Chicken Chow Mein

Total Time:
35 min
15 min
20 min

4 main course servings

  • 3 ounces dried chuka soba noodles, or other Chinese egg noodles
  • 1/4 cup, plus 2 tablespoons peanut oil
  • Kosher salt
  • 1/2 cup chicken broth, homemade or low-sodium canned
  • 3 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce, plus more for the table
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
  • 1 teaspoon dark Asian sesame oil
  • 1 heaping tablespoon minced peeled fresh ginger
  • 3 cloves garlic, minced
  • 1 scallion, white and green minced
  • Freshly ground black pepper
  • 1/2 medium yellow onion, thinly sliced
  • 1 stalk celery, thinly sliced on the diagonal
  • 10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
  • 1/3 cup thinly sliced canned water chestnuts
  • 6 ounces fresh mung bean sprouts
  • 3 cups cooked white rice, hot
  • Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.

  • Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.

  • Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside.

  • Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper.

  • Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.

  • Copyright 2001 Television Food Network, G.P. All rights reserved

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