Stir-Fried Chicken Chow Mein
Easy stir-fried chicken chow mein with broccoli, peppers, onions, and mushrooms. Authentic Asian flavors with mirin, soy sauce, and fresh ginger. Ready in about 20 minutes.
Servings: 4 servings
Ingredients
- 1 package dried chow mein noodles
- 2 large chicken breasts sliced or diced
- 2 teaspoons cornstarch
- 1/4 cup mirin
- 3 tablespoons regular soy sauce
- 2 teaspoons sugar or 1 tablespoon honey
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1/2 pound broccoli cut into florets
- 1 small yellow onion sliced
- 1 bell pepper sliced
- 8 ounces mushrooms sliced
- 4 green onions chopped
- 1 tablespoon sesame seeds toasted
- 2 tablespoons vegetable oil for stir-frying
- 2 teaspoons vegetable oil for tossing noodles
Instructions
- Bring a pan of water to a boil. Boil the chow mein noodles for 1-2 minutes less than package directions.
- Drain and rinse noodles with cold water. Toss with 2 teaspoons vegetable oil to prevent sticking.
- Slice or dice the chicken. Place in a bowl and add 1 teaspoon mirin and the cornstarch. Mix well and let sit 2 minutes.
- Slice and set aside all vegetables: broccoli, onion, pepper, and mushrooms.
- Mix sauce by combining remaining mirin (3 tablespoons), soy sauce, and sugar. Stir well to dissolve sugar and set aside.
- Heat a wok or large skillet over high heat. Add 2 tablespoons vegetable oil.
- Add chicken and garlic to hot oil. Stir-fry quickly until chicken is just no longer pink, about 2-3 minutes. Remove and set aside.
- Add a little more oil if needed. Add ginger, broccoli, peppers, onions, and mushrooms. Stir-fry 2 minutes until beginning to brown.
- Add cooked noodles. Stir-fry while gently folding for about 2 minutes until noodles take on color. Do not over-stir or noodles will break.
- When noodles begin to get color, add about half the sauce. Continue cooking until sauce is mostly absorbed.
- Return chicken to wok. Add remaining sauce and cook 1-2 minutes more until sauce thickens.
- Serve topped with chopped green onions and toasted sesame seeds. Serve with sriracha on the side for extra spice.
Notes
You can substitute Udon noodles for chow mein noodles if available. If you don't have mirin, use dry white wine instead. Make sure to use a wok or large skillet to allow proper stir-frying. High heat and constant movement are key to authentic chow mein texture. Equipment: Wok or large skillet, wooden spoon or wok spatula.