Skillet Chicken Chow Mein
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Skillet Chicken Chow Mein sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 5 tablespoons avocado oil, divided
- 1 teaspoon aged balsamic vinegar
- ½ teaspoon toasted sesame oil
- 2 teaspoons arrowroot powder
- 1 pound white-fleshed, e.g., Hannah sweet potato or 6 medium carrots, peeled and spiralized
- Diamond Crystal brand kosher salt
- 1 small yellow onion, halved and thinly sliced
- ¼ pound fresh shiitake mushrooms, stemmed and sliced thinly
- 1 1-inch piece of ginger, peeled and cut into thin coins
- 2 scallions, cut diagonally into ½-inch segments
- 5 ounces baby spinach
- ½ teaspoon crushed red pepper flakes
Method
Set the chicken pieces in a medium bowl. Tip in 1 tablespoon avocado oil and 1 tablespoon coconut aminos. Tip in the aged balsamic vinegar, fish sauce, sesame oil, and arrowroot powder. Whisk well to combine, and keep nearby.
Next, heat a wide skillet over a medium burner. When the skillet is hot, Add 2 tablespoons of avocado oil. Once the oil is shimmering, add the spiralized sweet potato noodles (swoodles!) in a single layer.
Fry undisturbed for 2 to 3 minutes so that some of the swoodles start to brown and crisp. (But don’t let the swoodles burn!)
Scatter on ½ teaspoon of salt, and carefully flip the swoodles over. Leave the swoodles undisturbed for another 2-3 minutes. Move the swoodles to a serving dish.
Warm the now-empty skillet over medium-high. Then, add 2 tablespoons of avocado oil. Once the oil is hot, add the thinly sliced onions and sauté with a liberal sprinkle of salt. Leave for 3 to 5 minutes or until softened.
Turn in the mushrooms, ginger slices, and another sprinkle of salt. Stir-fry for about 2 minutes or until the mushrooms are cooked and the ginger is fragrant. If the pan is looking a little dry, feel free to add another tablespoon of oil.
Tip in the chicken and cook, stirring, until no longer pink.
Stir in the scallions and the spinach. Salt the meat ’n veggies with 1 tablespoon coconut aminos and red pepper flakes. Check the seasoning and adjust the seasoning as needed.
Once the spinach is wilted, plate the chicken and veggies atop the swoodles.
Kitchen notes
- Orange-flesh sweet potatoes will not get crunchy and may be too mushy for this dish.
- Spiralized carrots, Russet potatoes, or Yukon Gold potatoes are good alternatives if you can't find white-fleshed sweet potatoes.
