Make the best tasting chicken chow mein even better than takeout using fresh ingredients, juicy chicken, crisp veggies, and springy noodles.

Scale

6 oz boneless chicken breast or thighs, thinly sliced

1 tablespoon Shaoxing wine or dry sherry

2 teaspoons cornstarch

1/4 teaspoon salt

1/4 cup chicken broth

2 tablespoons Shaoxing wine or dry sherry

2 tablespoons oyster sauce

1 tablespoon soy sauce

2 teaspoons sugar

1/4 teaspoon white or black pepper

1 teaspoon sesame oil

2 tablespoons peanut or vegetable oil

4 cups shredded cabbage

2 cloves garlic, finely chopped

1 tablespoon minced ginger

10 oz fresh chow mein noodles or 6 oz dried

2 small carrots, julienned

1 sliced hot pepper (optional)

4 green onions, cut into 2-inch pieces

Cook Mode Prevent your screen from going dark

1. Mix chicken with wine, cornstarch, and salt.

2. Combine all sauce ingredients in a small bowl.

3. Boil noodles until al dente and rinse under tap water.

4. Heat 1 tablespoon oil over medium-high and sear chicken on both sides until just cooked. Remove.

5. Add remaining oil, ginger, and garlic. Stir briefly.

6. Add carrot and cabbage and cook 1 minute.

7. Add noodles, return chicken to pan, and pour sauce over.

8. Toss with tongs until coated.

9. Add pepper and green onions. Toss again and serve hot.

Add 1 teaspoon dark soy sauce for deeper color.

Use 5 cups coleslaw mix to replace cabbage and carrot.