CHICKEN CHOW MEIN WITH ANY NOODLES
- Sauce:
- ¼ cup Fish Sauce
- 3 tablespoons soy sauce
- 1 teaspoon canola oil
- 1 tablespoon cornstarch
- ¼ cup chicken broth
- 2 cloves minced garlic
- 2 teaspoons freshly minced ginger
- Chicken Chow Mein:
- 340 g chow mein noodles (I used Bucatini (hollow spaghetti)
- 1 tablespoon olive oil
- 210 g boneless skinless chicken breasts cut into 1-inch cubes (1 – 1½ pound)
- ½ teaspoon salt
- 3 large carrots cut into matchsticks or shredded
- ½ head green cabbage shredded or thinly sliced
- ½ cup sliced green onion
In a small bowl, make the sauce by whisking together fish sauce, soy sauce, 1 teaspoon canola oil, and cornstarch until well combined. Stir in chicken broth, garlic, and ginger. Set aside.
Cook chow mein noodles according to package directions.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken into skillet and season with salt. Cook until chicken is browned, about 5 minutes.
Add in carrots and cabbage and cook until tender and the chicken is completely cooked through, about 5 to 7 minutes.
Pour sauce over veggies and let cook 2 to 3 minutes, stirring constantly.
Add in cooked noodles and toss to combine. Garnish with sliced green onion.
Notes:
You can use crunchy chow mein noodles for this recipe, refrigerated or dried low mein noodles, or even spaghetti pasta.
Recipe and photo: Melissa Ann Vermeulen
