Chicken Chow Mein Recipe With Homemade Sauce

Chicken Chow Mein with Homemade Sauce

This recipe features tender chicken stir-fried with colorful vegetables and tossed in a flavorful homemade sauce, all served on a bed of crispy chow mein noodles.

Ingredients:

• For the Chicken:

  • 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • ½ teaspoon black pepper

• For the Vegetables:

  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 carrot, julienned
  • 1 red bell pepper, julienned
  • 2 cups broccoli florets
  • 4 cups shredded green cabbage
  • ½ cup bean sprouts (optional)

• For the Homemade Sauce:

  • 6 tablespoons chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (vegetarian option available)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil

• For Serving:

  • 1 (12-ounce) package chow mein noodles, cooked according to package instructions
  • Chopped green onions (optional)

Cooking Guide:

1. Marinate the Chicken: In a bowl, combine chicken, soy sauce, cornstarch, and black pepper. Mix well and marinate for at least 15 minutes.

2. Make the Sauce: While the chicken marinates, whisk together chicken broth, soy sauce, oyster sauce, Shaoxing wine, brown sugar, cornstarch, and sesame oil in a small bowl. Set aside.

3. Cook the Noodles: Prepare the chow mein noodles according to package instructions. Drain, rinse under cold water, and toss with a little oil to prevent sticking. Set aside.

4. Stir-fry the Vegetables: Heat oil in a wok or large skillet over high heat. Add the onion and cook until softened, about 2 minutes. Add the carrot and bell pepper, and stir-fry for another 2 minutes.

5. Incorporate Chicken: Push the vegetables to the side of the pan and add the marinated chicken. Cook for 3-4 minutes, stirring occasionally, until chicken is browned and cooked through.

6. Add Remaining Vegetables: Add the broccoli and cabbage to the pan and stir-fry for an additional 2-3 minutes, or until tender-crisp. (Optional: Add bean sprouts during the last minute of cooking)

7. Stir in the Sauce: Pour the prepared sauce into the pan and bring to a simmer. Stir to coat the chicken and vegetables evenly.

8. Assemble and Serve: Add the cooked chow mein noodles to the pan and toss gently to combine with the sauce and vegetables. Transfer to a serving platter and garnish with chopped green onions (optional).

Tips:

• For thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the simmering sauce, a little at a time, until desired consistency is reached.
• Feel free to customize the vegetables! Use what you have on hand, such as snow peas, baby corn, or green beans.
• If you don’t have Shaoxing wine, you can substitute it with dry sherry or rice vinegar.
• For a spicier dish, add a pinch of red pepper flakes to the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.