When I was a little girl, my Aunt Mikki came to visit us all the way from Japan. I wasn’t sure where exactly Japan was, but I knew it was far, far away. While Aunt Mikki was with us, she prepared Chicken Chow Mein for our family. The whole process included a trip to the market for fresh ingredients and a lot of chopping. I have loved Chicken Chow Mein since that day. I cook it often for my own family. It’s one of those dishes everyone around the table stops talking and just eats. My Auntie’s version included crispy fried noodles. I now make it with regular boiled noodles and sprinkle some wonton strips or sliced green onions to add some crunch. I also use cabbage in place of bean sprouts because it is more easily available, but you can certainly use bean sprouts if you desire.
Chicken Chow Mein
· 2 pounds chicken breast sliced in 1-inch strips
· 2 tablespoons soy sauce
· 2 tablespoon mirin or sake
· 2 teaspoons minced garlic
· 2 teaspoons minced ginger
· 2 teaspoons sesame oil
· 1 teaspoon garlic chili paste
· 3 tablespoons oil, divided
· 1 onion, sliced
· 2 ribs celery, sliced on diagonal
· 2 carrots, sliced
· 2 cups chopped cabbage
· 8-ounces spaghetti, cooked according to package directions and drained
Serve with soy sauce, rice vinegar, chili sauce, sliced green onions, fried wonton strips.
1. In a medium bowl mix together soy sauce, mirin or sake, garlic, ginger, sesame oil, and chili paste. Add chicken to marinade while you chop the vegetables.
2. Add 1 tablespoon oil to large skillet or wok. Add ½ the chicken and quickly cook. Remove from pan. Repeat with second half. Set aside.
3. Heat last tablespoon of oil in skillet. Quickly cook the vegetables, starting with onion, celery, and carrot. Adding the cabbage after vegetables soften a bit.
4. Return the chicken to the skillet with the vegetable mixture.
5. Add spaghetti and toss.
6. Serve with desired toppings.
“Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.”
~Charles Pierre Monselet (1825-1888)