Description
A classic Chinese Chicken Chow Mein recipe featuring tender marinated chicken thigh strips stir-fried with fresh vegetables and egg noodles in a savory soy and oyster sauce. This dish is quick to prepare and perfect for a flavorful weeknight dinner, combining a balance of textures and a glossy, flavorful sauce.
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 & 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/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, then combine them in a bowl with the light soy sauce, cornflour, sesame oil, and white pepper. Mix well and leave to marinate while you prepare the other ingredients.
- Prepare the Sauce: In a small bowl, whisk together the dark soy sauce, oyster sauce, light soy sauce, sugar, sesame oil, and cornflour until fully blended. Then whisk in the chicken stock until smooth and set aside.
- Cook the Noodles: Boil the egg noodles in water until just al dente, leaving them slightly undercooked to absorb the sauce later. Drain and rinse under cold water to stop cooking, then leave in a colander until needed.
- Stir-Fry the Chicken: Heat 2 tablespoons of oil in a large wok over high heat. When you see wisps of smoke, add the marinated chicken strips. Use a wooden spoon to separate the pieces immediately and fry for about 3 minutes or until golden and cooked through. Remove the chicken and set aside, leaving the oil in the wok.
- Cook the Vegetables: Add the sliced onion to the wok and stir-fry for 1-2 minutes until it softens and starts to color. Then add the cabbage, carrot, and the white part of the spring onions, cooking for another 2 minutes until they begin to soften and wilt.
- Add Noodles and Sauce: Give the noodles a shake in the colander to discard excess water, then add them to the wok. Immediately pour in the prepared sauce and toss the noodles to coat them evenly.
- Combine Ingredients: Toss in the beansprouts, remaining green parts of spring onions, and the cooked chicken along with any resting juices. Continue tossing and shaking the wok until the sauce is absorbed and everything is evenly coated and combined without pooling liquid underneath.
- Serve: Dish out the chicken chow mein while hot and enjoy the balanced flavors and textures.
Notes
- Noodles: Use chow mein noodles if available or any dry egg noodles. Undercook slightly so noodles absorb sauce in the wok.
- Chicken: Thighs add flavor and juiciness; breast can be used but cooks faster.
- Cabbage: Use outer leaves and shred finely for quick cooking and tender texture.
- Texture: Julienned carrots and finely shredded cabbage help quick cooking; soften onions fully to reduce pungency.
- Preparation: Have all ingredients ready before cooking, as the stir-fry comes together quickly.
- Seasoning: Soy sauce and stock provide sufficient seasoning. Adjust soy sauce if desired at the end.
- Calories: Whole recipe divided by 3 for serving calculation.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
