A light Asian sauce is added over pan-fried chow mein noodles before being topped with delicate chicken chunks and fresh veggies.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons water
- 1 teaspoon rice wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- ¼ teaspoon ground black pepper
- 1 skinless, boneless chicken breast half, thinly sliced
- ½ cup chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon white sugar
- ¼ cup canola oil, divided
- 1 pound chow mein noodles
- 1 stalk celery, thinly sliced on the diagonal
- 1 carrot, cut into matchstick-size pieces
- ¼ cup bean sprouts
- ¼ cup thinly sliced onion
- 1 green onion, thinly sliced
Instructions
- Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
- Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
- Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
- Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.
- You can use pancit noodles or Cantonese noodles for the chow mein.
Nutrition Facts
| Calories | 517 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 3 g |
| Sodium | 583 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely loved this! I did not use the chow mein noodles it called for. I did everything else as called for and placed over a bed of the crunchy noodles.
I have made this meal a number of times, and my family loves it. I sometimes add mushrooms.
Not much flavor…
great dish, love it
I would love to make this recipe, but one thing stops me. The Oyster sauce. I am very allergic to shell fish. Is there another ingredient I can use instead?
I used boiled egg noodles (less greasy). Doubled the marinade and sauce measurements and thickened with cornstarch. My kids and husband loved it and were fighting for leftovers for lunch this morning.
It was bland… I added mushrooms & water chestnuts… still bland.
Pretty good. I’d like to substitute shrimp for the chicken. Portions are a little small for our big family , so I doubled .
Very good.