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Shacha Chicken Chow Mein

5 from 6 votes
Prep Time: 25 minutes
Cook Time: 15 minutes
Course: Main
Cuisine: Chinese
Servings: 2
Author: Maggie Zhu

Ingredients

Marinated chicken

Sauce

Stir-fry

  • 1 cup dried shiitake mushrooms or 2 cups fresh mushrooms (*see footnote 1)
  • 1/2 head broccoli separated into bite sized pieces
  • 2 small carrot sliced
  • 1/3 cup chopped green onion
  • 1 teaspoon grated ginger
  • 250 grams 1/2 pound fresh noodles or 150 grams (1/3 pound) dried noodles
  • 2 tablespoons peanut oil or vegetable oil

Instructions

  • (Optional) Add dried shiitake mushrooms into a bowl and add warm water to cover. Let rehydrate for 20 minutes, until the mushrooms turns soft. Rinse and slice.
  • Cut chicken against grain into bite sized chunks. (*see footnote 2)
  • Add light soy sauce, Shaoxing wine, and potato starch to chicken. Mix well and set aside.
  • Mix all the ingredients for the noodle sauce and set aside.
  • Prepare and cut vegetables.
  • If using dried noodles, boil the noodles according to the instructions until al dente. Drain and set aside.
  • Use the same pot of water to blanch the broccoli and carrots for 1 minute. Drain and set aside.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium high heat until warm. Add chicken and quickly spread it with a spatula, so the pieces don’t overlap. Grill until the bottom side turns golden. Flip and cook the other side until the surface is cooked but the chicken is still pink inside. Transfer to a plate.
  • Add the remaining 1 tablespoon oil to the same skillet. Add green onion and ginger. Stir a few times until fragrant.
  • Add mushroom. Stir and cook for 1 minute.
  • Add the noodle sauce and stir a few times.
  • Add broccoli, noodles, and chicken. Mix a few times with a pair of chopsticks (or tongs). Cover and cook over medium heat for 1 to 2 minutes, until chicken is cooked through and the sauce is fully absorbed. (*footnote 3)
  • Uncover and stir the noodles again.
  • Serve warm.

Notes

1. I personally prefer to use dried shiitake mushrooms because I always have them in the pantry and they add a stronger flavor to the dish. Alternatively, you could use fresh shiitake mushrooms or white mushrooms.
2. The recipe uses the stir-fry-and-steam method to create very tender chicken. You could cut large pieces of chicken and not worry about it not cooking through at first. I prefer to slice the chicken breast into 1 cm (1/2 inch) pieces, then cut the large pieces in half.
3. This is the most important step. By covering the skillet and letting it steam, the noodles and vegetables will soak up the sauce and the chicken will be cooked through while retaining its juiciness and tenderness.