Chow Mein-Style Chicken
with Mixed Veggies- Wheat
- Soy
- Sesame
Move over Chinese takeout 'cause you got some heavy competition! This perfect combination of tender chicken pieces, springy noodles and crunchy veggies coated in a fragrant soy sauce will satisfy any craving for chow mein!
340 g
Chicken Breast Tenders
200 g
Chow Mein Noodles
()
113 g
Bok Choy, chopped
170 g
Coleslaw Cabbage Mix
4 tbsp
Vegetarian Oyster Sauce
()
2 tbsp
Soy Sauce
()
2 tbsp
Sweet Chili Sauce
1 tbsp
Sesame Oil
()
15 g
Ginger
2 unit
Green Onion
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, wash and dry all produce. Add 10 cups hot water to a large pot. Cover and bring to a boil over high heat. While water comes to a boil, thinly slice 2 tbsp green onion tops (dbl for 4 ppl). Cut remaining green onions into 1-inch pieces. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/4 cup water (dbl for 4 ppl) in a large bowl.
Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Using a colander, drain noodles, then rinse under cold water, tossing to separate, until cool. Leave noodles in the colander to drain
Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. When hot, add half the sesame oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-5 min.** Transfer chicken to the large bowl with sauce, then toss to coat.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), remaining sesame oil, green onion pieces and ginger. Cook, stirring constantly, until fragrant, 30 sec. Add coleslaw cabbage mix and bok choy. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 1-2 min.
Add chicken and sauce to the pan with veggies. Bring sauce to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Add noodles. Season with pepper, to taste. Cook, tossing constantly, until noodles are warmed through and coated in sauce, 2-3 min.
Divide noodles between bowls. Sprinkle sliced green onions over top.
- Flavor: Many enjoyed the authentic taste, though some found it too salty; several suggested adding more vegetables for variety and crunch.
- Ease of prep: Customers appreciated how quick and easy this dish was to make, with clear instructions for a restaurant-quality meal at home.
- Suggestions: Consider adding more vegetables like broccoli or bean sprouts; some recommended topping with sesame seeds or cashews for extra texture.
- Portions: Generous servings satisfied most, though some felt the noodle-to-protein ratio was high; leftovers reheated well for lunch.
- Spice level: The heat level pleased most, with options to adjust spiciness to taste using the provided sweet chili sauce.
