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Chicken Chow Mein
5 from 4 votes

Chicken Chow Mein

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

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

Ingredients

  • 1 tablespoon olive oil or vegetable oil
  • 2 cups chicken breast cut into small cubes, or pork
  • 3 carrot thinly sliced diagonally, large
  • 3 celery thinly sliced diagonally, large sticks
  • 1 red bell pepper , sliced in 1 inch long sticks
  • 2 cups green cabbage shredded
  • 15 ounce baby corn canned, drained
  • 7 ounce water chestnuts canned, drained, sliced
  • 3 cups bean sprout
  • 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 black pepper freshly ground
  • Serve with either: 1 lb fresh cooked egg noodles or steamed rice and some crispy chow mein noodles (see instructions)

Instructions

    Cup of Yum
  1. 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.