Chicken Chow Mein Recipe

Chicken Chow Mein is a wonderful, fast meal bursting with flavors and textures. It features marinated chicken breast that has a savory depth derived from a mix of soy sauce, oyster sauce, and cornstarch.

The chow mein noodles are paired beautifully with a stir-fry of fresh garlic, onion, bell pepper, celery, and crunchy bean sprouts. I thought the broth and hoisin sauce would enrich the umami and make it the best stir-fry ever.

They did. I also added a few drops of sesame oil for aroma.

You can add more, but it can become a dominant flavor fast. You can use green onions to garnish it.

Chicken Chow Mein is not crunchy; it is not mushy; it is not dry. It is perfectly cooked chow mein, and it is a delicious meal at any time of the day.

Ingredients

Boneless, skinless chicken breast:
Meal enhances savory flavor with protein that’s lean, low-fat.

Soy sauce:
Contributes umami, a flavor that’s slightly salty and enhances the savory aspects of foods, while managing to add hardly any calories at all.

Oyster sauce:
Sugar and salt, concentrated, boost umami.

They are the backbone of flavor.

Sugar and salt do nothing by themselves; they exist to serve other ingredients.

Iron and umami rank together on the periodic table of taste.

Chow mein noodles:
Primary source of carbohydrates; gives shape and texture and serves as a vehicle for conveying flavors.

Vegetable oil:
Employing a neutral flavor, it is used for culinary purposes and allows the intrinsic flavors of ingredients to maintain their natural tastes.

Garlic:
Fragrant, enhances taste, holds antioxidants, gives slight spiciness.

Bean sprouts:
Fresh, low-cal, vitamin-rich, a satisfying snack any day of the week.

Chicken broth:
Adds substance and umami notes, carries moisture throughout the dish, boosts the overall deliciousness.

Sesame oil:
Nutty fragrance, vital oil sharpens taste intensity, injects Asian zest.

Green onions:
The flavor is fresh and mild, and it serves as a beautiful garnish; it adds the slightest crunch.

Ingredient Quantities

• 1/2 pound boneless, skinless chicken breast, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 8 ounces chow mein noodles
• 2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1/2 cup onion, sliced
• 1/2 cup bell pepper, sliced
• 1 cup bean sprouts
• 1/2 cup celery, sliced diagonally
• 1/4 cup chicken broth
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 green onions, sliced for garnish (optional)

Instructions

1. In a bowl, mix the chicken slices with soy sauce, oyster sauce, and cornstarch. Combine well and set aside to marinate for a minimum of 10 minutes.

2. Prepare the chow mein noodles according to the instructions on the packaging. Drain them and set them aside.

3. In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken that has been marinated and stir-fry until it is cooked through, which takes about four to five minutes. Remove the chicken from the pan and set it aside.

4. In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sliced onions, and stir-fry them until they’re fragrant.

5. Include the bell pepper, mung bean sprouts, and celery in the pan. Stir-fry for 2-3 minutes until these vegetables are tender-crisp.

6. Combine the vegetables with the cooked chow mein noodles in the pan, tossing them together.

7. Add the chicken broth, hoisin sauce, and sesame oil to the pan. Mix everything together to coat the vegetables and noodles.

8. Put the chicken that has been cooked back into the pan. Mix it well, and season it with salt and pepper to taste. Stir-fry it for an additional minute so that what is in the pan will be heated through.

9. Take the Chicken Chow Mein off the heat and move it to a serving dish.

10. If desired, garnish with sliced green onions, and serve at once.

Equipment Needed

1. Mixing bowl
2. Large pan or wok
3. Pot or pan (for cooking noodles)
4. Colander (for draining noodles)
5. Cutting board
6. Knife
7. Measuring spoons
8. Wooden spoon or spatula
9. Serving dish

FAQ

• Q: Can I use a different type of noodle for Chicken Chow Mein?Yes, you can substitute other kinds of noodles, like egg noodles or spaghetti, but for the best flavor and texture, use traditional chow mein noodles.
• Q: Is there a substitute for oyster sauce?A: If you don’t have oyster sauce, you can replace it with a blend of soy sauce and a bit of sugar, or use hoisin sauce for a different, but also delicious, flavor profile.
• Q: Can this recipe be made vegetarian?Q: Is there a vegan version of this recipe?

  A: Yes, just leave out the chicken and swap the chicken broth for vegetable broth. Add extra vegetables or tofu if you want more protein.

• Q: How can I make this dish gluten-free?A: Ensure all sauces are gluten-free. Use gluten-free soy sauce. Replace chow mein noodles with gluten-free rice noodles.
• Q: What other vegetables can I add?A: Broccoli, snap peas, carrots, and bok choy can be added for extra color and nutrition.
• Q: How do I prevent the noodles from sticking?1. Run cold water over the cooked noodles and oil them lightly so that they will not stick together.
• Q: Can I prepare any part of this dish in advance?Q: Can I prep ingredients ahead of time?

  A: Yes, you can marinate the chicken and prep the vegetables ahead of time to make cooking quicker. Cook the noodles shortly before eating for best results.

Substitutions and Variations

1/2 pound boneless, skinless chicken breast, thinly sliced: for a vegetarian alternative, substitute with tofu.
8 ounces of chow mein noodles; use spaghetti or linguine as a substitute.
1 tablespoon soy sauce; use tamari for a gluten-free option.
1 tablespoon oyster sauce: use mushroom sauce for a vegetarian option.
1 teaspoon sesame oil; olive oil can be used as a substitute, and it will provide a different flavor profile.