Chicken Chow Mein

Here is a recipe I found on RecipeTinEats. Nagi has a winner with this recipe and her versatile ‘Charlie‘ sauce is the best. Chow Mein is wonderful since it is easy and quick to prepare, loaded with vegetables, is easily adaptable with many different vegetable and meat combinations, and has plenty of flavor. In my version pictured, I added oyster mushrooms, red and green bell peppers, and white onion for even more vegetable flavors! Easy enough for a weeknight dinner, versatile enough for using up any leftover vegetables (or meats) you have, this recipe is a winner through and through. Give it a try!

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Chicken Chow Mein

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 2

Ingredients

Main Ingredients

4 oz softened chow mein noodles
6 oz chicken, boneless breast or thighs, cut into bite size pieces
2½ oz carrots, julienned (approximately 1 large carrot)
2½ oz celery, thinly sliced (approximately 2 medium stalks)
4 oz green cabbage, sliced (approximately ¼ head)
1 scallion, thinly sliced, divided into whites and greens
2 medium garlic cloves, thinly sliced
1½ tbsp peanut oil
¼ cup water
sesame seeds for garnish (optional)

Sauce

2 tsp cornstarch
1½ tbsp soy sauce
1½ tbsp oyster sauce
1½ tbsp Chinese rice wine
2 tsp sugar
½ tsp sesame oil
¼ tsp white pepper

Instructions

Have all the meat and vegetables prepared beforehand since once you start cooking, this dish comes together very quickly!
In a small bowl, whisk together all the sauce ingredients and set aside.
Heat the wok over High/Medium-High heat.
Add the peanut oil and when shimmering, add the chicken.
Stir fry for 1 - 2 minutes until no longer pink.
Next add the most fibrous vegetables (carrots, celery, broccoli, etc) and stir fry for a minute or two.
Then add the softer vegetables (onions, bell peppers, etc) and stir fry another minute or two.
Lastly add the cabbage, garlic and white portion of the scallion stir frying for less than a minute until fragrant.
Add the noodles and stir fry/toss for 2 minutes to combine the ingredients.
Add the sauce and water, toss to combine and thicken the sauce.
Serve with the scallions greens and sesame seeds (optional) sprinkled on top.

Nutrition Information

Calories: 524 Fat: 15g Saturated fat: 3g Unsaturated fat: 11g Trans fat: 0g Carbohydrates: 61g Sugar: 10g Sodium: 1378mg Fiber: 5g Protein: 36g Cholesterol: 48mg

Have all the meat and vegetables prepared beforehand since once you start cooking, this dish comes together very quickly!

In a small bowl, whisk together all the sauce ingredients and set aside. Heat the wok over High/Medium-High heat. Add the peanut oil and when shimmering, add the chicken. Stir fry for 1 – 2 minutes until no longer pink. Next add the most fibrous vegetables (carrots, celery, broccoli, etc) and stir fry for a minute or two. Then add the softer vegetables (onions, bell peppers, etc) and stir fry another minute or two. Lastly add the cabbage, garlic and white portion of the scallion stir frying for less than a minute until fragrant. Add the noodles and stir fry/toss for 2 minutes to combine the ingredients. Add the sauce and water, tossing to combine, thicken the sauce, and coat the noodles. Serve with the scallions greens and sesame seeds (optional) sprinkled on top.