30 Minute meal… Chicken Chowmein

ChowmeinToday’s post will include a short history lesson or should it be Social Studies? I’m not quite sure. Well here goes. I’m featuring Chowmein. How is this Guyanese you ask? Well, Guyana is a fusion of six cultures. Chinese is one of them. Indian is another (you might have guessed this from the Indian dishes I posted before).

Chowmein is definitely one of my favorite dishes to cook and eat. It’s one of those dishes that most Guyanese make on special occasions (Birthday parties etc) or for lunch on Sundays. But in my house, it’s an “any day you don’t feel like cooking too much but want something delicious kind of meal” to prepare. So we have it often! It’s quick and perfect for my lazy days.

Okay, enough of that. Let’s get to the cooking…

Cut chicken thighs into 1 inch chunks

You will need 1 1/2 lbs boneless chicken thighs (See my Bunjal chicken recipe for how to debone chicken thighs). Cut Chicken thighs into 1 inch chunks.

We will use the following ingredients to season the chicken:1 small onion thinly sliced, 4 cloves garlic (chopped), 1 tbsp. dried thyme

For this dish we will use the following seasoning:
1 small onion thinly sliced, 4 cloves garlic (chopped), 1 tbsp. dried thyme, 1tbsp. cassareep or soy sauce, 1 tsp. brown sugar, 1 tsp. salt, 1 tsp. mustard and  1/4 tsp. freshly ground black pepper

Add all of the seasoning (pictured above) to the chicken. Mix together and let marinade.

Set aside the onions. Then add all of the remaining seasoning (pictured above), to the chicken. Mix together and let marinade for 5 minutes.

While the chicken marinades, let’s prep the vegetables…

Cut 1 1/2 mixed bell peppers into thin strips. I'm using frozen vegetables, but you can use, carrots (julienne or diced), petite green beans (halved), and broccoli and cauliflower (if you like).  I'm also adding 1/3 green cabbage thinly sliced.

Cut 1 1/2 mixed bell peppers into thin strips. Then prepare your vegetables, if you are using fresh veggies. I’m using frozen vegetables, but you can use, carrots (julienne or diced), petite green beans (halved), and broccoli and cauliflower (if you like). I’m also adding 1/3 green cabbage thinly sliced.

1. Using 3 tbs oil, saute onions in a skillet or saute on medium heat, until onions are soft and brown. (I am using a large stock pot).2. When onions are cooked, add marinaded chicken and cook for 15 minutes, turning once or twice. 3. Once chicken has cooked for 15 minutes add vegetables and cook for 10 to 15 minutes or until vegetables are cook to your liking. 5.6.

1. Using 3 tbsp. oil, saute onions in a skillet or saute pan on medium heat, until onions are soft and brown. (I am using a large stock pot).
2. Then, add marinaded chicken and cook for 15 minutes, turning once or twice.
3. Once chicken has cooked for 15 minutes add vegetables and cook for 5 to 10 minutes or until vegetables are cooked to your liking. I like my vegetables al dente (a little crisp) so I usually cook them for 5 minutes. In this instance I am using frozen steamers, so I add them when the chicken has been cooking for 5 minutes. This way they will steam with the chicken and be very flavorful.
5. Add the peppers to the cooked chicken and vegetables. Cook for about 3 minutes. The peppers should be a bit crunchy.
6. Finally, add the cabbage just before you add the noodles. You do not need to cook the cabbage.

Follow the instruction on the packet to cook the noodles. I cook my like to cook my noodles while the vegetables and meat are cooking, so that they finish cooking, just when they need to be added to the other ingredients.

Follow the instructions on the packet to cook the noodles. I like to cook my noodles while the vegetables and meat are cooking, so that they finish cooking, just when they need to be added to the other ingredients. This way the noodles don’t get clammy/pasty.

Bringing it together…

Add the noodles to cooked chicken and vegetables and mix together. Add chopped green onions (shallot, scallions) for some added crunchiness. Remove from the heat and enjoy!

Add the noodles to cooked chicken and vegetables and toss together. Add chopped green onions (shallot, scallions) for some added crunchiness. Remove from the heat and enjoy!

Guyanese Chicken Chowmein

Ingredients:

1 pk dried Chowmein noodles
1 1/2 lbs. boneless chicken thighs
1 small onion (thinly sliced)
3 tbsp. oil
1 1/2 mixed (red, green, yellow) bell peppers (thinly sliced)
2 cups frozen mixed vegetables or
1 carrot (julienne)
1 cup petite green beans (cut into 2 inch pieces)
1 cup fresh or canned sweet corn
1/2 head of broccoli (speared)
1/2 head of cauliflower (speared)
1/3 green cabbage (thinly shredded)
5 heads of green onions (shallot, scallions) finely chopped

To Season the chicken:
1 tbsp. dried thyme
1 tbsp. cassareep or soy sauce
3 cloves of garlic (chopped)
1 tsp. brown sugar
1 tsp. salt
1 tsp. mustard
1/4 tsp. ground black pepper
You can also add 1 tbsp. ketchup (if you like)

Directions:

Follow the instructions on the packet to cook the noodles. Chop chicken into 1 inch chunks. Then season with thyme, cassareep or soy sauce, garlic, brown sugar, salt, mustard, black pepper and ketchup (if you’re using that). Set aside and let marinade for about 5 minutes. Prepare the vegetables. Then in a skillet large enough for the noodles, warm oil on medium heat. Add onions and cook until onions are brown and soft. Then increase heat to high. Add seasoned chicken and cook for about 10 minutes, or until chicken is fully cooked. Add vegetables and cook for another 5 minutes, constantly turning for even cooking. Add the peppers and cook for 3 minutes. Peppers should be crunchy after cooking. Then add the cabbage and the noodles. Toss together then add chopped scallions. Remove from heat and enjoy.

Tips and Ramblings:
1. The key to good chowmein is to have a bit of sauce in the cooked meat and vegetables, so that once you add the noodles, it soaks all that goodness up.
2. You could substitute the protein in this dish for any protein of choice or eliminate it all together.
3. It takes about 30 minutes to cook this dish if you have cook time management. Chop chicken first, season and set aside, put noodles on, while noodles are cooking prep veggies. Etc.
4. After writing this post, I wanted to go make some more chowmein. I seriously love this stuff.
5. CASSAREEP is a Guyanese dark sauce (similar to soy sauce) made from cassava/yuca juice. It’s traditionally made by the indigenous peoples (Amerindians) of Guyana and makes stews and almost any dish you would add soy sauce too, taste amazing.
6. You can also cook this dish in a wok. Once upon a time, I had a wok. It was amazing. We had so much fun. I made lots of delicious stir Fries. Then we moved and got an electric stove. The wok doesn’t work the same with an electric stove. The wok was laid to rest. The end.

Happy Cooking!

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7 thoughts on “30 Minute meal… Chicken Chowmein

  1. Ayana says:

    Hi Altee I bookmarked this since last week to read. I’m just on my lunch break and reading this. Beautiful pictures and clear instructions. I felt like I was right there watching you cook up this delicious dish. I’ll definitely give this recipe a whirl. And I’m looking at your blog design and taking notes. Metamgee.com is of course bookmarked in my Favourites on Google Chrome. I look forward to more pictures and recipes- a delicious reminder of home!

  2. joel bunbury says:

    I love the way everything is used thanks a lot

  3. Vincent says:

    For the spicy people, chop up some marie wirri pepper or bird pepper 5 mins before end and stir up!

  4. Amrita says:

    This has become one of my fav websites. Keep up the good work!

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