I had planned to make this recipe a long time ago, but had forgotten about it until just recently a high school cooking class that I work in made it. Faced with 30 teenagers chopping, frying, and loving every minute of it, I knew I just had to make this at home. What better time to have chicken chow mein than for my birthday dinner?
The beauty with stir fries is that they come together really quickly, and this can be made and on the table in no time. Also, you can change the ingredients if you wish. Don't like bok choy? Use broccoli. Water chestnuts gross you out? Don't use them. Try a little red pepper, or maybe some sugar snap peas. Switch pork for the chicken, if you like. Leave out the mushrooms, it's entirely up to you. Just keep in mind that denser veggies like broccoli, cauliflower, and snap peas should be blanched (or rather, dipped in hot water briefly) before you toss them in the stir fry or they may not cook as much as you'd like.
Adapted from Jamie's Food Revolution
1 inch long piece of fresh ginger, peeled and minced
2 cloves of garlic, peeled and minced
1 fresh red chile, seeded and minced (I use tiny Thai chiles)
1 large boneless skinless chicken breast, sliced into strips (I used 2 chicken breast halves)
2 green onions, sliced
1 bok choy (I used 3 baby ones, split in half)
4 cremini or shitake mushrooms, sliced
4 oz chow mein noodles
1 tsp cornstarch
1 eight oz can sliced water chestnuts
2-3 tbsp low sodium soy sauce
small bunch of fresh cilantro
First, prep your ingredients for your stir fry because once you get going, it comes together rather quickly. I like to assemble things by the stove, all ready to pop in the pan when I need it. Take the cilantro and pick off the leaves, then chop the stalks and set aside.
Get a large pot of water boiling, and add your noodles and bok choy. Cook for 2 minutes and then remove them from the water and set aside. Keep a little bit of water and set it aside as well.
Using a large wok or frying pan, add some oil and let it get really hot. Toss in your chicken and stir it around for a few minutes, until it browns a little. Toss in the chile, garlic, cilantro stalks, mushrooms, half of the green onions, and ginger, continuing to stir for about 30 seconds or so. Add the the cornstarch and water chestnuts, stirring to keep things from sticking to the bottom. You CAN add the water chestnut juice as well, but I don't. If you do you'll have some broth in the bottom of the pan.
Take your pan off the heat and stir in the soy sauce, then zest your lime right into the pan, cut it in half and give a good squeeze. (I love lime!) Toss in the drained noodles and bok choy, adding a little of the water you cooked them in if you want a little more sauce. Give it a taste and add a little salt and pepper or more soy sauce if you need it. Sprinkle the fresh coriander leaves over top and toss well. Serve with extra lime wedges to squeeze over top.
Serves two, generously.