Description
Sizzling chicken chow mein brings Chinese takeout magic right to home kitchens with its irresistible blend of tender noodles and savory sauce. Crisp vegetables and perfectly seasoned chicken create a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 lbs chicken breast, boneless and skinless
- 1/2 cup egg (2–3 large eggs)
Noodles and Vegetables:
- 1 lb fresh chow mein noodles
- 2 cups shredded cabbage
- 1 cup carrots, julienned
- 1/2 cup green onions, chopped
- 1/4 cup celery, thinly sliced
Sauce and Seasonings:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 1/2 tsp white pepper
- 1 tsp sugar
- 1/4 tsp salt
Instructions
- Slice chicken breasts into thin, uniform strips to ensure even cooking and quick heat absorption.
- Whisk eggs thoroughly in a separate bowl, preparing them for potential protein addition to the dish.
- Heat vegetable oil in a large wok or skillet over high heat until it shimmers and shows signs of extreme heat readiness.
- Rapidly sauté chicken strips, stirring continuously for 3-4 minutes until they turn golden and completely cooked through.
- Remove chicken and set aside, keeping the wok hot and ready for vegetables.
- In the same wok, quickly stir-fry minced garlic and grated ginger for 30 seconds to release their aromatic essence.
- Add julienned carrots, shredded cabbage, and sliced celery, tossing vigorously for 2-3 minutes until vegetables are crisp-tender.
- Introduce fresh chow mein noodles to the vegetable mixture, using tongs to separate and integrate them evenly.
- Combine soy sauce, oyster sauce, sesame oil, white pepper, sugar, and salt in a small bowl to create a harmonious sauce.
- Pour the prepared sauce over the noodle-vegetable mixture, tossing rapidly to ensure complete coating.
- Reintroduce cooked chicken strips, gently mixing to warm and incorporate all ingredients.
- Sprinkle chopped green onions over the top for a fresh, vibrant finish.
- Serve immediately while piping hot, ensuring optimal flavor and texture.
Notes
- Slice chicken uniformly to guarantee consistent cooking and prevent dry or undercooked sections.
- Opt for high-heat cooking to achieve that authentic wok-style caramelization and crisp vegetable texture.
- Consider protein swaps like tofu or shrimp for versatile dietary adaptations without compromising flavor profile.
- Use day-old refrigerated noodles to prevent soggy texture and help them absorb sauce more effectively during stir-frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg