Winner Winner Chicken Chow Mein Dinner!
Cash in on this Chicken Chow Mein dinner Fo’ Show! It’s got everything you want in this recipe; vegetables, chicken, rice and Crispy noodles. Yep, that’s what I’m talking about. Now, if you’re wondering why I’m referencing “Eastern” Chicken Chow Mein for this recipe and you missed my other post about “Western” Chow Mein, you can CLICK RIGHT HERE to read up on the differences between the two and how Lo Mein fits in with all the confusion. Otherwise, let’s move on shall we.
Traditionally, Chicken Chow Mein is serve with a ton a vegetables over rice, topped with crispy noodles. If that’s what you are looking for, then you came to the right place. This recipe has all of that, and I’m happy to say that and more. But this Chicken Chow Mein recipe doesn’t necessarily have to have chicken in it at all if you prefer a substitutions. Tofu is an excellent source of protein and it’s used in Chinese cooking constantly. So if you’re leaning that way, don’t be shy because this recipe is great with Tofu too. Personally I even prefer using shrimp when I’ve got it. Nothing like some wild Browns!
Chicken Chow Mein Ingredients:
2 cups of rice
2 cups Crispy Noodles
4 boneless Chicken thighs (chicken breast,shrimp or tofu)
2 Celery Stocks
1 cup Shitake Mushrooms
1 cup Bean Sprouts
1 can Water chestnuts
1 hand full String Peas
1/2 chopped Onion
3 cups Chicken stock
1/3 cup corn starch
1/4 cup Soy Sauce
2 tsp Sesame Oil
1 tsp fresh chopped Ginger
1 tbsp sugar (optional)
peanut oil for cooking
- Cook the Chicken thoroughly, salt and pepper to taste
- Mix 2 cups of Chicken stock with soy and sugar on low heat in a seperate pan
- Mix 1 cup of Chicken stock with corn starch in a seperate bowl
- Stir fry all the vegetables, add chicken, then stock with soy and bring to a boil
- Add Chicken stock with Corn starch
- Add Sesame Oil and Ginger and serve
For an added bonus, I like to top off this recipe with a shake of Tempura Dipping sauce, made by Kikkoman. I hope you enjoy this Eastern Chicken Chow Mein recipe as much as I do.