Chicken Chow Mein

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Chicken Chow Mein

Ease of preparation rating: Easy

Yield: 4 servings



2 chicken breasts, skinless and boneless, cut into thin strips

10 oz. (284 g) fresh egg noodles

3 tablespoons (45ml) vegetable oil, divided

2 garlic cloves, minced

1 cup (240 ml) trimmed snow peas

1 cup (240 ml) baby corn halved lengthwise

2 tablespoons (30 ml) Shaoxing wine

1 tablespoon (15 ml) oyster sauce

1 ½ tablespoons (22.5 ml) sesame oil

1 tablespoon (15 ml) light soy sauce

½ tablespoon (8 ml) dark soy sauce

½ teaspoon (2.5 ml) sugar

2 tablespoons (30 ml) finely chopped scallions



1 tablespoon (15 ml) soy sauce

1 teaspoon (5 ml) sesame oil

2 teaspoons (10 ml) cornstarch



To make marinade, in a mixing bowl, whisk together soy sauce, sesame oil, and cornstarch.

Add chicken strips and toss until completely coated. Place in the refrigerator to marinate for 30 minutes.

Bring a large pot of water to a boil over high heat. Add egg noodles to boiling water and cook for 2-3 minutes. Strain noodles.

Heat half of the vegetable oil in a wok over medium-high heat. Add noodles and cook for 2-3 minutes. Flip, and repeat. Once slightly crispy on both sides, remove noodles from hot pan. Set aside.

Add remaining vegetable oil to wok, and heat over medium-high heat.

Add garlic and cook for 1-2 minutes, or until fragrant.

Add chicken strips in marinade and cook for 3-4 minutes, stirring occasionally.

Add snow peas and baby corn, and cook for another 4-5 minutes.

Deglaze with Shaoxing wine.

Add oyster sauce, sesame oil, light and dark soy sauce, sugar, and scallions and cook for 2-3 minutes, or until chicken is fully cooked.

Remove from heat.

Place crispy noodles on individual serving plates, and top with chicken mixture.


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