Chicken Chow Mein

Ingredients

• 8 ounces dried chow mein egg noodles
• 4 quarts water for boiling noodles
• 1 pound boneless, skinless chicken breasts, cut across the grain into 1/4-inch-thick strips
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon granulated sugar
• 1 teaspoon cornstarch
• 1/3 cup water for sauce
• 1 teaspoon toasted sesame oil
• 3 tablespoons neutral oil, divided
• 3 cups thinly sliced green cabbage
• 1 medium carrot, cut into thin matchsticks
• 3 garlic cloves, minced
• 4 green onions, cut into 1-inch lengths
• 1 tablespoon low-sodium chicken broth, for the sauce

Method

1. 1

   Step 1. Allow about 50 minutes: 20 minutes of preparation and 35 minutes of cooking with 5 minutes overlap. Use a 6-quart pot, a colander, a 12-inch skillet or 14-inch wok, a large bowl, and a thin-tip instant-read thermometer. This is soft stir-fried chow mein. Cook the chicken in two batches and finish the noodles in two batches to avoid crowding.

2. 2

   Step 2. Bring the 4 quarts water to a boil while slicing the vegetables. Cook the noodles for the package’s stated time, usually 3–5 minutes, until just tender but still springy. Drain, rinse briefly under cool running water, and drain very well. Toss with 1 teaspoon neutral oil to limit sticking; loosen tangled strands gently.

3. 3

   Step 3. Whisk the soy sauce, oyster sauce, sugar, cornstarch, 1/3 cup sauce water, the tablespoon of chicken broth, and sesame oil in a small bowl. Set all ingredients by the stove. Divide the chicken into two equal portions and keep it separate from the cooked noodles and vegetables.

4. 4

   Step 4. Heat 2 teaspoons neutral oil over medium-high heat. Add half the chicken in a single layer; stir-fry for 3–5 minutes until the thickest strips reach 165°F, checked by inserting the thermometer from the end. Transfer to a clean large bowl. Repeat with 2 teaspoons oil and the remaining chicken.

5. 5

   Step 5. Add 2 teaspoons oil to the pan. Stir-fry the cabbage and carrot for 3–4 minutes until the cabbage wilts and the carrot has a slight bite. Add the garlic for the final 30 seconds. Transfer to the bowl with the chicken and mix gently. Divide this mixture in half.

6. 6

   Step 6. For each of two finishing batches, heat 1 teaspoon oil and add half the noodles, and chicken-vegetable mixture. Stir the sauce, add half, and toss for 2–3 minutes until glossy, hot, and evenly coated, adding half the green onions for the final 30 seconds. Serve the first batch while cooking the second. Do not double the batch in a smaller pan; the noodles will steam instead of fry.