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.







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