CHICKEN CHOW MEIN WITH ANY NOODLES
- 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.
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