Chow MeinNagi
A fast and flavorful chicken chow mein loaded with veggies, tender meat, savory sauce and ready in 15 minutes thanks to high-heat stir-frying or pressure cooking.
Equipment
- 1 Mixing bowl for slurry
Ingredients
Main ingredients
- 200 g Chicken breast or thigh fillets thinly sliced
- 4 cups Green cabbage finely shredded
- 6 tablespoons Peanut oil or any cooking oil
- 2 cloves Garlic finely chopped
- 200 g Chow mein noodles cooked and drained
- 1 Carrot julienned
- 1.5 cups Bean sprouts fresh and crunchy
- 3 Green onions cut into 5cm pieces
- 2 teaspoons Cornstarch mixed with ΒΌ cup water
- 1.5 tablespoons Soy sauce light or all purpose
- 1.5 tablespoons Oyster sauce or hoisin sauce
- 1.5 tablespoons Chinese cooking wine or Mirin
- 2 teaspoons Sugar reduce to 1 teaspoon if using Mirin
- 0.5 teaspoon Sesame oil
- White pepper to taste
Instructions
Instructions
- Mix cornstarch with water in a small bowl and set aside.
- Cook chow mein noodles per packet instructions then drain well.
- Heat 1 tablespoon of the oil in skillet or wok on high. Stir-fry chicken for 2-3 minutes and remove.
- Add remaining oil, garlic and stir-fry 10 seconds until aromatic.
- Add cabbage and carrot. Stir-fry 2 minutes until slightly softened.
- Return chicken, add bean sprouts and green onions. Stir-fry 1 more minute.
- Add noodles and cornstarch slurry. Toss thoroughly for 2 minutes until heated and thickened.
- Serve hot immediately while aromatic and steaming.
Notes
Store leftovers in airtight container in the fridge up to 2 days or freeze and reheat gently.