No Money No Honey Chicken Chow Mein
No Money No Honey 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 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Chow Mein Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
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, small, thinly sliced
- 1 cup carrots, julienned
- 1 cup celery, thinly sliced
- 2 cups cabbage, shredded
- 1 cup bean sprouts
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken strips with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper. Mix well to coat the chicken. Let it marinate for at least 15 minutes at room temperature, or longer in the refrigerator.
⏱️ 15 min
- 2
While the chicken marinates, prepare the chow mein sauce. In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, oyster sauce, honey, rice vinegar, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil until smooth. Set aside.
⏱️ 5 min
- 3
Cook the chow mein noodles according to package directions. If using fresh noodles, blanch them briefly in boiling water until tender-crisp. Drain well and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
⏱️ 8 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, julienned carrots, and sliced celery to the wok. Stir-fry for 3-4 minutes until the vegetables start to soften but are still crisp.
⏱️ 4 min
- 7
Add the shredded cabbage and bean sprouts to the wok. Stir-fry for another 2-3 minutes until the cabbage is slightly wilted.
⏱️ 3 min
- 8
Return the cooked chicken to the wok with the vegetables. Add the cooked chow mein noodles.
⏱️ 1 min
- 9
Give the prepared chow mein sauce a quick whisk to recombine any settled cornstarch, then pour it over the noodles and chicken. Toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
⏱️ 3 min
- 10
Serve immediately, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No Money No Honey Chicken 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 black pepper
For the Chow Mein Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
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, small, thinly sliced
- 1 cup carrots, julienned
- 1 cup celery, thinly sliced
- 2 cups cabbage, shredded
- 1 cup bean sprouts
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken strips with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper. Mix well to coat the chicken. Let it marinate for at least 15 minutes at room temperature, or longer in the refrigerator.
⏱️ 15 min - 2
While the chicken marinates, prepare the chow mein sauce. In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, oyster sauce, honey, rice vinegar, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil until smooth. Set aside.
⏱️ 5 min - 3
Cook the chow mein noodles according to package directions. If using fresh noodles, blanch them briefly in boiling water until tender-crisp. Drain well and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
⏱️ 8 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, julienned carrots, and sliced celery to the wok. Stir-fry for 3-4 minutes until the vegetables start to soften but are still crisp.
⏱️ 4 min - 7
Add the shredded cabbage and bean sprouts to the wok. Stir-fry for another 2-3 minutes until the cabbage is slightly wilted.
⏱️ 3 min - 8
Return the cooked chicken to the wok with the vegetables. Add the cooked chow mein noodles.
⏱️ 1 min - 9
Give the prepared chow mein sauce a quick whisk to recombine any settled cornstarch, then pour it over the noodles and chicken. Toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
⏱️ 3 min - 10
Serve immediately, garnished with sliced green onions.
⏱️ 1 min