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
Toss the chicken with the salt, pepper, ginger and 1 teaspoon all-purpose cornstarch. Cover and refrigerate for 20 minutes.
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.
In a small bowl, combine the oyster sauce, remaining 2 tablespoons all-purpose cornstarch and sugar.
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.
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.
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.