Super Easy Chicken & Bell Pepper Chow Mein
Recipe type: Entree
Cuisine: Chinese
Adapted from Ming Tsai
  • ½ lb fresh or dried chow mein or Shanghai noodles (I used Shanghai but next time I might use Barilla Plus Spaghetti noodles for the added fiber)
  • salt to taste
  • 8 T, divided vegetable oil
  • 1½ lbs boneless, skinless chicken breasts, cut into bite size pieces
  • 3 T minced garlic
  • 3 T minced ginger
  • 1 bunch scallions, cut into 1-inch pieces
  • ¼ cup naturally brewed soy sauce (I used a Chinese light)
  • 2 T Superior Dark Chinese soy sauce
  • ¼ cup honey
  • 2 juicy limes, juiced (use more if they are dry, hard)
  • 3 bell peppers, preferably of different colors, diced
  • 1 T toasted sesame oil
  1. Put a large pot of salted water on to boil. Pay attention while following the recipe and add the noodles when it boils.
  2. Prepare the chicken. Place it in a plastic bag with the dark soy sauce and 1 tablespoon of the oil. Massage to work it into the chicken and set aside.
  3. Prep the veggies and set aside so everything is ready to go.
  4. Prepare a wok or large skillet by placing it over high heat with 4 tablespoons of oil in it. Add the chicken and stir fry until the chicken is just cooked through (do not overcook or it will be dry). Remove the chicken and set aside.
  5. In the meantime, the noodles have probably finished--drain them and run cold water over them (Ming Tsai has you prepare a large bowl of ice water but I forgot and this worked fine). Add them to a bowl and add 1 tablespoon of the oil to them, mixing it in.
  6. Add another 2 tablespoons of oil to the pan (providing it is needed) and add the garlic, ginger and scallions. Stir fry for 1 minute, until soft. Add the light soy sauce to deglaze the pan, then add the honey and lime juice. Simmer for about 30 seconds to reduce by one quarter.
  7. Add the chicken back the pot, along with the noodles and bell peppers. Toss to heat through, about 2 minutes, and serve, drizzled with toasted sesame oil.
Recipe by The Spiced Life at