Description
This Chow Mein Chicken Stir-Fry is a quick, delicious, and satisfying meal that’s perfect for any night of the week!
Ingredients
Scale
- 1/2 pound boneless, skinless chicken breasts (or thighs)
- 3/4 teaspoon baking soda
- 3 cups shredded green cabbage
- 1–1/2 teaspoons minced ginger
- 1–1/2 teaspoons minced garlic
- 3/4 cup julienned carrots
- 3/4 cup thinly sliced celery
- 1/4 cup green onions
- 1–1/2 tablespoons vegetable oil
- 1 (6-ounce) package chow mein noodles
- 1/2 tablespoon cornstarch
- 1–1/2 tablespoons reduced-sodium soy sauce
- 1–1/2 tablespoons oyster sauce
- 1/3 cup chicken stock (or chicken broth)
- 1 tablespoon light brown sugar (lightly packed)
- 1/2 teaspoon toasted sesame oil (or plain)
- 1/2 teaspoon pepper
Instructions
- Cut the chicken into small bite-size pieces. Place in a small bowl and toss with baking soda. Place in the fridge, covered, for 15 minutes. This will make the chicken super tender! After 15 minutes, place chicken in a fine mesh sieve and rinse thoroughly. Pat dry with paper towels.
- Have all the ingredients ready before beginning—cooking goes fast! Finely shred the cabbage, coarsely mince the ginger and garlic. Peel the carrot and then julienne into very small and thin pieces. Thinly slice the celery. Thinly slice the green onions and separate the white root from the green, reserving the green part for later.
- In a small bowl, whisk the cornstarch and soy sauce with a fork until completely smooth. Stir in the oyster sauce, chicken stock, brown sugar, sesame oil, and pepper. Whisk until smooth. Reserve for later.
- Follow package directions to prepare the chow mein noodles. Rinse in cold water and set aside.
- Heat vegetable oil over high heat in a large pan. Add the white roots of the onion for a minute or two and then the garlic and ginger, being careful not to burn them. Add chicken and stir constantly for about 1 minute or until both sides are lightly browned.
- Add shredded cabbage, julienned carrots, and thinly sliced celery to the pan. Stir continuously for about 1–2 minutes, until the vegetables are crisp on the outside and tender inside, with the cabbage wilted. Then, stir in the cooked noodles and sauce mixture, tossing with tongs for 1 minute until the sauce thickens. Finally, add the thinly sliced tops of the green onions.
Notes
- This recipe is quick and can be adjusted based on your taste preferences and available ingredients.
- Feel free to add other vegetables or proteins you have on hand.
- For more flavor, let the chicken marinate for a longer time with the baking soda.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg