Chicken Chow Mein
Chef: Andy Richmond
Recipe Photo
Recipe Rating (overall):
No ratings yet
Your Rating: (Login to rate this recipe)
You have not yet rated this recipe
    • 1 1/2 chicken breasts cut in 2 inch long strips
    • 1 teaspoon sesame oil (preferably pure sesame oil)
    • salt and pepper
    • 1/2 cup chicken broth
    • 3 tablespoons oyster sauce
    • 1 tablespoon dark soy sauce
    • 2 teaspoons cornstarch
    • 1 teaspoon sugar
    Chow Mein:
    • 17 ounces (6 ounces if dried) of chow mein/egg noodle noodles
    • 3 cloves garlic, minced
    • 1 tablespoon minced fresh ginger (we use ginger in a tube)
    • 1 bunch (approx 6) green onions cut in 1.5 - 2 inch lengths
    • 2-3 stalks celery thinly sliced diagonally
    • 1 cup carrots julienned
    • 10 shittake mushrooms sliced
    • 2 bunches bach choy with bottoms chopped off (it cooks down)
    • 6 ounces mung bean sprouts
    • 2-3 teaspoons olive oil
Slice and mix the chicken with the sesame oil, salt, and pepper, and set aside.

For the sauce, whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a bowl and set aside.

Heat a little olive oil (about 1 to 1 1/2 tablespoons) and 1/4 cup water in a Stir-Fry pan with high heat. Add the noodles (pre-cooked) and cook until just starting to get crispy, flipping once or twice. Set aside.

Add a little more olive oil and stir-fry the ginger, garlic and chicken until the chicken is lightly browned. Add the green onion, celery, carrots and mushrooms and stir-fry about 2 minutes. Add the sauce and bring to a boil. Let it simmer for a minute or two to reduce slightly then add the noodles and bean sprouts.
Serves 4
Preparation Time: 15 min
Cook Time: 20 min
Category: Main Courses
Ethnicity: Chinese
User Comments: (Login to add a comment)
No comments yet
Please add your comments below

0 = Yucky!; 3 = Good; 5 = Delicious!