Chicken Chow Mein
With chicken, veggies, and a delicious sauce, this simple Chicken Chow Mein is better than takeout.
Servings: 2 servings
Cost: $12.15
Equipment
Ingredients
- 1/2 pound boneless, skinless chicken breasts or thighs
- 3/4 teaspoon baking soda
- 3 cups shredded green cabbage
- 1-1/2 teaspoons minced ginger
- 1-1/2 teaspoons minced garlic
- 3/4 cup julienned carrots
- 3/4 cup thinly sliced celery
- 1/4 cup green onions
- 1-1/2 tablespoons vegetable oil
- 1 (6-ounce) package crispy chow mein noodles
- 1/2 tablespoon cornstarch
- 1-1/2 tablespoons reduced-sodium soy sauce
- 1-1/2 tablespoons oyster sauce
- 1/3 cup chicken stock or chicken broth
- 1 tablespoon light brown sugar lightly packed
- 1/2 teaspoon toasted sesame oil or plain
- 1/2 teaspoon pepper
Instructions
- Cut the chicken into small bite-size pieces. Place in a small bowl and toss with baking soda. Place in the fridge, covered, for 15 minutes. This will make the chicken super tender! After 15 minutes, place chicken in a fine mesh sieve and rinse thoroughly. Pat dry with paper towels. This step is optional; you can simply chop the chicken and use it like that.
- Have all the ingredients ready before beginning—cooking goes fast! Finely shred the cabbage, coarsely mince the ginger and garlic. Peel the carrot and then julienne into very small and thin pieces. I cut it into rounds and then matchsticks. Very thinly slice the celery. Thinly slice the green onions and separate the white root from the green. You should get about 1/4 cup thinly sliced white roots. Reserve the thinly sliced green part for later.
- In a small bowl, whisk the cornstarch and soy sauce with a fork until completely smooth. Stir in the oyster sauce, chicken stock, brown sugar, sesame oil, and pepper. Whisk until smooth. Reserve for later.
- Follow package directions to prepare the chow mein noodles. Rinse in cold water and set aside.
- Heat vegetable oil over high heat in a large pan. Add the white roots of the onion for a minute or two and then the garlic and ginger. Only cook for about 20 seconds and be very careful to make sure they don’t burn. Add chicken and stir constantly for about 1 minute or until both sides are lightly browned.
- Add shredded cabbage, julienned carrots, and thinly sliced celery to the pan. Stir continuously for about 1–2 minutes, until the vegetables are crisp on the outside and tender inside, with the cabbage wilted. Then, stir in the cooked noodles and sauce mixture, tossing with tongs for 1 minute until the sauce thickens. Finally, add the thinly sliced tops of the green onions.
Video
Notes
Nutrition Note: The nutritional information includes chow mein noodles, but using a different type will affect the calculations.
Storage: Let the chow mein cool to room temperature, then transfer it to an airtight container and refrigerate for 3–4 days.
Nutrition
Serving: 1serving | Calories: 351kcal | Carbohydrates: 25g | Protein: 29g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 1812mg | Potassium: 955mg | Fiber: 5g | Sugar: 13g | Vitamin A: 8450IU | Vitamin C: 47mg | Calcium: 88mg | Iron: 2mg