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Read by Michael Flamel
When I was a kid, vegetables were sidekick material, not superheroes. They sat politely beside the real stars of the meal—steak, chicken, or fish—rarely drawing attention. Then my father, a professional chef with an uncanny ability to make even broccoli sound appetizing, introduced chicken chow mein.
At first glance, it was a mountain of vegetables with some noodles tangled in for good measure. I eyed it suspiciously; certain it couldn’t possibly satisfy my appetite. But one bite changed everything. The noodles, tender chicken, and crisp, garden-fresh vegetables were bathed in a savory sauce that made every bite feel like a revelation. Suddenly, vegetables weren’t just tolerable—they were downright exciting.
Chicken chow mein became the centerpiece of our occasional “Asian food festivals,” inspired by the vibrant Asian community in Sacramento and powered by the overflowing bounty of our backyard garden.
A Brief History of Chicken Chow Mein
Chow mein, meaning “stir-fried noodles,” originated in China’s Guangdong province before emigrating to America with Chinese immigrants in the mid-19th century. Americanized versions often incorporated locally available ingredients, with chicken chow mein becoming a standout. Its versatility and crowd-pleasing flavors quickly made it a staple in Chinese-American cuisine.
Today, chicken chow mein remains a beloved dish, bridging cultural gaps with its blend of fresh vegetables, tender meat, and flavorful sauces.
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Garden-Fresh Chicken Chow Mein
A classic stir-fried noodle dish featuring tender chicken, crisp vegetables, and a savory sauce, all tossed with chow mein noodles for a flavorful and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Entrees
Ingredients
- For the Chow Mein:
- 8 oz chow mein noodles (or thin spaghetti, cooked and drained)
- 2 tbsp vegetable oil or sesame oil
- 2 chicken breasts, thinly sliced
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 medium onion, thinly sliced
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers (any color)
- 1/2 cup bean sprouts
- 3 green onions, chopped
- For the Sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup chicken broth (or water)
- 1 tsp cornstarch (mixed with 1 tbsp water for thickening)
Instructions
- Cook the Noodles: Prepare the chow mein noodles according to package instructions. Drain, rinse with cold water, and set aside.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, chicken broth, and cornstarch slurry. Set aside.
- Sear the Chicken: Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir-fry until golden and cooked through. Remove and set aside.
- Sauté Aromatics: Add another tbsp of oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
Serving Suggestions
Chicken chow mein is a versatile dish that pairs beautifully with:
- Appetizers: Vegetable spring rolls or steamed dumplings.
- Sides: A refreshing cucumber salad with rice vinegar dressing.
- Dessert: Fresh fruit like mango or lychee, or a light sorbet.
Beverage Pairings
- Non-Alcoholic: Iced jasmine tea or sparkling water with a splash of lemon.
- Alcoholic: A chilled Riesling, a crisp lager, or a fruity sake.
Chicken chow mein taught me to see vegetables not as mere accompaniments but as the heart of a dish. It’s a meal that transformed my childhood skepticism into a lifelong appreciation for fresh, vibrant flavors. Every time I make it, I’m transported back to those “Asian food festival” nights in our Sacramento kitchen, where the aroma of sizzling noodles mingled with the laughter of family and the hum of the backyard garden.
Who knew a “massive serving of vegetables” could win the day—and my heart? ❖
