Description
Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.
Ingredients
- 2 tablespoons water
- 1 teaspoon rice wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- ¼ teaspoon ground black pepper
- 1 skinless, boneless chicken breast half, thinly sliced
- ½ cup chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon white sugar
- ¼ cup canola oil, divided
- 1 pound chow mein noodles
- 1 stalk celery, thinly sliced on the diagonal
- 1 carrot, cut into matchstick-size pieces
- ¼ cup bean sprouts
- ¼ cup thinly sliced onion
- 1 green onion, thinly sliced
Instructions
- Whisk water
- 1 teaspoon rice wine vinegar
- 1 teaspoon soy sauce
- cornstarch
- sesame oil
- and black pepper together in a bowl until marinade is smooth. Add chicken and marinate
- about 15 minutes.
- Stir chicken broth
- 1 tablespoon soy sauce
- oyster sauce
- 1 teaspoon rice wine vinegar
- and sugar together in a bowl until seasoning mixture is well combined.
- Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp
- about 1 minute. Transfer noodles to a platter.
- Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center
- about 5 minutes. Add seasoning mixture
- celery
- carrot
- bean sprouts
- onion
- and green onion; cook and stir until sauce thickens
- about 30 seconds. Pour chicken mixture over noodles.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 55 mins
Servings: 4