Chicken Chow Mein

By Panlasang Pinoy

Ingredients

1 lb boneless skinless chicken breast (thinly sliced against the grain)
1 teaspoon light soy sauce
1 teaspoon Shaoxing wine
1 teaspoon cornstarch
0.5 teaspoon sesame oil
0.25 teaspoon granulated white sugar
0.25 teaspoon ground white pepper
1 teaspoon vegetable oil
4 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine
0.5 tablespoon dark soy sauce
1 teaspoon sesame oil
1.5 teaspoons granulated white sugar
1 teaspoon chicken powder (bouillon works as a substitute)
2.5 teaspoons cornstarch
0.66 cup water
0.25 teaspoon ground white pepper
16 oz fresh chow mein noodles
3 cups green cabbage (shredded)
1 piece medium carrot (julienned)
2 stalks celery (sliced diagonally)
4 pieces green onions (cut into 2 inch pieces, white and green parts separated)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1.25 cups bean sprouts
4 tablespoons vegetable oil
0.5 teaspoon sesame oil
Salt to taste

Prep Time15mins
Cook Time15mins
Servings4

Instructions

Combine the chicken, light soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, white pepper, and vegetable oil in a bowl. Mix well until the chicken absorbs the marinade. Let it sit for 15 to 20 minutes while you prepare the rest of the ingredients.

Make the sauce by combining the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, sugar, chicken powder, cornstarch, water, and white pepper in a bowl. Stir until smooth and set it aside.

Boil water in a large pot. Add the fresh chow mein noodles and blanch for 30 to 40 seconds, or just until the noodles loosen. Drain right away and rinse quickly with cold water to stop the cooking. Shake off the excess water, then pat the noodles dry with paper towels. Set aside.

Heat a wok or large pan over high heat. Add 1 tablespoon of vegetable oil. Arrange the marinated chicken in a single layer and let it sear for 1 minute without stirring. Stir fry for 1 to 2 minutes, or until the chicken lightly browns and is almost cooked through.

Add the garlic, ginger, and white parts of the green onions. Stir fry for 15 to 20 seconds, or until fragrant.

Add the cabbage, carrot, and celery. Stir fry for about 2 minutes, or until the vegetables are still crisp but slightly tender. Remove the vegetables and chicken from the pan.

Pour the remaining cooking oil into the same wok. Add the noodles and spread them out. Let them cook for 30 seconds before tossing. Continue stir frying for 1 to 2 minutes.

Stir the sauce again before pouring it into the pan. This helps mix the cornstarch that settled at the bottom. Pour the sauce over the noodles and toss to combine until the noodles are coated evenly.

Return the chicken and vegetables to the wok. Add the green parts of the green onions and the bean sprouts. Toss to combine for about 1 minute, just until the bean sprouts are heated but still crunchy.

Turn the heat off. Add salt as needed.

Transfer to a serving plate. Serve hot. Share and enjoy!