Chinese Takeaway Chicken Chow Mein
Chinese Takeaway Chicken Chow Mein
Ingredients
For the Chicken Marinade
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Chow Mein Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce, for color
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Chow Mein
- 12 ounces thin egg noodles, such as Lucky Boat Noodles
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 yellow onion, thinly sliced
- 2 stalks celery, thinly sliced diagonally
- 1 cup carrots, julienned or shredded
- 1 cup bean sprouts
- 3 green onions, sliced, white and green parts separated
Instructions
- 1
In a medium bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the chow mein sauce. In a small bowl, whisk together chicken broth, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and sesame oil until well combined. Set aside.
⏱️ 5 min
- 3
Cook the thin egg noodles according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil to keep them from clumping. Set aside.
⏱️ 10 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the wok and set aside.
⏱️ 5 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the sliced yellow onion, celery, and carrots to the wok. Stir-fry for 3-4 minutes until the vegetables start to soften but are still crisp-tender.
⏱️ 4 min
- 7
Return the cooked chicken to the wok. Add the cooked noodles and the white parts of the green onions. Pour the prepared chow mein sauce over everything.
⏱️ 2 min
- 8
Toss everything together continuously for 2-3 minutes, ensuring the noodles and chicken are evenly coated with the sauce and heated through. The sauce should thicken slightly.
⏱️ 3 min
- 9
Stir in the bean sprouts and the green parts of the green onions. Toss for another minute until the bean sprouts are just heated through. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Takeaway Chicken Chow Mein
For the Chicken Marinade
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Chow Mein Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce, for color
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Chow Mein
- 12 ounces thin egg noodles, such as Lucky Boat Noodles
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 yellow onion, thinly sliced
- 2 stalks celery, thinly sliced diagonally
- 1 cup carrots, julienned or shredded
- 1 cup bean sprouts
- 3 green onions, sliced, white and green parts separated
Instructions
- 1
In a medium bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the chow mein sauce. In a small bowl, whisk together chicken broth, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and sesame oil until well combined. Set aside.
⏱️ 5 min - 3
Cook the thin egg noodles according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil to keep them from clumping. Set aside.
⏱️ 10 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the wok and set aside.
⏱️ 5 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the sliced yellow onion, celery, and carrots to the wok. Stir-fry for 3-4 minutes until the vegetables start to soften but are still crisp-tender.
⏱️ 4 min - 7
Return the cooked chicken to the wok. Add the cooked noodles and the white parts of the green onions. Pour the prepared chow mein sauce over everything.
⏱️ 2 min - 8
Toss everything together continuously for 2-3 minutes, ensuring the noodles and chicken are evenly coated with the sauce and heated through. The sauce should thicken slightly.
⏱️ 3 min - 9
Stir in the bean sprouts and the green parts of the green onions. Toss for another minute until the bean sprouts are just heated through. Serve immediately.
⏱️ 1 min