Chicken chow mein for the win! This is a dish I can get behind every week. It is so simple and yet has a ton of flavor and texture. The vegetables do not overpower each other but rather marry well with the soy sauce, brown sugar, and fresh ginger.
Unlike the lo mein noodles, which I can’t ever seem to cook right, these chow mein noodles take only 3 minutes. This dish is my new go-to meal. The veggies are crunchy, the noodles are soft, the chicken is tender, and the sauce is sweet and salty. Kind of obsessed! Let’s eat.
Here is the recipe:
Prep Time: 10 minutes
Cook Time: 20 minutes
- 4 small boneless chicken thighs, cubed
- ½ of a small cabbage, sliced
- 2 stalks of celery, cut at a bias
- 2 garlic cloves, minced
- ½ medium size yellow onion, sliced
- Salt, for the chicken, to taste
- Cracked black pepper, to taste
- 3 Tbsp of vegetable oil
- 1 Tbsp of fresh ginger, minced
- ¼ cup of soy sauce
- 1 Tbsp of brown sugar, packed
- 1 pack of chow mein noodles
- In a medium size bowl, mix the soy sauce, fresh ginger, garlic, brown sugar, and cracked black pepper. Stir together and set aside.
- Use a large nonstick skillet or wok style skillet and add the vegetable oil. Lightly salt the chicken and cook for 10 minutes over medium heat.
- Add the celery, onions, and cabbage to the pan. Stir often, or until the cabbage and onions start to become translucent. This should take approximately 5 minutes.
- Boil the chow mein noodles as per package, or in a pot with boiling water add the noodles and cook for 3 minutes.
- Once cooked, take the noodles out of the hot water. Drain them under cold running water.
- Now add the soy sauce mixture to the chicken and vegetables and stir to combine.
- Lastly, add the noodles and gently stir all the ingredients together. Serve immediately.