This is a dish I have loved to eat since I was a young teen. I was a kid who ate only a few foods and the thought of eating more than one food at a time was gross to me. Eating peanut butter and jelly together was a victory for my mom. I didn’t eat onions or bean sprouts or anything at the Chinese restaurant but the deep fried chicken. Well my mom took me out to lunch with her friend Sylvia. Sylvia was a very exotic woman and I thought she was very intriguing. After my mother announced I would never eat anything on the menu, Sylvia ordered Chicken Chow Mein for us. I of course had to prove my mom wrong, so I ate it. My mother was in shock and I found something new to eat.
For some reason that event in my life came to mind and I immediately wanted Chicken Chow Mein. Tonight was the night. This is a quick meal to cook and is very low cost. I served mine over red quinoa but you can also serve it over rice or a combo of rice and quinoa. I also put the organic wheat free soy sauce on the table so we can adjust the taste as you eat.
2 boneless free range chicken breasts
1 large organic sweet onion sliced
6-8 stalks of organic celery sliced
1 handful organic button mushrooms sliced
2 handfuls bean sprouts
1 handful snow peas chopped
1 can diced water chestnuts, drained and rinsed
1-2 tsp ginger
2-3 cups chicken stock
arrowroot for slurry (1 tsp arrowroot to 1-2 tsp cold water mixed together)
soy sauce to taste
Virgin organic Coconut Oil
Prep all your ingredients and heat your wok or pan with the oil. Start with the onions and cook until soft. Add in the celery and cook until soft. Mix the two ingredients together. Make an well in the middle and add in the mushrooms, snow peas and water chestnuts. After those cook up mix all together. Season with ginger. Again make an space in the middle and add in the chicken and season with a little more ginger, salt and pepper. Once it’s cooked mix all together. Now stir in the bean sprouts. Make that well again and add in the chicken stock. Bring it up to a boil and stir in the arrowroot slurry. It should thicken very quickly. Once the sauce is as thick as you want it, mix it into the chow mein.
That’s all there is to making my Chicken Chow Mein. I put the wheat free soy sauce on the table when I served this so we could adjust to our own taste.
Now I’ve not priced out each ingredient but I can say when I ran to the store for the bean sprouts, mushrooms and water chestnuts, that only cost me $4 and I have some mushrooms left over. This makes 6-8 servings so you have lots of leftovers or plenty for a crowd. You could save money if you don’t buy organic foods or free range chicken raised without antibiotics. The choice is one you have to make. I just ask that you know as much as you can about where your food comes from and what is in it. After all, you are relying on it to nourish your body and keep you healthy.