Chow Mein loosely translated means stir-fried noodles. If you can find shitake mushrooms, use them, because they have a great flavour, but if not then thinly sliced field or chestnut mushrooms works just fine. Chicken Chow Mein has a delicious flavour and can either be eaten on its own or with a curry sauce.
Try it with sweet and sour sauce if you are feeling brave enough to make it! This recipe does involve marinating the chicken, but believe me, it’s worth it. Marinade it overnight in the fridge for a better flavour and make sure it is completely covered – it’s a strong flavour and smell and you don’t want it to permeate anything else in the fridge.
- 3-4 large skinless and boneless chicken breasts or use equivalent thigh meat
- 350g fine egg noodles
- Vegetable oil for cooking
- Dash of sesame oil
- 3 or 4 garlic cloves
- 300g mushrooms
- 300g sugar-snap peas or fine green beans
- 2 red peppers, deseeded, finely sliced
- Handful of baby corn if desired
- Approx. 10 spring onions
- Can of beansprouts
- 6 tbsp. soy sauce
- 6 tbsp. sake or Chinese rice wine
- 3 tbsp. brown sugar
Method of Preparation:
For the marinade, mix together the sake and soy sauce until completely combined, and then add the brown sugar and stir everything together until dissolved.
Cut the chicken into bite-sized pieces or thin strips depending on how you like to eat it and cover with the marinade. Leave to one side.
A nice way to cook the noodles is to fry them in some sesame oil for thirty seconds or so before boiling them according to the packet instructions. Only do this if they are fresh, however. It makes them crispier and really brings out the flavour.
Heat the vegetable oil in your frying pan or work and cook the chicken for about seven minutes. Make sure it is sealed on all sides.
Remove the chicken from the pan and set to one side.
Add the sesame oil into the pan. Mince the garlic or chop it very finely. Cook in the oil on a low heat as garlic can burn very easily. Turn the heat down.
Add the mushrooms and cook for a minute or so.
Next, add the rest of the vegetables. To ensure everything cooks evenly, try and make sure everything is the same size.
Add the chicken and the noodles back into the pan along with the liquid you used to marinade your chicken. This will be the sauce.