Chicken Chow Mein

Chow mein is an American-Chinese invention that usually combines various vegetables (often things like bean sprouts and water chestnuts) with meat and is typically served over fried noodles. Our version leans into the bean sprouts and leaves out the fried noodles, for a quicker and lower-carb main course. Double up the recipe for tasty leftovers for lunch; you will find this recipe delicious cold or hot.

Equipment

Cooking Accessory: Cast-Iron Wok Top

Ingredients

1 cup (237 ml) vegetable stock

3 tablespoons (45 ml) low-sodium tamari sauce

2 tablespoons (16 g) cornstarch

1 tablespoon (20 g) honey

1 teaspoon (2.7 g) grated fresh ginger

Pinch red pepper flakes (optional)

1 tablespoon (15 ml) sesame oil, divided

½ pound (227 g) boneless, skinless chicken breast, cut into 1-inch (2.5-cm) chunks

1 cup (70 g) sliced button mushrooms

2 stalks celery, sliced

1 carrot, sliced into thin disks

1 red bell pepper, seeded and julienned

½ cup (33 g) snow peas, trimmed

2 cups (250 g) mung bean sprouts, washed thoroughly

2 scallions, white and green parts, thinly sliced

1 tablespoon (8 g) sesame seeds

Step 1: Make the Sauce

In a small bowl, whisk the stock, tamari sauce, cornstarch, honey, ginger, and red pepper flakes (if using) together until well blended. Set aside.

Step 2: Turn Up the Heat

Heat ½ tablespoon sesame oil in the wok. Sauté the chicken until it is cooked through, about 10 minutes. Transfer the chicken to a plate using a slotted spoon and set aside.

Step 3: Stir-fry the Veggies

Heat the remaining oil in the wok and stir-fry the mushrooms, celery, carrot, and bell pepper until the vegetables are crisp-tender, about 4 minutes. Add the snow peas and bean sprouts and stir-fry for an additional 3 minutes.

Step 4: Time to Get Saucy

Move the vegetables to the side of the wok and pour in the sauce. Whisk until the sauce is thick and glossy, about 2 minutes. Add the chicken back to the wok and toss with the sauce and vegetables.

Step 5: Sprink on Toppings

Serve topped with the scallions and sesame seeds.