Honey Glazed Chicken Chow Mein
Honey Glazed Chicken Chow Mein
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
For the Honey Glaze
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
For the Chow Mein Sauce
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
For the Chow Mein
- 12 ounces chow mein noodles, fresh or dried
- 2 tablespoons vegetable oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon ginger, fresh, grated
- 1/2 yellow onion, thinly sliced
- 1 cup carrots, julienned
- 1 cup celery, sliced diagonally
- 2 cups cabbage, shredded
- 1 cup bean sprouts
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
Marinate the chicken: In a medium bowl, combine the chicken strips with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/2 teaspoon sesame oil. Mix well to coat and set aside.
⏱️ 5 min
- 2
Prepare the honey glaze: In a small bowl, whisk together the honey, 1 tablespoon soy sauce, and rice vinegar. Set aside.
⏱️ 2 min
- 3
Prepare the chow mein sauce: In a separate small bowl, whisk together the chicken broth, 3 tablespoons soy sauce, oyster sauce, granulated sugar, white pepper, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 3 min
- 4
Cook the noodles: If using fresh chow mein noodles, separate them. If using dried, cook according to package directions until al dente. Drain well and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
⏱️ 8 min
- 5
Cook the chicken: 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. Pour the honey glaze over the chicken and stir-fry for an additional 1-2 minutes until the glaze thickens and coats the chicken. Remove the chicken from the wok and set aside.
⏱️ 7 min
- 6
Sauté the aromatics and vegetables: 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. Add the sliced yellow onion, julienned carrots, and sliced celery. Stir-fry for 3-4 minutes until the vegetables start to soften.
⏱️ 5 min
- 7
Combine and finish: Add the shredded cabbage to the wok and stir-fry for another 2-3 minutes until wilted. Return the cooked honey-glazed chicken to the wok. Add the cooked noodles and the prepared chow mein sauce. Toss everything together vigorously to ensure the noodles and vegetables are evenly coated with the sauce. Continue to cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the noodles.
⏱️ 5 min
- 8
Add bean sprouts and serve: Stir in the bean sprouts and cook for 1 more minute. Garnish with sliced green onions and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Glazed Chicken Chow Mein
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
For the Honey Glaze
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
For the Chow Mein Sauce
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
For the Chow Mein
- 12 ounces chow mein noodles, fresh or dried
- 2 tablespoons vegetable oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon ginger, fresh, grated
- 1/2 yellow onion, thinly sliced
- 1 cup carrots, julienned
- 1 cup celery, sliced diagonally
- 2 cups cabbage, shredded
- 1 cup bean sprouts
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
Marinate the chicken: In a medium bowl, combine the chicken strips with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/2 teaspoon sesame oil. Mix well to coat and set aside.
⏱️ 5 min - 2
Prepare the honey glaze: In a small bowl, whisk together the honey, 1 tablespoon soy sauce, and rice vinegar. Set aside.
⏱️ 2 min - 3
Prepare the chow mein sauce: In a separate small bowl, whisk together the chicken broth, 3 tablespoons soy sauce, oyster sauce, granulated sugar, white pepper, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 3 min - 4
Cook the noodles: If using fresh chow mein noodles, separate them. If using dried, cook according to package directions until al dente. Drain well and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
⏱️ 8 min - 5
Cook the chicken: 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. Pour the honey glaze over the chicken and stir-fry for an additional 1-2 minutes until the glaze thickens and coats the chicken. Remove the chicken from the wok and set aside.
⏱️ 7 min - 6
Sauté the aromatics and vegetables: 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. Add the sliced yellow onion, julienned carrots, and sliced celery. Stir-fry for 3-4 minutes until the vegetables start to soften.
⏱️ 5 min - 7
Combine and finish: Add the shredded cabbage to the wok and stir-fry for another 2-3 minutes until wilted. Return the cooked honey-glazed chicken to the wok. Add the cooked noodles and the prepared chow mein sauce. Toss everything together vigorously to ensure the noodles and vegetables are evenly coated with the sauce. Continue to cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the noodles.
⏱️ 5 min - 8
Add bean sprouts and serve: Stir in the bean sprouts and cook for 1 more minute. Garnish with sliced green onions and serve hot.
⏱️ 1 min