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Easy Chicken Chow Mein Noodles Recipe

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This easy chicken chow mein noodles recipe combines tender marinated chicken with crunchy vegetables and savory sauces, all stir-fried together with perfectly cooked chow mein noodles. Ready in just 25 minutes, it’s a flavorful and satisfying dish perfect for a quick weeknight dinner or casual gathering.

Ingredients

Chicken Marinade

  • 300g (0.6lb) boneless, skinless chicken breasts, thinly sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon rice wine (Shaoxing wine or dry sherry)

Noodles and Vegetables

  • 300g chow mein noodles or egg noodles
  • Half onion, sliced
  • Some carrot, sliced
  • 3 scallions, cut into 1 1/2-inch (4-cm) pieces; separate white and green parts

Sauces

  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1/2 tablespoon dark soy sauce

Other

  • Oil for frying
  • Water (for mixing chow mein sauce)

Instructions

  1. Prepare and marinate chicken: Cut the chicken breast into two slices and then slice diagonally into 1/4-inch thick pieces. In a bowl, combine the chicken slices with rice wine, soy sauce, and cornstarch. Mix well and set aside to marinate.
  2. Mix chow mein sauce: In a medium bowl, mix 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1/2 tablespoon dark soy sauce, and a small amount of water until well combined. Set aside.
  3. Prepare vegetables: Separate the white and green parts of the scallions. Slice the carrots and onions, cutting onions along the grain to enhance sweetness.
  4. Cook noodles: Boil the chow mein or egg noodles according to package instructions until just tender. Drain and rinse with cold water to stop cooking, then drain again. Toss noodles with a little oil to prevent sticking and set aside.
  5. Fry the aromatics: Heat oil in a large frying pan or wok over medium heat. Add sliced onions, carrots, and the white parts of scallions. Stir-fry for about 1 minute until slightly softened, then transfer to a plate.
  6. Cook the chicken: In the same pan, add the marinated chicken. Let it cook without stirring for 1 to 2 minutes to develop a brown color, then stir-fry for another minute until cooked through. Transfer the chicken to a plate.
  7. Toss noodles with sauce: Add the cooked noodles and chow mein sauce to the pan, tossing for about 1 minute to evenly coat the noodles.
  8. Add back chicken and vegetables: Return the cooked chicken, fried onions, carrots, and white scallions to the pan. Add the green parts of the scallions as well and toss everything together with the noodles for 1 to 2 minutes to combine flavors and heat through.
  9. Serve: Serve the chow mein hot as a main course or side dish. Enjoy immediately for best flavor and texture.

Notes

  • Use fresh chow mein or egg noodles for best texture; avoid instant noodles.
  • Separating white and green parts of scallions enhances flavor and visual appeal.
  • Do not stir chicken immediately to allow browning and better texture.
  • Adjust soy sauce amounts based on salt preference.
  • Adding oil to noodles after cooking prevents them from sticking.
  • This dish is best served fresh and does not freeze well.

Find it online: http://bitezly.com/easy-chicken-chow-mein-noodles-recipe/