photograph by Herman Saksono
Chicken Chow Mein Chinese Restaurant-Style Recipe
A Chinese Restaurant-Style Copycat Recipe
Although this recipe does not come from a specific restaurant, it will be instantly familiar to many of you from dishes you have enjoyed at your local darling chinese restaurant or Take Out .
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Chinese Restaurant-Style Chicken Chow Mein Recipe
Make our chinese Restaurant-Style Chicken Chow Mein Recipe at home tonight for your family. This front-runner serve can be found on the menu of many taiwanese Restaurants and Take Outs and is equitable vitamin a delicious made at home .
Prep Time
20
mins
Active Time
30
mins
Total Time
50
mins
Materials
- 12 ounces chinese Egg Noodles
- 8 ounces boneless, skinless Chicken Breasts or Thighs
- 3 tablespoons Soy Sauce divided
- 1 tablespoon Rice Wine or Dry Sherry
- 1 tablespoon Dark Sesame Oil
- 4 tablespoons Peanut oil divided
- 2 Baby Bok Choy sliced into 1-inch strips
- 2 cloves Garlic finely chopped
- 1/2 teaspoon minced undress fresh pep
- 1 carrot cut into matchsticks
- 2 ounces
Snow Seas ends removed
- 4 ounces Mung Bean Sprouts
- 2 ounces ham finely shredded
- 10 dried Shittake Mushrooms rehydrated, drained and thinly sliced
- 3 tablespoons oyster Sauce
- 4 Scallions finely chopped
- Salt and newly ground Black Pepper to taste
- 2 tablespoons Chow Mein Noodles to serve
Instructions
- Cook the egg noodles according to software instructions. drain in a colander in the sink and rinse under cold run water. Shake the colander to drain off overindulgence water and pat the noodles dry with a towel .
- In a metier stadium, combine 2 teaspoons soy sauce, rice wine or sherry and sesame anoint. Mix well .
- Slice the chicken into fine, 2-inch shreds. Add to soy sauce mix. Set apart to marinate for about 10 minutes .
- Heat 1/2 of the peanut anoint in a wok or big frying pan over a high heat .
- When anoint is very hot, but not smoke, add the wimp concoction. Stir-fry for about 2 minutes. Transfer wimp to a plate, and keep warm .
- Wipe the wok clean with a newspaper towel .
- Add remaining peanut petroleum and inflame .
- Add bok choy, garlic, ginger, carrots, snow peas, bean sprouts, ham and mushrooms. Stir-fry for another minute or therefore .
- Add in the noodles, oyster sauce, scallions and remaining soy sauce, to taste. Continue to stir-fry until the noodles are heated through .
- preference. Add salt and pepper, to taste .
- Add chicken and any juices to the noodle mix. Bring to a seethe, and stir to coat the chow mein assortment .
- transfer concoction to a serving bowling ball or plate and scattering with zhou mein noodles .
- Serve hot .
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photograph of Beef Chow Mein, Hong Kong Eatery is by Herman Saksono and is used by permission under the creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic ( CC BY-NC-ND 2.0 ) license. Thank you, Herman. Great Picture. Photos may be “ representative ” of the recipe and not the actual finished smasher. All photograph licenses listed were right at the time of the post of the page. Recipe is traditional. extra Information Courtesy of Wikipedia and is used by permission .
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