Chicken Chow Mein Best Sauce (Print)

Juicy chicken and veggies stir-fried with noodles in a rich, savory chow mein sauce.

# Ingredients:

→ Protein

01 - 400 g boneless, skinless chicken breast, sliced into thin strips

→ Vegetables

02 - 1 red bell pepper, julienned
03 - 1 carrot, julienned
04 - 150 g green cabbage, thinly sliced
05 - 1 small onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 2 tsp fresh ginger, minced

→ Sauce

08 - 3 tbsp light soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp toasted sesame oil
12 - 2 tsp cornstarch
13 - 1 tsp granulated sugar
14 - 1/4 tsp freshly ground black pepper

→ Noodles

15 - 250 g dry chow mein noodles

→ Stir-fry

16 - 2-3 tbsp vegetable oil
17 - 100 ml chicken broth

# Steps:

01 - Prepare all mise en place by slicing the chicken into thin strips, chopping the vegetables, and mincing the garlic and ginger.
02 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, sugar, and black pepper until smooth.
03 - Cook chow mein noodles in boiling water according to package instructions, drain thoroughly, and set aside.
04 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add chicken strips and stir-fry until cooked through and no longer pink, then remove and keep warm.
05 - In the same wok, add additional oil if needed. Sauté garlic and ginger until aromatic, about 30 seconds.
06 - Add bell pepper, carrot, cabbage, and onion. Stir-fry for 2-3 minutes until vibrant and just tender.
07 - Pour chicken broth into the wok and bring to a gentle simmer. Return cooked chicken to the pan.
08 - Pour chow mein sauce over chicken and vegetables. Stir well to combine and evenly coat.
09 - Add cooked noodles to the wok. Toss everything together for 2-3 minutes over high heat until noodles are heated through and thoroughly coated with sauce.
10 - Remove from heat. Plate immediately and serve hot for optimal texture and flavor.

# Additional Notes:

01 - For enhanced depth of flavor, marinate the chicken strips in a blend of soy sauce, ginger, and garlic for at least 30 minutes prior to cooking.
02 - Incorporate additional vegetables such as snow peas, mushrooms, or bean sprouts for increased nutritional value and variety.
03 - Adjust soy sauce, sugar, and salt levels as needed to tailor the sauce to your palate.
04 - Introduce chili oil or sriracha for a spicy profile.
05 - For a gluten-free version, substitute tamari for soy sauce and ensure both oyster and hoisin sauces are certified gluten-free.
06 - Keep leftovers refrigerated in an airtight container for up to 3 days.

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