Asian Recipe › Cantonese Chicken Chow Mein

Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.

Ingredients

• 2 tablespoons water
• 1 teaspoon rice wine vinegar
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• ¼ teaspoon ground black pepper
• 1 skinless, boneless chicken breast half, thinly sliced
• ½ cup chicken broth
• 1 tablespoon soy sauce
• 2 teaspoons oyster sauce
• 1 teaspoon rice wine vinegar
• 1 teaspoon white sugar
• ¼ cup canola oil, divided
• 1 pound chow mein noodles
• 1 stalk celery, thinly sliced on the diagonal
• 1 carrot, cut into matchstick-size pieces
• ¼ cup bean sprouts
• ¼ cup thinly sliced onion
• 1 green onion, thinly sliced

Cooking Directions

1. Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
2. Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
3. Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
4. Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

Nutrition Facts

• calories516.9
• carbohydrateContent59.8 g
• cholesterolContent80.5 mg
• fatContent23.3 g
• fiberContent2.7 g
• proteinContent19.6 g
• saturatedFatContent3 g
• sodiumContent582.8 mg
• sugarContent6 g