Chicken Chow Mein (鸡肉炒面)

Method7 steps · about 25 min

1. 1

   Step 1: Mix the 6 oz thinly sliced chicken with the 1 tbsp marinade Shaoxing wine, 2 tsp marinade cornstarch and ¼ tsp salt until evenly coated. Refrigerate while preparing the sauce, vegetables and noodles.

   Uses 6 oz boneless skinless chicken breast, thinly sliced · 1 tbsp Shaoxing wine, for the marinade · 2 tsp cornstarch, for the marinade · ¼ tsp salt

2. 2

   Step 2: Mix the ¼ cup chicken broth, 2 tbsp sauce Shaoxing wine, 2 tbsp oyster sauce, 1 tbsp regular soy sauce, 2 tsp sugar, ¼ tsp white pepper and 1 tsp sesame oil. Add the optional 1 tsp dark soy sauce for color if desired and stir until the sugar dissolves.

   Uses ¼ cup chicken broth · 2 tbsp Shaoxing wine, for the sauce · 2 tbsp oyster sauce · 1 tbsp regular soy sauce · 2 tsp sugar · ¼ tsp ground white pepper · 1 tsp sesame oil · 1 tsp dark soy sauce (optional; for color)

3. 3

   Step 3: Prepare either 10 oz fresh chow mein noodles or 6 oz (170 g) dried chow mein noodles. Boil in ample water according to their package directions, stopping about 1 minute before the recommended full cooking time so they remain al dente. Fresh chow mein noodles often need only a brief dip of about 1 minute; use the package and texture to decide. Rinse with tap water and drain thoroughly. Keep all the drained noodles ready for step 6.

   Uses 10 oz fresh wheat-and-egg chow mein noodles · Water for boiling and rinsing, as needed

4. 4

   Step 4: Heat 1 tbsp of the peanut oil in a large nonstick skillet over medium-high heat. Spread the marinated chicken from step 1 in a single layer. Sear the first side until lightly golden, about 30–45 seconds, then turn and sear the second side for about 30–45 seconds. Continue until the actual chicken centers reach 74°C/165°F; a white surface and these short timing guides alone do not establish doneness. Transfer all the fully cooked chicken and juices to a separate plate.

   Uses 1 tbsp peanut oil for searing · All the marinated chicken from step 1

5. 5

   Step 5: Add the remaining 1 tbsp peanut oil, 1 tbsp minced ginger and 2 finely chopped garlic cloves to the skillet. Stir briefly until fragrant.

   Uses Remaining 1 tbsp peanut oil · 1 tbsp minced fresh ginger · 2 garlic cloves, finely chopped

6. 6

   Step 6: Add the 2 julienned carrots and 4 cups shredded cabbage to the aromatics from step 5. Stir-fry for about 1 minute until the vegetables begin to soften. Add all the drained noodles from step 3 and toss with tongs. Return all the fully cooked chicken and juices from step 4, pour in all the sauce from step 2, and toss everything together.

   Begin softening the carrot and cabbage · 1 minUses 2 small carrots, julienned · 4 cups shredded cabbage · All the aromatics from step 5 · All the cooked and drained noodles from step 3 · All the fully cooked chicken and juices from step 4 · All the sauce from step 2

7. 7

   Step 7: Add the optional sliced Anaheim pepper (1) and all 4 cut green onions to the noodles from step 6. Toss until the sauce is absorbed, the vegetables are tender-crisp and everything is hot. Transfer promptly to serving plates and serve hot as a main dish.

   Uses 1 Anaheim pepper, sliced (optional) · 4 green onions, cut into 2-inch pieces with whites halved lengthwise · All the combined chicken, noodles, vegetables and sauce from step 6