Chicken Chow Mein

Ingredients

• 1 lb Chicken Breast (thinly sliced into strips)
• 2 tbsp Light Soy Sauce (1 tbsp for marinating, 1 tbsp for sauce)
• 1.5 tbsp Dark Soy Sauce (adds color and depth)
• 2 tbsp Oyster Sauce (provides umami)
• 3 tbsp Water (2 tbsp for marinating, 1 tbsp for sauce)
• 1 tsp Sugar
• 2 tbsp Cornstarch (coats chicken to keep it moist)
• 0.5 medium Cabbage (core removed, thinly sliced)
• 2 pieces Carrots (cut into matchsticks)
• 6 stalks Scallions (green tops cut 2‑inch pieces, white parts finely chopped)
• 0.5 tbsp Ginger (sliced then minced)
• 1 tbsp Garlic (minced)
• 2 pieces Eggs (scrambled then set aside)
• 8 oz Noodles (egg noodles or chow mein noodles) (cook 2 minutes less than package, drain, rinse cold, coat with oil)
• 4 tbsp Vegetable Oil (for stir‑frying and coating noodles)
• few drops tbsp Sesame Oil (adds fragrance at the end)
• to taste Black Pepper
• to taste MSG (optional) (for authentic umami)

Instructions

1. Marinate Chicken

   Slice the chicken breast into thin strips, place in a bowl, add 1 tbsp light soy sauce and 2 tbsp water, mix and let sit for 10 minutes.

   Time: PT10M

2. Prepare Vegetables

   Cut half a medium cabbage, remove the core and thinly slice. Peel and cut carrots into matchsticks. Cut scallion greens into 2‑inch pieces and finely chop the white parts. Slice and mince the ginger, then mince the garlic.

   Time: PT10M

3. Mix Sauce

   In a small bowl combine 1 tbsp light soy sauce, 1.5 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp water and 1 tsp sugar. Stir until sugar dissolves.

   Time: PT2M

4. Coat Chicken with Cornstarch

   Add 2 tbsp cornstarch to the marinated chicken and toss until evenly coated.

   Time: PT2M

5. Cook Noodles

   Bring a pot of water to boil, add noodles and cook 2 minutes less than the package directions. Drain, rinse under cold water, and toss with 1 tbsp oil to prevent sticking.

   Time: PT8M

   Temperature: boiling

6. Scramble Eggs

   Heat a little oil in the wok over medium‑high heat, pour in beaten eggs and scramble until just set. Remove and set aside.

   Time: PT2M

   Temperature: high

7. Stir‑Fry Chicken

   Add a splash of oil to the wok, increase heat to high, and stir‑fry the coated chicken strips until cooked through, about 3‑4 minutes. Transfer to a plate.

   Time: PT4M

   Temperature: high

8. Aromatics

   Add a little more oil, then stir‑fry the ginger, garlic and white parts of the scallions for 1 minute until fragrant.

   Time: PT1M

   Temperature: high

9. Cook Carrots

   Add the carrot matchsticks and stir‑fry for 2 minutes.

   Time: PT2M

   Temperature: high

10. Char Cabbage

    Add the sliced cabbage and stir‑fry until lightly charred around the edges, about 3 minutes.

    Time: PT3M

    Temperature: high

11. Fry Noodles

    Return the oiled noodles to the wok and stir‑fry for 2 minutes to heat through and develop a slight crust.

    Time: PT2M

    Temperature: high

12. Combine All Ingredients

    Add the cooked chicken, vegetables, scrambled eggs, and scallion greens back into the wok. Pour the prepared sauce over everything and toss to coat evenly.

    Time: PT3M

    Temperature: high

13. Finish and Season

    Stir‑fry for another 2‑3 minutes, then add black pepper, optional MSG, and a few drops of sesame oil. Taste and adjust salt or pepper as needed.

    Time: PT3M

    Temperature: high

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

55g

Fat

12g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken Breast: boneless skinless chicken thighs
• Instead of Light Soy Sauce: low‑sodium soy sauce
• Instead of Dark Soy Sauce: regular soy sauce with a dash of molasses
• Instead of Oyster Sauce: vegetarian mushroom sauce
• Instead of Sugar: honey, maple syrup (use less)
• Instead of Cornstarch: all‑purpose flour
• Instead of Cabbage: bok choy, napa cabbage
• Instead of Carrots: julienned bell pepper
• Instead of Scallions: green onions, chives
• Instead of Ginger: ground ginger (1/4 tsp)
• Instead of Garlic: garlic paste (1 tsp)
• Instead of Eggs: tofu scramble
• Instead of Noodles (egg noodles or chow mein noodles): spaghetti, rice noodles (adjust cooking)
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Sesame Oil: toasted sesame oil (use sparingly)
• Instead of MSG (optional): extra oyster sauce

Equipment Needed

• Wok
• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Mixing Bowls
• Measuring Spoons
• Spatula
• Tongs
• Whisk (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for at least 10 minutes
• Coating noodles with oil after draining
• High‑heat stir‑frying to achieve a light char on cabbage
• Ensuring noodles do not over‑cook or become mushy

Chef Tips from the Video

• Use day‑old noodles for better texture; they absorb sauce without becoming mushy.
• High heat is essential for that authentic wok‑hei (breath of the wok) flavor.
• Add a splash of Shaoxing wine with the aromatics for extra depth if desired.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of noodles changes when frozen.

Room temperature: Can sit out for up to 2 hours; discard after that.

Make-Ahead Tips

• Prep all vegetables and store them in separate containers in the fridge.
• Mix the sauce ahead of time and keep refrigerated for up to 2 days.
• Cook noodles al dente, coat with oil, and refrigerate; re‑heat in the wok before adding.

Frequently Asked Questions