Chicken Chow Mein

🛒 Ingredients

• Egg Noodles 180 g · 210 kcal
• Chicken Breast 100 g · 165 kcal
• Cabbage, shredded 50 g · 12 kcal
• Carrot, julienned 30 g · 12 kcal
• Celery, sliced 20 g · 3 kcal
• Yellow Onion, sliced 30 g · 12 kcal
• Bean Sprouts 30 g · 9 kcal
• Garlic, minced 5 g · 7 kcal
• Ginger, minced 3 g · 2 kcal
• Light Soy Sauce 15 g · 8 kcal
• Dark Soy Sauce 5 g · 3 kcal
• Oyster Sauce 10 g · 8 kcal
• Sesame Oil 3 g · 27 kcal
• Cornstarch 5 g · 19 kcal
• Chicken Broth 30 g · 3 kcal
• Vegetable Oil 9 g · 80 kcal
• Granulated Sugar 5 g · 20 kcal

👨‍🍳 Instructions

1. Cook egg noodles according to package instructions until al dente; drain, rinse with cold water, and set aside.
2. Slice chicken breast into thin strips; marinate with a pinch of salt and pepper, and half the cornstarch.
3. Prepare the sauce by combining light soy sauce, dark soy sauce, oyster sauce, sugar, remaining cornstarch, and chicken broth in a small bowl.
4. Heat vegetable oil in a large wok or skillet over high heat, then stir-fry the marinated chicken until cooked through and lightly browned; remove from wok.
5. Add a little more oil if needed, then stir-fry garlic and ginger until fragrant, about 30 seconds.
6. Add onions, carrots, and celery to the wok; stir-fry for 2-3 minutes until slightly tender-crisp.
7. Add shredded cabbage and bean sprouts; stir-fry for another 1-2 minutes until vegetables are crisp-tender.
8. Return the cooked chicken to the wok; add the prepared sauce mixture and bring to a gentle simmer, stirring until it thickens slightly.
9. Add the cooked and drained egg noodles to the wok; toss everything together thoroughly to coat the noodles and ingredients evenly with the sauce.
10. Drizzle with sesame oil, toss once more, and serve immediately.