Chicken W/ Broccoli Chow Mein Recipe

Cook noodles

Bring 8 cups water to a rolling boil in a large pot. Add the dried chow mein/egg noodles and cook according to package instructions until just al dente (usually 3–5 minutes). Drain in a colander and rinse briefly under warm running water to remove excess starch and stop cooking. Toss with 1 tablespoon vegetable oil to prevent sticking and set aside.

Slice and marinate chicken

Thinly slice the chicken breast against the grain into bite-size strips. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp salt, and 1 tsp white pepper. Add the chicken, mix to coat thoroughly, and let marinate for at least 10 minutes (or up to 30 minutes refrigerated).

Prep vegetables

While the chicken marinates and noodles cook, trim broccoli into bite-size florets. Peel and julienne the carrot, thinly slice the half onion, mince the garlic and ginger, and slice the green onions on a bias. Keep vegetables separate and ready to add.

Blanch broccoli (optional for tender-crisp)

Bring a small pot of salted water to a boil. Add broccoli florets and blanch 1 minute until bright green and slightly tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain well and set aside. (If you prefer crunchier broccoli, skip blanching and stir-fry directly.)

Make sauce

In a small bowl whisk together 3 tbs soy sauce, 1.5 tbs oyster sauce, 1/2 cup chicken stock (or water), 1 tsp sugar, 1 tsp cornstarch, 1 tsp sesame oil, and 1/2 tsp dark soy sauce if using. Whisk until cornstarch is fully dispersed. This will thicken when added to the hot wok/pan.

Heat wok and sear chicken

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the marinated chicken in a single layer, spreading pieces so they sear rather than steam. Stir-fry 2–3 minutes until just cooked through and lightly browned. Remove chicken to a plate and keep warm.

Sauté aromatics and vegetables

Return the wok to high heat and add the remaining 1 tbs vegetable oil. Add sliced onion and stir-fry 30–45 seconds until softening. Add minced garlic and ginger and stir 15–20 seconds until fragrant. Add julienned carrot and stir-fry 45–60 seconds. Add the blanched broccoli and toss to combine, stir-frying another 30–45 seconds to reheat the broccoli through.

Combine noodles, chicken, and sauce

Push vegetables to the side of the wok, add the cooked noodles and the reserved chicken. Pour the prepared sauce over the noodles and toss everything together using two spatulas or tongs so the sauce evenly coats the noodles, chicken, and vegetables. Stir-fry 1–2 minutes until the sauce thickens and everything is heated through. If the mixture looks dry, add up to 1–2 tbs additional chicken stock or water.

Finish and serve

Turn off heat and drizzle 1/2 tsp sesame oil over the chow mein and toss to combine. Taste and adjust seasoning with a little extra soy sauce or a pinch of salt if needed. Garnish with sliced green onions and serve immediately.