Chow Mein Chicken Sauce (Print Version)

Stir-fried chicken, noodles, and crunchy veggies covered in a deep, tasty sauce you’ll want every time.

# Ingredients:

→ Protein

01 - Thinly slice 400 g chicken breast, boneless and without skin

→ Vegetables

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

→ Sauce

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

→ Noodles

15 - 250 g dried chow mein noodles

→ Stir-fry

16 - 100 ml chicken stock
17 - 2–3 tbsp vegetable oil

# Steps:

01 - Slice the chicken, chop up veggies, and mince garlic as well as ginger before anything else.
02 - Mix soy sauce, oyster sauce, hoisin, sesame oil, cornstarch, sugar, and black pepper in a little bowl. Give it a good whisk so it’s nice and smooth.
03 - Boil chow mein noodles based on packet info. Drain really well and leave aside for later.
04 - Toss 1 tablespoon of oil into a hot wok or skillet. Add the chicken bits and stir them until they’re cooked through and lose their pink color. Take ’em out and let them hang out somewhere warm.
05 - Add more oil as needed to your pan. Cook garlic with ginger for half a minute till you smell them.
06 - Throw in onion, cabbage, bell pepper, and carrot. Stir-fry just a few minutes—keep them bright with a little crunch.
07 - Add the stock to your pan and let it bubble gently. Pop chicken back in too.
08 - Pour that sauce you made over everything in the pan. Stir till it’s all well mixed and coated.
09 - Dump in those cooked noodles. Toss it all over high heat for a few minutes till well coated and hot through.
10 - Pull off the heat. Plate quickly and enjoy it right away for the best flavor and texture.

# Notes:

01 - For a bigger flavor punch, let your chicken soak in a mix of soy sauce, ginger, and garlic for a half hour or more before cooking.
02 - Add snow peas, mushrooms, or bean sprouts if you want different veggies or more nutrition.
03 - Taste your sauce as you go—tweak salt, sweet, or soy to match what you like.
04 - Turn up the heat by splashing in sriracha or chili oil.
05 - Looking to skip gluten? Swap in tamari, and double-check your oyster and hoisin sauces for gluten-free labels.
06 - Pop leftovers in an airtight container in the fridge—they’re good for up to 3 days.

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