Ingredients
Chicken Marinade
- 1 lb chicken thigh (cut into 2″ long thin slices, 1/4″ thick)
- 1/2 tbsp light soy sauce (low sodium)
- 1/4 tsp white pepper
- 1/2 tsp kosher salt
- 1/2 tbsp cornstarch
Sauce
- 2 cups chicken stock
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce (low sodium)
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 tsp MSG (optional)
- 1 tsp sugar
- 1 tbsp shaoxing wine
- 1 tbsp cornstarch
- 1/2 cup water
Noodles and Vegetables
- 1 lb fresh chow mein noodles (12 oz if using dry noodles)
- 5 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 scallions (cut to 2″ pieces)
- 2 cups baby bok choy
- 5 oz mushrooms (oyster, seafood, and beech mix)
- 1/4 cup onion (sliced)
- 3 oz carrot (cut into 1″ disks)
- Neutral oil (for frying and stir-frying, about 5 tbsp total)
Instructions
- Marinate Chicken: Slice chicken thigh into 1/4″ thick slices about 2″ long. Mix with soy sauce, white pepper, kosher salt, and cornstarch, and let marinate for 20 minutes to tenderize and flavor the meat.
- Prepare Sauce: Combine chicken stock, oyster sauce, light soy sauce, sesame oil, white pepper, optional MSG, sugar, and shaoxing wine in a bowl. Separately, mix cornstarch with water to create a slurry and set aside for sauce thickening later.
- Prepare Noodles: Bring a large pot of water to a boil. If using fresh chow mein noodles, blanch them for about 10 seconds; if using dry, cook as per package instructions. Drain the noodles, rinse with cold water, and pat them as dry as possible with paper towels to ensure they crisp properly.
- Pan-Fry Noodles: Heat 3 tablespoons of neutral oil in a large pan over medium-high heat. Spread the noodles evenly in the pan and fry for 2-3 minutes per side until golden brown and crispy, adding more oil if necessary. Once done, transfer to paper towels to drain excess oil.
- Cook Chicken and Aromatics: In the same pan, add 1 tablespoon of oil over high heat. Sauté the marinated chicken thigh slices for about 2 minutes per side until golden and cooked through. Add the minced garlic, ginger, and scallions and sauté for 30 seconds until fragrant, then remove the mixture to a bowl.
- Stir-Fry Vegetables and Combine: Add another 1 tablespoon of oil to the pan on high heat. Stir-fry the bok choy, mushrooms, sliced onion, and carrot for about 2 minutes until the carrots begin to soften. Pour in the prepared sauce along with the cooked chicken and aromatics. Bring the mixture to a boil then stir in the cornstarch slurry. Continue mixing until the sauce thickens and coats the ingredients evenly.
- Serve: Spoon the saucy chicken and vegetable mixture over the crispy fried chow mein noodles and serve immediately to enjoy the contrast of textures and savory flavors.
Notes
- Dry chow mein noodles can be substituted for fresh ones; adjust cooking time accordingly.
- Patting the noodles dry after boiling is crucial to achieve crispiness when frying.
- MSG is optional but enhances the umami flavor in the sauce.
- You can swap chicken thigh for breast meat, but thighs provide better tenderness and flavor.
- Ensure to cook vegetables on high heat for quick stir-frying to preserve texture and color.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Hong Kong Style Chinese
