Cantonese Chicken Soy Sauce Chow Mein
Cantonese Chicken Soy Sauce Chow Mein
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Chow Mein Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce, (for color)
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 2 tablespoons chicken broth
- 1/2 teaspoon sesame oil
For the Chow Mein
- 1 pound fresh chow mein noodles, thin or medium
- 2 tablespoons vegetable oil, divided
- 2 garlic, cloves, minced
- 1 teaspoon ginger, freshly grated
- 1/2 yellow onion, small, thinly sliced
- 1 carrots, medium, julienned
- 1 stalk celery, thinly sliced diagonally
- 2 cups napa cabbage, shredded
- 1 cup bean sprouts
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken strips with soy sauce, cornstarch, sesame oil, and white pepper. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
In a small bowl, whisk together all the chow mein sauce ingredients: soy sauce, dark soy sauce, oyster sauce, granulated sugar, chicken broth, and sesame oil. Set aside.
⏱️ 3 min
- 3
If using fresh chow mein noodles, separate them gently. If using dried noodles, cook them according to package directions until al dente, then drain and rinse with cold water to prevent sticking. Toss with 1 teaspoon of vegetable oil to keep them from clumping.
⏱️ 5 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken and stir-fry for 3-4 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 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, julienned carrots, and sliced celery to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften slightly.
⏱️ 3 min - 7
Add the shredded napa cabbage to the wok and stir-fry for another 1-2 minutes until it begins to wilt.
⏱️ 2 min
- 8
Add the cooked noodles and the stir-fried chicken back into the wok with the vegetables. Pour the prepared chow mein sauce over everything.
⏱️ 1 min
- 9
Toss everything together vigorously with tongs for 2-3 minutes, ensuring the noodles and ingredients are evenly coated with the sauce. Add the bean sprouts during the last minute of cooking, tossing until just heated through.
⏱️ 3 min
- 10
Remove from heat. Garnish with sliced green onions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Chicken Soy Sauce Chow Mein
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Chow Mein Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce, (for color)
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 2 tablespoons chicken broth
- 1/2 teaspoon sesame oil
For the Chow Mein
- 1 pound fresh chow mein noodles, thin or medium
- 2 tablespoons vegetable oil, divided
- 2 garlic, cloves, minced
- 1 teaspoon ginger, freshly grated
- 1/2 yellow onion, small, thinly sliced
- 1 carrots, medium, julienned
- 1 stalk celery, thinly sliced diagonally
- 2 cups napa cabbage, shredded
- 1 cup bean sprouts
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken strips with soy sauce, cornstarch, sesame oil, and white pepper. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
In a small bowl, whisk together all the chow mein sauce ingredients: soy sauce, dark soy sauce, oyster sauce, granulated sugar, chicken broth, and sesame oil. Set aside.
⏱️ 3 min - 3
If using fresh chow mein noodles, separate them gently. If using dried noodles, cook them according to package directions until al dente, then drain and rinse with cold water to prevent sticking. Toss with 1 teaspoon of vegetable oil to keep them from clumping.
⏱️ 5 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken and stir-fry for 3-4 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 4 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, julienned carrots, and sliced celery to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften slightly.
⏱️ 3 min - 7
Add the shredded napa cabbage to the wok and stir-fry for another 1-2 minutes until it begins to wilt.
⏱️ 2 min - 8
Add the cooked noodles and the stir-fried chicken back into the wok with the vegetables. Pour the prepared chow mein sauce over everything.
⏱️ 1 min - 9
Toss everything together vigorously with tongs for 2-3 minutes, ensuring the noodles and ingredients are evenly coated with the sauce. Add the bean sprouts during the last minute of cooking, tossing until just heated through.
⏱️ 3 min - 10
Remove from heat. Garnish with sliced green onions and serve immediately.
⏱️ 1 min