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 ginger, minced

10 oz fresh chow mein noodles, or 6 oz dried chow mein noodles

2 small carrots, julienned (yields 1 cup)

1 anaheim pepper or other hot pepper of your choice, sliced (optional)

4 green onions, cut into 2” (5 cm) pieces, white part halved lengthwise

Instructions

Step 1: Add the chicken along with the marinating ingredients—Shaoxing wine, cornstarch, and salt—into a medium-sized bowl. Mix well with your hands so the chicken is evenly coated.

Step 2: Combine all the sauce ingredients—chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil—in a small bowl and stir to mix well.

Step 3: Boil the noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside. Cook them one minute less than recommended. For fresh chow mein noodles, briefly dip them in boiling water for about one minute, then drain thoroughly.

Step 4: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan with minimal overlap. Cook until the bottom turns slightly golden, about 30 to 45 seconds. Flip to cook the other side until the chicken just turns white, another 30 to 45 seconds. Transfer the chicken to a plate.

Step 5: Pour in the remaining 1 tablespoon of oil along with the ginger and garlic. Stir a few times to release their fragrance.

Step 6: Add the carrot and cabbage. Cook and stir until the vegetables just start to soften, about 1 minute. Add the noodles and toss a few times with tongs. Return the cooked chicken to the pan.

Step 7: Pour the sauce over the ingredients. Toss everything together with tongs to mix well.

Step 8: Add the sliced pepper and green onions. Toss again until the sauce is absorbed. Transfer to serving plates and serve hot as a main dish.

Tips & Variations

Use fresh chow mein noodles if possible for a more authentic texture; otherwise, dried noodles work well when cooked properly.

Substitute Shaoxing wine with dry sherry or omit if unavailable.

Add other vegetables like bell peppers or snap peas for more color and crunch.

For a spicier dish, include more hot peppers or a splash of chili oil.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute chow mein noodles with lo mein, egg noodles, or even spaghetti in a pinch. Cooking times may vary depending on the noodle type.

What can I substitute if I don’t have Shaoxing wine?

Dry sherry is an excellent substitute for Shaoxing wine. If you prefer to avoid alcohol, you can use chicken broth with a splash of rice vinegar, but the flavor will be slightly different.