Easy Chicken Chowmein & Hot Garlic Chicken: A Comforting Dinner Duo
Is it just me, or does a cozy kitchen during the fall have a certain magic? Picture this: the smell of garlic sizzling in oil, the vibrant colors of fresh vegetables, and my absolute favorite part – a bowl of hot Chicken Chowmein paired with crispy Hot Garlic Chicken. Honestly, it’s like a food hug on a chilly evening, isn’t it?
I first stumbled upon the beauty of Chowmein and Hot Garlic Chicken during a spontaneous takeout night with friends. We were knee-deep in snacks and late-night chatter when someone suggested ordering from that little Chinese joint down the street. Let me tell you, that first bite of Chowmein with its perfectly cooked noodles and delightful crunch from the veggies was nothing short of a revelation. Of course, I promptly decided I needed to recreate it at home.
Fast forward to my first attempt—imagine me confidently strutting into the kitchen only to have an egg scramble that looked more like a messy art project than a gourmet dish. Thankfully, my family still ate it, and I discovered the joys of cooking through trial and, oh, so many errors. Over time, I managed to refine the recipe, and now it’s one of my favorite easy weeknight dinners.
As the leaves turn and the days get shorter, there’s something so comforting about stir-frying in the kitchen, the warmth around me while preparing this duo of Chicken Chowmein and Hot Garlic Chicken. The whole experience evokes a sense of nostalgia, grounding my fairly chaotic life into something palpable and filled with flavor. Let’s talk about why this dish has a sweet spot in my heart and, more importantly, why it should have one in yours too!
Why You’ll Love This Recipe
- Quick & Easy: From start to finish, you’re looking at about 30-40 minutes for a perfect dinner. Who doesn’t love a quick family meal that tastes like a restaurant, right?
- High Protein Goodness: With chicken as the star, it’s loaded with protein, making it perfect for those on the hunt for high protein meals.
- Comfort Food Feel: You know that feeling when a meal just wraps around you like a warm blanket? This is that kind of dish. It’s soulful, hearty, and just plain good.
- Leftover Gold: Make extra! The flavors intensify overnight, and they make great lunch boxes. Seriously, these meals are perfect for meal prep.
- Picky-Eater Approved: It’s hard to deny that shiny plate of noodles and crispy chicken when the kids are around. I’d wager it could win over even the toughest little critics.
- Versatile Dish: Whether you’re throwing in some seasonal veggies or adjusting for dietary needs, the flexibility allows for creativity without sacrificing flavor.
What Makes This Recipe Special?
Cooking isn’t just about following a recipe; it’s about sharing a slice of life, memories, and even a bit of hustle as you juggle pots and pans. What sets this dish apart for me is the balance—the vibrant crunch of fresh vegetables meets tender chicken and those delightful noodles, all enveloped in bold sauces that tickle your taste buds. The spice from the Hot Garlic Chicken brings it all home, almost like a surprise party for your mouth!
And let’s not forget the aromatic garlic that wakes you up every time you trot into the kitchen. I adore the layers of flavor added through simple ingredients like soy and oyster sauce, and how they blend so seamlessly. Cooking this dish often reminds me of joyful evenings spent with family and laughter echoing around the house.
Ingredients
- Noodles: 200g (boiled as per package instructions) – Choose your favorite brand, but I tend to lean towards thicker noodles for extra texture.
- Chicken: 450g (100g for Chowmein, 350g for the Hot Garlic Chicken) – Fresh chicken thighs work great; they stay moist and tender.
- Eggs: 2 (for Chowmein) – For that wonderful, fluffy texture and added protein.
- Carrot: 1 medium (julienned for Chowmein) – Adds not only color but a slight sweetness.
- Cabbage: 1 cup (shredded for Chowmein) – For crunch! If you’re feeling adventurous, you can also try bok choy.
- Capsicum: 1 medium (sliced for Chowmein) – When tossed in a hot wok, these turn into little flavor bombs.
- Spring Onions: 2-3 stalks (chopped for Chowmein) – Freshness galore and fun to sauté.
- Garlic: 4-5 cloves (minced for Chowmein) – This is where those aromatic vibes kick in.
- Soy Sauce: 2 tbsp (for Chowmein) – The classic flavor enhancer.
- Oyster Sauce: 1 tbsp (for Chowmein) – Adds a wonderful umami element.
- Chili Sauce: 1 tbsp (for Chowmein) – Honestly, kick things up with this!
- Vinegar: 1 tbsp (for Chowmein) – Just the right touch of acidity.
- Salt: to taste (for both dishes) – Essential, but don’t go overboard.
- Black Pepper: 1/2 tsp (for Chowmein) – A little bit of spice never hurt, right?
- Oil: 5-6 tbsp (3 tbsp for Chowmein, 2-3 tbsp for Hot Garlic Chicken) – I usually go for vegetable oil or a light olive oil.
- Black Pepper Powder: 1/2 tsp (for Hot Garlic Chicken) – For that extra kick.
- Ginger Garlic Paste: 1/2 tbsp (for Hot Garlic Chicken) – Seriously, the simpler the better!
- All Purpose Flour: 1/2 tbsp (for Hot Garlic Chicken) – Just a little for coating.
- Cornflour: 2 1/2 tbsp (1 tbsp for Hot Garlic Chicken, 1/2 tbsp for sauce) – This is your crispy secret weapon.
- Tomato Sauce: 4 tbsp (for Hot Garlic Chicken sauce) – A bit of sweetness!
- Red Chili Sauce: 2 tbsp (for the sauce) – Adjust depending on your heat preference.
- Dark Soya Sauce: 1 tsp (for the sauce) – This adds appetizing color and flavor.
- White Vinegar: 1 tsp (for the sauce) – Balances the sweetness and adds zest.
- Sugar: 1 tsp (for the sauce) – Just a hint for flavor balance.
- Chicken Powder: 1/2 tsp (for the sauce) – Enhances chicken flavor further.
- Water: 1/2 cup (for the sauce and optional for gravy) – A must for a good sauce consistency.
- Dried Red Chillies: 2-3 (for Hot Garlic Chicken) – Because sometimes you need a bit of drama.
- Green Chillies: 3 (for Hot Garlic Chicken) – Fresh and spicy.
- Spring Onion Greens: 2-3 tbsp (for garnish) – Because pretty food tastes better.
When putting together these ingredients, make sure you prep everything first. You don’t want to be frazzled and scrambling for that last green chili in the middle of frying chicken. Trust me, I learned that the hard way!
How to Make It Step-by-Step
Alright, friends, gather your ingredients, and let’s get cooking! Here’s the part where I guide you through this culinary journey:
For Chicken Chowmein:
- Prepare the Protein: Start by heating 1 tablespoon of oil in a wok over medium-high heat. Feel that sizzle? That’s where the magic begins. Toss in the chicken strips and stir-fry until they turn golden and cooked through. It should take about 5-7 minutes. Remove them from the wok and set them aside.
- Scramble Those Eggs: In the same wok (hello, maximum flavor!), add the eggs to the leftover oil and scramble them until they’re just set. Remove them too and set aside. Can I just say, the smell of eggs cooking in a hot wok is ridiculously comforting?
- Let’s Get Sautéing: Add another splash of oil to the wok, about 2 tablespoons should suffice. When the oil is hot, add the minced garlic. Stir until fragrant—oh my, the aroma will make you feel like a pro chef! Toss in the carrot, cabbage, and capsicum. Stir-fry on high heat for about 2-3 minutes until they’re vibrant but still a bit crunchy. No mushy veggies here, please!
- Mix It All Together: Now, it’s time for the showstopper—the noodles. Carefully add the boiled noodles, cooked chicken, and scrambled eggs to your sautéing veggies. Mix it all together like it’s a delicious symphony.
- Add the Sauces: Pour in the soy sauce, oyster sauce, chili sauce, and vinegar. Season generously with salt and black pepper. Toss everything like you’re mixing confetti for a party. Now, crank that heat! We want everything to finish cooking on high so those flavors meld beautifully.
- Final Touches: Right before serving, toss in the chopped spring onions and give one last stir. Serve hot, and watch everyone gather around.
For Hot Garlic Chicken:
- Marinade Time: In a bowl, marinate the chicken thighs with salt, pepper, and ginger garlic paste for about 15 minutes. Trust me, let that soak in!
- Coat the Chicken: After marinating, add the all-purpose flour, cornflour, and egg. Mix it all well. The batter should stick to the chicken, creating a delightful coating once fried.
- Fry It Up: Heat up about 2-3 tablespoons of oil in a pan on medium heat. Once it’s hot, drop in the marinated chicken pieces, being careful not to overcrowd, or else you’ll get soggy fried chicken. Fry for about 7-8 minutes until they’re golden brown and crispy. Oops, I may have eaten one piece for quality control. Totally worth it!
- Prepare the Sauce: In a bowl, mix together the tomato sauce, red chili sauce, dark soy sauce, white vinegar, sugar, and chicken powder along with the cornflour and water. This will bring everything together beautifully.
- Cooking Up the Sauce: In another pan, you’ll want to heat some oil again and sauté the garlic, dried red chillies, and green chillies until the garlic is light golden. Oh my, wait until you get a whiff!
- The Finale: Toss in the spring onion whites and sauté for another 30-40 seconds before adding your prepared sauce. Bring it to a boil, letting it thicken for a minute or two. Finally, add your beautifully fried chicken, mix, and if you want a bit more gravy, add a splash of water.
- Garnish & Serve: Top with spring onion greens and serve hot!
Cooking this made me realize that a few knucklehead moments can lead to incredible flavors!
Tips for Best Results
- High Heat is Key: This helps in getting that stir-fry done quickly without losing too much moisture from the veggies.
- Don’t Forget to Prep: Quick recipe means you have to be organized! Prep everything first; trust me, it’s a game-changer.
- Taste as You Go: Adjust the flavors as per your family’s palate. Not everyone loves it spicy, and you definitely want to be in tune with that!
- Mix it Up: Feeling creative? Throw in different veggies, or even sesame seeds for that extra crunch.
Ingredient Substitutions & Variations
- Protein Swaps: You can substitute chicken with tofu or even shrimp for a seafood twist.
- Keeping it Vegan: Use plant-based chicken or just increase the number of veggies for a scrumptious vegan option.
- Low-Carb Version: Swap out the noodles for zoodles (zucchini noodles) if you’re going keto. Yes, it’s a thing, and honestly, it can be delicious!
Serving Suggestions
When it comes to a comforting meal like this, I often recommend pairing it with a chilled drink. Perhaps some Jasmine tea or even a light lemonade. For dessert, a scoop of mango or coconut sorbet is perfection! This dish and a rom-com in cozy pajamas? Yes, please!
How to Store and Reheat Leftovers
Leftovers are real, friends! Store any extras in an airtight container in the fridge for 2-3 days. When reheating, I advise tossing everything into a hot pan instead of the microwave. It keeps the texture intact, especially for the noodles.
Make-Ahead and Freezer Tips
If you want to be a prepping wizard, you can definitely make the chicken marinade ahead and store it in the fridge for a day. Chowmein can be prepped and stored too, just leave out the final mix of sauces until you cook it up fresh.
Common Mistakes to Avoid
- Overcrowding the Pan: Frying too much chicken at once will lead to soggy, oily pieces. Space them out!
- Not Tasting: Can barely stress this enough—taste and adjust as needed.
- Overcooking Veggies: Remember, we want them vibrant and crunchy!
Frequently Asked Questions (FAQ)
-
Can I use different types of noodles?
Absolutely! Feel free to experiment with whole wheat or gluten-free noodles. -
What can I add for extra flavor?
Try adding a splash of sesame oil or a pinch of five-spice powder for a flavor boost! -
Is this spicy?
You can adjust the level of heat by reducing the amount of chili sauce and using fewer green chilies. -
Can I prepare these dishes in advance?
Definitely! You can prep the chicken and sauces ahead, just hold off on frying until you’re ready to eat. -
How do I keep chicken crispy for leftovers?
Reheat fried chicken in the oven to maintain its crunch instead of using the microwave.
Cooking Tools You’ll Need
- Wok or large frying pan
- Mixing bowls
- Wooden spatula or tongs for tossing
- Sharp knife and cutting board
- Airtight containers for storage
Final Thoughts
As I reflect on this Chicken Chowmein and Hot Garlic Chicken recipe, it’s not just about the food. It reflects my growth in the kitchen, where each misstep has led to delightful surprises. This dish has become a way for me to connect with family, share laughs, and create memories—a staple in celebrating the simplicity of cozy dinners.
So, go ahead, channel your inner chef, and dive into this easy, satisfying, and downright delicious pair of dishes. I’d love to hear how yours turn out! If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking!
Chicken Chowmein and Hot Garlic Chicken
Ingredients
For the Chicken Chowmein
- 200 g Noodles Boiled as per package instructions; thicker noodles are preferred.
- 100 g Chicken For Chowmein.
- 2 Eggs For a fluffy texture.
- 1 medium Carrot Julienned for Chowmein.
- 1 cup Cabbage Shredded for crunch.
- 1 medium Capsicum Sliced for Chowmein.
- 2-3 stalks Spring Onions Chopped for freshness.
- 4-5 cloves Garlic Minced for flavor.
- 2 tbsp Soy Sauce Classic flavor enhancer.
- 1 tbsp Oyster Sauce Adds umami.
- 1 tbsp Chili Sauce For heat.
- 1 tbsp Vinegar For acidity.
- Salt To taste.
- 1/2 tsp Black Pepper For spice.
- 5-6 tbsp Oil For frying; can use vegetable or olive oil.
For the Hot Garlic Chicken
- 350 g Chicken Fresh chicken thighs, works great for frying.
- 1/2 tbsp Ginger Garlic Paste For marinating.
- 1/2 tbsp All Purpose Flour For coating.
- 2 1/2 tbsp Cornflour Used for crispiness.
- 4 tbsp Tomato Sauce For sauce sweetness.
- 2 tbsp Red Chili Sauce Adjust per heat preference.
- 1 tsp Dark Soya Sauce For color and flavor.
- 1 tsp White Vinegar For zest.
- 1 tsp Sugar For flavor balance.
- 1/2 tsp Chicken Powder Enhances chicken flavor.
- 1/2 cup Water For sauce consistency.
- 2-3 Dried Red Chillies For drama.
- 3 Green Chillies Fresh and spicy.
- 2-3 tbsp Spring Onion Greens For garnish.
Instructions
Chicken Chowmein Preparation
- Start by heating 1 tablespoon of oil in a wok over medium-high heat. Add the chicken strips and stir-fry until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same wok, add the eggs to the leftover oil and scramble until just set. Remove and set aside.
- Add another splash of oil (2 tablespoons) to the wok, then add the minced garlic and stir until fragrant. Add the carrot, cabbage, and capsicum. Stir-fry on high heat for 2-3 minutes until vibrant but still crunchy.
- Carefully add the boiled noodles, cooked chicken, and scrambled eggs to sautéing veggies. Mix everything together.
- Pour in soy sauce, oyster sauce, chili sauce, and vinegar. Season with salt and black pepper. Toss everything and finish cooking on high heat.
- Before serving, toss in chopped spring onions and give one last stir. Serve hot.
Hot Garlic Chicken Preparation
- Marinate chicken with salt, pepper, and ginger garlic paste for about 15 minutes.
- After marinating, mix in all purpose flour, cornflour, and eggs to coat the chicken.
- Heat 2-3 tablespoons of oil in a pan over medium heat and fry the marinated chicken until golden and crispy, about 7-8 minutes.
- In a bowl, mix together tomato sauce, red chili sauce, dark soy sauce, white vinegar, sugar, chicken powder, cornflour, and water.
- Sauté garlic, dried red chillies, and green chillies until garlic is light golden. Add spring onion whites and sauté again.
- Add the prepared sauce to the pan and bring to a boil. Add in the fried chicken and mix well, adding more water for gravy if desired.
- Top with spring onion greens and serve hot.
