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Chicken chow mein

Chicken chow mein

By Ellie Van Der Westhuizen
0’ Prep time
0’ Cook time
0’ Total time
890 Calories
4 Serving

Summary

Stir-fried noodles mingling with onions, celery, cabbage, and succulent chicken, all tossed in a delicious sauce—this takeout-style chicken chow mein recipe is a cinch to make at home!
Ellie Van Der Westhuizen 0 Followers

Step by Step

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Step 1

Boil the noodles: Bring a large pot of water to a boil. Cook the noodles until very al dente. (The noodles I use call for 3 minutes of boiling; I cook them for 2½ minutes. If the timing is different on your package, reduce the time accordingly.) Drain and rinse with cold water to stop the cooking process.
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Step 2

Make the sauce: In a medium bowl, whisk the soy sauce, oyster sauce, sesame oil, and water until well combined.
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Step 3

Prep the chicken: In a medium bowl, combine the chicken with 1½ tablespoons of the sauce, the cornstarch, and salt. Stir until the chicken is evenly coated.
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Step 4

Heat 1½ tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken and cook, stirring frequently, until just cooked through, about 3 minutes. Transfer the chicken to a plate. Add the remaining ¼ cup oil to the skillet, then add the cabbage, celery, carrots, scallions, and garlic. Cook, stirring frequently, until softened and starting to brown, about 8 minutes. Add the noodles, chicken, and sauce and stir-fry for about one minute, until well combined and the noodles have absorbed the sauce. Taste and adjust seasoning, if necessary. Serve.

Ingredient

  • (2-lb) salmon filet, pin bones and skin removed
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    340 one
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