The first few years we were married every anniversary and birthday was spent enjoying our favorite Chicken Chow Mein. Moving and our family size inspired me to try to find a recipe we could enjoy at home. After trying at least a few dozen over the years this recipe is my favorite go to. Sometimes we add different vegetables or stir fry egg also depending on what’s on hand.
· 2 teaspoon cornstarch
· 1 1/2 Tablespoon soy sauce
· 1 1/2 Tablespoon oyster sauce
· 1 1/2 Tablespoon Chinese cooking wine (or sherry) (Note 4)
· 2 Teaspoon sugar
· 1/2 Teaspoon sesame oil
· ¼ teaspoon White pepper
· 6 oz. chicken thigh, debone or use 6 oz. breast, into bite size pieces
· 1 1/2 Tablespoon peanut oil or low flavor profile vegetable oil
· 6 oz fresh chow mein noodles or cooked chow mein noodle
· 3 – 4 cups green cabbage (savoy / green), finely shredded
· 1 large carrot, julienned
· 1 cup bean sprouts (optional)
· 3 green onions cut into 2 inch pieces
· 2 cloves garlic, finely chopped
· 1/4 cup water
- In a jar or medium bowl combine first seven ingredients to make sauce. Shake or stir to combine.
- Pour 1 Tablespoon of sauce over chicken and set aside to marinade for 10 minutes.
- Prepare the noodles according to the packet instructions.
- Heat oil in wok or large fry pan over high heat.
- Add garlic and stir fry for 10 seconds or until it starts to turn golden, stirring continually so it will not burn.
- Add chicken and stir fry until the skin is white but the inside is still raw – about one minute.
- Add the cabbage, carrot, and the white pieces of green Stir fry for one minute or a little more until the cabbage is just starting to wilt and the chicken is cooked through.
- Add the noodles, Sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
- Add bean sprouts and remaining green onion. Stir through quickly then remove from heat.