This recipe was given to me by my friend Huan many years ago. I used to tell her that her cooking brought joy to my heart, only to learn that her name, Huan, meant “Joy”. What a coincidence! I hope you enjoy this recipe as much as I do.
Chicken Chow Mein
Course: Dinner, Ethnic Dishes, Main Dish – Poultry or ChickenServings
4
servingsIngredients
- Chow Mein Sauce
2 teaspoons cornstarch
1 ½ Tablespoon of each: soy sauce, oyster sauce & Chinese cooking wine (Miran)
2 tsp sugar
½ teaspoon sesame oil
White pepper
~~~~~~~~~
12 ounces chicken thighs, cut into bite size pieces
1 ½ Tablespoons peanut oil
6 ounce package Chow Mein Noodles
3-4 cups finely shredded green cabbage or Chinese cabbage
1 carrot, finely julienned
1 cup fresh bean sprouts
3 scallions (green parts chopped into 2 inch pieces & onion part sliced thin
2 cloves garlic, finely minced
¼ cup water
Directions
- Prepare the sauce by whisking all of the sauce ingredients together in a small bowl.
- Pour 2 Tablespoons of the sauce over the chicken and let it marinade for 15 minutes.
- Cook or soak the noodles as instructed on the package and drain.
- Heat peanut oil in wok or large fry pan over high heat.
- Add garlic and stir fry for 10 seconds.
- Add the chicken and stir fry for 4 minutes.
- Add the carrots, cabbage and white slices of the scallions and stir fry for 2 minutes or until cabbage starts to wilt. .
- Add the noodles, remaining sauce and water and stir fry for 1 minute
- Add the bean sprouts and green parts of the scallions and stir fry for 1 minute.
- Remove from heat and serve immediately.
Notes
- We like our Chow Mein saucy, so we doubled it. I also sometimes add water chestnuts and Edame beans.
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