Hong Kong-Style Chicken Chow Mein recipe

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Ingredients

14 ounces skinless, boneless chicken breast, thinly sliced
1 egg white, beaten
2 teaspoons cornstarch
1 teaspoon sesame oil
1 (8 ounce) package Chinese egg noodles
2 tablespoons vegetable oil, or as needed
½ cup chicken broth
3 spring onions, chopped, or to taste
1 ½ tablespoons light soy sauce
1 tablespoon rice wine (sake)
½ teaspoon ground white pepper
½ teaspoon ground black pepper
1 tablespoon cornstarch
2 teaspoons water
2 tablespoons oyster sauce
1 cup fresh bean sprouts, or to taste

Nutrition Info

419.4 calories
carbohydrate: 49.1 g
cholesterol: 61.1 mg
fat: 12.5 g
fiber: 8.4 g
protein: 30.4 g
saturatedFat: 2.1 g
servingSize: -
sodium: 579 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.

  2. Bring a large pot of water to a boil. Add egg noodles, cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.

  3. Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.

  4. Stir chicken into the wok, cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.

  5. Pour chicken stock into the wok, stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.

  6. Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts, cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.

Recipe Yield

4 servings

Recipe Note

A delicious chow mein with crispy noodles.

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