One dish that never fails to satiate hungry taste buds and bring smiles to faces is the ever-delightful Chicken Chow Mein. It is the dish that never fails to bring smiles to faces. This traditional Chinese stir-fry meal has quickly become a favorite among food fans all over the world. It is packed with a variety of tastes, has bright vegetables, and features delicate chicken.
- Chicken: The protein foundation is often comprised of succulent chicken parts, whether they are obtained from the breast or the thigh. Before being cooked to perfection, they are often marinated in order to impart flavors to the meat. Chow mein is generally prepared using noodles, which lend the meal a delightfully chewy texture by virtue of their inclusion in the dish.
- Additionally, you have the option of experimenting with various kinds of noodles, such as rice noodles or even noodles made from whole wheat.
- Vegetables: A colorful assortment of vegetables, including bell peppers, carrots, bean sprouts, cabbage, and onions, offers a pleasing crunch and a splash of color to the dish. You are allowed to include your preferred items or to make use of whatever you have available.
- When it comes to chow mein, the sauce is the most important component. A taste profile that is savory and somewhat sweet is created by combining several seasonings, such as soy sauce, oyster sauce, garlic, ginger, and cornstarch. This results in a flavor profile that covers the noodles and the ingredients.
FLAVOR VARIATIONS
This dish is so easy to make, and I love that it’s easy to customize too.
- Veggies: You can change up the veggies by adding bell peppers, mushrooms, snow peas, baby corn, or other favorites.
- Meat: You can use chicken thighs instead of breasts for a more tender meat. You can even add other proteins like shrimp, pork, or beef. My local Chinese restaurant makes a ten-ingredient chow mein that’s loaded with every type of add-in you can imagine; maybe I’ll try making that one at home next time.
- Tofu: For a vegetarian version, feel free to substitute extra-firm tofu for the chicken.
- Toppings: You can garnish the dish with sesame seeds or bean sprouts.
- Flavorings: You can cook a little minced ginger with the garlic or add a little oyster sauce to the recipe for some different flavors.
Ingredients
- 400-gram package of dry chow mein noodles or spaghetti
- 6 medium-sized chicken breasts, cubed
- minced garlic and ginger
- red bell pepper thinly sliced (about 1 cup)
- 1 cup shredded carrots
- 1 cup shredded cabbage
- ½ cup diced green onion
- 3 tablespoons soy sauce
- 1/2 oyster sauce tablespoon
- 1 tablespoon cornstarch oil for coating the pan
Instructions
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Drizzle some olive oil in a medium-sized pan or skillet over medium heat. Once the oil has been heated, add the chicken and cook until the meat is no longer pink in the middle.
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Add half of the minced garlic and ginger and cook for an additional 2 minutes to help release the flavor of the garlic.
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Add the shredded cabbage and finely chopped carrots to the pan. Allow the veggies to cook for about five minutes, or until soft. Stir the ingredients occasionally to keep them from sticking to the pan.
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As the veggies are cooking, prepare your sauce.
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In a bowl, whisk together the soy sauce, oyster sauce, ground ginger, garlic, and cornstarch.
- Add sauce to the chicken and vegetables and mix well.
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Lastly, add the thinly sliced bell peppers to the pot. Turn off the heat and remove the pan from the stove.
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Add the chicken and veggie mix to the noodles. Use a spoon, spatula, or tongs to fold the ingredients together until everything is evenly coated in the sauce.
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Add the noodles and toss again.
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Top your chow mein with diced green onion, serve, and enjoy!
- For some extra heat, try adding a drizzle of Sriracha sauce to your noodles.
- For a sweeter chow mein, you can use 1 ½ tablespoons of soy sauce and 1 ½ tablespoons of oyster sauce. Oyster sauce is a little bit sweeter than soy sauce, so it will add another level of flavor. However, it is also thicker than soy sauce, so you may need to add a teaspoon or two of water to thin the sauce.
- A little bit of this sauce goes a long way, but if you find yourself craving more, it is easy to double or 1.5x the recipe.
- I like the sweetness from the red bell pepper, but you can really use any bell pepper.
- I like to make this dish using Woolworths rotisserie chicken. I shred all of the chicken and use about a fourth of it in this dish.
- Any leftovers can be stored in an airtight container in the fridge for up to 4 days. They can be reheated in the microwave for about 1 ½ minutes.
- This chow mein is also great topped with a drizzle of your choice of oil.
Utensils
The next time you’re craving a satisfying and flavorsome meal, remember to reach for chicken chow mein. Its delightful combination of textures, fresh ingredients, and a savory sauce.
Wise Words!
As we conclude our gastronomic tour, “Chicken Chow Mein Delight with a Savory Twist” promises an amazing meal. Succulent chicken, crisp veggies, and delicious noodles elevate this classic meal. New, flavorful innovations add depth to the eating experience. Each bite of delicate chicken, expertly stir-fried veggies, and savory sauce creates a symphony of flavors and textures. Here’s a supper that celebrates culinary inventiveness and skill. We make our Chicken Chow Mein Delight to satisfy and delight foodies of all levels. Each bite is an adventure thanks to the flavorful twist. “Enjoy this culinary masterpiece and be transported to a world of delight. We invite you to enjoy “Chicken Chow Mein Delight with a Savory Twist” and outstanding dining.
RECIPE FAQS
What is chicken chow mein made of?
Chicken chow mien is made of cooked chicken breast, chopped-up veggies, and boiled chow mein noodles, all pan-cooked in a savory sauce.
What is the difference between chicken chow mein and chicken lo mein?
Chow mein is a thinner noodle that is often sold dried and then boiled. Lo mein are thicker, chewier noodles that are often sold cooked and refrigerated. Since lo mein noodles are thicker than chow mein noodles, they tend to absorb more sauce.
Which is better, chicken chow mein or lo mein?
The choice between chow mein and lo mein is really a personal preference. Chow mein dishes tend to be saucier as the chow mein absorbs less liquid than lo mein. Since chow mein noodles are smaller, the meat and vegetables are more prominent in the dish. Lo mein is great for when you want a thicker, chewier noodle and want to focus more on the noodles in your meal.