Chicken Chow Mein
Chicken Chow MeinAn easy Chicken Chow Mein recipe loaded with five spice marinated chicken and vegetables.Marc Matsumoto
chicken tenders (~4 pieces, sliced thinly)
chicken stock (or water)
fresh Asian noodles (see headnotes)
ginger (~1/4-inch piece, finely minced)
garlic (~ 1 large clove, minced)
carrots (~1/4 carrot, peeled and julienned)
red bell pepper (1/2 pepper sliced)
cabbage (2 leaves, roughly chopped)
snow peas (trimmed)
scallions (~2 scallions, sliced)
- Put the chicken, salt, egg white, and potato starch in a small bowl and beat the mixture together until the egg white is a little frothy. Let the chicken marinate while you prepare the other ingredients. If your egg was large, you might need to drain off the excess egg white before you cook it.
- To make the sauce for the Chow Mein, put the chicken stock, oyster sauce and white pepper in a small bowl and stir to combine.
- Boil the noodles for one minute less than stated on the package directions and then drain and rinse with cold water. Drizzle the noodles with oil and toss together to coat evenly. This helps keep the noodles from sticking together.
- Heat a frying pan over high heat until hot, and then add the remaining vegetable oil along with the ginger and garlic.
- Swirl the aromatics in the pan, and then add the chicken. Spread the chicken into a single layer and fry it undisturbed.
- When the chicken is cooked about halfway through, start stir-frying it until it's almost all the way cooked through.
- Add the carrots, cabbage and bell pepper and continue stir-frying.
- When the vegetables have just started to wilt, add the noodles and toss everything together.
- Add the sauce and continue stir-frying, tossing everything together.
- Add the scallions and snow peas and continue stir-frying until the snow peas are a vibrant green.