Follow these steps for perfect results
water
rice wine vinegar
soy sauce
cornstarch
sesame oil
ground black pepper
chicken breast
thinly sliced
chicken broth
soy sauce
oyster sauce
rice wine vinegar
white sugar
canola oil
divided
chow mein noodles
celery
thinly sliced
carrot
matchstick-size pieces
bean sprouts
onion
thinly sliced
green onion
thinly sliced
In a bowl, whisk together water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper until smooth.
Add thinly sliced chicken breast to the marinade and let it marinate for about 15 minutes.
In a separate bowl, stir together chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar until well combined.
Heat 3 tablespoons canola oil in a large skillet over medium heat.
Cook and stir chow mein noodles until golden brown and crisp, about 1 minute.
Transfer noodles to a platter.
Pour the remaining 1 tablespoon canola oil into the skillet.
Cook and stir marinated chicken over high heat until no longer pink in the center, about 5 minutes.
Add celery, carrot, bean sprouts, onion, and green onion to the skillet.
Cook and stir until the sauce thickens, about 30 seconds.
Pour the chicken mixture over the crispy noodles on the platter and serve.
Expert advice for the best results
Add a splash of sesame oil at the end for enhanced flavor.
For extra crispy noodles, pan-fry them for a longer time.
Everything you need to know before you start
15 minutes
Marinade the chicken ahead of time.
Serve in a bowl, garnished with extra green onions and a drizzle of sesame oil.
Serve hot
Pair with egg rolls or spring rolls
Pairs well with the savory flavors
Discover the story behind this recipe
A popular and widely enjoyed dish in Cantonese cuisine.
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