Chicken Chow Mein

by Katie Chin, Tastemaker in Residence

Hey Cooped Up Cooking with Katie & Becca Fans!!  Here is the video with recipes from the 9/1 show! IG LIVE (as featured on ABC & New York Live) - OODLES OF ASIAN NOODLES!! Becca and I will be made Chicken Chow Mein and Korean Chap Chae!! PLUS, they gave away a copy of my Chinese cookbook “Everyday Chinese Cookbook” compliments of Tuttle Publishing Rita Drucker addressed your comments with her colorful commentary!
Get the recipes here:  www.chefkatiechin.com!

Ingredients

8 oz (250 g) boneless skinless chicken breast or thigh, cut into thin strips

¼ teaspoon salt

⅛ teaspoon white pepper

1 teaspoon peeled and minced fresh ginger

1 teaspoon + 2 tablespoons all-purpose cornstarch, divided

4 oz (100 g) sugar snap peas

2 oz (50 g) white button mushrooms, sliced

6 oz (150 g) bean sprouts, ends trimmed

2 tablespoons oyster sauce

¼ teaspoon sugar

6 oz (175 g) dried egg noodles or 10 oz (330 g) fresh egg noodles (page )

4 tablespoons oil, divided

1 garlic clove, minced

1 cup (250 ml) Basic Chicken Stock (page  ) or store-bought

Instructions

  1. Toss the chicken with the salt, pepper, ginger and 1 teaspoon all-purpose cornstarch. Cover and refrigerate for 20 minutes.

  2. Cook snow peas in boiling water until tender, about 1 minute. Using a slotted spoon, transfer the sugar snap peas to an ice bath until cool.  Drain and set aside.

  3. In a small bowl, combine the oyster sauce, remaining 2 tablespoons all-purpose cornstarch and sugar.

  4. Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 5 minutes for dried noodles, 3 minutes for fresh. Drain well and set aside.

  5. Heat half the oil in a wok or skillet over medium-high heat. Add the noodles and separate to cover the bottom of the pan forming a large pancake.  Brown, about 3 minutes, and turn over.  Brown the other side for 3 minutes.  Transfer to a platter.

  6. Heat the remaining oil in the wok or skillet over medium-high heat. Add the chicken and garlic and stir-fry for 1 minute.  Add the mushrooms and bean sprouts and stir-fry for 2 minutes.  Add the chicken stock and heat until boiling.  Add the all-purpose cornstarch mixture and stir until thickened and all the ingredients are nicely coated.  Add the reserve sugar snap peas and stir-fry 30 seconds.  Dish and serve immediately.

Food & Drink, EntréesCynthia SutterKatie Chin, Los Angeles Chef Katie Chin, Cooped Up Cooking with Katie & Becca, Chicken Chow Mein, Recipe, Recipe Tips, OODLES OF ASIAN NOODLES, Everyday Chinese Cooking, Everyday Thai Cooking, Cookbook author, Spirited Table®, Tuttle Publishing Rita DruckerComment