Recipe by Tatiana
"In the West Indies we eat chicken chow mein with lots of chile. It's usually served with plain rice. This dish has tons of flavor and is a bit different from what you'd get in a Chinese restaurant."
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1 (8 ounce) package
vegetable oil for frying, or as needed
chile peppers, chopped
onion, finely chopped
1 (1 1/2 inch) piece
ginger root, cut into strips
dark soy sauce
skinless, boneless chicken breast halves, chopped
green bell pepper, cut into strips
carrots, cut into strips
ground white pepper
chopped fresh cilantro, or more to taste
salt to taste
green onions, finely chopped
Great dish. Was surprised about the flavors and it was exactly what I was in the mood for. Thanks!
Did not fry the onions, garlic and ginger, just sauted them in a little oil. Also, I used linguine instead of egg noodles. Worked perfectly and tasted like something from home. Thank you for the recipe that reminded me of home.
I really enjoyed this recipe. I enjoyed the taste of the fresh ginger root although I used a standard potato peeler to peel it into really thin strips that get absorbed really well during cooking. I gave this recipe 4 stars because the first time I made it I felt that it needed a little something more. Then someone recommended I add 3 tablespoons of "Iron Chef" General Tso's sauce - I added this when stir frying the chicken and the veggies together and it was divine! You can find the Iron Chef sauce series at any grocery store.
I followed the recipe exactly. Sorry but this was a lot of work for what ended up tasting like soy sauce and cilantro and not much else. Fortunately we like soy sauce but I don't think I'll be making this again. Thank you Tatiana for the chance to try your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Chow Mein (West Indian Style)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 63
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