Chicken Chow Mein
Ah, chow mein. Everything goes great with fresh cooked noodles, eh? Sometimes, though, it's nice to get back to basics. Here's a quick recipe for some tasty chicken chow mein to feed that noodle-y hunger.
- 12 oz. refrigerated chow mein noodles Dry spaghetti works, too!
- 1 tbsp. sesame oil
- 1 lb. boneless skinless chicken thighs cut into 1" pieces
- Kosher salt
- Freshly ground black pepper
- 1 clove garlic minced
- 1 tsp. freshly grated ginger
- 1 carrot grated
- 1/2 head small cabbage shredded
- 1/4 c. low-sodium chicken broth
- 1/4 c. low-sodium soy sauce
- 2 tbsp. oyster sauce
- Thinly sliced green onions for garnish
- Toasted sesame seeds for garnish
Refrigerated chow mein noodles usually have their own cooking and draining instructions, so just follow those to get started.
Heat up the sesame oil In a large skillet on medium-high heat. Season the chicken cuts with salt and pepper. Throw the chicken into the skillet and cook for 7 to 8 minutes. It should be golden and crispy when it's good. Move the chicken to one side of skillet, and on the other side, add in your garlic, ginger, carrot, and cabbage. Cook everything until it's nice and tender, around 3 minutes.
While everything's cooking in the skillet, take the time to make your sauce. In a medium bowl, whisk together the chicken broth, soy sauce, and oyster sauce.
Once you're finished cooking, pour the sauce over skillet. Now you can finally throw your noodles in there, giving everything a toss to put it together.
Put it on a plate (or in a bowl), garnish with green onions and sesame seeds, and you're done!
The ginger gives the noodles a little kick, which is great for nursing a hangover. If you don't like spicy stuff, though, feel free to leave it out.