This chicken chow mein is just like the dish you’d get from your favorite Chinese restaurant, and you can make it in 15 minutes.
- 1 cup homemade or low-sodium chicken stock
- 3 tablespoons hoisin sauce
- 2 tablespoons cornstarch
- 4 tablespoons canola oil, divided
- 1 lb cooked chicken sausage, cut into 1/2-inch pieces
- 3 large cloves garlic, minced
- 1 1/2 inches fresh ginger root, peeled and grated
- 1 cup snow peas
- 1 red chili pepper, seeded and diced
- 1/4 cup orange juice
- 8 ounces Chinese egg noodles, yakisoba, or gluten-free angel hair noodles, cooked
- 1 tablespoon soy sauce, gluten-free tamari, or Bragg’s Liquid Aminos
- 1/2 cup fresh basil leaves, chopped
- In a small bowl, whisk together chicken stock, hoisin sauce, and cornstarch. Set aside.
- Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add chicken sausage and use a wooden spoon to break it up into small pieces. Cook until heated through, then transfer to a plate and set aside.
- Heat the remaining oil in the same skillet and add the garlic and ginger. Cook until fragrant, about 1 minute. Add snow peas and chili pepper and continue cooking for 1 minute. Add orange juice and stir for 30 seconds.
- Stir in the chicken sausage, noodles, and chicken stock mixture. Continue to cook while stirring occasionally until ingredients are warmed through and sauce has thickened slightly. Add soy sauce, and stir to combine.
- Remove from heat and stir in basil. Pile onto a plate and serve.
Recipe adapted from Food & Wine.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Noodles
- Method: Stovetop
- Cuisine: Chinese
Keywords: chicken sausage, ginger, egg noodles, snow peas, garlic