frying. Aim for a tender yet slightly firm texture.
- Chicken: Chicken thigh is preferred for its richer flavor and juiciness, though breast can be used for a leaner option. Adjust cooking time accordingly as breast cooks faster.
- Cabbage: Remove the firm core first and use the tender outer leaves for shredding. Stack leaves and slice thinly for even cooking within a short time.
- Vegetable Texture: Make the cabbage and carrot fine to cook quickly. Onions require full cooking time to soften properly for balanced flavor.
- Preparation: Have all ingredients prepped and ready before starting, as the recipe comes together quickly once cooking starts.
- Seasoning: The sauce and stock provide ample seasoning. Adjust soy sauce at the end to your taste if needed.
- Calories: The entire recipe serves 2-3 people.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
