Chicken Chow Mein

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Today we have the main course for this month’s Cooking with Astrology “Sagittarius” meal…..Chicken Chow Mein.  I know, the appetizer was chicken as well, but I love both of them and wanted to share them both with you…..

This Chicken Chow Mein meal is perfect for any night of the week.  It is really simple to prepare and you can vary the vegetables to suit your family’s tastes.  The photo above has snow peas, as per Princess Cassi’s request.  You can add shittake mushrooms, bean sprouts, whatever you have on hand.

So, How do you make Chinese Chicken Chow Mein?

Cook noodles in boiling water for 3 minutes, rinse with cold water, drain, and set aside.

While the water is boiling for the noodles, whisk together chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl. Set aside…..

In a separate bowl, season the chicken strips with sesame oil, salt, and pepper. Set aside…..

Heat wok or large skillet with 2 Tablespoons of peanut oil over HIGH heat. When hot, add the ginger, garlic, and green onions. Stir-fry until fragrant, about 30 seconds…..

Add the chicken and stir-fry until lightly browned, about 3 minutes. Add the bell pepper, celery, onions, and snow peas {and mushrooms if using}, and cook until crisp tender, about 3 minutes…..

Add the water chestnuts and move the contents to the sides of the pan to form a well in the center. Pour the chicken broth mixture into the center, bring to a boil, and stir to coat chicken and vegetables…..

Stir in the drained chow mein noodles {and bean sprouts if using}…..

Sprinkle with toasted sesame seeds and chopped green onions and serve…..

I remade this Chicken Chow Mein recipe three times last week trying to get some decent pictures, the weather just would not cooperate. Not that anyone really minded, the kid’s loved it and thought we should have it a few more times…for quality control!

Notes: {contains affiliate links}

• If you like your food spicy, just add some chili pepper flakes or sriracha sauce to give it a kick.  Our Sagittarius friends are fire signs, so they like things hot and spicy!
• I did not remove the snow peas before adding the sauce, the photos were taken on different days.
• You can also use shittake mushrooms or mung bean sprouts.  Use whatever vegetables you have on hand.
• I have an older version of this Wok that I have been using for almost 30 years!
• I have had these Bamboo Stir-fry Spatulas for the same amount of time, LOL
• You may have noticed this Mini Whisk that I always use for mixing sauces and gravies, it’s awesome!

If you missed the beginning of our meal, we had Lychee Martini and Paper Wrapped Chicken to start.  Next up, Almond Cookies…one of my favorites!

Enjoy!

Chicken Chow Mein

This Chicken Chow Mein made with noodles and fresh vegetables will have you skipping the takeout menu and cooking at home any night of the week! 

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Course: Main Course

Cuisine: Chinese

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 430kcal

Author: Lisa Johnson

Ingredients

• 6 ounce package chow mein noodles (cooked, rinsed, and drained)

Sauce

• 1/2 cup chicken stock
• 3 Tablespoons oyster sauce
• 1 Tablespoon soy sauce (low-sodium)
• 2 teaspoons cornstarch
• 1 teaspoon brown sugar

Chicken

• 3/4 pound chicken breasts (boneless, skinless, cut into 2" strips)
• 2 Tablespoons toasted sesame oil
• sea salt & crushed black pepper (to taste)

Stir-fry

• 2 Tablespoons peanut oil (or canola oil)
• 1 Tablespoon fresh ginger (minced)
• 3 large cloves garlic (minced)
• 1 green onion - green and white parts (minced)
• 1/2 medium size yellow onion (thinly sliced)
• 1 stalk celery (thinly sliced on the diagonal)
• 1/2 large red bell pepper (thinly sliced)
• 3 ounces snow peas
• 1/3 cup canned water chestnuts (thinly sliced)
• toasted sesame seed (to garnish)

Instructions

• Cook noodles in boiling water for 3 minutes, rinse with cold water, drain, and set aside.
• While the water is boiling for the noodles, whisk together chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl. Set aside.
• In a separate bowl, season the chicken strips with sesame oil, salt, and pepper. Set aside.
• Heat wok or large skillet with 2 Tablespoons of peanut oil over HIGH heat. When hot, add the ginger, garlic, and green onions. Stir-fry until fragrant, about 30 seconds.
• Add the chicken and stir-fry until lightly browned, about 3 minutes. Add the bell pepper, celery, onions, and snow peas {and mushrooms if using}, and cook until crisp tender, about 3 minutes.
• Add the water chestnuts and move the contents to the sides of the pan to form a well in the center. Pour the chicken broth mixture into the center, bring to a boil, and stir to coat chicken and vegetables.
• Stir in the drained chow mein noodles {and bean sprouts if using}.
• Sprinkle with toasted sesame seeds and chopped green onions and serve.

Notes

• If you like your food spicy, just add some chili pepper flakes or sriracha sauce to give it a kick.  Our Sagittarius friends are fire signs, so they like things hot and spicy!
• I did not remove the snow peas before adding the sauce, the photos were taken on different days.
• You can also use shittake mushrooms or mung bean sprouts.  Use whatever vegetables you have on hand.
• I have an older version of this Wok that I have been using for almost 30 years!
• I have had these Bamboo Stir-fry Spatulas for the same amount of time, LOL
• You may have noticed this Mini Whisk that I always use for mixing sauces and gravies, it's awesome!

Nutrition

Calories: 430kcal | Carbohydrates: 40g | Protein: 26g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 1040mg | Potassium: 489mg | Fiber: 3g | Sugar: 4g | Vitamin A: 975IU | Vitamin C: 41.3mg | Calcium: 22mg | Iron: 2.5mg

This recipe will be partying at these link parties!