Homemade Chicken Chow Mein | Takeout style

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

egg noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles offer more fiber; rice noodles can be less expensive.

Slice 1.5 pounds of chicken breasts in half and cut across the grain into 1/4 inch slices.

Tenderize the chicken with 2.25 teaspoons of baking soda, massaging it in thoroughly, and let it sit for 20 minutes.

Prepare the marinade with 0.5 teaspoons of sugar, 0.5 teaspoons of salt, 0.5 teaspoons of white pepper powder, 4 grated garlic cloves, 2 tablespoons of rice wine or sherry wine, and 2 tablespoons of soy sauce. Mix well and add 1 tablespoon of corn starch.

Rinse the chicken well to remove the baking soda and place it in a bowl to marinate with 1 tablespoon of canola oil. Cover and refrigerate for 10 minutes.

Prepare the sauce by whisking together 1/4 cup of salted chicken broth, 4 tablespoons of soy sauce, 2 teaspoons of dark soy sauce, 3 tablespoons of oyster sauce, 0.5 tablespoons of sweet chili sauce, 0.5 teaspoons of white pepper powder, and 1 teaspoon of sesame oil.

Boil 2 quarts of water and cook 1 pound of frozen noodles for about 8 minutes until al dente. Drain and rinse with cold water to stop cooking.

Chop 3 cloves of garlic, slice 0.5 sweet onion, chop 3 green onions (separating white and green parts), slice 2 stalks of celery, julienne 1 large carrot, and grate 0.5 tablespoons of fresh ginger. Thinly slice 1/3 of a cabbage.

Preheat a wok or large skillet on medium-high heat and add a couple of tablespoons of canola oil. Stir-fry the sweet onion and white parts of the green onion for a minute, then add the chopped garlic and stir briefly before removing from the pan.

Add 4 tablespoons of canola oil to the pan, add the cabbage, carrot, and celery, and stir-fry for about 5 minutes until tender. Add the grated ginger and a pinch of salt, then remove from the pan.

Add more canola oil to the pan, spread the marinated chicken evenly, and let it cook without stirring for about a minute until browned. Flip and cook the other side until fully cooked.

Remove the chicken from the pan and add 3 tablespoons of canola oil. Fry the noodles until warmed through, then add half of the sauce and coat the noodles well.

Return the aromatics and vegetables to the pan, toss to combine, and then add the chicken back in, mixing everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens