- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
"We are making a classic Chinese-American, really fun supper," says Rach. "Oh my God, chicken chow mein, people!" Along with the noodles and chicken, she adds cabbage, carrots and bean sprouts. The dish is so good and so quick and easy. To make it even easier, start with pulled rotisserie chicken meat instead of the raw cutlets. We'll never tell!
For more popular MYOTO (make your own takeout) dishes from Rach, check out her Spicy, Limey Larb and Beef 'n' Broccoli with Charred Scallion.
For the noodles, cook to package directions, then cold shock and reserve.
For the sauce, whisk up the oyster sauce, soy sauces, sesame oil and sugar. Make a slurry with the cornstarch and a splash of the broth and temper the egg with remaining broth and reserve.
For the stir-fry, heat the oil in large skillet.
Add the chicken, season with salt and white pepper, then brown and remove. Add cabbage, carrots and garlic (if using), season and soften. Add the bean sprouts and thin leeks or scallions, toss 2 minutes, then add the noodles and crisp a bit. Add sauce, tempered egg, cornstarch slurry and chicken. Toss with sauce to combine and serve.