Guyanese Style Chicken Chowmein

I love this dish. My aunt normally does Guyanese Style Chicken Chowmein and when she came to visit many years ago she showed my mom how to make this. Since then this is how we’ve been doing it.

You will need:

1 Packet of dried Chowmein noodles
3 tablespoons of oil
1 1/ 2 lbs boneless chicken thighs
1 small onion (thinly sliced)
1 teaspoon of garlic powder
Salt for taste
1/ 3 green cabbage, thinly shredded
4 leaves chives finely chopped
1 carrot, julienned
1/ 2 head of broccoli spears
1 cup green beans (optional)
2 bell peppers, thinly sliced
To season the chicken:
1/ 2 tablespoon of dried thyme
1 tablespoon soy sauce
3 cloves of garlic, grated
1 teaspoon of brown sugar
2 teaspoons of onion powder
1 teaspoon salt
1 teaspoon mustard
1/ 4 teaspoon ground black pepper
1 tablespoon of ketchup
Method:

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. Cut chicken into 1 inch chunks. Then season with thyme, soy sauce, grated garlic, brown sugar, salt, mustard, black pepper and ketchup. Set aside and let marinate while you are prepping your vegetables. Add oil to a large skillet or wok on medium heat. When oil comes up to temperature add onions and cook until onions are translucent and soft. Then increase the heat to high. Next, add seasoned chicken and sauté until chicken is fully cooked, stirring once or twice to ensure it doesn’t burn. 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 (except for the pepper, chives and cabbage) to the cooked chicken and cook for another 5 minutes, constantly tossing for even cooking. Place the peppers, granulated garlic, pinch of salt and sauté for 2-3 minutes, then add the chives and the cabbage. Next add the cooked noodles to and stir-fry for a few minutes on high heat, mixing together well

Tip: You can replace the fresh vegetables with 2 cups of frozen mixed vegetables