It is about time I pay appropriate homage to the crispy Chow Mein noodles like the ones La Choy makes and the Chow Mein you get from your local takeout. For this one, we are going to depart from most of the other recipes in this series and use fried Chow Mein noodles we recently made and build our very own Crispy Chicken Chow Mein. Go straight to the recipe.
Fried Chow Mein Noodles
In a recent post, we make our very own fried Chow Mein noodles. You are going to need those for this recipe. You could also use some store bought Chow Mein noodles, but what fun is that? Sheesh… you think I like to keep things easy around here?
The Perfect Cut of Chicken for Crispy Chicken Chow Mein
Many people love using chicken breasts. I get it. They are mostly easily packaged and supposedly healthier than other cuts. Many of us just assume that you should use chicken breast for everything. I say NEIGH!
Drop the breasts and look to the chicken thigh when making our Crispy Chicken Chow Mein. This is dark meat. Sure, it might have a little bit more fat on it, but that really is what I want. In my opinion, chicken thighs are almost always a better a cut of the chicken and I certainly think they are better for cooking in the wok. So, pick up a couple of chicken thighs for this dish. If you can find skin-off, deboned thighs, they would work the easiest. Otherwise, you will have to clean them, but that should be no problem, should it?
Finally, we are not going to marinate this chicken, like we will do for some of our other chow mein dishes. There is already enough flavor in the chicken and we will get some extra flavor from the sauce that the chicken is cooked in.
Once again, we are going to try and keep this light in the veggie department. We will be adding sprouts, water chestnuts, and green onions to this dish. These are the veggies that I most often think of when I think of restaurant Chow Mein.
This Chicken Chow Mein dish celebrates the sort of dish you might find in a typical take-out Chinese restaurant. It does, however, use homemade fried chow mein noodles.
- 2 Tablespoons cornstarch
- 1 cup chicken broth
- ¼ cup Soy Sauce
- 2 TBSP oyster sauce
- 1 Dash fish sauce
- 2 + 2 Tablespoons Peanut oil
- 1 8-ounce can sliced water chestnuts
- 1 cup fresh bean sprouts
- 2 green onions
- 2 Cloves of garlic
- 4 Cleaned and Chopped Chicken Thighs
- 4 Servings of Crispy Chow Mein Noodles or store-bought chow mein noodles.
- Add cornstarch to a medium bowl
- Add chicken broth, soy sauce, oyster sauce, and fish sauce to same bowl and stir
- Add 2 Tablespoons peanut oil to wok and heat to high
- Add Water Chestnuts first and allow to cook for 30 seconds or until cooked through
- Add Bean Sprouts and green onions to wok and stir everything for 30 seconds to one minute or until everything seems cooked through.
- Remove all veggies and set aside
- Add 2 Tablespoons to Wok and allow wok to heat.
- Add garlic and cook just briefly
- Almost immediately, add chicken and stir until chicken is cooked all the way through and done
- Add sauce that was set aside and stir until thickens.
- Reintroduce the rest of the vegetables and briefly stir
- Add 1/4 on top of a plate of Crispy Chow Mein Noodle and serve