When I was a kid, Chow Mein was from a can (La Choy I think) over dried noodles from a can, except the one time I remember my aunt making it fresh and how much I liked it. Over the years, as we’ve eaten at Chinese restaurants, there was always something on the menu I wanted more, so it’s been well over 25 years since I’ve had it. I saw a recipe for it several months ago and have been wanting to make it since, but kept wanting other things more.
Then I saw an article on the web and the desire was rekindled, and it seemed like something we could make to fit in with Bev’s restrictive diet. I'd saved the recipe from cdkitchen and decided I could adjust it a little and omit as much oil and starch as possible. Following is what I made, but the original can be seen by clicking on the link. I used the canned chow mein noodles as they were one of the favorite parts from my childhood.
4 boneless, skinless chicken breasts
2 tablespoon oyster sauce
2 teaspoon soy sauce
Salt and pepper, to taste
3/8 cup low-sodium chicken broth (I used our homemade)
1 1/2 tablespoon oyster sauce
1 1/2 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch dissolved in
4 tablespoons water
1 cup chicken broth (I added it 1/4 cup at a time when needed to cook the veggies in lieu of more oil)
2 medium ribs celery, 1/2" pieces
1/2 lb fresh mushrooms, sliced
2 bell peppers, chopped
1 # broccoli in small florets
1/2 red onion, sliced
1 green onion, sliced (I didn't have any)
2 cans water chestnuts, drained
1 can bamboo shoots, drained
1 cans bean sprouts, drained (Bev's not a fan or would have used 2)
2 tbsp vegetable oil for frying and stir-frying
Canned chow mein noodles
1. Cut the chicken into thin strips or bite sized pieces and marinate for 20 to 25 minutes.
2. Prepare the sauce by whisking the chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.
3. Wash and prep the vegetables.
4. Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the onion and the chicken. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.
5. Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired, and adding broth (or oil) as needed. Remove each of the vegetables from the pan when finished stir-frying. I added the bean sprouts, water chestnuts, and bamboo shoots together and last.
6. Add all the removed ingredients back into the wok, making a "well" in the middle of the wok for the sauce.
7. Give the sauce a quick stir and add the to the pan, stirring quickly to thicken. Mix everything together. Stir in the green onions.
Have a great day and thanks for stopping by.