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Guyanese Chicken Chow Mein Recipe

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3.9 from 15 reviews

Guyanese Chicken Chow Mein is a flavorful and hearty stir-fried noodle dish featuring tender marinated chicken thigh pieces, vibrant vegetables, and crispy chow mein noodles tossed in a savory blend of soy sauce, Chinese five spice, garlic, and other aromatic seasonings. This dish brings the best of Caribbean and Asian fusion with its perfect balance of textures and tastes, ideal for a satisfying weeknight meal.

Ingredients

Noodles

  • 1 Packet dried chow mein noodles
  • Water for boiling the noodles

Chicken and Marinade

  • 1 1/2 lbs boneless, skinless chicken thighs (can also use bone-in chicken)
  • 1/2 tablespoon dried thyme
  • 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)
  • 1 teaspoon salt
  • 1 teaspoon spicy brown mustard
  • 1/4 teaspoon black pepper
  • 1 teaspoon Chinese 5 spice
  • 1 tablespoon ketchup

Vegetables

  • 3 tablespoons oil (suitable for cooking)
  • 1 small onion (thinly sliced)
  • 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 and green parts separated)
  • 4 baby bell peppers
  • 2 teaspoons onion powder
  • 1 teaspoon Chinese 5 spice (additional for vegetables)
  • Pinch of salt (for sautéing vegetables)

Instructions

  1. Cook the Noodles: Follow the instructions on the packet to cook the chow mein noodles in boiling water. Once cooked, drain and set aside. It’s best to have the noodles ready just as you begin to add them to the cooked ingredients to maintain their texture.
  2. Season the Chicken: Cut chicken thighs into 1-inch chunks and place in a large bowl. Add dried thyme, cassareep or soy sauce, grated garlic, brown sugar (or omit if using coconut aminos), salt, spicy brown mustard, black pepper, Chinese five spice, and ketchup. Mix well to coat all pieces evenly. Let the chicken marinate while you prepare the vegetables to deepen the flavor.
  3. Sauté Onions and Cook Chicken: Heat a large skillet or wok over medium heat and add cooking oil. When hot, add thinly sliced onions and sauté until translucent and soft. Increase heat to high and add the marinated chicken. Stir frequently, cooking until the chicken is fully cooked, about 8 minutes. If using bone-in chicken, reduce heat to medium-low, cover, and cook for 10–15 minutes until tender.
  4. Add Vegetables – Option 1: Add petite green beans, sliced spears, carrot, white parts of green onions, and onion powder to the cooked chicken. Stir-fry for 5 minutes over high heat, stirring continuously to ensure even cooking. Then add baby bell peppers, garlic powder, a pinch of salt, and remaining Chinese five spice. Sauté for 2–3 minutes before adding the green parts of the green onions and shredded cabbage. Stir well to combine.
  5. Add Vegetables – Option 2: After cooking onions in step 3, add petite green beans, sliced spears, carrot, and white parts of green onions. Stir-fry on high heat for 3–5 minutes, then remove from pan and set aside. Add a tablespoon of oil to the pan and cook the chicken as per the instructions above. Add the peppers, garlic powder, a pinch of salt, and remaining Chinese five spice, sautéing for 2–3 minutes. Then add green onions and cabbage. Finally, return the previously cooked vegetables to the pan and mix thoroughly.
  6. Add the Noodles: Toss the cooked chow mein noodles into the skillet with the chicken and vegetables. Stir continuously over high heat for a few minutes to combine flavors and heat the noodles through thoroughly. Garnish with the remaining green onions and serve hot immediately.

Notes

  • For a soy and sugar free version, substitute soy sauce with coconut aminos and omit brown sugar.
  • Bone-in chicken thighs can be used but require longer cooking time with covered heat to ensure tenderness.
  • Chinese long beans (bora) can be substituted for petite green beans if available for a more authentic flavor.
  • Cooking the noodles just before adding them helps maintain their texture without getting soggy.
  • You can choose either vegetable cooking method based on convenience; both yield flavorful results.
  • Adjust the amount of Chinese five spice according to your taste preference for a milder or stronger flavor.

Find it online: http://bitezly.com/guyanese-chicken-chow-mein-recipe/