Chicken Chow Mein

The key to this recipe is getting the prep work done before you start cooking anything. Once cooking starts, it moves rapidly, and it's better to have all your ingredients ready to toss in than to stress over time constraints. I grouped carrots, peas, and celery in one bowl, chicken and 1 tablespoon soy sauce in another, mushrooms and garlic in a third, and the sauce in a final bowl. The recipe indicates 4 servings but feels closer to 6, especially with a side dish.

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Chicken Chow Mein Save
Chicken Chow Mein
chinese

The key to this recipe is getting the prep work done before you start cooking anything. Once cooking starts, it moves rapidly, and it's better to have all your ingredients ready to toss in than to stress over time constraints. I grouped carrots, peas, and celery in one bowl, chicken and 1 tablespoon soy sauce in another, mushrooms and garlic in a third, and the sauce in a final bowl. The recipe indicates 4 servings but feels closer to 6, especially with a side dish.

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 6
stir fry vegetables main dish contains white meat tree nut free nut free contains gluten red meat free contains fish contains pasta dairy free
  • Carbohydrate 12.8097918773199 g
  • Cholesterol 15.4977393083333 mg
  • Fat 8.47333669227407 g
  • Fiber 2.17810053360633 g
  • Protein 7.4402749146913 g
  • Saturated Fat 1.59448906183031 g
  • Serving Size 1 1 Serving (217g)
  • Sodium 603.708806084661 mg
  • Sugar 10.6316913437135 g
  • Trans Fat 1.21679040739037 g
  • Calories 155 calories
main dish

Step-by-step

  • Cook carrots, snow peas, celery and noodles in boiling water 3 minutes; drain and set aside
  • Heat 2 teaspoons oil in a large nonstick skillet (or wok) over medium-high heat. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.
  • Combine remaining 2 tablespoons soy sauce, chicken broth, oyster sauce, grated ginger, and pepper flakes, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and garlic to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute, bringing the sauce to just under a boil. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. The sauce should soak up into the noodles within this time. Sprinkle with green onions and serve.
Cooking high-heat stir-fries in a compact kitchen requires strict spatial discipline. Organizing components into separate vessels before turning on the burner prevents crowded pans and uneven cooking. Slicing chicken breast tenders into uniform strips ensures they cook through within the three-minute window specified in the method. A large nonstick skillet functions adequately here if a traditional carbon steel wok is unavailable, though maintaining medium-high heat is essential to achieve proper browning on the mushrooms and garlic without scorching. Blanching the carrots, snow peas, celery, and dry chow mein noodles together for three minutes softens the vegetables while par-cooking the pasta, so they absorb the chicken broth and oyster sauce mixture rapidly during the final toss. Storing leftovers in an airtight container for up to three days works well because the noodles continue to absorb ambient moisture, softening further without losing structural integrity. Reheating these portions requires a splash of water and medium heat in a covered skillet to loosen the starches evenly. Freezing is generally discouraged due to the high water content of snow peas and mushrooms, which turn watery upon thawing.
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