Chicken Chow Mein or fried rice? For many years I chose fried rice as my main dish companion when eating out for Chinese food. I was a creature of habit and did not see the error of my ways. And then one day, I tried chow mein and my life changed for the better. And then I learned how to make it at home and my life improved even more.
Chicken Chow Mein
- 6 ounces chow mein stir fry noodles
- 1 /8 cup soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch
- 1 teaspoon sea salt
- 1 teaspoon coarse ground pepper
- 1/2 cup chicken broth (use vegetable broth for pescatarian option)
- 1 tablespoons oyster sauce
- 3-4 tablespoons olive oil
- 2 chicken breasts, diced (use shrimp or your favorite seafood for pescatarian option)
- 1/2 yellow onion, chopped
- 5 garlic cloves, minced
- 2 celery stalks, diced
- 14 ounces fresh bean sprouts (or canned, drained)
- 1 carrot, peeled & grated
- 6 oz cabbage, thinly sliced
- About 6 mushrooms, sliced or chopped
Bring a medium-large pot of salted water to boil. Add chow mein noodles. Boil according to instructions on the package. Drain and set aside.
Whisk together soy sauce, sugar, cornstarch, salt, pepper, broth, & oyster sauce and set aside.
Pour olive oil into a large wok or saucepan. Brown outside of chicken then add the diced onions. Continually toss and cook chicken until completely done in middle (165°F). Add garlic, celery, bean sprouts, carrot, cabbage, and mushrooms if desired.
Rewhisk soy sauce mixture and then add to chicken. Stir in chow mein noodles.
For a vegetarian dish, just leave out the chicken.
And then I took a picture of the chow mein and then I wrote out the recipe for you and, lo mein, all of our lives were saucier and better than they were yesterday. Amen.