Friday, January 17, 2020

Chicken Chow Mein

I’m a huge fan of Asian cooking. All my life we’ve eaten Chinese Food, as I have gotten older, I’ve developed a fondness for Japanese food, Vietnamese and Thai.  Only recently have I tried Pho for the first time. I know, strange huh? And I LOVED it!

Anyhow, I always like to go back to what I would consider “the basics”. While I don’t usually follow a recipe, as I get a feel for the flavors I want and just go from their. Craig always asks me to write down what I do, or change in case he really likes it and wants me to make it again. So here is my version of Chow Mein.  

made with Tofu

Chicken Chow Mein 


Sauce and Marinade

2 tablespoons oyster sauce oyster sauce
3-4 tablespoons light soy sauce (not low sodium)
1-2 teaspoon honey
1 tablespoon corn starch
2 teaspoons sesame oil
1 teaspoon low/no sodium rice wine vinegar 
1/8 teaspoon ground schewan pepper
1-2 tablespoons sambal Oleck
1 tablespoon water or more as needed to thin out sauce

For the noodles
6-8 ounces fresh chow mein or egg noodles
One boneless skinless chicken breast or thighs about 1/3 lb., cut into 1” chunks
2 tablespoons cooking oil
2 garlic cloves minced
½ teaspoon minced fresh ginger
1 cup shredded Napa cabbage mixed cabbage slaw, bok choy or snap peas would work as well
1/3 cup shredded or julienned carrots
2 green onions cut into 2-inch length
1 can sliced Waterchestnuts, drained
1 can baby corn, cut
Sesame seeds for garnish


In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.

Heat oil in a non-stick pan or wok over medium high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.

Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out sauce, as needed.

Stir in green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.

For meal prep - divide into even portions in containers and store in fridge for up to 4 days. Reheat any leftovers in microwave or on stovetop.

Recipe Notes

*Chicken can be swapped out for turkey, beef or tofu.

*Broccoli, spinach, snap peas or bok choy can be used instead of cabbage

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