Saucepan@saucepan · Shared this recipeFollowChinese · dinnerChicken Chow MeinA Cantonese stir-fried noodle dish with marinated chicken, fresh vegetables, and chow mein noodles tossed in a savory soy and oyster sauce.total30 minprep15 mincook15 minservings4Original recipe on panlasangpinoy.comKeep this recipeAdd a copy of Chicken Chow Mein to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 lb boneless skinless chicken breast, thinly sliced against the grain1 tsp light soy sauce1 tsp Shaoxing wine1 tsp cornstarch0.5 tsp sesame oil0.25 tsp granulated white sugar0.25 tsp ground white pepper1 tsp vegetable oil4 tbsp light soy sauce2 tbsp oyster sauce1 tbsp Shaoxing wine0.5 tbsp dark soy sauce1 tsp sesame oil1.5 tsp granulated white sugar1 tsp chicken powder, bouillon works as a substitute2.5 tsp cornstarch0.66 cup water0.25 tsp ground white pepper16 oz fresh chow mein noodles3 cup green cabbage, shredded1 piece medium carrot, julienned2 stalks celery, sliced diagonally4 pieces green onions, cut into 2 inch pieces, white and green parts separated3 clove garlic, minced1 tbsp fresh ginger, grated1.25 cup bean sprouts4 tbsp vegetable oil0.5 tsp sesame oilSalt to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine the chicken, light soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, white pepper, and vegetable oil in a bowl. Mix well until the chicken absorbs the marinade. Let it sit for 15 to 20 minutes while you prepare the rest of the ingredients.2Step 2: Make the sauce by combining the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, sugar, chicken powder, cornstarch, water, and white pepper in a bowl. Stir until smooth and set it aside.3Step 3: Boil water in a large pot. Add the fresh chow mein noodles and blanch for 30 to 40 seconds, or just until the noodles loosen. Drain right away and rinse quickly with cold water to stop the cooking. Shake off the excess water, then pat the noodles dry with paper towels. Set aside.4Step 4: Heat a wok or large pan over high heat. Add 1 tablespoon of vegetable oil. Arrange the marinated chicken in a single layer and let it sear for 1 minute without stirring. Stir fry for 1 to 2 minutes, or until the chicken lightly browns and is almost cooked through.5Step 5: Add the garlic, ginger, and white parts of the green onions. Stir fry for 15 to 20 seconds, or until fragrant.6Step 6: Add the cabbage, carrot, and celery. Stir fry for about 2 minutes, or until the vegetables are still crisp but slightly tender. Remove the vegetables and chicken from the pan.7Step 7: Pour the remaining cooking oil into the same wok. Add the noodles and spread them out. Let them cook for 30 seconds before tossing. Continue stir frying for 1 to 2 minutes.8Step 8: Stir the sauce again before pouring it into the pan. This helps mix the cornstarch that settled at the bottom. Pour the sauce over the noodles and toss to combine until the noodles are coated evenly.9Step 9: Return the chicken and vegetables to the wok. Add the green parts of the green onions and the bean sprouts. Toss to combine for about 1 minute, just until the bean sprouts are heated but still crunchy.10Step 10: Turn the heat off. Add salt as needed.11Step 11: Transfer to a serving plate. Serve hot. Share and enjoy!getsaucepan.com/r/571fce3e-e034-4904-9a29-05ff144a20af · Original: https://panlasangpinoy.com/chicken-chow-mein-recipe/
