Chicken Chow Mian 肌肉炒面
1 month, 3 weeks ago
Ingredients
Oil: I use canola oil for gently cooking the chicken and veggies, but you could substitute any oil you prefer. Just make sure it has a reasonably high smoke point—you don’t want to ruin the flavor of a more delicate oil. Sesame oil is a common choice, but has a strong flavor so I would recommend just using a little for finishing. Chicken: Breasts are my go-to, but chicken thighs would also be fine. They should be boneless and cut into cubes. Fresh Vegetables: Red bell pepper, snap peas, shredded cabbage (or coleslaw mix), and matchstick carrots are a colorful and easy combination. However, feel free to substitute your favorites! Garlic: Freshly minced garlic is my favorite, but garlic powder is also fine. Ginger: Again, I like to use minced fresh ginger, but the recipe will still be super tasty with powdered ginger. Red Pepper Flakes: These can be omitted for a milder dish, or you can use a couple of pinches of cayenne for more heat. Broth: To give our one-pot pasta more flavor, I use chicken broth instead of water to cook the pasta. You can also use vegetable broth or water, depending on what you have or prefer. Soy Sauce and Hoisin Sauce: These two Asian sauces combine to make the perfect easy chow mein sauce! Noodles: You’ll need a box (375 grams or about 13 ounces) of whole-grain spaghettini pasta, or an equal amount of dried ramen or chow mein noodles. Water and Cornstarch: These are optional, for thickening the sauce.
Instructions
To make this recipe, you’ll need to saute everything briefly and then simmer to cook through. It’s easiest and fastest if you get your ingredients prepped and ready to go before you start the cooking process! Cook the Cubed Chicken. Place a large skillet on the stove over medium-high heat. Add the oil and allow it to heat for a few seconds. When the oil is hot, add the chicken and saute or stir-fry until the chicken cubes are mostly browned. Cook the Vegetables. Add the bell peppers, peas, cabbage, and carrots (or whatever veggies you choose) and cook for a few minutes, until the veggies are softened slightly. Add the Aromatics. Stir the garlic, ginger, and pepper flakes into the mixture, and cook for one minute to release their fragrance and flavor. Add Liquids and Noodles. Stir in your broth of choice (or water), the soy sauce, and the hoisin sauce. Bring everything to a boil over medium-high heat. Gently drop in the noodles, and reduce the heat to medium. Finish Cooking. Cook the pasta along with the other ingredients uncovered for about 5 minutes. Stir the pasta frequently to keep it from clumping and sticking (we don’t want any clumps!). Once most of the liquid has been absorbed, cover the pot and cook everything for 3-4 more minutes, until pasta is al dente or cooked to your preference. Enjoy! At this point, you can serve the pasta. If you want a thicker sauce, mix a bit of cornstarch with water, and stir the mixture into the pot. The sauce will thicken as you stir.