Chicken chow mein
- Preparation 45 min
- Cooking 20 min
- Servings 4
- Freezing Absolutely
I love Asian food! Even though some restaurants are sometimes questionable, the mix of flavours are always legendary. I wanted to make my chicken chow mein version because it’s just too good! A tasty sauce with luxury noodles and chicken … MIAM!
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Ingredients for the sauce
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1/4 cup chicken broth
- 3 tablespoons oyster sauce
- 2 tablespoons white wine
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- Salt and pepper from the mill
Ingredients for the rest
- 500g boneless and skinless chicken breasts, cut into strips
- 2 tablespoons soy sauce
- 400g Chow Mein noodles
- About 3 tablespoons canola oil
- 1 1/2 teaspoons grated fresh ginger
- 2 garlic cloves, finely chopped
- 3 large carrots from Nantes, cut in julienne
- 1 small yellow onion, cut in half and in thin strips (1/2 cup)
- 1 red bell pepper, cut in half and in strips
- 227g white mushrooms, cut in half
- 1 1/2 cups Chinese cabbage sliced thinly
- 1 1/2 cups bean sprouts, rinsed and drained
- 1 to 2 green onions, thinly sliced
- Salt and pepper from the mill
Preparation
- In a bowl, pour soy sauce and cornstarch. Mix well to dissolve. Add remaining ingredients for the sauce, season with salt and pepper and mix. Set aside.
- In a bowl, add chicken and soy sauce then toss. Set aside.
- In a large saucepan filled with boiling water, add the pasta and cook a little less than the time mentioned on the package. Pour into a colander, rinse with cold water and drain. Set aside.
- In the same saucepan over medium heat, add canola oil followed by ginger, garlic, carrots and onion. Season with salt and pepper and cook for 4 to 5 minutes, stirring constantly. Add oil as needed.
- Add chicken and pepper then stir. Cook for 5 to 6 minutes until chicken is almost cooked.
- Add mushrooms and cabbage and continue cooking for 2 minutes.
- Add the noodles, the sauce and the bean sprouts then season with salt and pepper. Cook for 2 minutes stirring, to warm and finish cooking the noodles. Garnish with slices of green onions and serve!
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Our sommeliers suggest
Château Pesquié Quintessence 2015
A wine with grain, sap and fruit. A nose of blackberry, liquorice and white pepper. The tannin is soft and has a nice freshness which ensures a nice balance to the meal. A real treat all in length!
See the product
Rousse 30, Avant-Garde/Harricana, 3.9%
Inspired by the classic English Mild Ale, this mahogany beer will offer you notes of caramel, nuts and cereals. The sautéed vegetables will marry with the roasted cereal notes of the beer, just as the rich umami sauce will delight with the caramel aromas. Low in alcohol, this beer will come to support in taste the dish, while offering a more refreshing aspect which makes you want to reiterate the experience again and again.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Château Pesquié Quintessence 2015
A wine with grain, sap and fruit. A nose of blackberry, liquorice and white pepper. The tannin is soft and has a nice freshness which ensures a nice balance to the meal. A real treat all in length!
See the product
Rousse 30, Avant-Garde/Harricana, 3.9%
Inspired by the classic English Mild Ale, this mahogany beer will offer you notes of caramel, nuts and cereals. The sautéed vegetables will marry with the roasted cereal notes of the beer, just as the rich umami sauce will delight with the caramel aromas. Low in alcohol, this beer will come to support in taste the dish, while offering a more refreshing aspect which makes you want to reiterate the experience again and again.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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