Ingredients

The following ingredients have 4 Servings
  • 1/4 cup tamari or soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon kosher salt
  • 8 ounces boneless, skinless chicken breast or thighs
  • 8 ounces dried chow mein or stir-fry noodles
  • 3 tablespoons vegetable oil, divided
  • 1 small yellow onion, thinly sliced
  • 2 packed cups shredded green cabbage (4 ounces)
  • 1 1/2 cups shredded carrots (3 ounces)
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 2 medium scallions, thinly sliced (optional)

Instruction

  • Boil water and make the sauce. Bring a large pot of water to a boil. Meanwhile, place the soy sauce, wine or sherry, cornstarch, sugar, and remaining 1/4 teaspoon salt in a small bowl and whisk until the cornstarch is dissolved. Transfer 2 tablespoons of the sauce to a medium bowl.
  • Cut and marinate the chicken. If using chicken breast, cut it in half horizontally (also known as butterflying) first. Cut the butterflied chicken breast or thighs crosswise into thin strips. Place the chicken in the medium bowl and toss to coat; set the marinated chicken and the remaining sauce aside.
  • Cook the noodles and stir-fry vegetables. Add the noodles to the boiling water and cook according to package directions. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high until shimmering. Add the onion, cabbage, carrot, and garlic, season with 1/2 teaspoon salt, and cook until starting to brown, 3 to 4 minutes. Transfer to a plate; set aside.
  • Drain and cool the noodles. When the noodles are ready, drain in a colander and run under cold water until cooled. Set aside to drain while you cook the chicken.
  • Stir-fry the chicken. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat until shimmering. Add the chicken and spread into a single layer. Sear undisturbed until the chicken is golden-brown on the bottom, 1 1/2 to 2 minutes. Stir-fry until just cooked through, about 1 minute more.
  • Finish the chow mein with sauce. Add the noodles and reserved vegetables. Cook, tossing with tongs, until heated through, about 2 minutes. Whisk the sauce again to recombine and dissolve the cornstarch, then add to the pan. Toss until the sauce evenly coats the noodles and vegetables. Garnish with the scallions if desired and serve.