Chicken Chow Mein

chicken chow mein 1_small

Ahhhhhhhhhhh! I am almost never late with blog posts. But this is late, friends. I am really struggling with time these days.┬áThree kids. Waaaaaaaaay too many activities. My job. Jeff’s job. Random stomach flus that take us off the radar for a week. Oh, and we’re building a house. It’s all too much.

Given all the stress, it’s’ no wonder we’ve been eating out more. My kids could eat Chinese take-out every day of the week. Noodles! Chicken! These are the two universal things that will always work for dinner in our house. I’ve never really taken the time to make restaurant-style take-out at home because, well, the restaurant is just down the street. But when I found myself there twice in one week, I thought I’d give the at-home version a try. It’s cheaper and, I don’t know for sure, but I’m guessing a little healthier and less sodium and MSG-filled.

Most importantly, the kids really do like this version. Feel free to sub the veggies (carrots and snow peas) for ones your kiddos like.

p.s. Marinating the chicken according to the directions is key to thickening up the sauce. Also, chow mein or lo mein noodles are usually found in the ethnic foods aisle. They look like spaghetti noodles but are slightly wider. (They are NOT those short crunchy things you put on top of some Asian food.) You can use spaghetti in a pinch.

Chicken Chow Mein

Chicken Chow Mein


Chicken Marinade:

2 medium boneless, skinless chicken breasts, cut into pieces

1 teaspoon baking soda

2 teaspoons soy sauce

2 teaspoons corn starch

8 oz long chow mein or lo mein noodles

2 tablespoons canola oil

3-4 cloves garlic, finely minced

1 cup thinly sliced or matchstick carrots

1 cup snow peas

1 tablespoon soy sauce

1 tablespoon sugar

1/2 teaspoon sesame oil

3 tablespoons water

1/4 teaspoon pepper

Pinch of salt

4 oz bean sprouts, rinsed and drained

2 stalks scallion, cut into 2-inch lengths


Marinate the chicken breast with the baking soda, for about 10 minutes. Rinse the chicken thoroughly with cold water, for a few times, until the baking soda is completely washed off. Pat dry the chicken with paper towels and add the soy sauce and corn starch to the chicken. Stir to coat well and set aside for 10 minutes.

Prep the noodles according to the packaging instructions. When finished, toss with a little oil to keep from sticking.

Heat oil in a wok or pan over medium high heat. Add the garlic and stir until aromatic, follow by the chicken. Stir-fry until the chicken is half cooked or the surface turns opaque, then add in the carrot and snow peas, stir continuously. Add the noodles into the wok/pan, follow by the soy sauce, sugar, sesame oil, water, pepper, and pinch of salt. Stir back and forth and toss the noodles, for about 1 minute. Add the bean sprouts, stir to combine well. As soon as the bean sprouts are cooked, add the scallion, stir a few more times, dish out and serve immediately.

Serves 4-5.

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