Description
A quick and easy weeknight dinner that recreates the crunchy, savory flavor of takeout chow mein using chicken thighs, wheat noodles, and a glossy homemade sauce.
Ingredients
- Chicken thighs, boneless and skinless, cut into thin strips
- Cornstarch
- Low-sodium soy sauce
- Shaoxing wine (or dry sherry)
- White pepper
- Vegetable oil (or avocado oil)
- Oyster sauce
- Dark soy sauce
- Low-sodium chicken stock
- Toasted sesame oil
- Sugar
- Fresh chow mein noodles (wheat noodles)
- Broccoli florets, cut small
- Carrots, julienned
- Green onions, sliced
- Fresh garlic, minced
- Fresh ginger, minced
Instructions
- Slice chicken thighs into thin strips and pat dry. Toss with cornstarch, soy sauce, Shaoxing wine, and white pepper. Let marinate for 10 minutes.
- Boil chow mein noodles in a large pot of water for 2-3 minutes. Drain, rinse with cold water, and toss with a teaspoon of sesame oil to prevent sticking.
- In a small bowl, whisk together oyster sauce, dark soy sauce, chicken stock, sugar, and a splash of sesame oil. Set aside.
- Heat vegetable oil in a wok or skillet over high heat. Add chicken in a single layer (do not crowd) and cook for 2-3 minutes until golden and crispy. Flip and cook for another 2 minutes. Remove chicken and set aside.
- In the same pan, add a bit more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant. Add broccoli and carrots, stir-frying for 2-3 minutes until tender-crisp.
- Return chicken to the pan. Add noodles and sauce mixture. Toss everything together over high heat for 1-2 minutes until sauce coats noodles and bubbles.
- Serve immediately, topped with sliced green onions.
Notes
For best results, ensure the pan is smoking hot before adding ingredients to achieve ‘wok hei’. Cook chicken in batches if necessary to avoid steaming. Add chicken back to the pan at the very end to maintain crispiness. Leftovers can be stored in the fridge for up to 3 days; reheat in a skillet with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 55
- Fiber: 3
- Protein: 28
Keywords: crispy chicken chow mein, easy chow mein, weeknight dinner, takeout recipe, stir fry, chinese noodles, quick meals