CHICKEN CHOW MEIN
Chow mein is a traditional Chinese dish made with egg noodles and stir-fried veggies.
We love adding a protein and our favorite is chicken, but you can try different meat or tofu.
This dish is pan-fried so the noodles get a nice crisp to them and then tossed in a yummy sauce.
INGREDIENTS
• 1/2 pound boneless skinless chicken breasts or thighs, cut into small bite-sized pieces
• 3/4 teaspoon baking soda
• 3 cups green cabbage cut in small shreds
• 1 and 1/2 teaspoons fresh ginger minced (~1-inch piece)
• 1 and 1/2 teaspoons garlic cloves minced (~2 large cloves)
• 3/4 cup julienned carrots (~1 large carrot)
• 3/4 cup thinly sliced celery (~2 stalks)
• 1/4 cup green onions (~3 onions)
• 1 and 1/2 tablespoons vegetable oil
• 1 package (6 ounces) chow mein noodles (I use WEL-pak)
• 1/2 tablespoon cornstarch
• 1 and 1/2 tablespoons lite soy sauce
• 1 and 1/2 tablespoons oyster sauce
• 1/3 cup chicken stock or chicken broth
• 1 tablespoon brown sugar (lightly measured, do not pack!)
• 1/2 teaspoon toasted (or plain) sesame oil toasted (or plain) Freshly cracked pepper
INSTRUCTIONS CHICKEN PREP:
Cut the chicken into small bite-sized pieces.
Place in a small bowl and toss with baking soda.
Place in the fridge, covered, for 15 minutes.
This will make the chicken super tender! After 15 minutes, place chicken in a fine mesh sieve and rinse thoroughly.
Pat dry with paper towels and use in this recipe. (This step–called velveting– is optional; you can simply chop the chicken and use like that.)
VEGGIE PREP:
Have all the ingredients ready before beginning, because the cooking goes fast! Finely shred the cabbage, coarsely mince the ginger and garlic (don’t want too fine of a mince or they burn; don’t use jarred/tube ginger or garlic).
Peel the carrot and then julienne into very small/thin pieces. (I cut into rounds and then cut into matchsticks) Very thinly slice the celery (I slice on the diagonal).
Thinly slice the green onions to separate the white root from the green.
You should get about 1/4 cup thinly sliced white roots.
Reserve the thinly sliced green part for later.
SAUCE PREP:
NOODLES:
COOK:
Heat vegetable oil over high heat in a large skillet.
Add the white roots of the onion for a minute or two and then and in the garlic and ginger.
Be very careful to make sure neither burn — only cook for about 20 seconds.
Add chicken and stir constantly for about 1 minute or until both sides are lightly browned (still not cooked through).
COOK CONT.:
Add in all the prepped veggies: the shredded cabbage, julienned carrot and thinly sliced celery.
Stir near constantly until veggies are crisp-tender and cabbage is wilted, about 1-2 minutes.
Stir in the cooked noodles and the sauce mixture.
Toss with tongs for 1 minute, until the sauce thickens.
Add in the thinly sliced tops of the green onions.
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