Another recipe to demonstrate the use of my multipurpose garlic sauce is this simple stir-fry chicken chow mein. And this is also a lazy-easy recipe of mine that I can have it done within an hour with a big help from a Ninja Multicooker. If you don’t have an air-fryer, no worries, the garlic chicken from previous post can also go with this recipe!
Ingredients: (for 4 servings)
- For the chicken:
- Chicken thighs: 4 thighs (I used bone-in this time. Feel free to use boneless if you prefer)
- Garlic powder: ~ 1 tablespoons
- Onion powder: ~ 1 tablespoons
- A pinch of salt
- Ground black pepper: ~ 1 teaspoon
- My multipurpose garlic sauce: 4 tablespoons for basting (can be adjust to taste)
- For the chow mein:
- Cooking oil: 2 tablespoon
- Garlic: 4 cloves
- Shallot: 1/2 of whole shallot
- Green cabbage: ~ 4 leaves of the green cabbage (can be adjusted to taste)
- Carrot: 1/2 of whole carrot (can be adjusted to taste)
- My multipurpose garlic sauce: 2 tablespoons for stir-fry (can be adjust to taste)
- Egg noodles (dry): 4-5 packs
- Garnish: Top with cilantro and sprinkle some more ground black pepper when serving.
Preparation:
- Air-fried chicken:
- Sprinkle the garlic powder, onion powder, salt and ground black pepper on both sides of the chicken thighs, gently massage so that the chicken could be marinated. Let it sit for 5 minutes.
- In a Ninja Multicooker with air-crisp/air-fryer function (or any other air fryers), place the marinated chicken thighs on the air-fry rack, skin side down, and choose the “Air crisp (or air fry)” function on the menu, set the temperature at 380 F in 13 minutes.
- When it is done, use a basting brush to spread the garlic sauce (generously) on the up side of the chicken thighs (i.e. the meat side) and repeat the air-fry process at 380 F in 3 minutes to caramelized the sauce on the chicken. Repeat one more time for the skin side (about 1 tablespoon of sauce in total per thigh) and after that, the chicken thighs are ready to be served with the noodles.
- Stir-fry chow mein:
- Julienne the green cabbage and carrots. Finely chop the garlic and shallot. (This step can be done while the chicken is marinated)
- Bring a separate water pot to boil, then add the chow mein noodles in and boil until it soften (about 5 minute). Then, drain the noodles and set aside. (This step can be done while the chicken is in the air fryer)
- Preheat a wok (or a large pot for easy stir-fry) on medium-high heat, then add 2 tablespoon of cooking oil into it. When the oil get hot, add the chop shallot and garlic, stir until fragrant.
- Add the julienne carrots to the wok (or large pot) and stir-fry for 2 minutes. Add the green cabbage and make a quick stir-fry for 2 minutes. Add the noodles and 2 tablespoons the multipurpose garlic sauce, then quickly mix-toss-stir (for about 5 minutes) to incorporate the noodles, veggies and the sauce together. The noodles is then ready to be served.
- Serving: Add the chow mein to a dinner plate, and place the chicken thigh on top, add some fresh cilantro as garnish, sprinkle some more ground black pepper. Then enjoy!
Total time: 40 minutes (as some steps can be done simultaneously)
And that is it! Hope you enjoy this “lazy-easy” chow mein style!
Convenient stir-fry chow mein with air-fried chicken
A convenient stir-fry chow mein ft. air-fried chicken for your daily meals. Join the Giveaway to get the recipe of the multipurpose garlic sauce delivered to your inbox!
Equipment
- 1 Air-fryer recommended but not compulsory
Ingredients
For the air-fried chicken
- 4 thighs Chicken thighs (I used bone-in this time. Feel free to use boneless if you prefer)
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- A pinch of salt
- 1 tsp Ground black pepper
- 4 tbsp My multipurpose garlic sauce for basting, can be adjust to taste
For the chow mein
- 4 leaves Green cabbage
- ½ whole Carrot
- 4 cloves Garlic
- ½ whole Shallot
- 2 tbsp Cooking oil
- 2 tbsp My multipurpose garlic sauce for stir-fry, can be adjust to taste
- 4-5 packs Egg noodles (dry)
Garnish
- Top with cilantro
- Sprinkle some more ground black pepper when serving
Instructions
Air-fried chicken:
- Sprinkle the garlic powder, onion powder, salt and ground black pepper on both sides of the chicken thighs, gently massage so that the chicken could be marinated. Let it sit for 5 minutes.
- In a Ninja Multicooker with air-crisp/air-fryer function (or any other air fryers), place the marinated chicken thighs on the air-fry rack, skin side down, and choose the "Air crisp (or air fry)" function on the menu, set the temperature at 380 F in 13 minutes.
- When it is done, use a basting brush to spread the garlic sauce (generously) on the up side of the chicken thighs (i.e. the meat side) and repeat the air-fry process at 380 F in 3 minutes to caramelized the sauce on the chicken. Repeat one more time for the skin side (about 1 tablespoon of sauce in total per thigh) and after that, the chicken thighs are ready to be served with the noodles.
Stir-fry chow mein:
- Julienne the green cabbage and carrots. Finely chop the garlic and shallot. (This step can be done while the chicken is marinated)
- Bring a separate water pot to boil, then add the chow mein noodles in and boil until it soften (about 5 minute). Then, drain the noodles and set aside. (This step can be done while the chicken is in the air fryer)
- Preheat a wok (or a large pot for easy stir-fry) on medium-high heat, then add 2 tablespoon of cooking oil into it. When the oil get hot, add the chop shallot and garlic, stir until fragrant.
- Add the julienne carrots to the wok (or large pot) and stir-fry for 2 minutes. Add the green cabbage and make a quick stir-fry for 2 minutes. Add the noodles and 2 tablespoons the multipurpose garlic sauce, then quickly mix-toss-stir (for about 5 minutes) to incorporate the noodles, veggies and the sauce together. The noodles is then ready to be served.
Serving:
- Add the chow mein to a dinner plate, and place the chicken thigh on top.
- Add some fresh cilantro as garnish, sprinkle some more ground black pepper. Then enjoy!