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Chicken Chow Mein with Chinese Broccoli and Mushrooms Recipe

Name: Chicken Chow Mein with Chinese Broccoli and Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 chicken breast (about 4-6 ounces, cut into 1 inch pieces); 1 tsp baking soda; 1 tsp cornstarch; 1 tsp soy sauce; 1 Tb oyster sauce; 1 Tb soy sauce; 1 tsp sesame oil; 1/4 cup water; 1/2 tsp rice vinegar; 1 Tb sugar; 1 Tb cornstarch; 1 tsp fermented chili bean paste (optional); Canola or vegetable oil to coat wok (or large pan); 2 garlic cloves (chopped finely); 1 inch piece ginger (peeled and chopped finely); 1-2 carrots (peeled and cut into thin strips); 2 cups fresh Chinese broccoli (thick stems removed); 1 cup fresh mushrooms (shiitake, cremini or button, sliced); 2-3 green onions (chopped); 8 ounces Chinese noodles (I used dried noodles)

The Little Ferraro Kitchen

A quick chicken chow mein stir fry with Chinese broccoli, mushrooms and a savory spicy sauce to coat it all together.

Ingredients

1 chicken breast (about 4-6 ounces, cut into 1 inch pieces)

1 tsp baking soda

1 tsp cornstarch

1 tsp soy sauce

1 Tb oyster sauce

1 Tb soy sauce

1 tsp sesame oil

1/4 cup water

1/2 tsp rice vinegar

1 Tb sugar

1 Tb cornstarch

1 tsp fermented chili bean paste (optional)

Canola or vegetable oil to coat wok (or large pan)

2 garlic cloves (chopped finely)

1 inch piece ginger (peeled and chopped finely)

1-2 carrots (peeled and cut into thin strips)

2 cups fresh Chinese broccoli (thick stems removed)

1 cup fresh mushrooms (shiitake, cremini or button, sliced)

2-3 green onions (chopped)

8 ounces Chinese noodles (I used dried noodles)

Method

First marinate the chicken. In a bowl, add the chicken pieces with baking soda and allow to sit for 10 minutes. Then rinse off baking soda and pat dry and add cornstarch and soy sauce and allow to marinate.

While chicken is marinading, cook the Chinese noodles in boiling water for about 3-4 minutes. They cook much quicker than paste and taste test for doneness. It should still have a bit of a "bite" to it because you'll be adding it to the hot wok later. Once done, drain and toss with a bit of sesame oil so noodles do not stick together.

In another bowl (or I use a Pyrex measure cup), mix together the sauce ingredients and whisk well. Set aside.

Heat a wok over medium-high heat and add oil to coat the bottom. Gently swirl the oil around the pan so sides are coated too. Once the oil is hot add the garlic and ginger and use a spatula to saute, making sure it does not burn, for about 1 minute.

Next, add chicken and cook until outside is cooked, about 2-3 minutes. Next, add the vegetables, the Chinese broccoli, mushrooms and carrots and toss everything to coat and allow the carrots and broccoli to soften. About 1 minute in, add the sauce mixture and toss together. Then add the cooked noodles and use tongs to coat everything in the sauce.

Once done, turn off heat and garnish with extra bean paste (if you'd like) and green onions.

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