So this was a nice surprise. I’ve made lots of Chinese food in my kitchen but I’ve never made chow mein. Super good! But...I have to say...if I make it again, I’m leaving out the chicken. Then it would just be chow mein...which is fine, I guess. I’d also add some water chestnuts. I wish I’d thought of adding them when I was gathering the ingredients for this dish but my brain was in low gear that day. Anyway...making this as-is is great but making it with no meat is also good. There’s plenty of crunch with all the veggies in there but I really like the idea of water chestnuts so next time those are going in too!
Chicken Chow Mein
8 ounces thin spaghetti ~ cooked and drained
1 pound chicken ~ (optional) cut into strips
1 cup think sliced celery
1 cup matchstick carrots
3 cups thin sliced cabbage
4 green onions
1 4-ounce can of water chestnuts (I didn’t put these in THIS time...but next time I will)
2 tablespoons vegetable oil
3/4 cup soy sauce
3 teaspoons sesame oil
3/4 cup oyster sauce
4 tablespoons sugar
In a medium bowl, whisk together the soy sauce, oyster sauce, sesame oil and sugar. Set aside.
In a large skillet or wok, heat the oil.
If using chicken, cook the chicken for 3 minutes. Drain any liquid.
Add the cabbage, carrots, green onions and celery.
Cook for 5 - 10 minutes over medium heat until veggies are tender-crisp.
Add the cooked pasta and toss to combine.
Add the sauce and toss to coat the veggies and pasta.
Serve warm....but it’s good reheated, too!
Here we go!
Slice the chicken into strips
then cook in some vegetable oil.
Slice and dice!
Add the veggies to the
chicken in the skillet.
Give it a stir.
Add the cooked pasta.
Mix up the ingredients for the sauce.
Pour over the veggies and
pasta then toss to coat.
Serve warm! Yummy!
