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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    First try, better than restaurant Chinese version, prep was a little lengthy, doubled the recipe, added a pound of fresh jumbo shrimp, tofu, bamboo shoots, and baby corn, but was worth the labor. It was a hit with the pickiest of eaters in my family.
    I did not use the dried chukka soba noodles. Instead of the celery, I used bok choy. This meal was delicious. My mom loves chicken chow mein and I made it for her. She liked it better than the restaurant! I would say that is a successful recipe!
    I thought this recipe was good but not as good as restaurant chow mein. I think I would add more vegetables next time, I doubled up all the veggies. Quite a bit of effort for how much it made and I also did not fry the noodles. I just boiled them and added them soft.
    Excellent sauce. Added enough noodles so it wouldnt be salty. Modified the veggies to what i had on hand. Definitely a keeper.
    Very tasty I didn't like the crispy noodles and also there weren?t enough of them. Next time I will double the noodles (6 ounces) and add them after boiled and skip the frying part. Other than that, this recipe has a great taste. Also, I added this to my chicken fried rice instead of plain white rice?.Mmmm? good!!
    I didn't like the crispy noodles and also there weren?t enough of them. Next time I will double the noodles (6 ounces) and add them after boiled and skip the frying part. Other than that, this recipe has a great taste.

    Also, I added this to my chicken fried rice instead of plain white rice?.Mmmm? good!!
    I used sesame oil instead of peanut and fish sauce instead of oyster since it's what I had on hand. The flavors came out great but a bit salty. Next time I will omit the soy sauce.

    My noodles didn't come out well though. Some were crispy, some were gooey. Anyone have any tips for getting a good result with the noodles?
    i just made this recipe, and just made a few modifications based on what i had in the fridge. i used fresh noodles, chicken broth, cabbage, carrots, and no mushrooms or water chestnuts. it came out pretty well, but the one thing i'd have to say is that it came out a little too salty. maybe i just didn't have enough noodles or something, but maybe next time i would put a little less oyster sauce or salt. also, instead of stir frying the green part of the green onion, i saved it and added it on top at the end for a little bit of garnish and fresh taste. i also used a wok instead of a nonstick pan--a little bit of a bad idea for the frying noodles part, because the noodles stuck to the bottom. maybe next time i'll try adding the noodles at the end and frying it all together.
    The recipe did call for a lot of ingredients and some that did not seem to attractive like Oyster sauce yet the dish was overall great! It seemed like Chow Mein that was authentic. Definately a recipe that I will keep making. Great!
    It tasted good... my boyfriend loved it but its not the best chow mein recipe i've used! I'd make it again with some modifications... Good sauce overall though, the oyster sauce added something special.
    This is a wonderful recipe. I didn't change a thing and it turned out beautifully. My husband and I enjoy Chinese food and this dish is definitely a keeper. An added bonus us that it is healthy!
    I didn't try the fried noodles, but next time I will.
    Added a little wine to the sauce.
    Very good
    I've tried a few recipes out of my mother's Japanese/Chinese cookbooks for, rather, chow fun (wide flat noodles), and they've often come out flavorless. I used this recipe without the peanut oil, instead w/ just enough canola oil to lubricate the wok. And it came out better than restaurant quality! This worked out well with both chow fun and chow mein noodles. We'll remember this recipe for the future!
    It was very good.
    My family lovesthis recipe. I have made it several times and it is quickly becoming a favorite with the kids. I have always had trouble with chinese cooking but this one went pretty smoothly!
    Not worth the time, EFFORT and trip to Asian specialty store for the blessed mushrooms.
    We enjoy this recipe on a regular basis with only minor modifications to personal taste. Highly recommend it!
    The first time I fixed it, I doubled the recipe and served 7 people, one of which was Asian. He said other than his Mom, it was the best Chicken Chow Mein he'd ever eaten. This is one recipe that will be a regular at our table. Thanks Food Network!
    love it
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