How to Make Homemade Chicken Chow Mein

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homemade chicken chow mein, chow mein recipe

Chinese take-out in general tastes great and is a quick option for busy evenings. However, sometimes there’s too much oil in the food they serve. Further, it costs extra money and, sometimes, it isn’t exactly the healthiest option. Fortunately, you can make this chicken chow mein recipe at home.

This recipe may look challenging with all the ingredients listed here, but it’s quite easy to make and it’s ready in just 30 minutes! It’s even a great weekday dinner. This recipe is enough for a group of up to six people. If you do have some leftovers, you can bring for work lunch the next day, or save it again for another dinner.

Prep time 20 minutes

Cooking time 10 minutes

Ready in 30 minutes

Serves 6

Ingredients

  • 2 pieces skinless chicken breast fillets, sliced thinly
  • 1 large egg white
  • 2 tablespoons cornstarch
  • 1/4 cup vegetable or canola oil
  • 1 medium red onion, peeled, sliced
  • 1 small red bell pepper, seeded, sliced into strips
  • 1 small green bell pepper, seeded, sliced into strips
  • 2 tablespoons rice wine
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons sesame oil
  • 1 500 grams dry egg noodles
  • 1 1/2 cups chicken stock
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
  • 1 cup bean sprouts
  • freshly ground black pepper, to taste

Procedure

  1. In a bowl, season chicken with salt and pepper. Add egg white and cornstarch, and mix until well coated. Set aside.
  2. In a wok over high heat, heat oil. Once hot, add chicken and toss continuously until cooked through. Remove from heat and set aside.
  3. In the same wok, lower heat and remove excess oil. Stir in onions and saute until softened and transparent. Add bell peppers and stir until just heated through. Add chicken to the bell peppers.
  4. Bring rice wine, soy sauce, oyster sauce, sesame oil, and broth to a boil. Add egg noodles and simmer, tossing as needed, until all the noodles have softened. Return chicken and bell peppers to the wok and add bean sprouts. Drizzle in cornstarch mixture and cook, tossing, until sauce has thickened. Season to taste with pepper. Serve while hot.

Money Tip

If you freeze the extra portions, you’ll save time and money on your next meal. Just make sure to consume the chow mein within a week or the noodles will get soggy from over-freezing. No bean sprouts available? You can swap it out for green cabbage instead. Feel free to experiment with the veggies you add. You can also include snow peas or green beans, and ditch the chicken if you want it to be a healthier, vegetarian version.

What’s your favorite quick meal at home? Let us know in the comments below!

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