Chicken Chow Mein 1

By Sugar Salt Magic · 35 min

Ingredients

Instructions

1. Put the sliced chicken thighs in a bowl with 2 teaspoons light soy sauce and the baking soda, mix well, and chill for 30 minutes.
2. Get a timer ready for the cooking part, since it moves quickly.
3. Fill a medium pot half full of water and bring it to a boil. Add the chow mein noodles and cook for just 1 minute. Separate the strands a little with chopsticks or two forks.
4. Drain the noodles and toss them a few times until the steam has gone and they no longer look wet. Set aside.
5. Prepare all the vegetables before you start cooking.
6. Mix the light soy sauce, dark soy sauce, oyster sauce, sesame oil and sugar in a small bowl and set aside.
7. Rinse the chicken well and pat it dry with paper towel.
8. Heat 1 tablespoon peanut oil in a wok or non-stick frying pan over medium-high heat. Add the chicken and stir-fry 3-4 minutes until sealed all over. Set it on a plate.
9. Add the remaining 1/2 tablespoon peanut oil to the pan. Stir-fry the sliced brown onion and julienned carrot for 1 minute, add the bean sprouts and cook for 1 minute, then add the garlic chives and 1/4 teaspoon cooking sea salt or kosher salt and cook for 30 seconds. Put the vegetables on a separate plate from the chicken.
10. Add the last tablespoon of peanut oil to the pan and spread the noodles in an even layer. Cook for 2 minutes without moving them, then flip them as best you can so they turn golden brown in places. Top with the chicken and cook for 2 more minutes without disturbing.
11. Add the vegetables and salt back to the pan and toss everything together.
12. Add half the sauce and stir it through, then add the rest and keep stirring and tossing until everything is coated and hot all the way through.

Summarized from Sugar Salt Magic's video. Watch it for the details.