Minnesota Midwestern Chow Mein

Minnesota Midwestern Chow Mein is a satisfying dish packed with vegetables, mushrooms, water chestnuts, soy sauce, seasoned chicken, crispy chow mein noodles, and fluffy rice.

Homemade Chow Mein - Full of flavor in every bite.

As a child, Chow Mein was a regular dinner option in our household. While my mom usually cooked it with beef, I began using ground turkey or chicken to cut down on expenses. This Minnesota Midwestern Chow Mein recipe evokes nostalgic childhood moments. My husband and I enjoy reminiscing about our upbringing, recalling the frequent activities and traditions our parents had. In his family, they prepared a tomato-based version of Chow Mein. This savory dish is packed with vegetables and truly fulfilling. The mushrooms offer a rich earthy flavor, while the water chestnuts add a satisfying crunch, and the soy sauce contributes a hint of savoriness and saltiness. This Minnesota Chow Mein is complemented by seasoned chicken, crispy chow mein noodles, and fluffy rice. Get ready to savor every bite!

Dinner staple - Minnesota Midwestern Chow Mein

Easy dinner recipe of Chow Mein on a bed of rice and crunchy chow mein noodles

Equipment

• Saucepan

• Cutting board

• Knife

• Spatula

Length of Time

• Prep Time - 10 minutes

• Cook time - 40 minutes

Servings

• Serving Size: 1 cup

• Servings: 7

Ingredients

• 2 tablespoons avocado oil

• 1 pound chicken breast or chicken tenderloins cut into 1” pieces

• 2 tablespoons butter

• 1 yellow onion diced

• 4 cups celery sliced

• 8 ounces can water chestnuts drained

• 8 ounces can mushroom drained

• 14 ounces bean sprouts drained

• 3 cups beef stock

• 4 tablespoons cornstarch

• 1 tablespoon soy sauce

• Kosher salt

• Black pepper

• 3 ½ cups cooked rice (white or brown)

• La Chow Mein Noodles

Directions

1. Heat a saucepan, low heat and avocado oil

2. Add chicken, season with ¼ teaspoon salt and pepper. Cook until lightly golden on each side (roughly 7 minutes.) Pull out chicken, set aside

3. Add butter, melt.

4. Add onions, season with ¼ teaspoon salt and pepper. Cook until translucent

5. Add celery, water chestnuts, mushrooms and bean sprouts. Season with ½ teaspoon salt and pepper. Roughly 10 minutes until tender.

6. In a separate bowl, combine beef stock and corn starch. Pour into celery mixture. Season with ¼ teaspoon salt and pepper

7. Add soy sauce. Heat through and thicken.

8. Serve over rice and chow Mein noodles (assemble on individual plates)