🥡 Glossy, Saucy, Gone Fast
Chicken Chow Mein
Recipe By: @kalejunkie
🍜 Fun Fact: Chow mein means “stir-fried noodles” in Cantonese, and its American version evolved with crispier textures and thicker sauces, becoming a takeout staple across the country.
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Ingredients
CHICKEN:
1 1/2 lbs chicken breast, sliced very thin
2 tb dark soy sauce
1 tb arrowroot flour + 3 tb water, whisked into a slurry)
3/4 lb linguine
SAUCE:
3 tb dark soy sauce
3 tb low sodium soy sauce
2 tb maple syrup
2 tb oyster sauce
2 tb water
STIR FRY:
3 tb avocado oil, divided
1 tb grated ginger
4 cloves garlic, minced
2 bunches green onions, ends trimmed & cut in half
1 green bell pepper, thinly sliced
3 carrots, thinly sliced
2 cups green cabbage, shredded
2 cups bean sprouts
Step By Step
1️⃣ Marinate the Chicken
Slice chicken thin. Add to a bowl with soy sauce.
Whisk arrowroot or cornstarch with water, pour over, and toss to coat. Let it sit and hydrate.
2️⃣ Cook the Noodles
Bring a large pot of water to a boil. Cook pasta until al dente.
Drain and set aside. No overcooking, it finishes in the pan.
3️⃣ Build the Sauce
In a small bowl, whisk together your sauce ingredients.
Set aside. This should be ready before the pan gets hot.
4️⃣ Prep the Vegetables
Chop everything ahead, onions, bell peppers, carrots, cabbage, sprouts.
This dish moves too fast to pause mid-cook.
5️⃣ Cook the Chicken
Heat 1 tbsp oil in a large pan over medium heat.
Add chicken, cook through, then remove and set aside.
6️⃣ Aromatics First
Add remaining oil. Drop in ginger + garlic.
Sauté ~1 minute until fragrant, not burned.
7️⃣ Layer the Vegetables
Add onions, peppers, carrots. Cook 4–5 minutes until just softened.
Then add cabbage + sprouts and keep things moving.
8️⃣ Bring It Together
Add cooked noodles. Toss hard to combine.
Pour in sauce and keep tossing until everything is coated and glossy.
9️⃣ Final Pass
Return chicken and juices to the pan.
Toss until fully integrated, then kill the heat.
🔟 Finish Clean
Plate hot. Garnish with sesame seeds. Serve immediately.
Chef Moves
Don’t overcrowd the pan. If needed, cook in batches. Heat + space = proper texture, not steamed noodles.
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