I have to admit, I was a little intimidated to try this Chicken Chow Mein recipe. It seemed like there would be so many steps and different ingredients that I’d never used before. But once I started I realized it wasn’t that hard. Actually it was a lot of fun trying new things! It turned out really good. We filmed this a while ago (during Ramadan, it was a great meal to break our fast with!) but am only just getting around to posting now.
If I can do it, you guys can definitely handle it! When you try it please make sure to tag me so I can see how yours looks!
Chicken Chow Mein
For the Marinated Chicken:
1 (1/2 lb) Boneless, Skinless Chicken Breast
1 tsp Soy Sauce
1 Tbsp Rice Vinegar
1/2 tsp Chinese Five-Spice
1/2 tsp Baking Soda
Pinch of black pepper
For the Sauce:
3 Tbsp Oyster Sauce
1/2 cup Chicken Stock
For the Aromatic Vegetables
3 cloves Garlic (approximately 1 Tbs.)
1 tbsp fresh Ginger (approximately 1/2 Tbs.)
1 Red Chili, chopped
For the Vegetables & Noodles (you can substitute vegetables for your taste):
10 oz. precooked & ready to use Chinese Egg Noodles (If you are using dry ones, prepare by soaking them in hot water until they soften, and then drain.)
1.5 cups chopped Carrots
1 cup chopped Peppers
1 cups Baby Bok Choy (approximately 3 to 5 of baby bok choy)
1 tsp. Toasted Sesame Oil
1 tsp. Toasted Sesame Seeds
Slice chicken breast into bite size pieces. In a mixing bowl, add the chicken and the rest of the marinade ingredients and mix well until the chicken is evenly coated. Set aside.
In a small mixing bowl, combine all ingredients for the sauce and whisk. Set aside.
Chop the garlic and ginger finely. Seed and Julienne (slice thinly) the red chili. Set aside.
Slice carrots and peppers into 1/4 inch thin pieces. Wash the baby bok choy well (sometimes it contains dust in the middle) and cut them into halves or quarters as needed.
Cut off the top end and the root of the green onions. Cut in halves lengthwise and then cut into 2 inches long pieces. Set aside with bean sprouts.
Heat a wok over high heat; add 1 Tbsp oil and add chicken. Spread chicken pieces so they will brown up evenly. Stir fry chicken until their edges are nicely golden brown and about 3/4 way cooked about 2 to 3 minutes. Be sure not to over cook the chicken. Turn off heat and remove chicken from wok and place on a plate.
Heat the wok (now empty) over high heat; add 2 Tbsp oil and add garlic, ginger, and chili and stir fry them until you can smell the yummy flavours.
Add carrots, peppers and baby bok choy; stir fry until the vegetables are softened (about 1-2 minutes).
Add in noodles and sauce. Stir fry until noodles are fully cooked and you can’t see any sauce running in the wok, about 1 to 2 minutes.
Add chicken back into the wok and cook for 1-2 minutes.
Add in green onions and bean sprouts. Stir fry 30 seconds to 1 minute
Drizzle with sesame oil and sprinkle with sesame seeds.