Chicken Chow Mein

My Favorite Weeknight Chicken Chow Mein

As a busy working mom, I need quick, easy, and delicious meals that the whole family will enjoy. Chicken Chow Mein fits the bill perfectly! It's a dish I've been making for years, and it's always a crowd-pleaser. What I love most about this recipe is its versatility. You can easily adjust the vegetables to whatever you have on hand – add broccoli, carrots, mushrooms, or even zucchini. The key is to keep the vegetables crisp and the noodles perfectly cooked.

The secret to truly great Chow Mein lies in the noodles. I prefer using thin wheat flour noodles; they cook quickly and have a lovely texture. I usually find these in Asian grocery stores, but you can often find them in larger supermarkets too. Don't overcook them! A perfectly cooked noodle should have a slight bite. After cooking, be sure to rinse them with cold water to prevent them from sticking together. A quick toss with a little sesame oil helps keep them separate and adds a delicious nutty flavor.

The chicken is equally important. I prefer using boneless, skinless chicken breasts, sliced into thin strips. This ensures it cooks quickly and evenly. Marinating the chicken, even for a short time, in a mixture of soy sauce, five-spice powder, and a touch of chili sauce (if you like a little heat), adds incredible flavor. The cornstarch coating helps create a wonderfully tender and slightly crispy finish. The wok is the ideal vessel for making Chow Mein; its high sides help contain the ingredients and the sloping sides encourage even cooking. If you don’t have a wok, a large skillet will work just fine. Just be sure to use high heat to get that signature stir-fry effect.

The vegetables in my Chicken Chow Mein are always fresh and vibrant. I typically use red bell peppers for their sweetness and color, crunchy bean sprouts for a satisfying textural contrast, and spring onions for a fresh, slightly oniony finish. All of these are stir-fried quickly at high heat to retain their crispness. The final seasoning is simple yet effective: a splash of light soy sauce for saltiness, a touch of toasted sesame oil for its irresistible nutty flavor, and a generous grinding of freshly ground black pepper to enhance all the other flavors.

Chicken Chow Mein is more than just a quick weeknight dinner; it’s a celebration of simple flavors and textures. It's a dish that’s adaptable to different tastes and preferences. Feel free to experiment with different vegetables, protein sources, or sauces. The beauty of this recipe lies in its simplicity and its ability to be customized to your liking. Whether you’re a seasoned cook or a kitchen novice, this recipe is sure to become a staple in your home.

Beyond the Stir-Fry: Tips and Variations

This recipe is incredibly versatile. Here are a few ideas to inspire you:

• Vegetarian Chow Mein: Substitute the chicken with firm tofu, pan-fried until golden brown. You can also add more vegetables like mushrooms, broccoli, and carrots.
• Shrimp Chow Mein: Use peeled and deveined shrimp instead of chicken. Shrimp cooks very quickly, so be careful not to overcook it.
• Spicy Chow Mein: Increase the amount of chili sauce, or add a pinch of red pepper flakes for extra heat.
• Garlic Lovers Chow Mein: Add a few cloves of minced garlic to the wok along with the chicken for an extra pungent flavor.
• Customize your Noodles: Experiment with different types of noodles. Egg noodles, udon noodles, or even ramen noodles can be used instead of the thin wheat flour noodles.

No matter how you choose to make it, Chicken Chow Mein is a dish that will never disappoint. It's a flavorful, satisfying, and incredibly easy meal that's perfect for busy weeknights or a casual weekend lunch. Enjoy!

Step-by-step

• Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again.
• Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.
• Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well.
• Coat the chicken breasts lightly with the cornstarch.
• Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking.
• Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.
• Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute.
• Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.