Chow mein is our go-to for all types of meals, from an easy dinner to a serious hangover. We love the kick this recipe gets from fresh ginger, but if you’re not a fan, skip it.
Chicken Chow Mein
YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 0 HOURS 25 MINS
- 12 oz. refrigerated chow mein noodles or dry spaghetti
- 1 tbsp. sesame oil
- 1 lb. boneless skinless chicken thighs, cut into 1″ pieces
- Kosher salt
- Freshly ground black pepper
- 1 clove garlic, minced
- 1 tsp. freshly grated ginger
- 1 carrot, grated
- 1/2 head small cabbage, shredded
- 1/4 c. low-sodium chicken broth
- 1/4 c. low-sodium soy sauce
- 2 tbsp. oyster sauce
- Thinly sliced green onions, for garnish
- Toasted sesame seeds, for garnish
- Cook chow mein noodles according to package instructions and drain.
- In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper. Add chicken and cook until golden and crispy, 7 to 8 minutes. Move chicken to one side of skillet, and to other side, add garlic, ginger, carrot, and cabbage and cook until tender, 3 minutes.
- Meanwhile, make sauce: In a medium bowl, whisk together broth, soy sauce, and oyster sauce.
- Pour sauce over skillet and add cooked noodles, tossing to combine.
- Garnish with green onions and sesame seeds before serving.
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