Tuesday, April 25, 2017

Chicken Chow Mein


     Quick, minimal work, and full of flavor, this chow mein recipe will more than likely become one of your go-to dinners when craving that certain something. The term "Chow Mein" simple translates into stir fried noodle. Much better than any takeout you can get, this dish is inspired by one of my favorite Chinese chefs and from her cookbook; Ching-He Huang. Here is my Chicken Chow Mein.


  • 4oz yellow wheat noodles (I used udon)
  • 1 large boneless skinless chicken breast
  • Soy sauce
  • 1 tsp Chinese five-spice powder
  • 1 tsp sriracha or chili sauce
  • 1 tbs corn starch
  • 1/4 cup vegetable oil
  • 1/2 red bell pepper thinly sliced
  • 1/4 cup green onion diced
  • 1/2 cup snow peas
  • Sesame oil
  • 1 tsp fresh diced ginger

1. Cook noodles in boiling water as directed. Drain and set aside.
2. Slice chicken into thin strips
3. Toss chicken in a bowl with five-spice powder, sriracha, and cornstarch. Let sit.
4. In a large wok over high heat pour in the vegetable oil and toss in the chicken. Continue to stir until almost cooked through.
5. Toss in the bell pepper, snow peas, and ginger. Stir and saute for roughly 1 minute
6. Pour in some soy sauce and a dash or two of sesame oil.
7. Stir in the noodles and let them saute and get slightly crisp on a few edges.
8. Toss in green onion and serve.

     This dish was so delicious. The interesting combination of flavors from the five-spice powder with the chicken and fresh vegetables all came together well with the noodles that were perfectly tender with a little bite.

Prep Time: 10 minutes
Cook Time: under 5 minutes
Serves: 1-2

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