Delicious Chow Mein Noodles with Chicken (Print version)

Tender chicken, chewy chow mein noodles, crisp cabbage, carrots, and a glossy soy-oyster sauce for a fast skillet dinner.

# Ingredients:

For the sauce and chicken

01 - 1 lb (450 g) boneless skinless chicken thighs or chicken breast, thinly sliced
02 - 1/4 cup (60 ml) low-sodium soy sauce
03 - 3 tablespoons oyster sauce
04 - 1 tablespoon Shaoxing wine or dry sherry
05 - 1 teaspoon toasted sesame oil
06 - 1 teaspoon sugar
07 - 1 tablespoon cornstarch
08 - 1/4 teaspoon white pepper or black pepper

For the noodles and vegetables

09 - 12 oz (340 g) fresh chow mein noodles or 8 oz (225 g) dried chow mein noodles
10 - 2 tablespoons neutral oil, divided
11 - 3 cups (210 g) thinly sliced green cabbage
12 - 1 cup (100 g) shredded carrots
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh ginger, minced
15 - 1 cup (70 g) bean sprouts
16 - 3 scallions, sliced, whites and greens separated
17 - Salt, only if needed

# Instructions:

01 - Whisk soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, cornstarch, and pepper in a bowl. Add 2 tablespoons of the sauce to the sliced chicken and toss to coat.
02 - Cook the chow mein noodles according to package directions until just tender. Drain very well. If using dried noodles, rinse briefly under cool water and shake off excess water.
03 - Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes, tossing after the first side browns, until cooked through.
04 - Transfer the chicken to a plate. Add the remaining oil, then add cabbage, carrots, scallion whites, garlic, and ginger. Stir-fry for 2-3 minutes until crisp-tender.
05 - Add the noodles and chicken back to the pan. Whisk the remaining sauce again, pour it over the noodles, and toss for 1-2 minutes until glossy and hot.
06 - Add bean sprouts and scallion greens. Toss for 30-60 seconds, taste, and add a small pinch of salt only if needed. Serve immediately.

# Good to know:

01 - Best cooked in a wok or the widest skillet you own.
02 - Have all ingredients ready before heating the pan.
03 - Cook chicken to 165°F for food safety.

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