Prep 10 mins
Cook 50 mins
My own take on my grandmother's dish. Apparently, back in the 50s, it was all the rage for American housewives to cook chow mein. And even though the dish is not authentic Chinese, it is authentic Chinese-American. This side-dish makes 7 Cups of chow mein; it is intended to be served in 1-Cup servings.
- 1⁄4 cup grapeseed oil
- 4 ounces cremini mushrooms, sliced (about half a box, roughly 1 Cup)
- 5 -6 stalks celery, chopped (about 2 Cups)
- 1 large vidalia onion, chopped
- 1 1⁄2 cups chicken broth
- 4 1⁄2 ounces snow peas, chopped (about 1/2 Cup)
- 2 teaspoons dark soy sauce
- 4 tablespoons arrowroot
- 2⁄3 cup water
- 3 chicken thighs, chopped (boneless or skinless, about 12-1/2 ounces)
- 1⁄2 green bell pepper (about 4 ounces)
- 4 1⁄2 ounces bean sprouts (the thick variety)
- 8 garlic cloves, minced
- 8 green onions, finely chopped
- In a dutch oven, heat the oil over high heat. Saute the chicken until cooked.
- Remove the chicken and set aside. (I usually put it on top of the chopped green onions, bean sprouts, and half the garlic).
- Add the half the garlic, the chopped mushrooms, celery, onion, peapods, and bell pepper to the oil that was used to saute the chicken. Saute until the onion turns translucent.
- Add the broth and soy sauce and bring to a boil. Reduce the heat to a simmer and cover with the dutch oven's lid. Simmer, covered, for 20 minutes.
- Meanwhile, mix the water and the arrowroot, completely incorporating the powder into the liquid making a slurry.
- After the vegetables have simmered for 20 minutes, add the chicken, green onion, bean sprouts, and remaining garlic; stir to incorporate. Cover and simmer for another 10 minutes.
- After the final ingredients have simmered, stir in the arrowroot slurry to thicken.
- Serve, hot.