Chicken Chow Mein
Instructions
- 1
Cook the chow mein noodles according to package directions until al dente. Drain, rinse with cold water, and set aside.
- 2
In a small bowl, mix together soy sauce, oyster sauce, sesame oil, cornstarch, and chicken broth to create the sauce. Set aside.
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the sliced chicken and stir-fry for 3-4 minutes until cooked through. Remove chicken and set aside.
- 4
Add the remaining tablespoon of oil to the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- 5
Add cabbage, carrots, and celery to the wok. Stir-fry for 2-3 minutes until vegetables begin to soften but remain crisp.
- 6
Return the cooked chicken to the wok along with the cooked noodles. Toss everything together for 1-2 minutes.
- 7
Pour the sauce mixture over the noodles and toss vigorously for 2 minutes until the noodles are well coated and heated through.
- 8
Add bean sprouts and green onions, toss for another 30 seconds. Season with white pepper to taste.
- 9
Remove from heat and serve immediately while hot.
Chef's Note
"The key to authentic chow mein is high heat and constant movement - keep everything moving in the wok to achieve that perfect 'wok hei' smoky flavor. Don't overcook the vegetables; they should retain a slight crunch for the best texture contrast with the soft noodles."
