American Chicken Chow Mein with Fried Noodles

4.88 from 32 votes

American Chicken Chow Mein with Fried Noodles

This classic Americanized chicken chow mein with crispy fried noodles recipe is a Chinese restaurant throwback dish that is totally dated but when prepared right, it is a healthy and tasty dish!

Prep Time30

Cook Time20

Total Time50

Course: Chicken and Poultry

Cuisine: Chinese American

Servings: servings

Calories: 376kcal

Author: Sarah

Ingredients

For the noodles:

2 cups Peanut or Canola oil (for frying
8 oz. fresh Chinese wide egg noodles

For marinating the chicken:

1 large chicken breast (sliced into thin pieces)
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch

To assemble the dish:

1 tablespoon oil
1 medium onion (sliced)
1 clove garlic (minced)
3 stalks celery (thinly sliced on the diagonal)
5 fresh shiitake mushrooms (sliced; you can substitute any kind of mushroom here)
2/3 cup bamboo shoots
2/3 cup water chestnuts (optional)
2 cups napa cabbage (roughly chopped)
2 cups baby bok choy (or Shanghai bok choy; broken up into individual leaves and washed)
1 1/4 cups chicken stock
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon fresh ground pepper
1 cup bean sprouts
2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)

Instructions

Heat your oil to 400 degrees in a deep medium pot. Break up the noodles with your fingers and drop them in the oil a handful at a time. Use a pair of heatproof chopsticks or a long fork to break up the noodles and prevent them from sticking together. Fry until golden brown. You may need to flip/move the noodles so they brown evenly. Drain on a paper towel and let cool. Repeat until all noodles are done and set aside.
In a medium bowl, marinate the chicken with the soy sauce, sesame oil, and cornstarch. Set aside while you prepare the other ingredients.
When you're ready to cook, place a wok over high heat. Add a tablespoon of oil and sear the chicken. Remove from the wok and set aside. Add the onions and garlic to the wok and stir-fry for 30 seconds. Then add the celery and mushrooms. Stir-fry for another minute.
Add the bamboo shoots, water chestnuts (if using), napa cabbage, and bok choy. After stir-frying for about 30 seconds, add the seared chicken, chicken stock, salt, sugar, pepper, and bean sprouts. Stir-fry until the mixture comes to a boil.
Gradually stir in the corn starch slurry until the sauce is thick enough to coat a spoon. If you like more sauce, you can add more chicken stock and re-season. Serve over rice. Top the dish with a generous handful of fried noodles and enjoy. Nothin' like takeout food at home!

Nutrition

American Chicken Chow Mein with Fried Noodles by The Woks of Life. 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