This week is family reunion week in East Greenwich, Rhode Island. In honor of our get together, I decided to make a popular Rhode Island dish. (It’s not Italian either…hey, fugetaboutit!)
What’s good about this recipe is that it tastes just about like the chicken chow mein that you can order at a Chinese restaurant. It takes only a few minutes to prepare, and cooks while the rice is steaming.
I love bean sprouts so I like to use as many as I can fit in the pan. Slice about 6 stalks of celery, a large onion, and 1 cup of water chestnuts. Stir fry the chicken until it starts to brown, then add the oyster sauce and mix well. Cook for about 5 more minutes.
I remove the chicken and add the remaining ingredients (except for the cornstarch water mixture) to the same pan so that I take full advantage of the chicken and oyster sauce remnants. Add the cornstarch-water to thicken the chow mein. It’s probably salty enough, but you can add more soy sauce or salt, if needed.
This recipe is ever so slightly adapted from the Rhode Island pages in time website. Look for these and other Rhode Island favorites this month on ONO.
World Famous Rhode Island Chicken Chow Mein Recipe
- About half a produce bag of fresh bean sprouts
- 1 can sliced water chestnuts drained
- 6 celery stalks cut at angle
- 1 large onion cut in strips
- 1 bottle of oyster sauce
- ½ cup soy sauce
- 2 cups chicken stock or broth
- 2 cups cold water mixed with 3 tablespoons cornstarch
- 2 large chicken breasts cut in thin strips
- ¼ cup canola oil
- Salt & pepper
- Add oil in large frying pan or wok and heat on medium-high. Add chicken, and stir fry until lightly brown. Add oyster sauce and lower heat, stirring frequently for about 5 minutes. Remove chicken from pan and set aside.
- Add remaining ingredients except for water and cornstarch mixture to the large pan or wok. Stir and heat until boiling. Stir in cornstarch mixture. Add salt and pepper to taste (taste first as mixture may be salty enough).
- Add chicken to the mixture and stir. Remove from heat and let stand for up to an hour. Serve with steamed rice and crunchy chow mein noodles.