Chicken Chow Mein Stir Fry (Printable Version)
Tender chicken, crisp vegetables, and savory sauce combine with egg noodles in this classic Chinese stir-fry dish ready in 35 minutes.
# What You'll Need:
→ For the Chicken
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ For the Sauce
05 - 3 tbsp soy sauce
06 - 1 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tsp sugar
09 - 1/2 tsp ground white pepper
10 - 2 tbsp water
→ For the Noodles & Stir-Fry
11 - 9 oz chow mein or egg noodles
12 - 2 tbsp vegetable oil, divided
13 - 2 garlic cloves, minced
14 - 1 medium onion, thinly sliced
15 - 1 large carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 oz bean sprouts
18 - 4 spring onions, sliced
19 - 3.5 oz snow peas, trimmed
# How To Make It:
01 - In a bowl, combine sliced chicken with soy sauce, cornstarch, and sesame oil. Set aside for at least 10 minutes to allow flavors to penetrate.
02 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sugar, ground white pepper, and water until well combined. Set aside.
03 - Prepare noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss lightly with 1 teaspoon oil to prevent sticking.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry until just cooked through, about 3-4 minutes. Remove from wok and set aside.
05 - Add remaining 1 tablespoon oil to the wok. Add garlic and onion; stir-fry for 1 minute until fragrant. Add carrot, bell pepper, and snow peas; stir-fry for 2-3 minutes until just tender-crisp.
06 - Return chicken to the wok. Add cooked noodles, bean sprouts, and spring onions. Pour in the prepared sauce and toss everything together over high heat for 2-3 minutes until well combined, heated through, and noodles are coated in sauce.
07 - Transfer to serving plates and serve immediately, garnished with additional spring onions if desired.
# Expert Suggestions:
01 -
- Everything happens in one pan, meaning maximum flavor and minimum cleanup
- The sauce hits that perfect balance of salty, sweet, and umami that makes you wonder why you ever ordered delivery
02 -
- High heat is non-negotiable for that restaurant-quality sear and smoky flavor
- Prep every single ingredient before turning on the stove because stir-frying waits for no one
03 -
- Dry your vegetables thoroughly before adding them to the wok or you will end up steaming instead of frying
- Let your wok get properly smoking hot before adding any oil, the telltale smoke means you have reached the right temperature