Description
This delicious chicken chow mein has fresh noodles, sautéed vegetables with a tender chicken all coated in a classic brown sauce.
Ingredients
Scale
- 1 (7-ounces) package refrigerated yakisoba or chow mein noodles
- 6 ounces boneless skinless chicken breasts or thighs, thinly sliced into 1/8” thick slices
- 2 cups slivered green cabbage
- 1/2 yellow onion, thinly sliced, (about 1 onion)
- 1 carrot, cut into matchsticks, (about 1/2 cup)
- 1/2 cup snow peas, cut into pieces
- 1 cup broccoli florets
- 3 green onions, cut on the bias
- 2 tablespoons vegetable oil
- 2 teaspoon minced ginger
- 2 garlic cloves, minced
Chinese Brown Sauce
- 2 tablespoons light soy sauce,
- 1 tablespoon dark soy sauce
- 1/2 teaspoon chicken bouillon
- 1–1/2 tablespoon oyster sauce
- 2 teaspoons brown sugar
- 1–1/2 teaspoon sesame oil
- 1/2 – 1 teaspoon white pepper
- 1 teaspoon cornstarch
Instructions
- In a small bowl, whisk together the minced ginger and garlic, light and dark soy sauce, oyster sauce, chicken bouillon, brown sugar, sesame oil, white pepper, and cornstarch.
- In a small saucepan, boil the noodles according to the package’s directions.
- Heat 1 tablespoon oil in a wok over high heat.
- Make sure the chicken is drained. Add the chicken to the wok in batches and saute until the chicken slices begin to brown. Remove from the wok and repeat until all the pieces are cooked.
- Add remaining oil to the wok and add the cabbage, carrots, onions, snow peas, and broccoli until crisp-tender.
- Whisk the brown sauce mixture again to incorporate the cornstarch and stir the sauce into the wok to begin to thicken.
- Add in the noodles and chicken to the wok.
- Mix to combine the noodles, vegetables, and chicken with the sauce. Stir in the green onion pieces and stir to incorporate.
- Serve warm.
