Chinese food was introduced to the British public in 1884 at the International Health Exhibition in the West London district of Kensington. The first recorded Chinese restaurant opened in Glasshouse Street, Piccadilly Circus in 1908, It was called ‘The Chinese Restaurant’.
While many dishes have been adjusted to English tastes, Chicken Chow mein is an authentic Chinese dish. It simply means fried noodles. When meat is more scarce this is a great way to stretch out the meal and the added advantage is that you only need one pan.
Easy Classic Chicken Chow Mein
- 4 tbsp. soy sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. honey
- 1 1/2 teaspoon sesame oil
- 1 tbsp. cornstarch
- 1 tsp. red chili sauce
- 1/2 tsp. salt and pepper
- 6 ounces chow mein stir-fry noodles dry
- 1 1/2 lbs. chicken breasts sliced into thin strips or cubes
- 2 tbsp. canola oil
- 1/2 medium red bell pepper thinly sliced
- 1 cup carrots julienned
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 2 cups cabbage, savoy thinly sliced
- 4 medium green onions sliced
- 1 cup bean spouts
- Whisk all the ingredients in a small bowl.
- Place chicken in a small flat container, season with kosher salt and freshly ground pepper, add a tablespoon of the sauce, mix and set aside.
Prepare the Noodles
- Boil 6 cups of water and add the noodles for two minutes, then drain, and run water to keep the noodles from sticking.
- If you don't have a gas stove you are not likely to be able to get a wok hot enough to do your stir fry properly so you are better off using a large deep dish pan.
- Add oil to the pan and heat to medium-high. Add the chicken to the pan and sear for 4 minutes on each side, then remove to a plate.
- Add the bell pepper, carrots, and onions to the pan and sauté for around 5 minutes. Then, add the cabbage and sauté for 2 minutes more. Add the garlic and sauté 1 minute more.
- Add the chicken, the noodles, bean sprouts, green onion, and sauce and toss to combine until the sauce thickens which only take a few minutes.