Name: Chicken Chow Mein
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Asian, Chinese
Ingredients: 12 oz chow mein stir-fry noodles (see note); 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon Asian sesame oil; ½ cup water; 1 pound chicken tenderloins or chicken breasts, thinly sliced into bite-sized pieces; 2 teaspoons cornstarch; &frac18; teaspoon salt; 1½ tablespoons + ¼ cup vegetable oil, divided; 3 cups (8 oz) thinly sliced green cabbage, from 1 small cabbage; 2 stalks celery, very thinly sliced; 2 cups shredded carrots; 6 scallions, dark and light green parts, cut into 1-inch pieces; 2 cloves garlic, minced

Chicken Chow Mein

By Jenn Segal

Stir-fried noodles mingling with onions, celery, cabbage, and succulent chicken, all tossed in a delicious sauce—restaurant-style chicken chow mein is a cinch to make at home!

Servings: 4

Prep Time: 25 Minutes

Cook Time: 15 Minutes

Total Time: 40 Minutes

Ingredients

For the Noodles

12 oz chow mein stir-fry noodles (see note)

For the Sauce

2 tablespoons soy sauce
2 tablespoons oyster sauce

1 tablespoon Asian sesame oil
½ cup water

For the Chicken

1 pound chicken tenderloins or chicken breasts, thinly sliced into bite-sized pieces
2 teaspoons cornstarch
⅛ teaspoon salt

For Cooking

1½ tablespoons + ¼ cup vegetable oil, divided
3 cups (8 oz) thinly sliced green cabbage, from 1 small cabbage
2 stalks celery, very thinly sliced
2 cups shredded carrots
6 scallions, dark and light green parts, cut into 1-inch pieces
2 cloves garlic, minced

Instructions

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.
Make the sauce: In a medium bowl, whisk the soy sauce, oyster sauce, sesame oil, and water until well combined.
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.
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.
Note: When shopping for chow mein noodles, opt for "stir-fry" style noodles instead of the deep-fried crispy variety. I use Wel-pac chow mein noodles, which cook in just a few minutes—you can find them at Target, Amazon, and many large supermarkets. But if you're in a pinch or can't locate them, feel free to use yakisoba noodles, ramen, or even spaghetti.

Nutrition Information

Per serving (4 servings)
Calories: 890
Fat: 45 g
Saturated fat: 7 g
Carbohydrates: 92 g
Sugar: 8 g
Fiber: 8 g
Protein: 31 g
Sodium: 1287 mg
Cholesterol: 118 mg