Chicken Chow Mein

Name: Chicken Chow Mein
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1 tablespoon olive or vegetable oil; 2 cups chicken breast or pork; 3 large carrots; 3 large celery sticks; 1 red bell pepper; 2 cups shredded green cabbage; 15 ounce can baby corn, drained; 7 ounce can water chestnuts, drained and sliced; 3 cups bean sprouts; 4 green onions; For the sauce:; 2 cups chicken broth; 3 tablespoons cornstarch; 1 tablespoon sesame oil; 1/4 cup soy sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon freshly ground black pepper; Serve with either: 1 lb fresh cooked egg noodles or steamed rice and some crispy chow mein noodles (see instructions)

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6
Course
Main Course
Cuisine
Chinese

Chicken Chow Mein

Nevaeh Sloan

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1 tablespoon olive or vegetable oil
2 cups chicken breast or pork , cut into small cubes
3 large carrots , thinly sliced diagonally
3 large celery sticks , thinly sliced diagonally
1 red bell pepper , sliced in 1 inch long sticks
2 cups shredded green cabbage
15 ounce can baby corn, drained
7 ounce can water chestnuts, drained and sliced
3 cups bean sprouts
4 green onions m sliced
For the sauce:
2 cups chicken broth
3 tablespoons cornstarch
1 tablespoon sesame oil
1/4 cup soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
Serve with either: 1 lb fresh cooked egg noodles or steamed rice and some crispy chow mein noodles (see instructions)

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Instructions

Heat the oil in a wok or large skillet over high heat.Combine the sauce ingredients and stir until the cornstarch is dissolved. Set aside.Add the meat and fry until done. Add the carrots, celery and bell pepper and fry for about 3 minutes or until slightly softened. Add the cabbage, baby corn, and water chestnuts and stif-fry for another 2 minutes.Add the sauce to the wok, lower the heat and simmer until the sauce is thickened. If you prefer a thicker sauce, combine some cornstarch with a little more water and add it to the sauce until you've achieved the desired thickness.Add the bean sprouts and green onions and stir to combine. Don't cook for longer than a minute so that the bean sprouts remain crispy. Add salt, pepper and soy sauce to taste. Add more sesame oil if you like.If using fresh egg noodles, add them and stir to combine and let heat through. Or serve on steamed rice.Serve topped with some crunchy chow mein noodles.

Notes

There are East and West Coast variations and there's sometimes a fine line between chow mein and chop suey with many east coast establishments serving chow mein with rice. This recipe is easily adapted to your preferences. If you prefer fresh egg noodles, toss them with the sauce at the end. Or you can the sauce with/over rice and/or deep-fried crunchy egg noodles.
There are East and West Coast variations and there's sometimes a fine line between chow mein and chop suey with many east coast establishments serving chow mein with rice. This recipe is easily adapted to your preferences. If you prefer fresh egg noodles, toss them with the sauce at the end. Or you can the sauce with/over rice and/or deep-fried crunchy egg noodles.