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CHICKEN CHOW MEIN

Course Main dishes, Poultry
Cuisine Asian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 6 oz chicken breasts or thigh fillets, cut into bite size pieces
  • 1/2 tsp baking soda ( optional - see notes )
  • 1 1/2 tbs peanut oil ( or other cooking oil )
  • 6 oz chow mein noodles fresh
  • 3-4 cups green cabbage ( savoy / green, ) finely shredded
  • 1 carrot julienned
  • 1 cup bean sprouts
  • 3 shallot / scallions cut into 5 cm / 2' pieces
  • 2 cloves garlic peeled and smashed ( see notes )
  • 1/4 cup water 4 tbs
  • 1/4+1 cup+ tbs Real Chinese All Purpose Stir Fry Sauce or Chow Mein Sauce ( recipe below )

Chow Mein Sauce

  • 2 tsp cornstarch
  • 1 1/2 tbs soy sauce ( regular or light ) ( Note 3 )
  • 1 1/2 tbs oyster sauce
  • 1 1/2 tbs Chinese cooking wine ( or sherry ) ( Note 4 )
  • 2 tsp sugar
  • 1/2 tbs sesame oil
  • white pepper

Instructions

  • Optional - velveting the chicken (see notes): Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
  • Chow Mein Sauce (if using): Mix together cornflour and soy sauce, then mix in remaining ingredients.
  • Pour 1 tbsp of Chow Mein Sauce OR Real Chinese All Purpose Stir Fry Sauce over the chicken and set aside to marinate for 10 minutes.
  • Prepare the noodles according to the packet instructions.
  • Heat oil in wok or large fry pan over high heat.
  • Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Remove garlic from wok.
  • Add chicken and stir fry until the skin is white but the inside is still raw - about 45 seconds to 1 minute.
  • Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk). Stir fry for 1 - 1½ minutes until the cabbage is just starting to wilt and the chicken is cooked through.
  • Add the noodles, Real Chinese All Purpose Stir Fry Sauce/Chow Mein Sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
  • Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat.
  • Serve immediately.

Notes

NOTES
1. The baking soda is to "velvet" the chicken to make it soft like you get in Chinese restaurants. It breaks down the fibers in the chicken. This step is optional. I usually do not bother with this step if using chicken thigh because it is juicy and tender enough, but it really makes a difference with chicken breast.
2. I make my Chow Mein by infusing the oil with garlic flavor by stir frying smashed garlic. To smash garlic, use the side of the knife or a meat mallet to flatten them so they break open, then peel the skin off (which should skip right off after smashing it). Alternatively, you could just use minced garlic.
3. This recipe requires ordinary all purpose soy sauce (i.e. not labeled "dark", "sweet" or "light" soy sauce) OR light soy sauce. I use Kikkoman.
Tamari is a suitable gluten free substitute.
4. Japanese cooking sake could also be used. Mirin is also an adequate substitute but if you use Mirin, please reduce the sugar to 1 tsp. If you really can't use alcohol, just use chicken stock/broth.