Honey Chicken Chow Mein
Honey 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 cornstarch
- 1 teaspoon sesame oil
For the Chow Mein Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 cornstarch
- 1/4 teaspoon white pepper
For the Chow Mein
- 12 ounces chow mein noodles, fresh or dried
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 yellow onion, thinly sliced
- 1 cup carrots, julienned
- 1 cup celery, thinly sliced diagonally
- 2 cups cabbage, shredded
- 3 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken strips with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat the chicken evenly. Let it marinate at room temperature for at least 15 minutes.
⏱️ 15 min
- 2
While the chicken is marinating, prepare the chow mein sauce. In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, honey, oyster sauce, rice vinegar, 1 teaspoon cornstarch, and white pepper 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. If using dried, boil until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 teaspoon of vegetable oil to keep them from clumping.
⏱️ 8 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or a large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-5 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 minced garlic and grated ginger, and stir-fry for about 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-tender.
⏱️ 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 and vegetables. Toss everything together until the noodles are well coated with the sauce and heated through, about 2-3 minutes.
⏱️ 3 min
- 9
Serve immediately, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey 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 cornstarch
- 1 teaspoon sesame oil
For the Chow Mein Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 cornstarch
- 1/4 teaspoon white pepper
For the Chow Mein
- 12 ounces chow mein noodles, fresh or dried
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 yellow onion, thinly sliced
- 1 cup carrots, julienned
- 1 cup celery, thinly sliced diagonally
- 2 cups cabbage, shredded
- 3 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken strips with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to coat the chicken evenly. Let it marinate at room temperature for at least 15 minutes.
⏱️ 15 min - 2
While the chicken is marinating, prepare the chow mein sauce. In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, honey, oyster sauce, rice vinegar, 1 teaspoon cornstarch, and white pepper 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. If using dried, boil until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 teaspoon of vegetable oil to keep them from clumping.
⏱️ 8 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or a large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-5 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 minced garlic and grated ginger, and stir-fry for about 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-tender.
⏱️ 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 and vegetables. Toss everything together until the noodles are well coated with the sauce and heated through, about 2-3 minutes.
⏱️ 3 min - 9
Serve immediately, garnished with sliced green onions.
⏱️ 1 min