The World BEST Chicken Chow Mein!
Yup, I said that.
Today, I’m going to share the world best chicken chow mein with you all!
It is so delicious, you can’t resist a smile on your face after the first bite!
Chewy delicious Chinese egg noodles with lots of authentic vegetables and delicious chicken! What can I ask for more?!
This chicken chow mien has so much texture and flavors, not even comparable with Panda Express!
The flavors are from – oyster sauce and chicken stock.
It’s that simple BUT sometimes, less is better!
The veggies in this recipe are…
- bamboo shoot
- shiitake mushroom
- bok choy
- green onions
Yes, you can use different veggies to your taste, but those are my favorite for my chicken chow mien.
Garlic, ginger and chili is for aroma. The chili won’t make this dish spicy, because we remove the seeds. So no worries!
Who said Chinese food is not good for you? The amount of protein and vegetables int his recipe will not only satisfy your hunger but nutrition too! And if you make it with zero calorie noodles or zuddles? Oh yeah!
This recipe can serve 4 to 6 depending on how you serve them (main or side) but literally, I ate more than half of it…
Well, I was hungry but… just letting you guys know, if you want to make sure you have enough of, you might need to make it a double! Of course you need to cook them 2 batches as well, unless you have master’s huge @$$ wok in your home! 😉
Oh, just looking at this picture, makes me want to run to the kitchen and make another batch of it!! Drools!
I really hope you guys give this recipe a try soon, because I don’t want you to miss out this deliciousness!!
Don’t blame me if you can’t stop eating or if your family can’t have enough of it.
I hope you guys enjoy it~!Print
For Marinate Chicken
- 1 (1/2 lb.) Boneless, skinless chicken breast
- 1 tsp. Soy sauce
- 1 Tbs.Shaoxing wine (Chinese cooking wine), sake or dry sherry wine
- 1/2 tsp. Chinese five spice
- 1/2 tsp. Baking soda
- Pinch of black pepper
For the Sauce
- 3 Tbs.Oyster sauce
- 1/2 cup Chicken stock
For the Aromatic Vegetables
- 3 Cloves garlic (approximately 1 Tbs.)
- 1 oz. Fresh ginger (approximately 1/2 Tbs.)
- 1 Red chili
For the Vegetables & Noodles (You can substitute vegetables for your taste or what’s available as same amount as recipe calls.)
- 10 oz. Precooked & ready to use Chinese egg noodles (If you are using dry one, prepared by soak them in hot water until soften and then drain.)
- 2 oz. Shiitake or button mushrooms (approximately 2 large or 4 small size mushrooms)
- 4 oz. Bamboo shoot (approximately 1/4 cup)
- 4 oz. Baby bok choy (approximately 3 to 5 of baby bok choy)
- 3 Green onions
- 4 oz. Bean sporouts
- 1 tsp. Toasted sesame oil
- 1 tsp. Toasted sesame seeds
For Stri Fry
- 3 Tbs. Cooking oil
- Slice chicken breast into bite sizes. In a mixing bowl, add chicken and rest of ingredients for marinade and mix well until chicken is evenly coated. Set aside.
- In a small mixing bowl, combine all ingredients and whisk. Set aside.
- Chop garlic and ginger finely. Seeded and julienne red chili. Set aside.
- Slice mushroom and bamboo shoot into 1/4 inch thin. Wash baby bok choy well (it contains dust in the middle) and cut them into halves or quarter as needed.
- Cut top end and root of green onions. Cut in halves lengthwise and then cut into 2 inches long pieces. Set aside with bean sprouts.
- Heat a wok over hight heat; add 1 Tbs. oil and add chicken. Spread chicken pieces so they will brown up evenly. Stir fry chicken until their edges are nicely golden brown and about 3/4 way cooked, about 2 to 3 minutes. (Be careful not to over cook them, I recommend you to cook less than 3 minutes.) Turn off heat and remove chicken from wok and place on a plate.
- Heat now-empty-wok over high heat; add 2 Tbs. oil and add aromatic vegetables (garlic, ginger and chili) and stir fry them until you can smell all the beautiful aromas, about 30 to 45 second.
- Add mushrooms, bamboo shot and baby bok choy; stir fry until vegetables are soften, about 1 minute.
- Add noodles and sauce. Stir fry until noodles are fully cooked and you can’t see any sauce running in wok, about 1 to 2 minutes.
- Add chicken back into wok along with green onions and bean sprouts. Stir fry 30 second to 1 minute, or until last 3 ingredients are warmed up.
- Transfer to a serving plate, Drizzle with sesame oil and sprinkle with sesame seeds.