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Chicken Chow Mein

homemade chicken chow mein with carrots, cabbage, celery and green onion on a plate
  • Serves:  6
  • Prep Time:  25 min
  • Cook Time:  35 min

Ingredients

  • 1 ½ pounds chicken, thinly sliced
  • 1 tsp salt
  • 2 tbsp cornstarch
  • 5 tbsp soy sauce, divided
  • 1 (12 oz package) dried chow mein noodle
  • 3 tbsp sesame oil, divided
  • 6 tbsps vegetable or canola oil, divided
  • 2 tsp minced garlic
  • 2 tsp minced fresh ginger
  • ¼ cup oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 -2 tsp chili sauce, such as Sambal Oelek
  • 1 cup Carrots or bell peppers, julienned
  • 2 cups cabbage, thinly sliced
  • 1 ½ cups Celery, 1/2-inch chopped
  • Green onions, thinly sliced, optional

Method

  1. In a medium bowl, toss the chicken with the salt and cornstarch until evenly coated. Add 2 tablespoons of the soy sauce and mix until evenly coated.

  2. Bring a medium pot of water to a boil. Once the water is boiling, add the coated chicken and cook until no longer pink, about 4 minutes. Drain and set aside.

  3. Meanwhile, bring a large pot of water to a boil. Once the water is boiling, cook the noodles according to the package directions. Drain and set aside.

  4. Heat 1 tablespoon of the sesame oil and 2 tablespoons of the vegetable oil in a large wok or skillet over medium-high heat. Once the oil is glistening, add the chicken and cook, stirring, until cooked through, about 2 minutes. Transfer to a plate. Add another tablespoon of the sesame oil and 2 tablespoons of the vegetable oil to the wok. Add the carrots, cabbage, celery, garlic, and ginger and cook, stirring, until softened and fragrant, 4 minutes more.

  5. In a small bowl, combine the oyster sauce, rice vinegar, brown sugar, chili sauce, and the remaining 3 tablespoons of soy sauce until fully combined.

  6. Increase the heat to high and add the remaining 1 tablespoon of sesame oil and the remaining 2 tablespoons of vegetable oil to the wok. Add the noodles and sauce and cook, stirring, until combined and caramelized, 5 minutes. Return the veggies and chicken to the wok and toss to combine.

  7. Sprinkle with green onions and serve warm.