Chicken-Peanut Chow Mein
Submitted by happyzhangbo
Stir-fried chicken and chow mein noodles with mushrooms, snow peas, carrots, and ginger in a savory soy-oyster sauce, topped with crunchy peanuts. Ready in 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
25 minBetter than takeout, and it takes less time than waiting for delivery.
This chicken-peanut chow mein comes together fast: stir-fry sliced chicken in dark sesame oil, toss mushrooms and ginger until fragrant, then bring it all together with chewy chow mein noodles, snow peas, and matchstick carrots in a soy-oyster sauce that coats every strand.
A scattering of chopped dry-roasted peanuts and sliced scallions on top seals the deal.
Chef Tips
- Slice the chicken while it’s still slightly cold. It’s much easier to get thin, even strips.
- Have everything prepped before you start cooking. Stir-fry moves fast, and there’s no time to chop once the wok is hot.
- Don’t skimp on the dark sesame oil. It’s the backbone of the nutty, toasty flavor in this dish.
- Boil the noodles with the carrots and snow peas in the same pot to save time and dishes.
Ingredients
Directions
Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Cut chicken crosswise into thin strips.
Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes.
Remove chicken from pan; keep warm.
Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well.
Heat remaining 1 teaspoon oil over medium-high heat.
Add mushrooms and ginger to pan; stir-fry for 3 minutes.
Add broth mixture, and cook for 1 minute.
Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine.
Sprinkle with onions and peanuts.
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