Description
A quick, budget-friendly weeknight dinner featuring juicy, crispy chicken thighs and savory noodles in a sticky-sweet-salty sauce, ready in under 25 minutes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 8 oz Chinese stir-fry noodles (fresh egg or dried wheat)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups green cabbage, shredded
- 3 stalks green onions, chopped
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon baking soda
- 2 tablespoons water
Instructions
- Pat chicken thighs dry and cut into 1-inch chunks. In a bowl, combine chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/4 teaspoon baking soda. Mix well and let marinate while prepping other ingredients.
- Cook noodles according to package instructions. If using fresh noodles, blanch for 1-2 minutes; if dried, cook until al dente. Rinse under cold water to stop cooking and remove starch. Toss with a little sesame oil to prevent sticking and set aside.
- In a small bowl, whisk together remaining soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and 2 tablespoons water until sugar is dissolved. Set aside.
- Heat a wok or large skillet over medium-high heat. Add vegetable oil. Once shimmering, add chicken pieces in a single layer (cook in batches if necessary to avoid overcrowding). Let sit undisturbed for 2 minutes to form a crust, then flip and cook for 2-3 minutes until cooked through and crispy. Remove chicken and set aside.
- In the same pan, add a little more oil if needed. Add garlic and ginger, stirring for 30 seconds until fragrant. Add shredded cabbage and white parts of green onions, stir-frying for 2 minutes until cabbage is wilted but still crisp.
- Return crispy chicken to the pan. Add cooked noodles and pour the sauce over everything. Toss quickly to coat. Cook for another minute to heat through. Drizzle with remaining sesame oil, taste and adjust seasoning, then serve immediately topped with green onion greens.
Notes
Pat chicken dry before cooking to ensure crispiness. Do not overcrowd the pan, or the chicken will steam instead of fry. Cook in batches if necessary. High heat is essential for the restaurant-style crust. If using chicken breasts, reduce cooking time to prevent drying out. For a vegetarian version, swap chicken for extra firm tofu. For gluten-free, use rice noodles and tamari.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 6
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 50
- Fiber: 2
- Protein: 30
Keywords: chicken chow mein, crispy chicken, budget dinner, weeknight meals, stir fry, chicken thighs, quick dinner, cheap cut hack