CHINESE CHICKEN CHOW MEIN The Best Take Out Restaurant Recipe

The best Chinese chicken chow mein. Make it at home. A restaurant copycat. Crispy chicken, saucy noodles, savory with a little bit of sweetness to it. Some crunchy vegetables. Look at this. Let's make it. We're going to marinate the chicken first. It takes about 10 to 15 minutes to have it marinated. While that's happening, then we can get the other ingredients ready. So you're going to start off with two chicken breasts. These are boneless, skinless. And if you want to use thigh meat, you can use that also. Now I'm going to cut down the chicken lengthwise. That'll give us small pieces. And then I'm going to cut them very thin. That way they cook fast. So that's what we're looking for right here. I'm going to finish slicing up the rest of it very thinly and bring you back. All right, we're going to get a medium bowl. We're going to place our chicken in. To our bowl, we're going to add one tablespoon of cornstarch. And then we're going to add in one tablespoon of soy sauce. We're just going to mix this together until well coated. We're going to set this aside for 10 minutes and we're going to start on the sauce. We're going to use a small bowl. This sauce is going to give the dish a nice savory flavor to it with a little sweetness. We're going to start off with soy sauce. Three tablespoons of poison sauce. Now you can replace this with oyster sauce also. Two. And three. One tablespoon of sesame oil. One teaspoon of honey. Drizzle it in. If you don't have honey, you can put regular granulated sugar. That's going to give the sweetness. Quarter cup chicken broth. Black pepper, about a quarter of a teaspoon. And then we're going to add in one tablespoon of cornstarch. It'll be the thickener. Take a whisk, blend it all together. All right, give that a taste because, you know, this is what's going to flavor our dish. Oh, that's delicious. I think maybe a little bit more honey and we're good to go. So we're going to set this off to the side. We're going to move this out of the way and let's start talking about the veggies. Y'all get the yummiest veggies you can find. I've got a cabbage. I've got green onions. I've got a yellow onion. I'm going to show you what we're going to do with that. Now I've got some bean sprouts, fresh. And we've got some matchstick carrots, sort of, or you can shred your carrots, whatever you want to do with it. What we're going to do is get our cabbage ready. We want to have it nice and sliced. So I'm going to just use a quarter of the cabbage here. So I'm going to go down. We're going to see how well that does. So just turn it over. Take your sharp knife. This is my husband's knife. So I'm going to use that for my veggies. And we're just going to thinly slice the cabbage. We want everything to cook fast. I think this is going to be enough right here. We're going to get all our veggies ready because this dish comes together pretty quickly. Got my green onions here. Now I've already washed my green onions and I've taken off that outer layer on the whites right here. I'm just going to cut off the ends. We like green onions, especially in Chinese food, right? So what I'm going to do is come back over here. Cut these off. Yeah, I have that extra pair of hands in the kitchen today. Everybody say hello to Thomas. So what I'm going to do is take the green onions. Let's take the cabbage off. And then I want to kind of come at an angle with it. That'll look pretty cool, right? Here we go. Now I think I'm going to go right there. We can use this for a salad later in the week. Yeah. Here we go. And take my yellow onion. Take off the deep... Take off both ends and that outer layer. What are y'all putting in yours? You can put bell peppers in it if you want to do that. I don't have a bell pepper today, but that's okay. We got a lot of good stuff. Now what I'm going to do is quarter the onion. I'm going to have wedges here. Here we go. These will soften down, so I'm not worried about the size of them. And they'll break apart as they're cooking. We want big wedges though. All right, here's our vegetables ready to go. My bean sprouts and my carrots. Y'all, let's start sautéing down our chicken. Y'all grab your biggest wok or a large deep skillet. We're going to put it over medium-high heat on our large burner. I'm going to add two tablespoons of a cooking oil. We use avocado oil, but you can use whatever you got. One and two. We're going to heat that up until it's nice and hot. All right, got my marinated chicken. I'm going to place it in very carefully. I hear it sizzling. Okay, I'm going to break it up. It's already got the soy sauce in there for the salt. I'm going to add a little cracked black pepper. You always want to flavor every layer, but I'm not going to add any salt. This will take about five to six minutes to get nice and cooked through, nice and brown. We've got a big pot of water back here. I brought it to a boil. We're going to cook these right here. This is a chow mein stir-fry noodles, eight ounces. That's what they look like right there. We're going to cook these. It only takes three minutes. Now, if you don't find the chow mein noodles, you can use a thin spaghetti or even a thin egg noodle will work for this. I'm going to turn my timer on for three minutes. We don't want to overcook these. You'll start breaking apart just like that. Look at that. I did not put any oil in there, no salt in there. This is the way it's going to be. Okay, our chicken is done. It's nice and golden brown and cooked through. We're going to remove it and place it on a plate. I'm going to drain it. I'm going to add one more tablespoon of cooking oil. Get that nice and hot. We're going to add the onion. That's the yellow onion. Then we're going to add to that about two teaspoons of minced garlic. I'm going to use whatever I have left in this jar here. We're going to cook this down for one minute. Break those onions up. There we go. I've already got my chow mein noodles drained, setting off to the side. Let's go ahead now and add our cabbage, the carrots, the bean sprouts. We'll get those going. This will all soften down. It'll look really nice in our chow mein. When it starts wilting, we're going to add the green onions in. Get those going. It'll take about another two minutes. If you have your vegetables all ready and they're small like this and very thin, they'll cook fast. That looks really good. Let's go ahead now and add our cooked chicken. Stir that all in. We can heat our chicken back up. Okay, I'm going to break up my chow mein a little bit here. Loosen them up. Then we're going to add that to our vegetables and the chicken. Grab your sauce. We're going to pour that in. Take your tongs and we're going to blend this all together. Get it all mixed in. Y'all, look at this. Why do Chinese food out? Make your own right there. I'm going to serve it up. You know I'm going to give it a try for you. All right, you guys, look at that. Wow, it's savory, a little sweetness to it. I love the crunch of the vegetables and those noodles. Getting all that sauce in there and the chicken. Oh my goodness, that chicken. It's so thin. Nice and tender. Remember, we flavored it first before it even went into anything. All right, you guys, let me know what you think of my Chinese chicken chow mein. It's an Asian cuisine. Make it at home. Look how much that made and we still have this right here. You can double this recipe if you want, but it makes a lot. Give me a thumbs up. I'll see y'all on the next episode. Bye.