A simple yet delicious stir-fried noodle dish where fresh chow mein noodles absorb savory sauce, tender marinated chicken and crisp bok choy create a restaurant-quality meal at home.
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Adapted from a video by Cook! Stacey Cook
Chicken and Bok Choy Chow Mein | How To Make Chicken Chow Mein At Home
fresh chow mein noodlesthicker variety, found in refrigerated section16 oz
chickenskinless chicken breast or thigh, sliced5.29 oz
soy saucefor marinating chicken¼ tsp
dark soy saucefor marinating chicken¼ tsp
oyster saucefor marinating chicken¼ tsp
white pepper powderfor marinating chicken1/8 tsp
sugarfor marinating chicken¼ tsp
baking sodafor marinating chicken to tenderize
¼ tsp
cornstarchfor marinating chicken1½ tbsp
waterfor marinating chicken2 tsp
sesame oilfor marinating chicken1 tsp
oilfor marinating chicken1 tsp
bok choybaby bok choy, halved lengthwise; larger varieties quartered10.58 oz
sugarfor stir-frying bok choy¼ tsp
saltfor stir-frying bok choy¼ tsp
rice winefor bok choy, optional; water may substitute1 tsp
garlicminced, divided in portions6 cloves
green onionstems chopped, leaves cut into 2-inch sections, used separately6 stalks
rice winefor chicken, optional; water may substitute1 tsp
dark soy saucefor cooking chicken1 tsp
unsalted chicken brothfor cooking chicken¼ cups
dark soy saucefor seasoning noodles2 tbsp
soy saucefor seasoning noodles1 tsp
sugarfor seasoning noodles¾ tsp
unsalted chicken brothfor cooking noodles5.1 oz
Steps
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1
Mince the 6 cloves of garlic. Chop the stems of the green onions into small pieces and cut the leafy parts into 2-inch sections; keep them separate.
2
Cut the bok choy in half lengthwise (or into quarters if using larger varieties), rinse with water, and let it drain.
3
Slice the chicken and marinate it with soy sauce, dark soy sauce, oyster sauce, white pepper powder, sugar, baking soda, cornstarch, and water. Mix well, then add sesame oil and cooking oil.
4
Bring a pot of water to a rolling boil, add the noodles, and cook for 5 to 7 minutes. Do not cover the pot. When done, remove the noodles and drain.
5
Heat oil in a pan over medium-high heat, add sugar and salt, then immediately stir-fry the bok choy for about 40 seconds. Add rice wine and stir-fry for about 30 more seconds, then remove.
6
Add a little oil to the pan, add the chicken and spread it out, add one-third of the minced garlic, and stir-fry until about 50% cooked. Add rice wine, and once the steam subsides, season with dark soy sauce and stir-fry until the color is even. Add a small amount of unsalted chicken broth and cook until reduced, then remove.
7
Add a little oil to the pan, briefly sauté the chopped green onion stems to release flavor, then add the remaining minced garlic and stir until well combined with the oil.
8
Add the boiled noodles and stir-fry until the green onion and garlic are evenly distributed. Season with dark soy sauce, soy sauce, and sugar, and continue stir-frying until the color is even.
9
Add unsalted chicken broth, cover the pan with a lid, reduce heat to medium-low, and simmer for 1 minute. After 1 minute, uncover and return heat to medium-high, then give the noodles a few quick tosses.
10
Return the cooked chicken and bok choy to the pan along with the green onion leaves. Toss together a few times to combine all ingredients evenly, then serve.
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