How to Make Chow Mein: Takeout-Style Chicken Chow Mein

• 6 ounces dried Chinese wheat flour egg noodles
• 1 ½ pounds boneless, skinless chicken breast, sliced into strips
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 2 tablespoons peanut oil or vegetable oil
• 2 cloves garlic, minced
• 3 green onions, sliced
• 1 bell pepper, chopped
• ½ cup bean sprouts

1. 1

   In a large pot of boiling water, cook noodles until just barely al dente. Drain and set aside.

2. 2

   Meanwhile, marinate the chicken. In a shallow bowl, sprinkle chicken with 1 tablespoon soy sauce.

3. 3

   Make the chow mein sauce. In a small bowl, combine the remaining 1 tablespoon soy sauce with the oyster sauce, sesame oil, Shaoxing wine, and cornstarch.

4. 4

   In a wok or large skillet over high heat, heat peanut oil until shimmering. Add the chicken and stir-fry until cooked through, about 2 minutes. Add garlic, green onions, bell pepper, and bean sprouts and stir-fry until slightly softened and lightly browned, about 1 minute.

5. 5

   Add the cooked noodles and toss to combine. Pour the sauce over the noodles and veggies, and toss to coat. Stir-fry until the noodles have absorbed the sauce, about 1 minute more.

6. 6

   In a large pot of boiling water, cook noodles until just barely al dente. Drain and set aside.

7. 7

   Meanwhile, marinate the chicken. In a shallow bowl, sprinkle chicken with 1 tablespoon soy sauce.

8. 8

   Make the chow mein sauce. In a small bowl, combine the remaining 1 tablespoon soy sauce with the oyster sauce, sesame oil, Shaoxing wine, and cornstarch.

9. 9

   In a wok or large skillet over high heat, heat peanut oil until shimmering. Add the chicken and stir-fry until cooked through, about 2 minutes. Add garlic, green onions, bell pepper, and bean sprouts and stir-fry until slightly softened and lightly browned, about 1 minute.

10. 10

    Add the cooked noodles and toss to combine. Pour the sauce over the noodles and veggies, and toss to coat. Stir-fry until the noodles have absorbed the sauce, about 1 minute more.

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