Chicken Chow Mein - Easy steps on how to cook like a chef

I've been trying to find a good chicken chow mein recipe for a while now to be able to make it at home, as it's one of my favorite dishes from take away. Quick and easy, simple and fragrant, I simply love to eat chow mien at least once a week. From what I read in the encyclopedia is that Chow mein are stir-fried noodles, the name being the romanization of the Taishanese chāu-mèing. The dish is popular throughout the Chinese diaspora where it would appear on the menu of Chinese restaurants. This special dish is the easiest and best chicken chow mein noodles you’ll ever make. Healthy, budget-friendly and a zillion times better than takeout!

Nowadays chow mein is so popular that people know about it's existence even around the Mediterranean. There are two main kinds of chow meins available on the market:

• Steamed chow mein, and
• Crispy chow mein, also known as Hong Kong style chow mein

How to prepare an awesome Chicken Chow Mein

Marinate the chicken: Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil in a small bowl. Add the sliced chicken, and toss to completely coat. Set aside while you cook the noodles. Cook the chow mein noodles according to package directions, drain well, and set aside. Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot, but not smoking, add the chicken mixture, and stir fry until the chicken is cooked through. Remove the chicken to a plate, set aside and keep warm. Add the rest of the oil to the skillet, then add the cabbage, bok choy, water chestnuts and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the noodles, and continue to cook until the noodles are hot, and well combined with the vegetables.

Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine. Transfer the chow mein to a serving platter, and top with the chopped green onions. Serve immediately.

Chow Mein with spicy Sriracha flavor

Ingredients (from 3 to 4):

2 teaspoons soy sauce (I use low sodium)
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 boneless skinless chicken thighs, cut into very thin slices
12 ounces chow mein noodles (the soft kind found fresh, not the hard crunchy ones)
2 tablespoons cooking oil
1 small napa cabbage, sliced into 1 inch strips
2 baby bok choy, sliced into 1 inch strips
5 ounces water chestnuts, sliced
2 garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 green onions, chopped