Easy Chicken Chow Mein Recipe with Crisp Vegetables
shared by Nibblore Kitchen
This quick chow mein combines tender chicken, springy noodles, and crisp vegetables in a savory garlic-ginger sauce. Cooking the components in stages keeps the wok hot and prevents soggy vegetables. It is a practical weeknight dinner that comes together in about 30 minutes. • Dry the drained noodles well; excess water dilutes the sauce and makes the chow mein steam instead of fry. • Slice the chicken and vegetables before heating the wok so every ingredient can be added at the correct moment. • If using a skillet smaller than 30 cm, cook the chicken in two batches to preserve high heat and good browning. • Use boneless skinless chicken breast instead of thighs, reducing its stir-fry time by about 1 minute to avoid overcooking. • Replace the cabbage, carrot, and bell pepper with an equal weight of thinly sliced mushrooms, snow peas, or broccoli slaw. • If chow mein noodles are unavailable, use dried wheat noodles or spaghetti and cook them just until very firm. • Use tamari in place of soy sauce and certified gluten-free rice noodles if a gluten-free version is needed. Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium-high heat for 3 to 5 minutes, tossing with 1 to 2 tablespoons water to loosen the noodles. Freezing is not recommended because the vegetables and noodles soften after thawing.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 300 gdried chow mein noodles
- 450 gboneless skinless chicken thighs, cut across the grain into 6 mm strips
- 2 tspcornstarch
- 5 tbsplow-sodium soy sauce, divided
- 2 tbspwater
- 1 tbsplight brown sugar
- 2 tsprice vinegar
- 1 tsptoasted sesame oil
- 3 tbspneutral cooking oil, divided
- 3 clovegarlic, finely minced
- 2 tspfresh ginger, finely grated
- 1yellow onion, thinly sliced
- 1carrot, cut into thin matchsticks
- 1red bell pepper, thinly sliced
- 250 ggreen cabbage, thinly shredded
- 4scallions, cut into 4 cm lengths with white and green parts separated
Instructions
- 1Bring a large pot of water to a boil. Cook the chow mein noodles for 1 minute less than the package directs, until flexible but still firm in the center, usually 3 to 4 minutes. Drain thoroughly, rinse briefly under cool water, shake off excess moisture, and spread the noodles on a tray so they do not continue cooking.
- 2While the water heats, combine the chicken, cornstarch, and 1 tablespoon soy sauce in a medium bowl. Toss until no dry cornstarch remains, then let the chicken stand for 10 minutes while you prepare the sauce and vegetables.
- 3Whisk the remaining 4 tablespoons soy sauce with the water, brown sugar, rice vinegar, and sesame oil in a small bowl until the sugar dissolves. Place the sauce, garlic, ginger, and prepared vegetables beside the stove because the stir-frying will move quickly.
- 4Heat a 35 cm wok or 30 cm heavy skillet over high heat until a drop of water evaporates on contact. Add 1 tablespoon neutral oil, swirl to coat, and spread the chicken into one layer. Leave it undisturbed for 1 minute, then stir-fry for 3 to 4 minutes, until browned and cooked through to 74°C in the thickest piece. Transfer the chicken to a clean plate.
- 5Return the wok to high heat and add 1 tablespoon neutral oil. Add the onion, carrot, bell pepper, and scallion whites. Stir-fry for 2 minutes, then add the cabbage and cook for another 2 minutes, tossing frequently, until the cabbage is slightly wilted but the vegetables remain crisp.
- 6Push the vegetables to the sides of the wok. Add the remaining 1 tablespoon neutral oil to the center, followed by the garlic and ginger. Stir the aromatics in the oil for 20 seconds, just until fragrant, without letting the garlic brown.
- 7Add the drained noodles, cooked chicken, and prepared sauce. Using tongs or two spatulas, lift and toss continuously over high heat for 2 to 3 minutes, until the sauce coats the noodles, the chicken is steaming hot, and little to no liquid remains at the bottom of the wok. Fold in the scallion greens during the final 30 seconds, then serve immediately.