Warning: This post contains meat.
I’m so sorry to post a meat dish on Ash Wednesday but tomorrow is the Chinese New Year AND #BundtBakers posting day. So that means my Chinese New Year dish needs to be posted today. Save this post for later because you’re going to want to celebrate with this stir fry recipe.
It seems this post is all about the apologies, but I have one more for you. I did not use bean sprouts. I really wish I could have – I noticed they were missing and the stir fry really needed that crunch they would have provided. I also would have liked to garnish with scallions, too! To still get the onion flavor I added white onion to the stir fry. So why the missing ingredients? There are two reasons. Reason #1: There was a recall on bean sprouts for salmonella. Reason #2: There was a snow storm approaching and the grocery store was missing quite a few ingredients – scallions being one of them.
I would really like to recreate this dish with the missing ingredients (and rephotograph). Even still, we enjoyed every bite of this Chicken Chow Mein – there wasn’t a single morsel leftover.
This recipe makes 2 servings.
Chicken Chow Mein
- 1 pkg (6 oz) Chow Mein Stir Fry Noodles
- 1 large chicken breast, sliced
- 1 tsp Chinese five-spice powder
- 1 tsp Sriracha
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 5 oz bean sprouts
- 1 scallion, sliced lengthwise
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Cook noodles according to package directions. Rinse under cold water and drizzle with a little seasame oil to prevent sticking.
- Season the chicken with the five-spice powder, Sriracha, and a dash of soy sauce. Coat them in cornstarch.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Stir-fry the chicken 3 minutes, or until cooked through. Add in the bell pepper and onion and cook until just al dente. Add the bean sprouts and scallion, cook for 1 minute. Add the cooked chow mein noodles to the stir fry along with the soy sauce and sesame oil. Season to taste with black pepper.
*This recipe is adapted from Ching-He at http://www.cookingchanneltv.com/recipes/ching-he-huang/chicken-chow-mein.html*