Panfried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables
Prep Time
15 mins
Dificult
Medium
Servings
55 mins
Ingredients
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.
Recipe Tip
You can use pancit noodles or Cantonese noodles for the chow mein.
