Why the Chicken Chow Mein Is a Great Chicken Dish
When you think about versatile chicken dishes, Chicken Chow Mein stands out for a reason. It’s quick to prepare and packed with flavor, making it a go-to for busy weeknights.
I love how it combines tender chicken strips with crisp vegetables, creating a delightful texture in every bite. Plus, the savory sauce ties everything together beautifully.
This dish isn’t just about taste; it’s also a colorful plate that makes dinner feel special. Whether I’m cooking for myself or entertaining friends, Chicken Chow Mein never disappoints.
It’s a satisfying meal that brings comfort and joy to any table.
Ingredients of Chicken Chow Mein
When it comes to whipping up a delightful meal, Chicken Chow Mein is a fantastic choice. But before we plunge into the cooking process, let’s take a moment to gather our ingredients. This way, you won’t find yourself frantically rummaging through your pantry halfway through the recipe. Trust me, I’ve been there, and it’s not pretty.
So, here’s what you’ll need to create this delicious dish that’s sure to impress.
Ingredients:
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 1 lb boneless skinless chicken breasts, cut into strips across the grain
- 1 cup shredded cabbage
- 1 cup thinly sliced celery (about 2 stalks)
- 1 large onion, sliced lengthwise
- 1 (8-ounce) can sliced water chestnuts, drained
- 4 ounces sliced fresh mushrooms
- 1 garlic clove, diced fine
- 1 lb fresh bean sprouts, rinsed, drained, and patted dry
Now that we’ve got our shopping list, let’s chat about these ingredients. The beauty of Chicken Chow Mein lies in its versatility. You can swap out vegetables based on what you have in the fridge or what’s in season.
Maybe you’ve got a bell pepper lying around or some leftover broccoli. Toss it in! The chicken can also be traded for shrimp or tofu if you’re feeling adventurous.
And don’t forget about the sauce; it’s the glue that holds this dish together. Feel free to adjust the soy sauce and broth to suit your taste buds. Cooking is all about having fun and making it your own, right?
How to Make Chicken Chow Mein
Alright, let’s plunge into the culinary adventure of making Chicken Chow Mein. It’s easier than you might think, and trust me, once you’ve got the hang of it, you’ll be impressing friends and family in no time. So, grab your apron and let’s get started!
First things first, let’s whip up that tasty sauce. In a small bowl, combine 2 tablespoons of cornstarch with 1 cup of chicken broth and 2 tablespoons of soy sauce. Give it a good stir until everything is well mixed and the cornstarch is dissolved. This is going to be the magic glue that ties all your ingredients together.
Now, heat up 2 tablespoons of vegetable oil in a wok or a large Dutch oven over high heat. You want it nice and hot, almost sizzling. Once it’s ready, toss in 1 pound of boneless, skinless chicken breasts that you’ve cut into strips across the grain. Stir-fry those little strips for about 1 to 2 minutes until they’re just cooked through. Be careful not to overcook them; you don’t want them turning into rubbery little nuggets. When they’re done, use a slotted spoon to transfer them to a plate.
Now for the fun part—let’s get those veggies sizzling. In the same hot wok, add the remaining oil and toss in 1 cup of shredded cabbage, 1 cup of thinly sliced celery (that’s about 2 stalks), and 1 large onion sliced lengthwise. Stir-fry these for about a minute until they’re barely cooked but still have a nice crunch—nobody wants soggy veggies in their chow mein.
Then, add in 1 (8-ounce) can of sliced water chestnuts, 4 ounces of sliced fresh mushrooms, and 1 finely diced garlic clove. Stir-fry for another 1 to 2 minutes. Finally, toss in 1 pound of fresh bean sprouts, giving it a quick 30-second stir-fry to heat them through.
Now, carefully remove all those vibrant veggies and chicken from the wok and set them aside on that plate.
Time to bring it all together! Pour the sauce you made earlier into the hot wok and cook it, stirring constantly until it thickens and starts to bubble. This is where the magic happens, and you’ll see the sauce transform into something glossy and inviting.
Once it’s thickened, return the chicken and veggies to the wok, tossing everything together until it’s heated through. Imagine the aroma wafting through your kitchen—it’s enough to make anyone’s mouth water.
Finally, transfer your delicious Chicken Chow Mein to a serving bowl, and there you have it. A delightful dish that’s not only tasty but also a feast for the eyes. Now, doesn’t that feel satisfying?
Chicken Chow Mein Substitutions & Variations
While I love the classic Chicken Chow Mein recipe, there are plenty of ways to mix things up if you’re looking for a twist.
You can easily swap chicken for shrimp or tofu for a different protein. Try adding colorful veggies like bell peppers, snap peas, or broccoli to enhance the dish.
If you’re craving more heat, toss in some red pepper flakes or sriracha. For a different flavor, experiment with hoisin sauce instead of soy sauce.
You could even use rice noodles instead of chow mein noodles for a fun variation. The possibilities are endless—get creative!
What to Serve with Chicken Chow Mein
What should you pair with Chicken Chow Mein to create a satisfying meal?
I love serving it alongside crispy spring rolls or egg rolls for that extra crunch.
A light, invigorating cucumber salad balances the rich flavors beautifully.
If you’re in the mood for something warm, a bowl of hot and sour soup complements the dish perfectly.
Don’t forget some steamed jasmine rice; it’s a great way to soak up that delicious sauce.
For a drink, I often go for a chilled iced tea or a light beer to keep things refreshing.
Enjoying these sides makes the meal even more delightful!
Additional Tips & Notes
To elevate your Chicken Chow Mein experience, consider a few simple tips that can make a big difference.
First, use fresh veggies for the best flavor and crunch—think bell peppers or snap peas.
I also recommend marinating the chicken in soy sauce for about 30 minutes before cooking; it adds depth.
When stir-frying, don’t overcrowd the pan; this guarantees everything cooks evenly.
For a kick, try adding a dash of sesame oil or chili flakes.
Finally, serve it hot and fresh, as leftovers may lose that wonderful texture.
Enjoy your delicious creation!