Chicken chow mein sounds very complicated but it is actually quite easy to make. You will need only a couple of special ingredients but they are easy to find in the Asian section at the grocery store. I use store bought chow mein noodles for this but the truth is you can use thin spaghetti as well.
This is a great week night meal that does not take very long to make. I use chicken tenderloins but you can easily use chicken breast instead. Chicken tenderloins are sold frozen at the supermarket and are less expensive than chicken breast.
Water chestnuts are sometimes hard to find but do not stress. They add a nice crunch to the dish but are not essential. If you can not find peanut oil go ahead and use vegetable oil instead.
This is what you will need for this delicious and easy chicken chow mein recipe:
12 oz. chow mein noodles
1/4 cup oyster sauce – buy it in the Asian section of the grocery store
2 TBS soy sauce
1/4 cup chicken stock
1 TBS cornstarch
4 TBS water
8 chicken tenderloins, cut into thin strips
4 scallions, cut into 1-inch strips – diagonally
4 carrots, peeled and cut into thin strips
12 snap peas, trimmed and sliced diagonally
1/2 pound fresh mushrooms
1/4 cup water chestnuts, chopped
4 garlic cloves, minced
1 tsp minced fresh ginger
5 TBS peanut or vegetable oil
Salt & Pepper
In a small bowl whisk together the cornstarch with the water. Whisk in the oyster sauce, soy sauce and chicken stock. Make sure you have no lumps. Set aside.
Bring a large pot of salted water to a boil. Add the noodles and soak until softened. Drain and rinse off with cold water to stop the cooking process.
Heat a wok or large skillet with 2 TBS of oil. Heat until you can see a wisps of smoke.
Generously season the chicken with salt and pepper. Place the strips into the hot oil and cook, stirring occasionally, until meat is cooked through. Set aside. Wipe the wok clean.
Add another TBS of oil to the wok and heat well. Add the noodles and fry until golden. Set aside. Wipe the wok.
Add the remaining oil into the wok. Heat well. Add the garlic, ginger and scallions. Cook for a few minutes, stirring frequently. Add the carrots and snap peas. Cook for 3 to 4 minutes. Add the mushrooms, water chestnuts and cooked chicken. Stir well. Stir the liquid well. Add it to the wok and cook, stirring, for 3 to 4 minutes. Add the noodles and toss to coat well. Heat through and serve.