Chow Mein Chow Fun Chicken Recipe
Make Chow Mein Chow Fun Chicken Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Sauce & Marinade
Chicken Marinade
Method
Chicken Marinade & Prep
Marinate chicken
Place the thinly sliced chicken in a bowl. Add 1 tsp light soy sauce, 1 tsp cornstarch, 1 tsp Shaoxing wine and 1/2 tsp oil. Toss to coat evenly and let rest for 10–15 minutes while you prepare other ingredients.
If using dried-style fresh noodles, cook according to package until just tender, drain, toss with 1 tsp oil to keep from sticking, and set aside. If using fresh raw chow mein/chow fun noodles, gently separate and set aside.
Mix sauce: In a small bowl combine 3 tbs soy sauce, 1 tsp dark soy sauce (or extra light soy), 1.5 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp sugar, 1/2 tsp salt and 1 tsp white pepper. Stir to dissolve sugar and salt.
Make cornstarch slurry by dissolving 1 tsp cornstarch in 1/4 cup of the reserved water (from the 1 cup). Reserve the remaining water for the sauce as needed.
Stir-Frying
Cook chicken
Heat a wok or large skillet over high heat until very hot. Add 1.5 tbs vegetable oil and swirl. Add the marinated chicken in a single layer and spread so pieces make contact with the wok. Let sear 30–45 seconds without moving, then stir-fry until just cooked through, about 1–2 minutes. Remove chicken to a plate and set aside.
Stir-fry aromatics and vegetables
Add the remaining 1.5 tbs vegetable oil and 1 tsp sesame oil to the wok. Add minced garlic and ginger; stir 15–20 seconds until fragrant but not burned. Add sliced yellow onion and stir-fry 1 minute. Add bok choy or napa cabbage (if using) and cook 30–45 seconds until beginning to wilt. Add bean sprouts and half the scallions; stir 20–30 seconds.
Combine noodles and sauce
Push vegetables to the side of the wok or make a well in the center. Add the noodles and pour the prepared sauce (from the bowl) over them. Toss and fold aggressively with spatula or tongs so sauce coats noodles and the noodles pick up heat. If the mixture seems dry or the sauce too concentrated, add up to 1/4–1/2 cup of the reserved water gradually to loosen and create a glossy finish.
Finish
Return the cooked chicken to the wok and pour in the cornstarch slurry while stirring constantly. Cook another 30–60 seconds until sauce thickens slightly and coats noodles and ingredients. Taste and adjust with a pinch more salt or a splash more soy if desired. Stir in remaining scallions, toss once more, and remove from heat.
Serve immediately on warmed plates or a platter. Garnish with extra scallions or a drizzle of sesame oil if desired.