Best Chicken Chow Mein Sauce (Print Version)
# Ingredients:
→ Protein
01 -
400 g chicken breast, no bones or skin, cut into thin strips
→ Vegetables
02 -
2 tsp fresh ginger, grated
03 -
2 cloves garlic, finely chopped
04 -
1 small onion, sliced thinly
05 -
150 g shredded green cabbage
06 -
1 carrot, cut into skinny sticks
07 -
1 red bell pepper, cut into strips
→ Sauce
08 -
1/4 tsp ground black pepper
09 -
1 tsp sugar
10 -
2 tsp cornstarch
11 -
1 tbsp sesame oil, toasted
12 -
1 tbsp hoisin sauce
13 -
2 tbsp oyster sauce
14 -
3 tbsp light soy sauce
→ Noodles
15 -
250 g uncooked chow mein noodles
→ Stir-fry
16 -
100 ml chicken stock
17 -
2-3 tbsp regular vegetable oil
# Instructions:
01 -
Take your pan off the heat. Dish up right away and dig in while it's hot for the best taste and feel.
02 -
Now throw the cooked noodles in the wok. Give everything a good toss for a couple of minutes, letting the noodles soak up that tasty sauce all over.
03 -
Pour the chow mein sauce into the pan with the chicken and veggies. Stir things around so everything gets a nice coating.
04 -
Add in the chicken broth, bring it up to a gentle bubble, then pop the chicken strips back into the pan.
05 -
Toss in the bell pepper, carrot, cabbage, and onion. Stir-fry for a few minutes till they brighten up and just start to soften.
06 -
Drop in the garlic and ginger and fry quickly, about half a minute, till you can smell them.
07 -
Warm a big wok or skillet on high. Add a splash of oil, toss in the chicken strips, and cook till there's no pink left. Take them out and keep them covered.
08 -
Boil your chow mein noodles following the package directions. Drain and put aside.
09 -
Mix soy sauce, oyster sauce, hoisin, sesame oil, cornstarch, sugar, and black pepper in a small bowl till it's all smooth.
10 -
Get set up by cutting the chicken, prepping veggies, and chopping up garlic and ginger before you start.
# Notes:
01 -
Let the chicken sit in some soy sauce, ginger, and garlic for half an hour if you want extra flavor.
02 -
Switch things up by tossing in snow peas, mushrooms, or some bean sprouts for even more goodness.
03 -
Play around with soy sauce, salt, or sugar till the sauce tastes exactly how you like it.
04 -
Give it a spicy edge by drizzling chili oil or stirring through some sriracha.
05 -
You can swap tamari for soy sauce and just double-check your oyster and hoisin sauces are gluten-free if you need it that way.
06 -
Pop any leftovers in a sealed container in the fridge and they're good for three days.