Step-by-Step Directions
- Prepare the Ingredients: Start by slicing the chicken breasts thinly and marinating them in 1 tablespoon of soy sauce for about 10 minutes. Meanwhile, chop all your vegetables and set them aside.
- Cook the Noodles: Bring a large pot of water to a boil and cook the chow mein noodles according to the package instructions. Drain and set aside.
- Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
- Cook the Vegetables: In the same wok, add another tablespoon of vegetable oil. Add the garlic and ginger, stirring for about 30 seconds until fragrant. Then, add the cabbage, carrots, bell peppers, and bean sprouts. Stir-fry for about 5 minutes, or until the vegetables are tender-crisp.
- Combine Everything: Return the cooked chicken to the wok along with the cooked noodles. Add the remaining soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything together until well combined and heated through. Season with salt and pepper to taste.
- Serve: Garnish with chopped green onions and serve hot.
Tips and Variations
- Protein Swaps: You can substitute the chicken with shrimp, beef, pork, or tofu for a different take on this classic dish.
- Vegetable Variations: Feel free to add or substitute other vegetables like snow peas, bok choy, or mushrooms based on what you have available.
- Gluten-Free Option: Use gluten-free soy sauce and rice noodles to make this dish gluten-free.
How to Store Leftovers
Chicken Chow Mein can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a skillet over medium heat until hot. Avoid microwaving as it can make the noodles mushy.
