Hong Kong-Style Chicken Chow Mein
Description
Chicken is stir-fried with spring onions, bean sprouts, and crispy egg noodles in this delicious recipe for Hong Kong-style chow mein.
Ingredients
•
14 ounces skinless, boneless chicken breast, thinly sliced
•
1 egg white, beaten
•
2 teaspoons cornstarch
•
1 teaspoon sesame oil
•
1 (8 ounce) package Chinese egg noodles
•
2 tablespoons vegetable oil, or as needed
•
1/2 cup chicken broth
•
3 spring onions, chopped, or to taste
•
1 1/2 tablespoons light soy sauce
•
1 tablespoon rice wine (sake)
•
1/2 teaspoon ground white pepper
•
1/2 teaspoon ground black pepper
•
1 tablespoon cornstarch
•
2 teaspoons water
•
2 tablespoons oyster sauce
•
1 cup fresh bean sprouts, or to taste
Directions
1
Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
2
Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
3
Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
4
Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
5
Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
6
Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.