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CHICKEN CHOW MEIN

Print Recipe
Author Jehan Powell

Ingredients

  • 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

Instructions

  • 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.

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