Chow mein is one of those dish that you can throw whatever meat or veggies you have on hand. I love ordering them at restaurants but I always feel guilty afterwards for eating it because of all the grease and MSG. When you cook it at home, it’s just so much healthier. Plus, they make wonderful leftovers the next day. Here’s my version of it.
- 1 pound of chicken tenders, cut into strips
- 1/2 cup of rice wine
- 1 teaspoon of sugar
- 1 teaspoon of corn starch
- 1 teaspoon of soy sauce divided, 1/2 teaspoon for the marinade and 1/2 teaspoon for the stir-fry
- 2 teaspoons of sesame oil divided, 1 teaspoon for the marinade and 1 teaspoon for the stir-fry
- 1/2 of a cabbage, thinly sliced (I used Taiwan cabbage I got from my local Asian market. It has a slight sweetness compared to a regular cabbage)
- 1 large carrot, julienne
- 10 shiitake mushrooms, sliced
- 2 stalks of celery, sliced on an angle
- 1 pound of wu-mu dried noodles, cooked according to package direction (I found mine at my local Asian market)
- oil for cooking
- salt and pepper for seasoning
- 1 scallion, finely chopped
- a handful of cilantro, chopped
In a medium bowl, combine chicken, wine, sugar, corn starch, soy sauce and sesame oil. Let it marinade for 1 hour.
In a large pan over medium high heat add oil and chicken. Brown chicken, about 5-7 minutes. Then add mushroom, carrots, celery and cabbage. Cook until cabbage looks slightly wilted. Then add your cooked noodles, the remaining soy sauce and sesame oil. Use a kitchen tong to incorporate everything. Check for seasoning before transferring to a platter. Garnish with scallion and cilantro.