Cantonese Chicken Chow Mein recipe
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Ingredients
- 2 tablespoons water 1 teaspoon rice wine vinegar 1 teaspoon soy sauce 1 teaspoon cornstarch 1 teaspoon sesame oil ¼ teaspoon ground black pepper 1 skinless, boneless chicken breast half, thinly sliced ½ cup chicken broth 1 tablespoon soy sauce 2 teaspoons oyster sauce 1 teaspoon rice wine vinegar 1 teaspoon white sugar ¼ cup canola oil, divided 1 pound chow mein noodles 1 stalk celery, thinly sliced on the diagonal 1 carrot, cut into matchstick-size pieces ¼ cup bean sprouts ¼ cup thinly sliced onion 1 green onion, thinly sliced
Nutrition Info
- 516.9 caloriescarbohydrate: 59.8 gcholesterol: 80.5 mgfat: 23.3 gfiber: 2.7 gprotein: 19.6 gsaturatedFat: 3 gservingSize: -sodium: 582.8 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Cantonese Chicken Chow Mein
Directions
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Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
Heat 3 tablespoons canola oil in a large skillet over medium heat, cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
Pour the remaining 1 tablespoon into skillet with the oil, cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion, cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.