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Chicken Chow Mein

Savor the delightful crunch of veggies and tender chicken tossed with chewy chow mein noodles in a savory sesame oil sauce. It's quick, tasty, and totally satisfying.
Course Main Course
Cuisine Chinese
Keyword chicken, chow mein, noodles, quick meal, stir fry
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 -5 servings
Calories 550kcal
Author Liza Agbanlog

Ingredients

  • 10 oz boneless skinless chicken thighs, cut into strips
  • 14 oz 400g dried Chinese style chow mein noodles
  • 8 dried shitake mushrooms
  • 1 onion thinly sliced
  • 2 oz snow peas
  • ½ green bell pepper sliced into thin strips
  • 1 medium carrot julienned
  • 1 cup fresh bean sprouts
  • 1 tablespoon sesame oil
  • 3 tablespoons vegetable oil
  • 1 tablespoon oyster sauce

Marinade

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry

Sauce

  • 1/2 cup chicken stock
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons oyster sauce
  • ¼ teaspoon white pepper

Instructions

  • Soak the shitake mushrooms in warm water for 15 to 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside.
  • In a small bowl, combine the ingredients for the marinade. Add the chicken pieces and stir to coat. Cover with a plastic wrap and let stand at room temperature for 15 minutes.
  • Meanwhile, cook the noodles in boiling water just before al dente, around 2 minutes. Drain the noodles, rinse under cold water and drain again thoroughly. Transfer to a bowl and toss with the sesame oil.
  • Prepare the sauce by combining all the ingredients in a small bowl. Set aside.
  • Heat a wok or large skillet over medium high heat. Add 1 tablespoon vegetable oil and swirl to coat the bottom. Add the chicken and stir fry until no longer pink, about 2 minutes. Add the onions, snow peas, bell pepper, carrots, bean sprouts, and mushrooms. Cook for another 3 minutes, or until the vegetables are tender-crisp. Add 1 tablespoon oyster sauce and stir until well incorporated. Transfer to a plate and set aside.
  • Using the same wok or skillet, add the remaining 2 tablespoons vegetable oil. Swirl to coat the bottom of the pan. Add the noodles and stir-fry for a minute. Make a well in the middle of the noodles and pour in the sauce. Return the chicken and vegetables to the pan and stir until everything is well coated and heated through. Transfer to a plate and serve.
  • Enjoy!

Notes

Recipe adapted from “The Chinese Takeout Cookbook”.

Nutrition

Calories: 550kcal | Carbohydrates: 70g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 800mg | Fiber: 4g | Sugar: 5g