Guyanese Chicken Chow Mein

Guyanese Style Chicken Chow Mein is a delicious fusion of Chinese and Caribbean flavors; tender marinated chicken tossed with fresh veggies, chewy noodles, and a savory sauce. This well-balanced meal comes together in just 40 minutes, for a deliciously satisfying dinner.

Course Main Course

Cuisine Guyanese / Caribbean

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Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 308kcal

Equipment

Large skillet or wok
Large Bowl

Ingredients

1 Packet dried chow mein noodles
Water for boiling the noodles
1 1/2 lbs boneless, skinless chicken thighs Can also use bones in chicken
3 tablespoons oil (suitable for cooking)
1 small onion thinly sliced
1/2 teaspoon Chinese 5 spice
1 teaspoon garlic powder
1 cup petite green beans cut Into 2 Inch pieces (substitute for chinese long bean (bora) If available
1/2 head spears stalk sliced and spears separated
1/3 Green Cabbage Thinly shredded
1 carrot julienned
4 green onions finely chopped (white divided from green)
4 baby bell peppers

To season the chicken

1/2 tablespoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon cassareep or soy sauce may substitute with coconut aminos for a soy and sugar free option
3 cloves garlic grated
1 teaspoon brown sugar skip if using coconut aminos
2 teaspoons onion powder
1 teaspoon spicy brown mustard
1 teaspoon Chinese 5 spice
1 tablespoon ketchup

Instructions

Cook the noodles

Follow the instructions on the packet to cook the noodles, then drain and set aside. For best results try to cook your noodles so that they are finished cooking just when it is time to add them to the other ingredients.

Season the Chicken

Cut chicken into 1 inch chunks. Then add to a large bowl along with thyme, cassareep or soy sauce, grated garlic, brown sugar (or coconut aminos), salt, mustard, black pepper, Chinese 5 spice and ketchup. Mix well, then set aside and let marinate while you prep your vegetables.

Cook the Chicken

Add large skillet or wok to medium heat. When it is hot add the oil. When the oil is hot add the onions and cook until the onions are translucent and soft.
Increase the heat to high and add the seasoned chicken. Cook the chicken stirring often until it is cooked all the way through (about 8 minutes) If you are using bone in chicken, you can reduce the heat to medium-low, cover and let the chicken cook for 10-15 minutes.

Add the vegetables: Two Options

Add the vegetables (except for the pepper, green part of the scallions and cabbage) to the cooked chicken and cook for another 5 minutes, constantly stirring for even cooking.
Then add the peppers, granulated garlic, pinch of salt and remaining Chinese Five Spice and sauté for 2-3 minutes, then add the green onions and the cabbage.

or

Before you cook the meat in step 1 above, after cooking the onions, add the vegetables add the vegetables (except for the pepper, green stems for the scallions and cabbage) and cook on high heat for 3-5, stirring often. Then remove from the pan and set aside. Then add a tablespoon of oil to the pan and cook the chicken following the instructions from above.
Then add the peppers, granulated garlic, pinch of salt and remaining Chinese Five Spice and sauté for 2-3 minutes, then add the green onions and the cabbage. Then add back in the chicken to the pan and mix well.

Add the noodles

Add the cooked noodles to the cooked chicken and vegetables and continue to cook for a few minutes on high heat while mixing well. Top with the remaining scallions. Remove from the heat and serve hot.

Notes

The key to good chow mein 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.
You could substitute the protein in this dish for any protein of choice or eliminate it altogether. Check out my Vegetable Chow Mein Recipe.
It takes about 30 minutes to cook this dish if you have good time management. Cut up the chicken first, season, and set aside, put noodles on to boil, while the noodles are cooking prep veggies.
CASSAREEP is a Guyanese reduction 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 to, taste amazing.

Nutrition