Minute Chicken Chow Mein Recipe

Prepare the chicken

Slice the chicken breast thinly across the grain into strips about 1/4-inch thick. Pat dry with paper towels.

Marinate quickly

In a medium bowl, toss the sliced chicken with 1 teaspoon soy sauce and 1/2 teaspoon cornstarch (reserve remaining cornstarch for sauce). Let sit while you prep vegetables (5 minutes).

Noodles

If using fresh chow mein or fresh egg noodles, loosen them gently with your hands. If using dried, cook according to package until barely tender, drain, rinse under cold water to stop cooking, and toss with 1 teaspoon vegetable oil to prevent sticking.

Thinly slice the yellow onion. Peel and julienne the carrot. Slice celery on the diagonal into thin pieces. Mince the garlic and grate or mince the ginger. Trim and slice green onions, separating the white and green parts.

If using bean sprouts, rinse and drain them. Set all vegetables aside in a bowl so they are ready to add quickly when stir-frying.

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon shaoxing wine, 1 tablespoon chicken broth (or water), 1 teaspoon sugar, remaining 1/2 teaspoon cornstarch, and 1/2 teaspoon ground white pepper. Taste and adjust salt if needed. This is your stir-fry sauce.

Heat a large nonstick skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add the marinated chicken in a single layer and stir-fry quickly until just cooked through and slightly golden, about 1 to 2 minutes. Remove chicken to a plate.

Add the remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil to the hot pan. Add the white parts of the green onion, sliced onion, carrot, and celery. Stir-fry 1 to 2 minutes until vegetables are bright and beginning to soften but still have bite.

Push vegetables to one side of the pan. Add the minced garlic and ginger to the empty side and stir for 10–15 seconds until fragrant (do not burn).

Return the cooked chicken to the pan and toss with the vegetables. Pour the prepared sauce over the mixture and stir to coat. Let the sauce bubble and thicken for 30–45 seconds.

Add the noodles and bean sprouts (if using). Using tongs or two spatulas, toss everything together so the noodles are heated through and evenly coated with sauce. If the pan seems dry, add up to 1 tablespoon hot water or chicken broth to loosen the sauce.

Taste and adjust seasoning with additional soy sauce or salt if needed. Stir in the green parts of the scallions and remove from heat.

Transfer chow mein to a serving platter. Sprinkle with toasted sesame seeds and extra sliced green onion. Serve immediately with lime or lemon wedges if desired.