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Chicken Chow Mein fills my kitchen with such amazing smells every time I make it. This recipe has saved my sanity on countless busy nights when takeout feels so tempting. The best part? Just grab one pan and dinner comes together in about 20 minutes. Sure I use a couple bowls getting stuff ready but cleanup is so quick since everything cooks together. The noodles turn out perfectly coated in that glossy sauce while the chicken gets all golden outside and stays juicy inside. My kids practically run to the table when they smell it cooking and honestly watching them enjoy it makes those 20 minutes feel totally worth it.
A Bowl Full of History
My obsession with chow mein started way before I learned to cook it. Found out it comes from this Chinese dish called chaomian where street vendors would toss noodles in massive woks. The story goes that when Chinese families moved to America they brought these recipes along tweaking them with ingredients they could find here. Each family added their own touch creating something new but just as delicious. My version keeps things simple for busy nights but man those authentic flavors still shine through in every bite.
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What Goes In The Pan
- Cornflour: 1 tablespoon, makes your sauce thick and glossy just like restaurant style. Trust me this stuff works magic.
- Soft dark brown sugar: 1 teaspoon, I know it sounds weird but this tiny bit makes everything taste better. My mom taught me this trick.
- Garlic: 1-2 cloves, fresh is fantastic but grab the jar stuff when time is tight. Works just as well in the final dish.
- Dark soy sauce and oyster sauce: 2 tablespoons each, these bottles live on my counter now. They bring that takeout flavor right into your kitchen.
- Chicken stock: 1/2 cup, boxed stock works great here. Save the fancy homemade stuff for other recipes.
- Sunflower oil: 1 tablespoon, olive oil jumps in when I run out. Both do the job perfectly.
- Chicken breast: 1 per person, cut them into strips while slightly frozen makes it so much easier.
- Chinese 5 spice: 1 teaspoon, sprinkle this in and watch everyone try to guess what smells so good.
- Stir fry veggies: 1 bag, I usually grab carrots snap peas and whatever looks fresh. Sometimes I throw in water chestnuts for extra crunch.
- Dry noodles: 200g, egg noodles give you that perfect chewy bite. Look for them in the Asian food aisle.
Lets Cook
- Making That Sauce
- First things first grab a bowl mix your cornflour and brown sugar with stock until smooth. Toss in garlic both sauces give it all a good stir. Pop it aside this stuff is gold for later.
- Noodle Time
- Get your noodles soaking in really hot water. They need about 4 minutes to soften just right. Give them a poke now and then so they dont stick together.
- Getting The Chicken Right
- Crank up the heat under your biggest pan. Once its nice and hot add oil then your chicken strips. Sprinkle that 5 spice over top. Let them get all golden and gorgeous about 3 minutes each side does it.
- Veggie Party
- Toss those colorful veggies right in with your chicken. Keep everything moving around the pan. You want them tender but still with some bite usually takes 5 minutes tops.
- Bringing It All Home
- Now comes the fun part pour that sauce around the edge watch it bubble up. Drop in your drained noodles get everything tossing and turning until each noodle shines. Give it 2 more minutes so all those flavors can get friendly.
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Mix It Up Your Way
My kitchen has seen so many versions of this dish over the years. Some nights I swap in tofu for my veggie friends and honestly it soaks up the flavors even better than chicken sometimes. Just press it really well first cut into nice chunks and cook it the same way. About the veggies I never stick to just one mix. Sometimes its sweet bell peppers and snap peas other times baby corn and mushrooms. The Asian market down my street has these amazing fresh bamboo shoots that make everything taste extra special. My friend Sarah adds a handful of cashews at the end for crunch while my husband loves his with extra chili sauce on top. Leftovers taste fantastic for lunch next day just splash some water in when you reheat to wake up that sauce. If you make too much pop portions in the freezer they last about three months. Just remember to warm it up real good and maybe throw some fresh green onions on top to make it feel brand new again. The best part about this recipe? It never gets boring because you can always switch things up based on what you have or what you feel like eating.
Frequently Asked Questions
- → Can I make this chicken chow mein ahead of time?
You can prep all ingredients in advance by chopping vegetables, slicing chicken, and mixing the sauce. Store these separately in the fridge until cooking time. The actual cooking should be done right before serving for the best taste and texture.
- → What vegetables work best in chow mein?
Traditional vegetables include bean sprouts, carrots, cabbage, and peppers. You can also use snap peas, mushrooms, or broccoli. Any vegetable that cooks quickly in a stir-fry will work well in this dish.
- → How can I make this recipe vegetarian?
Replace chicken with tofu, tempeh, or meat alternatives. Use vegetable stock instead of chicken stock, and make sure to use vegetarian oyster sauce. The cooking process remains the same for a delicious meatless version.
- → Why is my sauce too thin or lumpy?
The key is mixing cornstarch with a small amount of liquid first to make a smooth paste. Add remaining liquids gradually while stirring. If sauce is too thin, simmer longer to reduce. If too thick, add a splash of stock or water.
- → Can I use different types of noodles?
Yes, you can use egg noodles, rice noodles, or even fresh noodles. Just adjust cooking time according to package instructions. Some noodles need pre-soaking while others can go straight into the stir-fry.