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Fluffy Japanese Pancakes

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This easy Chicken Chow Mein is a flavorful homemade takeout-style meal made with tender chicken, chewy chow mein noodles, crisp cabbage, carrots, garlic, ginger, and green onions tossed in a savory stir-fry sauce. It’s quick, satisfying, and perfect for an easy weeknight dinner.

Ingredients

  • 6 oz boneless chicken breast or thighs, thinly sliced
  • 1 tablespoon Shaoxing wine or dry sherry
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup chicken broth
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon white pepper or ground black pepper
  • 1 teaspoon sesame oil
  • 2 tablespoons peanut oil or vegetable oil
  • 4 cups shredded cabbage
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 10 oz fresh chow mein noodles or 6 oz (170 g) dried chow mein noodles
  • 2 small carrots, julienned
  • 1 Anaheim pepper or other hot pepper, sliced, optional
  • 4 green onions, cut into 2-inch pieces, white part halved lengthwise

Instructions

  1. Combine the sliced chicken with Shaoxing wine, cornstarch, and salt. Mix well and let it marinate for about 10 minutes.
  2. In a small bowl, combine the chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil. Stir until the sugar dissolves.
  3. Prepare the chow mein noodles according to the package directions. Drain well and set aside.
  4. Heat a large wok or skillet over high heat. Add 1 tablespoon of peanut oil and swirl to coat.
  5. Add the marinated chicken and stir-fry for 2–3 minutes, until lightly browned and cooked through. Remove the chicken and set aside.
  6. Add the remaining tablespoon of oil to the wok. Add the cabbage, carrots, and optional Anaheim pepper. Stir-fry for 2–3 minutes until the vegetables begin to soften but remain crisp.
  7. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.
  8. Add the cooked chow mein noodles and return the chicken to the wok. Toss everything together.
  9. Pour the prepared sauce around the sides of the wok. Stir-fry for 2–3 minutes until the noodles are evenly coated and the sauce is absorbed.
  10. Add the green onions and toss for another 30–60 seconds.
  11. Serve immediately while hot.

Notes

  • Fresh chow mein noodles provide the best chewy texture, but dried noodles can also be used.
  • Cook the noodles according to the package directions and drain them thoroughly before stir-frying.
  • For the best stir-fry texture, use high heat and avoid overcrowding the wok.
  • You can substitute vegetable oil for peanut oil if needed.
  • Add more sliced hot pepper or chili sauce if you prefer a spicier Chicken Chow Mein.
  • Slice the chicken thinly and evenly so it cooks quickly and stays tender.

Find it online: https://ayoubrecipe.com/fluffy-japanese-pancakes-2/