Very Simple Hong Kong Teriyaki Chicken Chow Mein

Heat oil in a 14-inch stainless steel wok until it reaches smoking point, then lower heat and let it smoke for about 15 seconds.

Cook the chow mein noodles in advance and store in the refrigerator for about two days to keep them dry and prevent sticking.

Pan fry the noodles in medium heat with enough oil to prevent burning, turning them to fry evenly for about 10 to 15 minutes until achieving desired texture.

Stir fry broccoli until about 70% cooked, then add mushrooms to prevent overcooking them.

Add a small amount of water to steam the broccoli if a softer texture is desired, adjusting the amount and duration for personal preference.

Turn off the heat and season the dish with oyster sauce, layering it over the chow mein.

Clean and reseason the wok before cooking the chicken.

Use a dry marinade of corn starch and sugar on 8 oz of chicken, laying it in a single layer in the wok.

Shallow fry the chicken on one side until crispy, then turn to fry the other side until cooked through.

Equipment Needed

Spice Level:

Dietary

Allergens