Chicken Chow Mein Stir Fry (Printable)
Tender chicken, crisp vegetables, and egg noodles wok-tossed in savory soy-hoisin sauce for a satisfying Chinese-inspired meal.
# What You Need:
→ For the Chicken
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ For the Sauce
05 - 3 tbsp soy sauce
06 - 1 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tsp sugar
09 - 1/2 tsp ground white pepper
10 - 2 tbsp water
→ For the Noodles & Stir-Fry
11 - 9 oz chow mein or egg noodles
12 - 2 tbsp vegetable oil, divided
13 - 2 garlic cloves, minced
14 - 1 medium onion, thinly sliced
15 - 1 large carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 oz bean sprouts
18 - 4 spring onions, sliced
19 - 3.5 oz snow peas, trimmed
# How To Make It:
01 - Combine sliced chicken with soy sauce, cornstarch, and sesame oil in a bowl. Let sit for at least 10 minutes to tenderize and absorb flavors.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, white pepper, and water in a small bowl until sugar dissolves completely. Set aside for later use.
03 - Prepare noodles according to package directions. Drain thoroughly, rinse under cold water to stop cooking, and toss with 1 teaspoon oil to prevent sticking.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat until smoking. Add marinated chicken and stir-fry rapidly until just cooked through, approximately 3–4 minutes. Remove from wok and set aside.
05 - Add remaining 1 tablespoon oil to the wok. Stir-fry garlic and onion for 1 minute until fragrant. Add carrot, bell pepper, and snow peas; cook for 2–3 minutes until vegetables are crisp-tender.
06 - Return chicken to the wok. Add cooked noodles, bean sprouts, and spring onions. Pour sauce over ingredients and toss vigorously over high heat for 2–3 minutes until everything is well coated and heated through. Serve immediately.
# Expert Suggestions:
01 -
- This comes together faster than delivery and tastes infinitely better
- The sauce is that perfect restaurant quality blend you have been chasing
02 -
- Cold rinsed noodles prevent them from becoming a gummy mess
- Your wok must be properly hot before adding any ingredients
03 -
- Prep every single ingredient before turning on the stove
- Never overcrowd your wok or the vegetables will steam instead of fry