Classic Chicken Chow Mein
12 Jul 2012
But aside from that one experience, I have grown up eating “westernized” chinese food, and one of my all time favorite chinese dishes is probably a really good, classic chicken chow mein–I mean, who doesn’t love chicken chow mein? I thought this recipe would be a new family fave, but actually the ginger in it made it a little too spicy for my kiddos! (Whoops). However, I still had to post it, because my husband and I absolutely loved it! You know how some chicken chow mein dishes can be SUPER greasy, and bland, and full of gross cabbage… well, this one wasn’t! It had a rich, velvety sauce, lots of crunch with the water chestnuts and bean sprouts, a little heat with the ginger, just the right amount of saltiness… and of course, some delicious mushrooms!! (Have you guessed by now that I’m just a sucker for anything with mushrooms in it?!)
So here is one of my new favorite, crowd pleasing, classic dishes:
Kosher salt
1/2 cup chicken broth
3 tablespoons oyster sauce
1 tablespoon soy sauce (preferably dark)
2 teaspoons cornstarch
1 teaspoon sugar
2 boneless, skinless chicken breasts cut into thin 2-inch-long strips
1 teaspoon sesame oil
1 heaping tablespoon minced peeled fresh ginger (or pickled ginger)
3 cloves garlic, minced
1 scallion, minced
Freshly ground black pepper
1/2 medium yellow onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
Shiitake mushrooms (fresh or rehydrated), and portabellas (optional)
1/3 cup thinly sliced canned water chestnuts
6 ounces fresh mung bean sproutsDirections:
Boil the noodles according to package instructions.
Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel. Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside.
Season the chicken with the dark sesame oil, salt, and pepper, and set aside.
Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. 
Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. 
Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes.
Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. 
Stir in the bean sprouts and noodles and remove from the heat. Taste and season with more soy sauce (or pass around at serving)
Yesterday I just got home from an intense day of white river water rafting, so I was pretty darn tired, and didn’t really feel like cooking! But this was the exact kind of recipe I needed–quick, simple and super delicious! Not to mention, a heck of a lot healthier than the greasy chicken chow mein you find at a take out!
I hope you all enjoy this recipe too!
<3 Sarah
