Recipe Background
Killer Chow Mein: a quick, flavorful, nostalgic moving-day dinner.
The first time I made Killer Chow Mein, it was a make-your-own-takeout kind of night when we moved into our first home. Surrounded by boxes and a whirlwind of bubble wrap, the kitchen essentials were yet to be unpacked, but a friend had gifted us a nifty new wok. I remember rummaging through a box labeled 'pantry' and pulling out a half-forgotten bottle of oyster sauce and some soy sauce packets. Chow mein noodles were a staple in our freezer since they were a quick fix for those chaotic evenings when neither of us felt like cooking anything fussy.
With a fridge offering little more than a few carrots and some leftover cabbage from the previous neighborhood block party, improvisation was key. As the chicken sizzled in the wok, its mouthwatering aroma masked the scent of freshly painted walls. For a perfect sear, make sure not to crowd the chicken—this helps those bite-size strips achieve that coveted golden-brown hue. The veggies added a bit of crunch, but it was the zing from fresh garlic that elevated everything. Tossing noodles in that umami-packed sauce created an irresistible tangle that felt like the perfect reward for a day filled with heavy lifting.
I have to admit, the best part was garnishing with green onions, which I plucked from my neighbor's garden with their blessing. That little bit of local flair added a pop of color and freshness to finish the dish. As we sat cross-legged on the floor with our chopsticks, it was a truly unforgettable dinner—unpacking life’s new chapter with every bite.
Ingredients
For the sauce:
- 6 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 3 tablespoons light sesame oil not toasted
- 3 tablespoons low-sodium soy sauce
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
For the chow mein:
- 12 ounces chow mein noodles
- 3 tablespoons olive oil
- 1 pound chicken breast boneless and skinless, chopped into bite-size strips
- 1 large carrot julienned
- 2 cups cabbage shredded
- 2 cloves garlic pressed
- 1/2 bunch green onions chopped, for garnish
Directions
- In a small mixing bowl, add the oyster sauce, the sugar, the sesame oil, the soy sauce, the chicken broth, and the cornstarch and whisk to combine.
- Cook the noodles according to the package directions.
- Drain the noodles and rinse them under cold water.
- In a large wok or pan over medium-high heat, heat the olive oil.
- Add the chicken strips to the hot oil and cook until they are golden-brown and the meat reaches an internal temperature of 165 degrees F, about 5-7 minutes.
- Transfer the chicken strips to a plate.
- In the same skillet over medium-high heat, add the carrots, the cabbage, and the garlic and sauté until the veggies are softened slightly and the cabbage is slightly translucent, about 3-4 minutes.
- Add the chicken strips and the noodles to the pan.
- Pour in the sauce and cook, while tossing to combine, until everything is heated through, about 2 minutes.
- Serve hot, garnished with the green onions.
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