Classic chicken chow mein
Chow mein the way the takeaway wok does it: a big tangle of oily, slippery-crisp egg noodles with chicken thigh, onion, a handful of bean sprouts and cabbage, glossed with soy, oyster sauce, a little sugar and plenty of sesame oil.
Want a more filling version?Chicken chow mein, loaded with vegetables 63- Time
- 30 min (15 prep + 15 cook)
- Servings
- 4
- Per serving
- 555 kcal
- Protein
- 29 g
Ingredients
Chicken
- 14 oz chicken thigh, thinly sliced
- 2 tsp soy sauce
- 1 tbsp cornstarch
Noodles
- 9 oz dried egg noodles, thin chow mein or egg noodles
Sauce
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 1/2 tsp granulated sugar
- 1/4 cup chicken broth
- 3 tbsp canola oil, divided
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 1/2 cups shredded cabbage
- 1 1/2 cups bean sprouts
- 3 green onions, cut in lengths
- 2 1/2 tsp sesame oil
Steps
- Toss the chicken with the soy sauce and cornstarch.
- Cook the noodles until just tender, drain, rinse under cold water and shake dry.
- Mix the soy sauce, oyster sauce, sugar and broth.
- Heat 2 tbsp of the oil in a wok over high heat and fry the noodles, tossing, until some strands turn golden and crisp, 3–4 minutes. Tip out. Add the rest of the oil and stir-fry the chicken until browned and cooked through to 165°F, 4 minutes.
- Add the onion and garlic for a minute, then the cabbage, return the noodles, pour over the sauce and toss until glossy. Add the bean sprouts and green onions for the last 30 seconds, drizzle with the sesame oil and serve.
Good to know
Why so much oil?
That is how a takeaway wok gets its slick, glossy noodles with crispy bits; most of it ends up coating the noodles rather than left in the pan.
Alternative
Per
- Calories
- 153
- Protein
- (22%)
- 8 g
- Fat
- (39%)
- 7 g
- Carbohydrates
- (40%)
- 16 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 250 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2222 kcal goes into the pot and 1242 g of ingredients comes out as about 1450 g of food: 153 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.