Ultimate Chicken Chow Mein (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 green onions, sliced up
02 -
1 cup bean sprouts
03 -
1 cup bell pepper, cut into strips
04 -
1 cup carrots, cut into thin sticks
05 -
1 cup celery, chopped
06 -
2 tablespoons vegetable oil
07 -
4 cups chow mein noodles
08 -
2 cups cooked chicken, diced or pulled apart
→ Aromatics and Sauce
09 -
Salt and pepper, whatever you like
10 -
1 tablespoon sesame oil
11 -
1/4 cup chicken broth
12 -
1 tablespoon cornstarch
13 -
2 tablespoons oyster sauce
14 -
1/4 cup soy sauce
15 -
1 tablespoon fresh ginger, chopped up small
16 -
3 garlic cloves, pressed or minced
# Instructions:
01 -
Dish it out while it’s piping hot. If green onions are your thing, sprinkle a few extra on top.
02 -
Drop the noodles in with everything else. Give it a good toss until everything's warmed through and looking tasty. Taste it, then toss in a bit more salt or pepper, if you want.
03 -
Pour your ready sauce right into the skillet. Move things around so it coats all the bits, let it hang out a few minutes until the sauce thickens up.
04 -
Stir soy sauce, oyster sauce, chicken broth, sesame oil, and cornstarch together in a bowl until it’s smooth. Keep it close.
05 -
Add in your chicken, bean sprouts, and the sliced green onions. Let everything cook together, move it around for another couple of minutes.
06 -
Throw those celery bits, carrot strips, and bell pepper slices into the hot pan. Let ‘em sizzle and soften, about three or four minutes.
07 -
Let the oil get hot in your skillet or wok over medium-high. Chuck in your garlic and ginger, move ‘em around for about half a minute till it smells awesome.
08 -
Boil chow mein noodles by following the pack directions. Drain them well and just set aside for now.
# Notes:
01 -
For a meatless meal, use tofu and swap regular broth for veggie broth.
02 -
Snow peas or broccoli add even more color and good stuff.