Chicken Chow Mein Recipe
- Small piece of fresh root ginger
- 2 cloves of garlic
- 1 fresh chili
- 1 large skinless chicken breast fillet
- Sea salt and fresh ground pepper
- 2 scallions
- Bunch of fresh cilantro
- 1 bok choy
- 2 shiitake mushrooms
- 4 oz. of chow mein noodles
- Peanut or vegetable oil
- 8 oz. can water chestnuts
- 2-3 tbsp. of soy sauce
- Small lime
Begin by setting a large pot of water to boil. Slice the ginger and garlic into thin strips. Cut off the ends of the scallions finely slice. Finely slice the chile. Cut the bok choy in half lengthwise and choose between tearing the mushrooms into pieces or leaving them whole.
Slice the chicken into small strips and season them with salt and pepper. Heat your wok on medium-high heat, pour peanut oil in the wok and swirl it to coat the bottom of the wok.
Cook the chicken strips until the chicken browns. Add the ginger, garlic, chile, cilantro stalks, mushrooms and half the scallions. Stir fry for half a minute; keep everything moving so nothing sticks.
Once the pot of water reaches a boil, toss in the noodles and the bok choy and allow them to boil for 2-3 minutes. Add the cornstarch, water chestnuts and their water to the wok. Keep the wok’s contents moving so nothing sticks. Remove from the heat and stir in 2 tablespoons of soy sauce. Squeeze the juice of half the lime into the pan; mix well.
As you drain the noodles and bok choy, reserve a little of the cooking water. Stir in the noodles and bok choy. If you realize the mixture is too thick, add some of the cooking water and mix well.
Season the Chicken Chow Mein to taste with soy sauce. Dizzle with juices from the wok and add left over scallions and cilantro leaves.