One-Pot Chicken Chow Mein



  • 1 boneless, skinless chicken breast, sliced into bite-size pieces

  • 1 tsp light soy sauce

  • 1 Tbs Shaoxing wine (Chinese cooking wine) or dry sherry

  • ½ tsp Chinese five spice

  • ½ tsp baking soda

  • Pinch of black pepper

  • 3 Tbsp cooking oil

  • 3 cloves garlic

  • 1 oz fresh ginger

  • 1 red chili

  • 2 cups chicken stock

  • 8 oz spaghetti

  • 2 oz shiitake mushrooms (approximately 2 large or 4 small size mushrooms)

  • 4 oz bamboo shoots (approximately ¼ cup)

  • 4 oz baby bok choy (approximately 3 to 5)

  • 3 Tbsp oyster sauce

  • 3 green onions

  • 4 oz bean sprouts

  • 1 tsp sesame oil

  • 1 tsp sesame seeds

Let’s Get Cooking

  1. In a mixing bowl, add chicken, soy sauce, wine, Chinese five spice, baking soda and black pepper and mix well until chicken is evenly coated. Set aside.
  2. Meanwhile cut and prep vegetables.
  3. Heat a large, straight-sided skillet over high heat. Add 1 tablespoon oil and add chicken. Sear chicken until edges are golden brown, about 3–4 minutes. Remove chicken from skillet; set aside.
  4. Into the same skillet, add remaining oil, garlic, ginger and chili. Cook until you can smell all aromas, about 1 minute.
  5. Pour in chicken stock; add spaghetti, mushrooms, bamboo shoots and bok choy. Cover, bring to boil, then reduce heat to medium and simmer, turning noodles and vegetables frequently with tongs until moisture has nearly evaporated, about 9–10 minutes.
  6. Add chicken back to skillet along with oyster sauce, green onions and bean sprouts. Toss everything together until chicken is warmed up, about 1–2 minutes.
  7. Sprinkle with sesame oil and seeds to finish. Enjoy!

Click here for original recipe source.


Chicken Chow Mein
Image Source

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