Cantonese Chicken Chow Mein


  • Marinade:
  • 2 tablespoons water
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground black pepper
  • 1 skinless, boneless chicken breast half, thinly sliced
  • Seasonings:
  • 1/2 cup chicken broth
  • 1 tablespoon soy sauce
  • 2 teaspoons oyster sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon white sugar
  • 1/4 cup canola oil, divided
  • 1 pound chow mein noodles
  • 1 stalk celery, thinly sliced on the diagonal
  • 1 carrot, cut into matchstick-size pieces
  • 1/4 cup bean sprouts
  • 1/4 cup thinly sliced onion
  • 1 green onion, thinly sliced


Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.

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Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.

Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.

Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.