Have you had enough of holiday turkey and green bean casserole? It’s a new year, so it’s a great time to shake up your usual meal routine! Enter this savory dish that comes together quickly and can be customized to any taste. Swap out vegetables, add more or less seasoning, or substitute tofu or beef for chicken to tailor it to your appetite (or to accommodate what you have on hand). Just be sure to keep the crispy noodles if you want to stay true to the recipe’s name. “Chow mein” translates to “fried noodles,” and that’s what makes this dish such a satisfying treat!
1 lb. chicken breast, cubed
Salt, to taste
Pepper, to taste
½ c. teriyaki sauce, divided
4 tbsp. cooking oil, divided
6 oz. chow mein noodles, parboiled according to package instructions
¾ c. onion, sliced
½ c. carrot, julienned
1 c. broccoli florets
1 c. cabbage, chopped
Sesame seeds, for garnish
In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ c. teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
In a wok or deep skillet over medium-high heat, heat 2 tbsp. of cooking oil, then add the parboiled noodles. Cook, without stirring, for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
In the same wok, heat 1 tbsp. of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
In the same wok, add 1 tbsp. oil, onions, and carrots. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
Add the cooked chicken and crispy noodles back to the wok, along with the remaining ¼ c. teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is combined. Garnish with sesame seeds.