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Chicken Chow Mein

Chicken Chow Mein created by HotPepperRosemaryJe

I love Chicken Chow Mein and have found that each restaurant has it's own take on the recipe. Therefore, I have tried to compile my own favorite. This was originally from the Food Network Kitchens but it is now from Diane's Kitchen.;) Don't let the long laundry list frighten you, you have to get it all ready before hand and then it's a breeze! Most of the ingredients are seasonings and items you find in your pantry. Update: 05/04/2009 - sorry but I made this over the weekend again and I tweaked it even more - I used 3 scallions instead of 1, crushed red pepper flakes - it needed a bit of a zing - used 6 ounces of button mushrooms instead of 4. Of course we have to be careful with the dark soy sauce, I use low-sodium Tamari (the flavor is much smoother) also, it is not as salty as the other - at least I think so!!

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Boil the noodles according to package instructions.
  • Drain in colander in the sink and rinse under cold tunning water.
  • Shake the colander to drain off excess water and pat noodles dry with a towel.
  • Heat 1/4 cup peanut oil in large seasoned wok or non-stick skillet over high heat.
  • Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of cooking).
  • Transfer noodles to a paper towel-lined plate and season with salt to taste.
  • Set aside.
  • Discard any excess oil and wipe out the pan.
  • OR.
  • Can use bought chow mein noodles (much easier).
  • Whisk together the chicken broth, oyster sauce, soy sauce or tamari, cornstarch and sugar in a small bowl; set aside.
  • Season the chicken with the dark sesame oil, salt, blk pepper crushed red pepper flakes & set aside.
  • Heat the skillet over high heat.
  • Heat the remaining 2 Tablespoons peanut oil until very hot.
  • Add the ginger, garlic, scallion, & red pepper flakes, stir-fry until fragrant, about 30 seconds.
  • Add the chicken and stir-fry, until lightly browned, about 1-1/2 minutes.
  • Add the onion, celery and mushrooms, and stir-fry, until crisp-tender, about 2 minutes.
  • Add the water chestnuts.
  • Spread the ingredients to the outside of the pan to form a well in the center.
  • Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture.
  • Stir in the bean sprouts and snow peas.
  • Sprinkle with cashew pieces.
  • Season generously.
  • Serve over white rice and serve the chow mein noodles on the side.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Manami
Contributor
@Manami
Contributor
"I love Chicken Chow Mein and have found that each restaurant has it's own take on the recipe. Therefore, I have tried to compile my own favorite. This was originally from the Food Network Kitchens but it is now from Diane's Kitchen.;) Don't let the long laundry list frighten you, you have to get it all ready before hand and then it's a breeze! Most of the ingredients are seasonings and items you find in your pantry. Update: 05/04/2009 - sorry but I made this over the weekend again and I tweaked it even more - I used 3 scallions instead of 1, crushed red pepper flakes - it needed a bit of a zing - used 6 ounces of button mushrooms instead of 4. Of course we have to be careful with the dark soy sauce, I use low-sodium Tamari (the flavor is much smoother) also, it is not as salty as the other - at least I think so!!"
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  1. HotPepperRosemaryJe
    Chicken Chow Mein Created by HotPepperRosemaryJe
    Reply
  2. HotPepperRosemaryJe
    This is a delicious recipe! I subtituted sirloin strips for the chicken and beef broth for the chicken broth. I followed the recipe otherwise and it was quite good!!!! We devoured it and tomorrow will eat the leftovers for lunch!! I made this for the Farm Cooking with Andi of Longmeadow Farm event! Thank you!
    Reply
  3. Mustang Sally 54269
    Great recipe. I made this at our cabin & I realized I brought everything except the most important ingredient... chicken! I still made it work with chicken/turkey sausage. With that aside, I found the sauce/flavours of the stir-fry very tasty. I added some baby corn also. Thanks for sharing.
    Reply
  4. DeeCooks
    I can't find much difference between the food network version and this one, but I've been making it for a while with all sorts of variations in the veggies depending what I have. It's not the bland type of chicken chow mein; the sauce has flavor and it's very good! In a pinch, I've even used ramen noodles or just served it over rice. Thanks for posting! Glad to find it to put it into my cookbook here!
    Reply
  5. Manami
    I love Chicken Chow Mein and have found that each restaurant has it's own take on the recipe. Therefore, I have tried to compile my own favorite. This was originally from the Food Network Kitchens but it is now from Diane's Kitchen.;) Don't let the long laundry list frighten you, you have to get it all ready before hand and then it's a breeze! Most of the ingredients are seasonings and items you find in your pantry. Update: 05/04/2009 - sorry but I made this over the weekend again and I tweaked it even more - I used 3 scallions instead of 1, crushed red pepper flakes - it needed a bit of a zing - used 6 ounces of button mushrooms instead of 4. Of course we have to be careful with the dark soy sauce, I use low-sodium Tamari (the flavor is much smoother) also, it is not as salty as the other - at least I think so!!
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