How to Make Chicken Chow Mein
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (21)
- 12 oz skinless boneless chicken thigh sliced into bite-sized pieces
- 14 oz cooked egg noodles from 7 oz dry noodles
- 6 oz mushroom sliced
- 2 oz bok choy leaves separated
- 4 oz cabbage sliced into strips
- 2 oz onion sliced
- 2 oz red bell pepper julienned
- 2 oz carrot julienned
- 1 tbsp garlic minced
- 1/4 cup scallion chopped
- 2 tsp cornstarch
- 2 tbsp canola oil divided
- 1 tbsp sesame oil
- 1 tsp sriracha
- 2 1/2 tbsp reduced-sodium soy sauce
- 1/2 tbsp hoisin sauce
- 1 tsp brown sugar
- 1/2 tsp paprika
- 1 tbsp unsalted roasted sesame seeds
- 1/2 tsp ground black pepper
- 2 fl oz water
INSTRUCTIONS
Prep:
Cook the Noodles: Bring a large pot of water to a boil then drop the dry noodles in and lightly stir. Check the package for specific time instructions.
Slice the Chicken: Slice the chicken thighs crosswise into bite-sized pieces.
Slice the Bok Choy: Cut off the hard roots then stack the leaves and lengthwise slice them in half.
Slice the Cabbage: Cut the cabbage in half then hold it up with the inside facing upward and thinly slice one of the halves into thin ribbons.
Slice the Onion: Cut off the roots and remove the peel. Slice the onion in half then lay each half vertically flat and thinly slice.
Julienne the Bell Pepper: Lengthwise slice the bell pepper into large pieces then thinly slice each piece into thin strips.
Julienne the Carrots: Use a peeler to remove the outer skin, then cut the carrot crosswise into thirds. Lay each piece vertically flat then thinly slice downward. Stack the sliced pieces then repeat the downward slicing motions to make thin matchsticks.
Mince the Garlic: Bash the garlic with the side of your knife and remove the garlic’s papery skin, separate the cloves then thinly slice them. Chop over the sliced pile with a rocking motion a few times until there are finely minced pieces.
Chop the Scallions: Cut off the white roots and the first 1-2 inches at the top. Bunch the scallions with one hand and with a sharp knife in the other, thinly slice the bundle into small pieces.
Slice the Mushrooms: Slice the mushrooms lengthwise into preferred-sized pieces.
Cook:
Make the Sauce: In a small bowl, mix 2 tsp cornstarch, 1 tbsp sesame oil, 1 tsp sriracha, 2 1/2 tbsp reduced-sodium soy sauce, 1/2 tbsp hoisin sauce, 1 tsp brown sugar, 1/2 tsp ground black pepper, and 2 fl oz water until well-combined.
Stir-fry the Chicken: In a pan over medium heat, stir-fry 12 oz skinless boneless chicken thigh with 1 tbsp canola oil and 1/2 tsp paprika for 5 minutes then remove.
Stir-fry the Garlic: Continue stir-frying 1 tbsp garlic with 1 tbsp canola oil for 30 seconds until fragrant.
Add the Mushrooms: Add 6 oz mushroom then stir-fry for another 3 minutes until evenly browned.
Add the Veggies: Stir-fry 4 oz cabbage, 2 oz onion, 2 oz red bell pepper, and 2 oz carrot for another 2 minutes.
Add the Bok Choy: Add 2 oz bok choy then stir-fry for an extra 1 minute.
Add the Noodles and Chicken: Add 14 oz cooked egg noodles and the stir-fried chicken then stir-fry with the sauce for 4 minutes.
Garnish and Serve: Take the food off the heat then garnish with 1 tbsp unsalted roasted sesame seeds and 1/4 cup scallion. Serve hot.
