This General Tso Chicken Chow Mein recipe is a fusion of popular Chinese-American cuisine that brings the best of both worlds to your dinner table, combining bold, savory flavors with comforting chow mein.
Ingredients
Scale:
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
1/4 cup soy sauce, preferably low-sodium
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon sesame oil
2 cloves garlic, minced
1 inch ginger, grated
2 tablespoons vegetable oil (for frying)
1/2 teaspoon red pepper flakes (adjust to taste)
8 ounces chow mein noodles
2 tablespoons vegetable oil (for stir-frying)
1 cup bell peppers, sliced
1 cup carrots, julienned
1 cup broccoli florets
2 green onions, sliced
2 tablespoons soy sauce (for seasoning chow mein)
1 tablespoon oyster sauce (optional)
Salt and pepper to taste
Instructions
Marinate the chicken pieces in soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger for at least 30 minutes.
Drain excess liquid and toss the chicken pieces in cornstarch until well-coated.
Heat vegetable oil in a large wok over medium-high heat until shimmering. Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Remove the chicken and set aside on a paper towel-lined plate.
In a small bowl, combine sugar, remaining soy sauce, and red pepper flakes to create the sauce.
In the same wok, add another tablespoon of vegetable oil. Stir-fry sliced bell peppers, carrots, and broccoli until just tender, about 3-4 minutes.
Cook chow mein noodles according to package instructions. Drain and add the noodles to the wok with vegetables.
Add the fried chicken and sauce to the wok, tossing everything together gently until well combined and heated through, about 2-3 minutes.
