Do I need a wok to make chow mein?

Nope. Not unless you work at a restaurant with an industrial 100,000 BTU gas burner. Those guys definitely get some real benefits out of the rounded bottom and sloped edges of a wok. For the rest of us, any deep frying pan or skillet works.

My chicken is dry. Where did I go wrong?

This recipe has 2 failsafes against dry, rubbery chicken. First, the cornstarch in the marinade should lock in moisture and flavor while tenderizing the chicken. Second, for this recipe I always cook the chicken first and remove it from the pan as soon as it's cooked through. I reincorporate it with the noodles, veggies and sauce at the very end - just before serving.

Can I make a vegan version without the chicken and oyster sauce?

Unfortunately, chow mein noodles are egg noodles. So it'll never be 100% vegan. Try making tofu chow fun with watercress or fiery vegan dan dan noodles instead.

I can't find shaoxing wine. What can I use instead?

A good substitute for shaoxing wine is dry sherry.

Chicken Chow Mein

Name: Chicken Chow Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: ½ pound boneless, skinless, chicken breasts, sliced into bite size strips; 2 tablespoons neutral oil such as vegetable oil or peanut oil; 6 ounces chow mein noodles; 1 cup snap peas; 1 green or red bell pepper, thinly sliced into strips; 3 green onions, thinly sliced on the bias (diagonally); 1 cup sliced fresh shiitake mushroom or button mushrooms; 1 teaspoon regular soy sauce; 1 teaspoon shaoxing wine or dry sherry; 1 teaspoon cornstarch; 1 teaspoon sesame oil; 2 tablespoons oyster sauce; 1 tablespoon regular soy sauce; 2 teaspoons shaoxing wine or dry sherry; 3 tablespoons chicken broth; 2 teaspoons toasted sesame oil

Description

The secret to juicy flavorful chicken is a simple marinade that locks in flavor and moisture. Make this restaurant quality chicken chow mein in just 30 minutes from start to finish.

Ingredients

Units Scale

1/2 pound boneless, skinless, chicken breasts, sliced into bite size strips
2 tablespoons neutral oil such as vegetable oil or peanut oil
6 ounces chow mein noodles
1 cup snap peas
1 green or red bell pepper, thinly sliced into strips
3 green onions, thinly sliced on the bias (diagonally)
1 cup sliced fresh shiitake mushroom or button mushrooms

Chicken marinade

1 teaspoon regular soy sauce
1 teaspoon shaoxing wine or dry sherry
1 teaspoon cornstarch
1 teaspoon sesame oil

Chow mein sauce

2 tablespoons oyster sauce
1 tablespoon regular soy sauce
2 teaspoons shaoxing wine or dry sherry
3 tablespoons chicken broth
2 teaspoons toasted sesame oil

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Instructions

Marinate the chicken: Whisk the ingredients for the chicken marinade in a bowl and add the chicken strips. Massage with the marinade to coat the pieces evenly and set aside. Marinate for 30 minutes (or up to 3 hours for more flavor).
Make the chow mein sauce: Whisk the ingredients for the chow mein sauce in a bowl and set aside.
Boil the noodles: Fill a medium or large pot with water and bring it to a boil. Add the chow mein noodles and cook according to the directions on the package (about 3 minutes). Drain the noodles and set them aside.
Cook the chicken: Use a wok or deep nonstick skillet over high heat. When the wok is hot, add 1 tablespoon of neutral oil. Swirl the oil to coat the surface of the wok and add the chicken. Stir fry for 3 to 4 minutes, until the chicken is cooked through. Turn the heat off and transfer the chicken to a plate.
Cook the vegetables: Use the same wok over high heat and add 1 tablespoon of neutral oil. Add the snap peas, bell pepper, green onion, and mushrooms, and stir fry for 3 to 4 minutes, until the vegetables are cooked but still yielding a slight crunch.
Put it all together: Return the chicken to the wok and add the noodles. Add the sauce and toss again to coat the chicken, noodles, and vegetables evenly.
Serve: Turn the heat off and transfer the chow mein to a plate. Serve immediately.

Notes

Store leftovers covered in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 704
Sugar: 9.8g
Sodium: 1692mg
Fat: 34.1g
Saturated Fat: 14.2g
Unsaturated Fat: 0.5g
Trans Fat: 0.5g
Carbohydrates: 63.6g
Fiber: 6.6g
Protein: 35.4g
Cholesterol: 83.2mg