A flavorful and speedy chicken chow mein recipe packed with tender chicken strips, fresh vegetables, and savory sauces, ready in just 20 minutes.
Ingredients extracted via AI
350 g boneless skinless chicken thighs40 ml dark soy sauce60 g oyster sauce40 ml shaoxing wine20 ml sesame oil12 g granulated sugarground white pepper100 g mushrooms150 g cabbage2 carrot4 garlic cloves4 spring onions40 ml peanut oil250 g soybean sprouts350 g egg noodles
Procedure generated via AI
Slice 350 grams of boneless, skinless chicken thighs into thin, even strips.
Prepare the sauce by mixing 40 ml of dark or light soy sauce, 60 grams of oyster or hoisin sauce, 40 ml of shaoxing wine (optional), 20 ml of sesame oil, 12 grams of granulated sugar, and a pinch of ground white pepper to taste.
Whisk the sauce ingredients thoroughly to combine.
Add about two tablespoons of the sauce to the chicken strips and toss well to coat evenly.
Slice 100 grams of mushrooms thinly.
Shred 150 grams of green, white, or Chinese cabbage into thin strips or chiffonade.
Prepare two small carrots by trimming the tops and bottoms, cutting them in half lengthwise, removing one side so they stand flat, then julienne into thin matchstick strips.
Crush four garlic cloves with the side of a knife to release their flavor, then roughly chop them.
Prepare four large spring onions by slicing into pieces, optionally separating the green and white parts.
Heat a large wok or skillet over high heat, add 40 ml of peanut oil, and let it get hot.