Chicken Chow Mein
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A stir-fry of chicken and vegetables in a savory sauce, topped with crispy wonton noodle strips. This American-Chinese classic is quick and satisfying.
Ingredients
- 340 g chicken thighs cut into ¾-inch cubes
- 14.8 ml soy sauce
- 14.8 ml cornstarch
- 44.4 ml vegetable oil divided
- 237 ml bean sprouts
- 237 ml broccoli florets
- 118 ml fresh or canned sliced bamboo shoots
- 118 ml sliced carrots
- 59.1 ml canned sliced water chestnuts
- snow peas trimmed
- 118 ml Master Sauce
- Crispy Chow Mein Noodles for serving
- 10 wonton wrappers
- 237 ml vegetable oil
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.1 mg
- Iron: 4.3 mg
- Magnesium: 51.3 mg
- Phosphorus: 256 mg
- Potassium: 423 mg
- Zinc: 2.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml soy sauce
- 14.8 ml cornstarch
- 237 ml bean sprouts
- 237 ml broccoli florets
- 118 ml fresh or canned sliced bamboo shoots
- 118 ml sliced carrots
- 59.1 ml canned sliced water chestnuts
- 118 ml Master Sauce
- 10 wonton wrappers
- 237 ml vegetable oil
Prepare
- 340 g chicken thighs, cut into ¾-inch cubes
- 44.4 ml vegetable oil, divided
- Trim snow peas
- Crispy Chow Mein Noodles, for serving
Let's Cook
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Step 1.
In a medium bowl, combine the chicken cubes with soy sauce and mix well. Add cornstarch and mix until evenly coated. Set aside to marinate.
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Step 2.
Preheat a wok over high heat until wisps of smoke rise. Add 2 tablespoons vegetable oil and heat until shimmering. Add the chicken and stir-fry for 2 to 3 minutes, until nearly cooked through. Transfer the chicken to a bowl and set aside. Rinse the wok and dry it.
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Step 3.
Return the wok to high heat and add the remaining 1 tablespoon oil. When shimmering, add bean sprouts, broccoli florets, bamboo shoots, sliced carrots, water chestnuts, and snow peas. Stir-fry for 1 to 2 minutes, until the broccoli turns dark green.
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Step 4.
Add the master sauce and reserved chicken to the wok. Stir-fry for 1 to 2 minutes to coat everything evenly. Serve topped with crispy chow mein noodles.
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Step 5.
To make crispy chow mein noodles: Stack 10 wonton wrappers and slice into 1/3-inch-wide strips. Separate the strips so they don't stick together. Line a plate with paper towels.
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Step 6.
In a medium pot over medium-high heat, heat 1 cup vegetable oil to 325°F. Fry the wonton strips in batches for about 2 minutes, until golden brown. Transfer to the paper towel-lined plate to drain.