I am used to my mom and grandma’s homemade chicken chow mein which like many Chinese restaurants here in Minnesota features a thick starchy brown sauce. After being served a surprisingly good chicken chow mein on an airplane (I know we were shocked) I went in search of a healthy version of the dish that I could make at home. The internet must have been listening because a few days after getting home I found this recipe from Tasty.com.
Of course I had to take the recipe for a spin and change it up a bit to my taste and what I had in my kitchen but if you are interested in the original recipe check it out here. The major changes, I wanted more marinade, I felt like the first go around with this dish was a little bland, the second time around, I used more marinade and let the chicken sit for longer.
- 2/3 cup low sodium soy sauce
- 2 tbsp minced ginger (optional)
- 2 tbsp minced garlic
- 4 tbsp sesame oil
- 2 tbsp white sugar
- 1/2 tsp red pepper flakes
- Black pepper to taste
- 2 chicken breasts, cubed
- 1/2 yellow onion julienne
- 3 stalks celery, chopped
- 4 large carrots shredded (or one bag, pre shredded)
- 3 cups shredded cabbage
- 2 packages ramen noodles (no season packet required)
- 1 1/2 cups chicken broth
- Additional sesame oil for cooking
- Combine all marinade ingredients together.
- Place chicken in re-sealable plastic bag and add half marinade. Save the remaining marinade for later. Marinade chicken in the refrigerator for at least an hour (I let it sit while I was at work, it was amazing).
- Pour the marinated chicken into a large pot and cook over medium-high heat. Remove chicken from pot and set aside.
- Add sesame oil to the bottom of the pot, add onions, celery, carrots and cabbage to the pot. Saute 2-3 minutes or until onions are translucent.
- Add ramen noodles to pot and pour chicken broth over the top of noodles. Cover noodles with broth and vegetables and cover.
- Simmer noodles and vegetables in covered pot for 5-7 minutes or until noodles are cooked through.
- Break up the noodles, and add chicken to the pot. Add remaining unused marinade.
- Garnish with scallions.
Serves about 2-4
photo credit: Tasty.com