鸡肉炒面，是海外中餐馆里最受欢迎的“主食之王”。面条根根分明，鸡肉滑嫩，配上脆爽的蔬菜和浓郁的酱汁，大火快炒出锅气，每一口都超级满足。
Chicken Chow Mein is the king of noodle dishes in Chinese restaurants overseas. The noodles are distinct and flavorful, the chicken is tender, and the crisp vegetables soak up the rich sauce. With high heat and “wok hei,” every bite is incredibly satisfying.
🌴食材 | Ingredients：
鸡蛋面（或碱水面），200g。/ Egg noodles (or alkaline noodles), 200g.
鸡腿肉，150g（切丝）。/ Chicken thigh meat, 150g (shredded).
绿豆芽，100g。/ Bean sprouts, 100g.
胡萝卜，半根（切丝）。/ Carrot, 1/2 (shredded).
小葱，2根（切段）。/ Scallions, 2 stalks (cut into segments).
大蒜，2瓣（切碎）。/ Garlic, 2 cloves (minced).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
老抽，半勺（约5ml，上色用）。/ Dark soy sauce, 1/2 tbsp (about 5ml, for color).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，煮面条 | Cook the Noodles
锅里烧水，水开后放入面条，煮到八分熟（比包装说明少煮1分钟），捞出过凉水，沥干水分，加少许油拌匀防粘。⚠️ 千万别煮太软，否则炒的时候会烂成一坨。我试过煮过头，结果面条全粘在一起了。
Boil the noodles until 80% cooked (1 minute less than package instructions). Drain, rinse with cold water, drain again, and toss with a little oil to prevent sticking. ⚠️ Never overcook them, or they will turn into a sticky mess.
2，腌鸡肉 | Marinate the Chicken
鸡肉丝加少许生抽、白胡椒粉和1小勺淀粉，抓匀腌制10分钟。⚠️ 加一点淀粉，鸡肉炒出来更滑嫩。
Marinate the shredded chicken with a little light soy sauce, white pepper, and 1 tsp of cornstarch for 10 minutes. ⚠️ A little cornstarch keeps the chicken tender.
3，炒鸡肉和蔬菜 | Stir-fry the Chicken and Veggies
热锅倒油，放入鸡肉丝，大火滑炒到变色，盛出备用。锅里留底油，放入蒜末爆香，加入胡萝卜丝和豆芽，大火翻炒1分钟。⚠️ 蔬菜别炒太久，保持脆爽。
Heat oil in a pan, add the chicken, and stir-fry over high heat until it changes color. Remove and set aside. Add a little oil, sauté the garlic until fragrant, then add the carrots and bean sprouts. Stir-fry over high heat for 1 minute. ⚠️ Don’t overcook the veggies; keep them crisp.
4，合炒调味 | Combine and Season
放入煮好的面条和炒好的鸡肉，加入生抽、老抽、蚝油、白糖和白胡椒粉，大火快速翻炒均匀，让酱汁裹在面条上。最后撒上葱段，翻匀出锅。⚠️ 大火快炒是灵魂，千万别小火慢炒，否则面条会粘锅。我试过火太小，结果炒成了一锅面糊。
Add the noodles and chicken back to the pan. Add the light soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Stir-fry over high heat until the sauce coats the noodles evenly. Garnish with scallions and serve. ⚠️ High heat is key; never use low heat, or the noodles will stick to the pan. I’ve tried it, and it turned into a mushy mess.
宝宝们，鸡肉炒面的精髓在于“大火快炒，面条干香”。面条煮到八分熟就行，过凉水后加油防粘。鸡肉提前腌制，更滑嫩。全程大火，才能炒出锅气。蔬菜可以随意替换，但豆芽和胡萝卜是经典搭配。
Tips: The key to Chicken Chow Mein is “high heat, dry and savory noodles.” Cook the noodles to 80% done, rinse with cold water, and toss with oil. Marinate the chicken for extra tenderness. Stir-fry over high heat for the “wok hei” flavor. Feel free to swap the veggies, but bean sprouts and carrots are the classic combo.
这道【鸡肉炒面 | Chicken Chow Mein】是海外中餐馆里最受欢迎的主食。如果你喜欢这种面食，还可以试试我之前写的【蛋炒饭 | Egg Fried Rice】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this noodle dish, you should also try my Egg Fried Rice. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
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