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Chicken Chow Mein Guide: 5 Perfect Tips

Chicken Chow Mein Guide
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A comprehensive guide to making authentic Chicken Chow Mein at home, featuring tender chicken, crisp vegetables, and savory noodles tossed in a flavorful sauce. This recipe is perfect for a quick weeknight dinner or impressing guests.

Ingredients

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  • For the Chicken Marinade:
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • For the Chow Mein Noodles:
  • 1 pound fresh or dried chow mein noodles (or substitute with spaghetti or linguine)
  • 1 tablespoon vegetable oil
  • For the Vegetables:
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup sliced bok choy (or napa cabbage)
  • 1 cup snow peas, trimmed
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced water chestnuts (optional)
  • 2 green onions, chopped, for garnish
  • For the Chow Mein Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce (optional, but recommended)
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 1/2 cup chicken broth
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon white pepper
  • Optional Garnishes:
  • Sesame seeds
  • Chili flakes

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, sesame oil, ground ginger, and white pepper. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  2. Prepare the Chow Mein Noodles: If using fresh chow mein noodles, loosen them up before cooking according to package instructions. If using dried chow mein noodles, cook them according to package directions until al dente. Drain the noodles well and toss them with 1 tablespoon of vegetable oil to prevent them from sticking together. If using spaghetti or linguine, cook as usual, drain, and toss with oil.
  3. Stir-Fry the Chicken and Vegetables: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken to the wok and stir-fry until cooked through and lightly browned (5-7 minutes). Remove the chicken from the wok and set aside. Add another tablespoon of vegetable oil to the wok. Add the sliced onion and stir-fry for about 2 minutes, until softened. Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds, until fragrant. Add the sliced carrots and celery to the wok and stir-fry for about 3 minutes, until slightly softened. Add the bok choy (or napa cabbage), snow peas, mushrooms, and water chestnuts (if using) to the wok. Stir-fry for another 2-3 minutes, until the vegetables are tender-crisp.
  4. Make the Chow Mein Sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, cornstarch, brown sugar, chicken broth, rice vinegar, and white pepper. Make sure the cornstarch is fully dissolved.
  5. Combine Everything: Pour the chow mein sauce over the vegetables in the wok. Stir well to coat the vegetables evenly. Bring the sauce to a simmer and cook for about 1-2 minutes, until it thickens slightly. Add the cooked chicken back to the wok and stir to combine with the vegetables and sauce. Add the cooked chow mein noodles to the wok. Toss everything together gently but thoroughly, ensuring that the noodles are coated with the sauce and mixed with the chicken and vegetables. Continue to stir-fry for another 1-2 minutes, until everything is heated through and well combined.
  6. Serve: Remove the chow mein from the wok and transfer it to a serving platter or individual bowls. Garnish with chopped green onions, sesame seeds, and chili flakes (if desired). Serve immediately.

Notes

  • Use high heat for stir-frying.
  • Prepare all ingredients in advance.
  • Don’t overcrowd the wok; cook in batches if necessary.
  • Adjust the sauce to your taste.
  • Feel free to add other vegetables like bell peppers, broccoli, or bean sprouts.
  • Substitute chicken with shrimp, beef, pork, or tofu.
  • Fresh chow mein noodles are recommended for the best texture and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat in a wok, skillet, or microwave. Add a splash of water or chicken broth if the noodles seem dry.

Nutrition

Find it online: https://quizsavor.com/chicken-chow-mein-guide/

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