Chicken Chow Mein

Serving Size: 10

This chicken chow mein is a delicious alternative to your typical Chinese take-out. If you are able to find fresh Chinese thick-cut wheat noodles, I encourage you to use them, however I have been using dry spaghetti pasta for years to create this tasty dish and it comes out just great!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wok

Ingredients

18 ounce boneless skinless chicken breast about 3 large breasts, sliced against the grain into strips about 1/8 inch thick and 2 inches long

For the marinade:

3 tablespoon soy sauce
2 tablespoon dry sherry
3 tablespoon corn starch

For the noodles:

16 ounce spaghetti dry, cooked al-dente or Chinese style noodles
2 teaspoon sesame oil more or less to taste

For the stir fry:

4 tablespoon avocado oil or your favorite high-heat cooking oil
5 tablespoon fresh ginger minced
6 clove garlic finely chopped
1 yellow onion large, cut into slivers about ¼ inch thick
1 carrot julienne
12 dried shiitake mushroom softened in hot water and thinly sliced
4 cup Napa cabbage about 1/2 small head, tightly packed and thinly sliced
2 tablespoon soy sauce more or less to taste

Instructions

Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for at least 15 minutes.
Meanwhile, bring a large pot of water to a boil and add the noodles. Cook until al-dente, drain and rinse with cool water. Toss with sesame oil. Set aside.
Meanwhile, soften Shiitake mushrooms in a bowl of warm water, and prep all your vegetables for the chow mein.
Heat a large sauté pan(s) or wok over medium-high heat. Add half of the oil. Carefully place chicken pieces in pan, spreading them out in a single layer if possible. Cook without stirring for a minute, to give them a chance to form a "crust", then stir-fry until chicken is done, about an additional 3 minutes. Remove from pan and set aside.
To the same pan add the remaining oil. Add the ginger and garlic, cooking for a minute or less, just until garlic is golden.
Add all the vegetables to the wok and stir-fry for a minute or two. Add the cooked reserved chicken, mixing well to combine. Stir-fry for several minutes more, then add the cooked noodles. Add soy sauce to taste and continue to stir-fry until noodles are hot, about an additional 5 minutes.

Reheating Instructions

Heat noodles in a non-stick pan over medium-high heat until hot.

Nutrition