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Chinese · Entree

Chicken Chow Mein

Chef Bao

Chicken, chow mein noodles, cabbage, carrots, and onion tossed in a glossy savory sauce.

Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
Servings
4
Chef Bao presenting Chicken Chow Mein

Ingredients

  • 8 oz chow mein noodles (225 g)
  • 1 lb boneless, skinless chicken breast, thinly sliced (450 g)
  • 2 Tbsp vegetable oil (30 ml)
  • 2 cups shredded green cabbage (140 g)
  • 1 large carrot, julienned (100 g)
  • 1/2 medium yellow onion, thinly sliced (75 g)
  • 3 green onions, sliced
  • 2 cloves garlic, minced

For the Sauce

  • 1/4 cup low-sodium soy sauce (60 ml)
  • 2 Tbsp oyster sauce (30 ml)
  • 1 Tbsp brown sugar (12 g)
  • 1 Tbsp sesame oil (15 ml)
  • 1 tsp cornstarch (3 g)
  • 1/4 tsp ground black pepper

Directions

  1. Cook the chow mein noodles according to package directions until just tender. Drain and set aside.
  2. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and black pepper.
  3. Heat 1 Tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 4-5 minutes, until browned and cooked through. Remove and set aside.
  4. Add the remaining 1 Tbsp oil to the wok. Add the cabbage, carrot, and onion and stir-fry for 2-3 minutes until slightly softened.
  5. Add the garlic and cook for about 30 seconds.
  6. Return the chicken to the wok and add the cooked noodles.
  7. Pour the sauce over everything and toss over high heat for 2-3 minutes, until the noodles are evenly coated and the sauce has thickened slightly.
  8. Toss in the green onions and serve immediately.