Chicken Chow Mein

Ingredients

• 2.5 tablespoons Soy sauce (Low‑sodium preferred)
• 1.5 tablespoons Rice vinegar
• 2 tablespoons Hoisin sauce
• 1 teaspoon Toasted sesame oil (Adds nutty aroma)
• 2 teaspoons Cornstarch (For sauce thickening)
• 3 tablespoons Vegetable oil (Divided: a few tsp for wok seasoning, remainder for stir‑fry)
• 14 ounces Fresh chow mein noodles (stir‑fry noodles) (Can be found in the refrigerated section of Asian markets)
• 12 ounces Boneless skinless chicken thighs (Cut into 1‑inch cubes)
• 7 cloves Garlic cloves (Finely minced; 3/4 used early, remainder added at end)
• 1 whole Carrot (Julienned or diced small)
• 2 ribs Celery ribs (Thinly sliced)
• 2 stalks Green onions (scallions) (Cut into 1‑inch segments; reserve some for garnish)
• 3.5 cups Nappa cabbage (Thinly sliced; about 335 g)
• 1 cup Bean sprouts (Rinsed and drained)
• 2 tablespoons Water (For final glaze)

Instructions

1. Prepare the chow mein sauce

   In a small bowl combine soy sauce, rice vinegar, hoisin sauce, toasted sesame oil, and whisk in cornstarch until smooth. Set aside.

   Time: PT3M

2. Season the wok (optional but recommended)

   Add a thin layer of vegetable oil to the wok, heat over medium‑high until the oil begins to smoke, then discard the oil and wipe the wok clean with a paper towel.

   Time: PT4M

3. Cook the noodles

   Bring a large pot of water to a rolling boil, add the chow mein noodles, and cook for 10–20 seconds (or per package directions). Drain and rinse under cold water until completely cooled.

   Time: PT5M

   Temperature: Boiling

4. Prep vegetables and aromatics

   Finely mince 7 garlic cloves. Julienne the carrot, slice the celery ribs, cut green onions into 1‑inch pieces (reserve some for garnish), and thinly slice the Nappa cabbage.

   Time: PT10M

5. Sear the chicken

   Add 3 Tbsp vegetable oil to the hot wok, then add the cubed chicken thighs in a single layer (cook in two batches if needed). Stir‑fry until fully cooked and lightly browned, about 5 minutes. Remove chicken and set aside.

   Time: PT5M

   Temperature: Medium‑high

6. Aromatics: green onions and first batch of garlic

   In the same wok, add the green onion segments and stir‑fry for ~30 seconds until wilted. Add 3/4 of the minced garlic and continue stir‑frying until the garlic turns golden‑brown, about 1 minute.

   Time: PT1M

   Temperature: Medium‑high

7. Stir‑fry vegetables

   Add the sliced celery and carrot; stir‑fry for 2 minutes until just softened. Then add the sliced cabbage and stir‑fry on high heat for another 2 minutes until wilted with a slight char.

   Time: PT4M

   Temperature: High

8. Re‑introduce chicken and bean sprouts

   Return the cooked chicken to the wok, stir‑fry for 30 seconds to re‑heat. Add the bean sprouts and toss for another 30 seconds.

   Time: PT1M

   Temperature: Medium‑high

9. Combine noodles and sauce

   Add the cooled noodles to the wok and stir‑fry for 45 seconds. Pour in the prepared chow mein sauce, toss to coat evenly, then drizzle 2 Tbsp water and continue tossing for 1 minute until the noodles are glossy and the sauce has thickened.

   Time: PT2M

   Temperature: Medium‑high

10. Finish with remaining garlic and garnish

    Turn off the heat, add the remaining minced garlic, and give a quick toss to distribute the raw garlic aroma. Garnish with the reserved green onion pieces and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Soy sauce: Tamari
• Instead of Rice vinegar: Apple cider vinegar (use half amount)
• Instead of Hoisin sauce: Barbecue sauce mixed with a splash of soy sauce
• Instead of Toasted sesame oil: Regular sesame oil (un‑toasted)
• Instead of Cornstarch: Arrowroot powder
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Fresh chow mein noodles (stir‑fry noodles): Egg noodles, Rice noodles (gluten‑free)
• Instead of Boneless skinless chicken thighs: Chicken breast, Tofu (vegetarian)
• Instead of Garlic cloves: Garlic paste (1 tsp)
• Instead of Carrot: Daikon radish
• Instead of Celery ribs: Bell pepper strips
• Instead of Green onions (scallions): Chives
• Instead of Nappa cabbage: Green cabbage, Bok choy
• Instead of Bean sprouts: Snow peas

Equipment Needed

• Wok or large heavy‑bottomed skillet
• Small mixing bowl
• Whisk or fork
• Large pot
• Colander or strainer
• Chef’s knife
• Cutting board
• Spatula or wok turner
• Measuring spoons
• Paper towel (optional)

Critical Steps — Do Not Skip

• Seasoning the wok to create a non‑stick surface.
• Preventing garlic from burning during the aromatics stage.
• Maintaining high heat while stir‑frying vegetables for proper char.
• Ensuring the sauce fully coats the noodles before finishing.

Chef Tips from the Video

• A well‑seasoned wok behaves like a non‑stick pan and adds a subtle toasted flavor.
• Use the highest heat you can safely manage; Chinese stir‑fry relies on quick, intense cooking.
• Finish the dish off‑heat with raw garlic for a bright, aromatic boost.
• If you like heat, drizzle a little chili oil just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen.

Freezer: Not recommended; noodles become mushy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce and store it in a sealed jar for up to 3 days.
• Pre‑cook and chill the noodles; toss with a little oil to prevent sticking.
• Cut the chicken and vegetables ahead of time and keep refrigerated until ready.