Honey Chicken Chow Mein
Honey Chicken Chow Mein
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Chow Mein Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 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 fresh ginger, grated
- 1/2 yellow onion, medium, thinly sliced
- 1 cup carrots, julienned or shredded
- 1 cup celery, thinly sliced
- 2 cups cabbage, shredded
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper. Toss to coat evenly. Cover and refrigerate for at least 15 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the chow mein sauce. In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, honey, oyster sauce, rice vinegar, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Cook the chow mein noodles according to package directions. If using fresh noodles, they may only need a quick blanch. Drain well and set aside. If desired, you can toss them with a tiny bit of vegetable oil to prevent sticking.
⏱️ 8 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
⏱️ 7 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 3-4 minutes until the vegetables start to soften.
⏱️ 4 min
- 7
Add the shredded cabbage to the wok and stir-fry for another 2-3 minutes until it wilts slightly.
⏱️ 3 min
- 8
Return the cooked chicken to the wok with the vegetables. Add the cooked noodles. Give the prepared chow mein sauce a quick whisk again and pour it over the noodles, chicken, and vegetables.
⏱️ 2 min
- 9
Toss everything together until the noodles and ingredients are evenly coated with the sauce and heated through, about 2-3 minutes. Serve immediately, garnished with sliced green onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Chicken Chow Mein
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Chow Mein Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 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 fresh ginger, grated
- 1/2 yellow onion, medium, thinly sliced
- 1 cup carrots, julienned or shredded
- 1 cup celery, thinly sliced
- 2 cups cabbage, shredded
- 1/4 cup green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper. Toss to coat evenly. Cover and refrigerate for at least 15 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the chow mein sauce. In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, honey, oyster sauce, rice vinegar, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Cook the chow mein noodles according to package directions. If using fresh noodles, they may only need a quick blanch. Drain well and set aside. If desired, you can toss them with a tiny bit of vegetable oil to prevent sticking.
⏱️ 8 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
⏱️ 7 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 3-4 minutes until the vegetables start to soften.
⏱️ 4 min - 7
Add the shredded cabbage to the wok and stir-fry for another 2-3 minutes until it wilts slightly.
⏱️ 3 min - 8
Return the cooked chicken to the wok with the vegetables. Add the cooked noodles. Give the prepared chow mein sauce a quick whisk again and pour it over the noodles, chicken, and vegetables.
⏱️ 2 min - 9
Toss everything together until the noodles and ingredients are evenly coated with the sauce and heated through, about 2-3 minutes. Serve immediately, garnished with sliced green onions.
⏱️ 3 min