How To Make Perfect Chicken Chow Mein - Better Than Takeout

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 chicken breast into thin pieces.

Season chicken with black pepper, salt, chicken bouillon, and soy sauce. Add baking soda and mix thoroughly. Cover and marinate for about 30 minutes.

Combine ingredients for the sauce: soy sauce, oyster sauce, sesame oil, Chinese cooking wine, sugar, and black pepper. Mix thoroughly and set aside.

Boil water in a pot, add salt, and cook chow mein noodles according to package instructions for about 2 minutes. If using pre-cooked noodles, soak them instead of cooking.

Transfer cooked noodles to a sieve, then into ice cold water to stop the cooking process. Drain and set aside, ensuring they are dry and not sticking together.

Heat vegetable oil in a wok over medium heat. Add marinated chicken and fry on one side before flipping over. Fry for about 6 minutes until thoroughly cooked.

Remove chicken from the wok and set aside. Add carrots and green peppers to the wok and stir fry on high heat for about 2 minutes until crunchy. Transfer to a bowl.

Add bean sprouts and cabbage to the wok and stir fry for about 1 minute. Transfer to a bowl.

Add more vegetable oil to the wok, then add minced ginger and garlic. Fry for about 2 minutes, being careful not to burn the garlic. Add spring onions and fry for 1 minute.

Add the cooked noodles to the wok and fry for about 2 minutes, trying to disintegrate them as much as possible.

Add the fried chicken and sauce to the noodles, combining thoroughly on high heat.

Add the fried carrots and green peppers, combine thoroughly, then add cabbage and bean sprouts. Combine again.

Finally, add spring onions, combine, and leave to simmer for about 1 minute.

Cooking Techniques

Equipment Needed

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Dietary

Allergens