This quick, flavor-packed stir-fry features tender chicken, crisp vegetables, and savory egg noodles coated in an authentic, glossy sauce.
Prep Time: 15 mins | Cook Time: 10 mins | Servings: 4
Ingredients
The Chicken & Marinade
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1 lb (450g) boneless, skinless chicken breast or thighs, sliced into thin strips
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1 tbsp soy sauce
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1 tbsp cornstarch
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1 tsp sesame oil
The Stir-Fry Sauce
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2 tbsp soy sauce
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1 tbsp dark soy sauce (for rich color)
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2 tbsp oyster sauce
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1 tbsp rice vinegar
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1 tsp brown sugar or honey
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1/2 cup chicken stock
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1 tsp cornstarch
Noodles & Veggies
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8 oz (225g) chow mein egg noodles
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2 tbsp vegetable or canola oil
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3 cloves garlic, minced
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1 tbsp fresh ginger, minced
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1 cup shredded cabbage
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1 medium carrot, cut into matchsticks
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1 cup fresh bean sprouts
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3 green onions, chopped into 1-inch pieces
Instructions
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Marinate the Chicken: Mix the chicken, soy sauce, cornstarch, and sesame oil in a bowl. Set aside for 10 minutes.
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Mix the Sauce: Whisk together all sauce ingredients in a small bowl until the cornstarch dissolves. Set aside.
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Cook the Noodles: Prepare the chow mein noodles according to package directions. Drain, rinse under cold water, and toss with a drop of oil to prevent sticking.
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Sear the Chicken: Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the chicken and stir-fry for 4–5 minutes until cooked through and lightly browned. Remove to a plate.
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Stir-Fry Vegetables: Add the remaining oil to the pan. Toss in the minced garlic and ginger, stir-frying for 30 seconds until fragrant. Add the cabbage and carrots, tossing for 2 minutes until tender-crisp.
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Combine and Toss: Pour the cooked noodles, chicken, and sauce into the wok. Toss vigorously over high heat for 2 minutes until everything is evenly coated and piping hot.
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Finish: Stir in the bean sprouts and green onions right at the end. Toss once more, remove from heat, and serve immediately
