Easy Chicken Chow Mein
20m prep 15m cook 35m ready
A quick and flavorful chicken chow mein with tender noodles, mushrooms, and a savory sauce. Aromatics like ginger, scallions, and garlic elevate this everyday stir-fry.
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Ingredients
- 454 g boneless, skinless chicken (preferably dark meat), thinly sliced thinly sliced
- 22.2 ml light soy sauce
- 14.8 ml shao-hsing wine or dry sherry
- 9.86 ml Asian chili sauce (optional)
- 4.93 ml cornstarch
- 12.3 ml sesame oil, divided
- 44.4 ml oyster sauce
- 59.1 ml chicken stock
- 198 g dried Chinese wheat noodles
- 73.9 ml vegetable oil, divided
- 113 g fresh shiitake or other mushrooms (preferably shiitake), finely sliced finely sliced
- 4 scallions, thinly sliced thinly sliced
- 14.8 ml fresh ginger, finely minced finely minced
- 14.8 ml fresh garlic, finely minced finely minced
- 1 chives, cut into 3-inch pieces cut into 3-inch pieces
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 13 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 160 mg
- Iron: 4.47 mg
- Magnesium: 106 mg
- Phosphorus: 365 mg
- Potassium: 752 mg
- Zinc: 3.12 mg
Let's Cook
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Step 1.
In a large bowl, toss together the chicken, soy sauce, wine, chili sauce (if using), cornstarch, and 1 teaspoon of the sesame oil until thoroughly combined. Let the chicken marinate for 20 minutes.
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Step 2.
In a small bowl, combine the oyster sauce and chicken stock; set aside.
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Step 3.
While the chicken marinates, bring a large pot of salted water to a boil. Add the dried Chinese noodles and cook for 2 minutes less than the package directions. Drain the noodles and set aside.
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Step 4.
Heat 2 tablespoons of the vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and stir-fry until about 75% cooked through, 4 to 5 minutes. Transfer the chicken to a plate and set aside.
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Step 5.
Add the remaining 3 tablespoons of vegetable oil to the wok over high heat. Add the sliced mushrooms, scallions, minced ginger, and minced garlic; stir-fry for 3 to 4 minutes until the mushrooms are tender and the aromatics are fragrant.
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Step 6.
Return the chicken to the wok, then add the chives and cooked noodles. Stir-fry for 2 minutes, tossing to combine.
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Step 7.
Pour the reserved oyster sauce mixture over the noodles and chicken; toss thoroughly to coat everything evenly. Drizzle with the remaining 1½ teaspoons sesame oil, toss once more, and serve immediately.
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