Chicken Chow Mein
Chicken Chow Mein
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, thinly sliced
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Chow Mein Sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 tablespoon Shaoxing wine
For the Vegetables and Noodles
- 12 ounces chow mein noodles, fresh or dried, cooked according to package directions
- 1 yellow onion, thinly sliced
- 4 scallions, cut into 1-inch pieces, white and green parts separated
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 2 tablespoons cooking oil, plus more as needed
Instructions
- 1
In a medium bowl, combine the thinly sliced chicken breast with Shaoxing wine, salt, and cornstarch. Mix thoroughly with your hands until the chicken is evenly coated. Set aside to marinate for 15 minutes.
⏱️ 2 min
- 2
While the chicken marinates, prepare the vegetables. Thinly slice the yellow onion. Cut the scallions into 1-inch pieces, separating the white parts from the green parts. Ensure the shredded cabbage and carrots are ready.
⏱️ 10 min
- 3
In a separate small bowl, combine the dark soy sauce, light soy sauce, sesame oil, granulated sugar, and Shaoxing wine for the sauce. Mix thoroughly until all ingredients are well combined and the sugar is dissolved.
⏱️ 3 min
- 4
Heat 1 tablespoon of cooking oil in a large wok or large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned on all sides and cooked through, about 4-6 minutes. Remove the chicken from the pan and set aside.
⏱️ 6 min
- 5
Add another 1 tablespoon of cooking oil to the same pan, if needed. Add the scallion whites and sliced onions. Cook, stirring frequently, until they are slightly softened, about 2-3 minutes.
⏱️ 3 min
- 6
Add the shredded cabbage and carrots to the pan. Continue cooking, stirring occasionally, until the vegetables are wilted and tender-crisp, about 3-5 minutes.
⏱️ 5 min
- 7
Add the cooked chow mein noodles and the cooked chicken back into the pan with the vegetables. Pour in the prepared sauce. Toss everything together using tongs or spatulas until the sauce is fully absorbed by the noodles and all ingredients are evenly coated.
⏱️ 4 min
- 8
Finally, add the scallion greens to the pan. Toss until the greens are just wilted, about 1-2 minutes.
⏱️ 2 min
- 9
Serve the finished chicken chow mein immediately in bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, thinly sliced
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Chow Mein Sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 tablespoon Shaoxing wine
For the Vegetables and Noodles
- 12 ounces chow mein noodles, fresh or dried, cooked according to package directions
- 1 yellow onion, thinly sliced
- 4 scallions, cut into 1-inch pieces, white and green parts separated
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 2 tablespoons cooking oil, plus more as needed
Instructions
- 1
In a medium bowl, combine the thinly sliced chicken breast with Shaoxing wine, salt, and cornstarch. Mix thoroughly with your hands until the chicken is evenly coated. Set aside to marinate for 15 minutes.
⏱️ 2 min - 2
While the chicken marinates, prepare the vegetables. Thinly slice the yellow onion. Cut the scallions into 1-inch pieces, separating the white parts from the green parts. Ensure the shredded cabbage and carrots are ready.
⏱️ 10 min - 3
In a separate small bowl, combine the dark soy sauce, light soy sauce, sesame oil, granulated sugar, and Shaoxing wine for the sauce. Mix thoroughly until all ingredients are well combined and the sugar is dissolved.
⏱️ 3 min - 4
Heat 1 tablespoon of cooking oil in a large wok or large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned on all sides and cooked through, about 4-6 minutes. Remove the chicken from the pan and set aside.
⏱️ 6 min - 5
Add another 1 tablespoon of cooking oil to the same pan, if needed. Add the scallion whites and sliced onions. Cook, stirring frequently, until they are slightly softened, about 2-3 minutes.
⏱️ 3 min - 6
Add the shredded cabbage and carrots to the pan. Continue cooking, stirring occasionally, until the vegetables are wilted and tender-crisp, about 3-5 minutes.
⏱️ 5 min - 7
Add the cooked chow mein noodles and the cooked chicken back into the pan with the vegetables. Pour in the prepared sauce. Toss everything together using tongs or spatulas until the sauce is fully absorbed by the noodles and all ingredients are evenly coated.
⏱️ 4 min - 8
Finally, add the scallion greens to the pan. Toss until the greens are just wilted, about 1-2 minutes.
⏱️ 2 min - 9
Serve the finished chicken chow mein immediately in bowls.
⏱️ 1 min