| Prep Time: 20 mins
| Cook Time: 15 mins
| Total Time: 35 mins
You may need: Dried Garlic Powder
Salty, savory, slippery, and chewy. This is how Chicken Chow Mein is supposed to turn out. Our Tangerine Chicken Chow Mein has noodles and tender, citrus-marinated chicken tossed in delicate salty, umami sauce and mixed with lightly crunchy vegetables. This is an easy alternative to "spaghetti night" and is sure to please dinner guests. You might even get a request to make this dish a regular in your rotation! What makes our take on this classic dish so unique is our versatile Spicy Tangerine spice blend.
Dried tangerine peels add a nutty flavor and our recipe calls for combining with fresh orange or tangerine juice to develop a refreshingly tangy-citrus marinade. Our spicy tangerine blend is made with freshly dried and ground tangerine peels along with crushed red pepper and ginger powder for a unique flavor. One of the first steps is to mix the spice blend into juice to rehydrate the dried tangerine peels. Easily customize the dish with your protein of choice or make it vegan. Try our Tangerine Fried Rice, Tangerine Beef, or Tangerine Firecracker Shrimp recipes as other fun alternatives.
⅓ cup orange or tangerine juice
1.5 Tbsp Piquant Post Spicy Tangerine
2 Tbsp soy sauce
2 Tbsp cornstarch
1.5 lb chicken breast
12 oz chow mein noodles
4 Tbsp olive oil, divided
2 garlic cloves, diced
1 Tbsp ginger, diced
1 cup shredded carrots
2 cups green cabbage, sliced
Chow Mein Sauce:
2 Tbsp light soy sauce
2 Tbsp oyster sauce
1 Tbsp rice vinegar
1 Tbsp brown sugar
1 Tbsp sesame oil (optional) for garnish
Green onions, for garnish (optional)
Try to cut all the protein and vegetables in a consistent size, we recommend smaller pieces to encourage quick and even cooking.
When cooking with a wok, make sure to have all the ingredients pre-prepped and ready to go. The stir-frying process happens very quickly and you don’t want your meal to overcook.
Add a small amount, roughly 2 tsp, of cornstarch or other thickening agent like arrowroot powder to help the chow mein sauce gain body and stick to the noodles when stir-frying.
Fresh or dried chow mein noodles, lo mein, or thick spaghetti noodles can be used. Make sure to cook the noodles until al dente as it will continue to cook in the wok, you don’t want them to become mushy.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Make the marinade: combine orange or tangerine juice, Piquant Post Spicy Tangerine, soy sauce and cornstarch. Cut chicken breast into finger size strips or chunks. Mix the marinade well and add to the chicken. Marinate for 10 minutes.
Meanwhile, bring a large pot of water to a boil. Add noodles, cook for 45 seconds and drain. (Or according to package directions; cook spaghetti noodles to al dente). Combine the chow mein sauce in a bowl: soy sauce, oyster sauce, rice vinegar and brown sugar. Stir well to mix the sauce.
Heat 2 Tbsp olive oil to a large stir-fry pan or wok. Add chicken and stir fry for 4-5 minutes. Remove chicken and set aside. Heat additional 2 Tbsp to the pan. Stir fry garlic and ginger for 1 minute. Add carrots and cabbage, stir fry for another 2-3 minutes, until cooked.
Stir in chicken, noodles and chow mein sauce. Toss to combine. Garnish with sesame oil and green onions.
Chow Mein is commonly made with chicken, beef, or shrimp. Substitute in your choice of protein.
Can’t find Chow Mein noodles? Use ramen noodles or other instant noodles! You can also use thin spaghetti or other thin egg noodles.
For vegan/vegetarian, omit the chicken, add cashews, tempeh, and tofu. Also, try our Sticky Orange Tofu.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!