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Monday, September 22, 2014

Chicken Chow Mein

  • 12-16 oz - Boneless Chicken Breast (sliced thin)
  • 2 TBS - Soy Sauce
  • 1 TBS - Shaoxing Chinese Rice Wine
  • 1/2 tsp - White Pepper
  • 2 TBS - Corn Starch
  • 1 - Egg White
  • 2 Cups - Chicken Broth
  • 2 - Celery Ribs (sliced thin)
  • 1 - White Onion (sliced thin)
  • 6 - Egg Roll Wrappers (sliced into 1/2" wide strips)
  • Oil for Deep Frying Egg Roll Wrappers
  • Slurry 1 TBS Corn Starch + 1 TBS Water mixed
  • Combine chicken, soy sauce, rice wine, pepper, egg white and corn starch.
  • Let marinade 30 minutes.
  • Fry Egg Roll Wrappers in 350ยบ oil 1.5-2 minutes or until golden brown, drain on paper towels.
  • Add 2 TBS oil to wok or skillet over medium high heat and stir fry chicken for 2 minutes.
  • Add celery and onions and continue to stir fry 2 more minutes.
  • Add chicken broth, bring to a boil and add corn starch slurry, stir until thickened.
  • Serve over steamed rice and crispy noodles (egg roll wrappers).


  1. This is great. I used a bit of ginger soy sauce.

  2. Hello!
    I wonder what soy sauce you take because mine is dark and it colors my sauce so dark? why is your sauce clear to you? And then 30 ml, really? And, in the end, I have to salt to adjust so you do not use soy sauce for its salty side ??
    Help me get the same thing as you !!

    1. Have you tried the recipe? Did it come out "light" as you wanted. It may be that the soy sauce is just used in a relatively small amount compared with all the other ingredients that over take it, so that the soy sauce doesn't really darken too much. But, I have noticed that some soy sauces are slightly lighter brown than the darker brown brands.