Cantonese Chicken Chow Mein recipe

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Ingredients

2 tablespoons water
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
¼ teaspoon ground black pepper
1 skinless, boneless chicken breast half, thinly sliced
½ cup chicken broth
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon rice wine vinegar
1 teaspoon white sugar
¼ cup canola oil, divided
1 pound chow mein noodles
1 stalk celery, thinly sliced on the diagonal
1 carrot, cut into matchstick-size pieces
¼ cup bean sprouts
¼ cup thinly sliced onion
1 green onion, thinly sliced

Nutrition Info

516.9 calories
carbohydrate: 59.8 g
cholesterol: 80.5 mg
fat: 23.3 g
fiber: 2.7 g
protein: 19.6 g
saturatedFat: 3 g
servingSize: -
sodium: 582.8 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.

  2. Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.

  3. Heat 3 tablespoons canola oil in a large skillet over medium heat, cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.

  4. Pour the remaining 1 tablespoon into skillet with the oil, cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion, cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

Recipe Yield

4 servings

Recipe Note

Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.

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