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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Firm tofu (vegetarian)
• Instead of Fresh Ginger: Ground ginger (use 1/4 tsp)
• Instead of Shaoxing Rice Wine: Dry sherry, Mirin (reduce amount)
• Instead of Light Soy Sauce: Tamari, Low‑sodium soy sauce
• Instead of Dark Soy Sauce: Regular soy sauce (use less)
• Instead of Granulated Sugar: Honey (use less)
• Instead of Baking Soda: Baking powder (use double)
• Instead of Cornstarch: All‑purpose flour (use 1 tsp)
• Instead of Black Pepper: White pepper
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Dried Wheat Noodles: Ramen noodles, Spaghetti (cooked al dente)
• Instead of Oyster Sauce: Soy sauce + a dash of sugar, Mushroom sauce
• Instead of Green Onions: Leeks, Spring onions
• Instead of Bean Sprouts: Snow peas (thinly sliced)

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Small Bowl
• Large Pot
• Colander
• Wok or Large Skillet
• Spatula or Wok Turner
• Measuring Spoons
• Timer (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for at least 10 minutes
• Cooking noodles to 80% doneness before stir‑frying
• Allowing the noodles to sit untouched for 20–30 seconds each side to develop a toasted aroma
• Ensuring the chicken is browned but not overcooked

Chef Tips from the Video

• Use a high‑smoke‑point oil like peanut or canola for the best wok‑sear.
• Prep all ingredients before heating the wok; stir‑frying moves quickly.
• A dash of toasted sesame oil added at the end elevates the dish.

Troubleshooting

Storage

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

Freezer: Not recommended; noodles become soggy after freezing.

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

Make-Ahead Tips

• Marinate the chicken up to 4 hours ahead and keep refrigerated.
• Pre‑cook the noodles, toss with a little oil, and store in the fridge; add to the wok just before finishing.
• Mix the sauce ingredients in a small jar and shake well; keep refrigerated for up to 2 days.

Frequently Asked Questions