Chow Mein Sauce Chicken (Print Version)
Tender chicken, snappy veggies, and chewy noodles get coated in a zesty sauce that makes dinner easy and exciting.
# Ingredients:
→ Main Ingredients
01 -
3 green onions, chopped
02 -
1 cup bean sprouts
03 -
1 cup bell pepper, sliced
04 -
1 cup carrots, julienned
05 -
1 cup celery, sliced
06 -
2 tablespoons vegetable oil
07 -
4 cups chow mein noodles
08 -
2 cups cooked chicken, shredded or diced
→ Aromatics and Sauce
09 -
Salt and pepper, add as needed
10 -
1 tablespoon sesame oil
11 -
1/4 cup chicken broth
12 -
1 tablespoon cornstarch
13 -
2 tablespoons oyster sauce
14 -
1/4 cup soy sauce
15 -
1 tablespoon fresh ginger, minced
16 -
3 cloves garlic, minced
# Steps:
01 -
Pile it into bowls while it's still warm. Sprinkle with more green onions if you want.
02 -
Toss in the drained noodles. Give everything a good mix so it's all warmed up and coated. Taste it and add salt and pepper if you need to.
03 -
Pour that sauce over your skillet stuff. Mix it in so it covers everything. Let it cook for a couple minutes till it thickens up.
04 -
Grab a small bowl. Stir up the soy sauce, oyster sauce, cornstarch, broth, and sesame oil until it turns nice and smooth.
05 -
Now, toss in the chicken you cooked earlier, bean sprouts, and the green onions. Stir it for about two minutes. Everything should be mixed and warmed up nicely.
06 -
In with the bell peppers, carrots cut into thin strips, and celery. Keep them moving in the pan around 3–4 minutes. Stop when they're soft but still a little crunchy.
07 -
Pour the oil into a big pan or wok over medium-high heat. Add your chopped ginger and garlic. Keep them moving for half a minute till they smell great.
08 -
Boil the chow mein noodles by following whatever it says on the package. Drain out all the water and put them off to the side.
# Notes:
01 -
Swap in tofu instead of chicken and go with veggie broth if you'd rather keep it meat-free.
02 -
Try adding broccoli or snow peas for a splash of color and more vitamins.