Old-Fashioned New England Chicken Chow Mein
If you grew up in New England, this is the chicken chow mein you remember: tender chicken, celery, onions and bean sprouts in a mild, savory gravy, piled high with those wonderfully crunchy chow mein noodles.
Serves 4–6
INGREDIENTS
1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
2 tablespoons neutral cooking oil, such as Avocado Oil
1 large sweet onion, halved and sliced
5–6 celery stalks, sliced diagonally
8 oz fresh mushrooms, sliced, optional
1 can (about 14 oz) bean sprouts, drained, or 3 cups fresh bean sprouts
2½ cups low-sodium chicken broth
2 tablespoons light soy sauce
3-4 teaspoons sugar, to taste
½ teaspoon white pepper
1 teaspoon Richard’s Famous Original Garlic Salt, or to taste
3 tablespoons cornstarch
¼ cup cold water
1 teaspoon toasted sesame oil, optional
Crispy store-bought Chow Mein Noodles, for serving (check the Asian food aisle in the grocery store)
Steamed white rice, optional
FROM FRED’S PANTRY:
For an extra touch of old-fashioned Chinese-restaurant savoriness, add 1 teaspoon oyster sauce. Leave it out if you prefer the lighter, pale gravy found in many traditional New England chow mein recipes.
LET’S COOK!
1. Cook the chicken.
Heat the oil in a large skillet, wok or Dutch oven over medium-high heat. Add the chicken and cook for 3–4 minutes, just until the outside is no longer pink. Don’t brown it heavily.
2. Add the vegetables.
Add the onion and celery. Cook for about 3 minutes, stirring occasionally.
3. Make that classic gravy.
Add the chicken broth, soy sauce, sugar, white pepper and Richard’s Famous Original Garlic Salt. Bring to a gentle simmer. Cover and cook for 6–8 minutes, until the chicken is cooked through and the celery is tender but still has a little bite.
4. Finish the vegetables.
Add the mushrooms, if using, and cook for another 2–3 minutes. Stir in the bean sprouts.
5. Thicken it up.
In a small bowl, stir the cornstarch and cold water together until completely smooth. Slowly pour it into the simmering chow mein while stirring.
Cook for another 1–2 minutes, until the sauce becomes thick, smooth and glossy. Stir in the sesame oil, if using. Taste and adjust the seasonings. Add more garlic salt or sugar as desired.
SERVE IT THE NEW ENGLAND WAY
Spoon the hot chicken chow mein onto plates and top generously with crispy chow mein noodles.
For the full old-school New England Chinese-restaurant experience, serve it with both steamed white rice and top with crunchy chow mein noodles. Let a little of that savory gravy soak into the noodles while leaving plenty of them crisp.
FRED’S TIP
Keep this one simple! The chow mein many of us remember from old New England Chinese restaurants wasn’t a dark, heavily seasoned stir-fry. It was mild and comforting, with lots of celery and onion and a light savory gravy.
Good Garlic! Now THAT tastes like New England Chinese takeout.