Hong Kong-Style Chicken Chow Mein recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
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 ½ cup chicken broth 3 spring onions, chopped, or to taste 1 ½ tablespoons light soy sauce 1 tablespoon rice wine (sake) ½ teaspoon ground white pepper ½ teaspoon ground black pepper 1 tablespoon cornstarch 2 teaspoons water 2 tablespoons oyster sauce 1 cup fresh bean sprouts, or to taste
Nutrition Info
- 419.4 caloriescarbohydrate: 49.1 gcholesterol: 61.1 mgfat: 12.5 gfiber: 8.4 gprotein: 30.4 gsaturatedFat: 2.1 gservingSize: -sodium: 579 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Hong Kong-Style Chicken Chow Mein
Directions
-
Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
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.
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.
Stir chicken into the wok, cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
Pour chicken stock into the wok, stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
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.