Authentic Chicken Chow Mein Stir-Fry

Name: Authentic Chicken Chow Mein Stir-Fry
Ingredients: 60 g onion; 0.5 polovica red onion; ginger; 2 stonka spring onion; carrot; 150 g cabbage; 350 g chicken thigh; 3 PL oyster sauce; 3 ČL cornstarch; 2.33 PL water; 0.25 ČL white and black pepper; 2 PL light soy sauce; 2 ČL dark soy sauce; 1 ČL sugar; 1 ČL chicken bouillon powder; thick Chinese noodles; 1 ČL sesame oil; bean sprouts; 2 PL oil

#chicken#noodles#Chinese cuisine#stir fry#Made With Lau

A flavorful and classic chicken chow mein with fresh vegetables, tender chicken strips, and perfectly cooked noodles in a savory oyster-soy sauce blend. This recipe guides you through steaming, stir-frying, and combining ingredients for a delicious Chinese-inspired meal.

Ingredients extracted via AI

60 g onion0.5 polovica red onionginger2 stonka spring onioncarrot150 g cabbage350 g chicken thigh3 PL oyster sauce3 ČL cornstarch2.33 PL water0.25 ČL white and black pepper2 PL light soy sauce2 ČL dark soy sauce1 ČL sugar1 ČL chicken bouillon powderthick Chinese noodles1 ČL sesame oilbean sprouts2 PL oil

Procedure generated via AI

Slice the vegetables: cut half the red onion into thin strips, chop 2 spring onion stalks into about 4 cm pieces, slice the carrot thinly then into strips, and cut the cabbage into strips about 1.3 cm wide.
If using bone-in chicken thighs, remove the bones, then slice the meat thinly against the grain to preserve texture.
Marinate the chicken with 1 tablespoon oyster sauce, 3 teaspoons cornstarch, 2 tablespoons water, and a pinch of white pepper. Mix well and let it absorb the flavors.
Prepare the sauce by combining 2 tablespoons oyster sauce, 2 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 1 teaspoon sugar, and 1 teaspoon chicken bouillon powder. Stir until well mixed.
Choose thick Chinese noodles (or alternatives like ramen or dried egg noodles).
Set up a steamer with perforated insert. Steam the noodles over boiling water for 10–13 minutes on high heat.
After steaming, boil the noodles for about 5 minutes, drain them, and separate with chopsticks to prevent sticking.
Heat a wok or large pan over high heat. Add 1 tablespoon oil and the chicken strips. Let them brown on one side, then stir-fry for about 40–50 seconds before removing the chicken from the pan.
Add oil to the wok, sauté the onions until fragrant, then add the cabbage and stir-fry together for 20–30 seconds. Add the carrot and cook for another 30 seconds. Remove the vegetables from the wok.
Add oil to the wok again and stir-fry the noodles over high heat for about 1 minute until golden brown. Flip and cook for another 30–40 seconds, tossing with chopsticks or tongs.