Homemade Chicken Chow Mein

Chicken Chow Mein is one of my favorite dishes to get when ordering out Chinese food.  It’s simple, delicious and the flavors can become so unique depending on the type of meat you may decide to add to it. I’ve developed a very adventurous gene when it comes to cooking since I’ve joined Weight Watchers so I decided to give homemade chicken chow mein a shot.  The first time I made it, it came out delicious, so I’ve made it a few times after that (usually when we’re going to have people over for dinner because my recipe makes quite a lot).  By any means you could cut this recipe in half, or even quarters.
I know depending on where you live chicken chow mein and chicken lo mein are interchangeable names – but this particular dish is the dish that’s served with a “sauce” or “gravy” to it, is loaded with vegetables and served with crunchy chow mein noodles on the side.
Serves: 15.  Serving Size: 1 cup.  4 Points Plus per serving.
Ingredients:
  • 3 tablespoons of margarine
  • 1 large onion, sliced
  • 3 stalks of celery, sliced
  • 2 large red bell peppers, sliced
  • 12 (or 16) ounce container of button top mushrooms, sliced
  • 1 ½ 12-16 oz. bags fresh bean sprouts
  • 1 can  (~1 ½ cups) baby corn, drained and chunked
  • 2 cans sliced water chestnuts, drained
  • 2 cans bamboo shoots, drained
  • 7 cups fat free low sodium chicken broth
  • 2/3 cup low sodium soy sauce
  • 1 tablespoon minced garlic
  • 1 rotisserie chicken – skin removed, chicken chunked (I used 31 oz chicken)
  • 1/2 cup water
  • 2/3 cup cornstarch
  • Garlic powder (to taste – can start with 1 tsp)
  • Ground ginger (to taste – can start with 1 tsp)
  • Salt (to taste)
  • Pepper (to taste)
 
Add your margarine to the bottom of a large pan (suitable to cook a big batch of sauce).   Then add in my sliced onions, minced garlic, celery and red peppers. I seasoned my veggies with black pepper, a dash of sea salt, ground ginger, and garlic powder (eyeballing the seasoning – as these can continue to be adjusted while cooking).
Let the veggies sweat, but don’t let them to cook all the way through because you don’t want them softened. Add in mushrooms and fresh bean sprouts. Stirring the mixture together, let everything cook and mix together or a few minutes so the bean sprouts are more pliable. You can then add your canned drained baby corn, water chestnuts and sliced bamboo shoots.
Add in 7 cups of fat free low sodium chicken broth and 2/3 cup low sodium soy sauce. Add in the chopped rotisserie chicken, stirring to combine. Let the mixture come to low simmer.
Depending on how thick you like your chow mein you can adjust the cornstarch – adding a small amount to a cup with some cold water (stirring to combine to make sure there’s no lumps) and that to the pot.  Stir and you should see it begin to thicken.  Since I made a massive pot and I like mine REALLY thick I continued to incorporate more cornstarch.

You can serve in a bowl with crunchy chow mein noodles on top or below it (adjust points plus for the noodles) or you can serve it alongside a bed of white or brown rice (adjusting points plus for the rice).

Dinner: Homemade Chicken Chow Mein!

 
 

For the past few weeks I have dying for some Chicken Chow Mein.  I figured instead of being tempted by all the foods that I used to love at my local Chinese restaurant that I was going to give a try in making my own homemade chicken chow mein for the first time.  Then again since I’ve been getting more and more into cooking, I enjoy trying to make dishes which are “foreign” to me and out of my normal comfort zone.
I was surprised with how simple this really was and how delicious it tuned out.  I actually ended up using rotisserie chicken meat for my chicken because I didn’t want to boil chicken/bake it/ etc.  I looked up how to make chow mein on allrecipes.com and kind of winged my vegetables and the measurements of my liquids.
I put 2 tablespoons of margarine in the bottom of a pan and put in my sliced onions, minced garlic, celery and red peppers.  I seasoned my veggies with black pepper, a dash of sea salt, ground ginger, and garlic powder.  I put them into the pan and let them sweat out, but I didn’t allow them to cook all the way ‘til they were soft.  I then added in my mushrooms and fresh bean sprouts.  I let them cook for a few minutes so the bean sprouts were more pliable.  I then put in some canned drained baby corn, water chestnuts and sliced bamboo shoots.  I then added in 3 ½ cups of fat free low sodium chicken broth and 1/3 cup water.  I mixed to combine, and then added in 1/4c low sodium soy sauce.  When all set I then took my chopped rotisserie chicken and added that in and stirred in.  I let it heat and added in some cornstarch to thicken.  Once everything was nice and hot (my chicken was cold since I cut it up the night before) I served with the hard chow mein noodles on top of the mixture.
I served with plain white rice and since I didn’t feel like making eggrolls, I took out a pack of Lean Cuisine Garlic Chicken Spring Rolls and microwaved them per package instruction and served.
Overall the meal was absolutely delicious!  The chow mein wasn’t as thick as it generally is at restaurants, but I didn’t want to overkill with the cornstarch – but I didn’t mind the consistency, I actually find I enjoy it more.  Better yet, it definitely cured the Chinese food bug.