It’s the start of the New Year, and as usual we all set new goals for ourselves.  I have both personal and professional goals for 2019.  I’ve been thinking of ways of enhancing this blog and bringing more content to you, my readers.  My goal for this year is to create videos for my YouTube channel for all of the recipes on my blog!   Let’s face it, everyone wants a video to go along with the recipe and I’m up for the challenge.  The first video is for my Chicken Chow mein.   This video has been in the works for a year, yes an entire year. I’ve filmed this video a total of 4 times but never posed it because I wasn’t happy with the quality of the video.  I finally invested in a new camera for filming because I really wanted to bring you guys the content that you want.

Chowmein is one of my favorite dishes!  I mean, who doesn’t love a good chowmein?  I’ll tell you who…my 7 year old, he just doesn’t like it.  But with the exception of him, just about everyone I know loves chow mein.   Chicken chow mein is the type I make the most and it is super simple to make.  Guyanese love chowmein and we tend to have it at just about every celebration. This isn’t a traditional Guyanese Chicken Chow Mein but it is just as good.  I used carrots and peppers but my mom would use bora(Chinese long beans) and pumpkin in hers when we live in Guyana and it was just as good!  Be sure to scroll down for the recipe video and head on over to my YouTube Channel and subscribe.  My goal is to have two new videos up weekly on my channel so stay tuned!



5 from 1 vote


  • 1 12 oz pack chowmein noodles
  • 1 lb boneless chicken thighs cut into thin strips
  • 1 tbsp crushed garlic
  • 1 tbsp grated ginger
  • 3 tbsp soy sauce
  • ½ tsp 5 spice powder
  • 1 wiri wiri pepper, finely chopped
  • ¾ red bell pepper, thinly sliced
  • ¾ green bell pepper, thinly sliced
  • 1 carrot, cut into thin strips
  • ½ tsp black pepper
  • Canola oil
  • 5 scallion, finely chopped
  • Shredded cabbage for garnish


  • Cook chow mein noodles according to directions and set aside.
  • Season chicken with garlic, ginger, 2 tbsp soy sauce and 5 spice powder. Mix well to coat evenly.
  • In a large frying pan or wok, add 1 tbsp canola oil. When oil is hot add chicken and cook on high for 5-7 minutes. Add peppers and onion to the pot and stir fry for an additional 3 minutes.
  • Add remaining 1 tbsp of soy sauce and black pepper to the chowmein and mix using a large fork to coat the chowmein with the soy sauce. Add chicken and vegetable mix to the chowmein and repeat. Mix until well coated then taste to see if additional salt is needed.
  • Add 1 tsp oil to the pan or wok and fry chowmein in 2 batches. Combine, then add scallion. Serve with thinly sliced green cabbage.


Author: Jehan Powell