Chicken Chow Mein (Better Than Takeout!)

Ingredients

• 200 g Chicken Breast (cut into bite‑size pieces)
• 10 g Fresh Ginger (peeled and sliced into thin strips)
• 1 tsp Shaoxing Rice Wine (or dry sherry)
• 2.5 tsp Light Soy Sauce
• 1.25 tsp Dark Soy Sauce
• 0.25 tsp Granulated Sugar
• 0.125 tsp Baking Soda
• 0.5 tsp Cornstarch
• 0.25 tsp Black Pepper (freshly ground)
• 3 tbsp Vegetable Oil (divided: 1 tsp for marinating, 1 tbsp for noodles, remainder for stir‑fry)
• 180 g Dried Wheat Noodles (chow mein or egg noodles)
• 0.5 tsp Oyster Sauce
• 1 tbsp Water
• 60 g Green Onions (separate white and green parts)
• 100 g Bean Sprouts (rinsed and drained)

Instructions

1. Prepare Marinade

   Thinly slice 10 g ginger. In a mixing bowl combine the ginger, 1 tsp rice wine, 0.5 tsp light soy sauce, 0.25 tsp dark soy sauce, 0.25 tsp sugar, 0.125 tsp baking soda, 0.5 tsp cornstarch, 0.25 tsp black pepper, and 1 tsp cooking oil. Mix well.

   Time: PT5M

2. Marinate Chicken

   Add the 200 g chicken breast pieces to the bowl, toss to coat evenly, and let sit for 10 minutes.

   Time: PT10M

3. Pre‑Cook Noodles

   Bring a large pot of water to a rolling boil. Add the 180 g dried noodles and cook 1–2 minutes less than the package instructions (about 80 % done). Drain in a colander and drizzle with 1 tbsp oil to prevent sticking.

   Time: PT4M

   Temperature: boiling

4. Stir‑Fry Chicken

   Heat the wok over medium‑high heat, add a splash of oil, then add the marinated chicken (discard the ginger pieces). Cook until lightly golden on one side, about 2 minutes, then stir and brown the other side, another 2–3 minutes.

   Time: PT5M

   Temperature: medium‑high heat

5. Add Sauce

   In a small bowl combine 2 tsp light soy sauce, 1 tsp dark soy sauce, 0.5 tsp oyster sauce, 0.125 tsp black pepper, and 1 tbsp water. Pour over the chicken and stir‑fry for 1–2 minutes until the sauce thickens slightly.

   Time: PT2M

6. Aromatics

   Separate the white and green parts of the 60 g green onions. Add the white parts to the wok and stir‑fry until fragrant, about 30 seconds.

   Time: PT1M

7. Toast Noodles

   Add the drained noodles to the wok, spreading them out in an even layer. Let sit without stirring for 20–30 seconds, then flip and let sit another 20–30 seconds. Finally, stir‑fry until the noodles are dry and slightly crispy, about 1 minute total.

   Time: PT1M

8. Add Vegetables

   Add the bean sprouts and the green onion greens to the wok. Stir‑fry for 1–2 minutes until the sprouts are just softened.

   Time: PT2M

9. Combine Everything

   Return the chicken and any accumulated sauce to the wok. Toss everything together for another minute so the flavors coat the noodles and vegetables.

   Time: PT1M

10. Serve

    Transfer the chicken chow mein to a serving plate. Enjoy while hot for the best texture and flavor.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g