Chicken Chow Mein (West Indian Style) |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In the West Indies we eat chicken chow mein with lots of chile. It's usually served with plain rice. This dish has tons of flavor and is a bit different from what you'd get in a Chinese restaurant. Ingredients:
1 (8 ounce) package egg noodles |
1/2 cup vegetable oil for frying, or as needed |
2 chile peppers, chopped |
1 onion, finely chopped |
1 clove garlic, minced |
1 (1 1/2 inch) piece ginger root, cut into strips |
5 tablespoons dark soy sauce |
2 skinless, boneless chicken breast halves, chopped |
1 green bell pepper, cut into strips |
2 large carrots, cut into strips |
1 tablespoon ground white pepper |
5 tablespoons dark soy sauce |
1/4 cup chopped fresh cilantro, or more to taste |
salt to taste (optional) |
4 green onions, finely chopped |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
2. Heat vegetable oil in a large pot over medium heat. Add chile peppers, onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes. Add 5 tablespoons dark soy sauce; fry for 1 more minute.
3. Cook and stir chicken in the onion mixture over high heat until chicken is no longer pink in the center, 5 to 7 minutes. Add green bell pepper and carrots and cook until softened, about 5 more minutes.
4. Gently fold noodles into chicken mixture. Mix in white pepper, 5 more tablespoons dark soy sauce, and cilantro until heated through, about 5 minutes. Sprinkle with green onion to serve.
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