Chicken Yat Gaw Mein Recipe

slice and marinate

Thinly slice the chicken thighs into bite-sized strips (about 1/2-inch). In a bowl combine 2 tbs soy sauce, 1 tbs rice wine (or dry sherry), 1 tsp cornstarch and 1 tsp sesame oil. Add the chicken, toss to coat thoroughly and let marinate for 15–20 minutes at room temperature (or up to 1 hour refrigerated).

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon neutral oil. When shimmering, add the marinated chicken in a single layer and stir-fry until just cooked through and lightly browned, about 3–4 minutes. Remove chicken to a plate and set aside.

Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until just al dente (usually 3–5 minutes for fresh, 6–8 for dried). Drain and toss with a little neutral oil to prevent sticking. Set aside.

In the same wok over medium-high heat add the remaining 1 tablespoon neutral oil. Add the minced garlic and ginger and stir-fry 15–30 seconds until fragrant (do not burn).

Add the sliced onion and white portions of the scallions; stir-fry 1–2 minutes until beginning to soften.

Add the julienned carrot and sliced bok choy (or napa cabbage). Stir-fry 2–3 minutes until vegetables are bright and tender-crisp.

If using bean sprouts, add them now and toss for 30 seconds to combine.

In a small bowl whisk together 1 cup chicken broth, 2 tbs oyster sauce, 1.5 tbs light soy sauce, 1 tsp dark soy sauce, and 1 tsp sugar until smooth. Taste and adjust saltiness—add a splash more soy if needed.

Pour the sauce into the wok with the vegetables and bring to a simmer. Mix the cornstarch slurry (1 tsp cornstarch + 2 tbs water) until fully dissolved and slowly stir into the simmering sauce. Continue to simmer until sauce thickens and becomes glossy, about 1 minute.

Return the cooked chicken to the wok and toss to coat in the sauce. Add the drained noodles and gently toss everything together so the noodles are evenly coated and heated through, about 1–2 minutes. If the mixture seems dry, add up to 2–4 tbs of hot water or extra broth to loosen.

Remove the wok from heat. Stir in 1 tsp toasted sesame oil and the green parts of the scallions. Season with 1/4 tsp white or black pepper and additional soy sauce to taste.

Divide Chicken Yat Gaw Mein among 3–4 plates or bowls. Garnish with sesame seeds if using, and serve immediately while hot.