Whenever I think of party food in West Indian cuisine, I always think of long aluminum trays of fried rice and chow mein because these two dishes fed a lot of mouths and with little ingredients, too. Birthday parties, family gatherings, weddings, anniversaries, holiday meals, you can almost guarantee there will be a tray of chow mein somewhere on the table. In my family, sometimes we made it at home or if it was a larger gathering, we’d order from our local Guyanese Chinese restaurant. This small batch version is perfect for those days when you want chow mein but don't need to make a giant tray. It serves about 2–4 people and fit comfortably in my 11-cup Pyrex tupperware.
Chow mein is also one of the best examples of how Guyanese cuisine was shaped by the many cultures that make up our country. Chinese indentured laborers arrived in Guyana in the mid-1800s and brought with them cooking techniques and dishes that eventually became woven into everyday Guyanese cooking. Naturally, incorporating local ingredients and Caribbean seasonings would make it distinctly Caribbean.
For this recipe, you can use whatever vegetables you have in the refrigerator. Typical vegetables for chow mein are, bora, cabbage, carrots, sweet peppers, or even frozen mixed vegetables when you're short on time. For the chicken, I used boneless thighs because they stay tender and juicy, but chicken breast works just as well. One pound of chicken is the perfect amount for this recipe and gives you a nice balance of meat and noodles.
If you make this at home already and feel something could be missing, a few Caribbean pantry staples make a big difference. Chief Chinese Sauce, chow mein seasoning in the packet, and some five spice powder add a little extra umph that remind me of the chow mein served at parties and takeout spots back home in Queens. They're optional, but if you can get your hands on them, they're worth adding. You can usually find Champion Chow Mein Noodles, Chief Chinese Sauce, and chow mein seasoning at your local West Indian grocery store or order them on Amazon if you don't have a Caribbean market nearby.
If there is any tip I can give for making a good chow mein, its more about the technique than ingredients. Make sure to have everything prepped before you start. Don’t overcook the noodles, or it will be soft and soggy, and cook on medium to medium high heat working quickly. Those three things alone will give you a good chow mein.
Small Batch Chicken Chow Mein
Guyanese-Chinese style chow mein, but in a small batch. Enough for 2-4 servings.
Ingredients
For the Chicken
- 1 lb boneless chicken thighs or chicken breast, chopped into 2-inch pieces
- 1½ tablespoons green seasoning
- 1 teaspoon paprika
- 1 teaspoon seasoned salt
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- ½ teaspoon soy sauce
- 1 teaspoon casareep
- 2 teaspoons Chief Chinese Sauce
For the Chow Mein
- ½ package dry Chow Mein (about 6–7 oz)
- ¼ cup sliced onions
- 2 large garlic cloves, minced (about 2 teaspoons)
- 2–3 wiri wiri peppers, whole or sliced
- 2 teaspoons freshly grated ginger
- 2 oz carrots, thinly sliced
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
- 2 oz cabbage, thinly sliced
- 2 scallions, thinly sliced
- 1 teaspoon chow mein seasoning
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons Chief Chinese sauce
For Boiling the Noodles (Optional)
- 2 teaspoons casareep
- 1 teaspoon sesame oil
For Cooking
- 2 tablespoons oil
Instructions
Season the Chicken:
Combine the chicken with the green seasoning, paprika, seasoned salt, sesame oil, black pepper, soy sauce, casareep, and Chief Chinese Sauce. Mix thoroughly to coat. For the best flavor, cover and refrigerate overnight. If you're short on time, allow the chicken to marinate for at least a few hours before cooking.
Cook the Noodles:
Bring a large pot of water to a boil. If using, add the casareep and sesame oil to the water. Add the noodles and cook for about 7 minutes, or according to the package directions. Drain immediately and set aside in a colander or dish while you prepare the remaining ingredients.
Stir-Fry the Chicken:
Heat a wok or a deep, wide pot over medium-high heat. Add the oil, then sauté the onions, garlic, and wiri wiri peppers until fragrant, about 1 minute. Add the seasoned chicken and cook for 15–20 minutes, stirring occasionally, until fully cooked but still juicy.
Finish the Chow Mein:
Add the carrots, bell peppers, and grated ginger to the chicken. Stir-fry for about 1 minute. Add the cooked noodles, chow mein seasoning, soy sauce, sesame oil, and Chief Chinese Sauce. Toss everything together until the noodles are evenly coated and heated through.
Add the cabbage and scallions last, tossing for another minute until just wilted. The vegetables should still have a bit of texture and color. Taste and adjust seasoning as needed before serving.
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